Cowboy Butter Lemon Bowtie Chicken with Broccoli

Warm, bright, and comforting, this Cowboy Butter Lemon Bowtie Chicken with Broccoli brings together rich butter, lively lemon, and tender chicken with chewy bowtie pasta for a weeknight meal the whole family will love. The sauce is silky from melted unsalted butter, fragrant with garlic, and lightly smoky from paprika, while lemon zest and juice add a fresh pop that lifts every bite. Bowtie pasta provides a pleasant chew and pockets that hold the buttery sauce, and broccoli florets add color, crunch, and a fresh vegetal balance. This dish is ideal for busy evenings, casual dinners with friends, or meal-prep lunches that reheat beautifully. If you enjoy other buttery chicken pastas, you might like this variation of cowboy butter chicken pasta as a related idea, or try a creamier take found in our creamy rotisserie chicken broccoli pasta for a different texture.

Ingredients

12 oz bowtie pasta, the base of the dish; cooks to a firm, chewy texture that holds sauce well.
2 chicken breasts, diced, provides lean protein and soaks up the buttery lemon sauce.
2 cups broccoli florets, adds color, crunch, and nutrition; cut into bite-size pieces for even cooking.
1/2 cup unsalted butter, creates the rich, silky sauce and carries the garlic and lemon flavors.
1 lemon, zested and juiced, gives bright acidity and fragrant citrus notes.
4 cloves garlic, minced, brings deep aromatic flavor when gently cooked in butter.
1 tsp paprika, adds a mild smoky warmth and a golden color.
1 tsp salt, seasons the dish and enhances the other flavors.
1/2 tsp black pepper, gives mild heat and depth.
2 tbsp fresh parsley, chopped, for a fresh, herbaceous garnish that brightens the plate.

Step-by-Step Instructions

Cook the bowtie pasta according to package instructions; drain and set aside. Tip: Reserve a splash of pasta water if you prefer a slightly looser sauce.
In a large skillet, melt the butter over medium heat. Add the minced garlic, paprika, salt, and black pepper; cook for 1 to 2 minutes until fragrant. Keep the garlic moving so it does not brown.
Toss in the diced chicken and cook until browned and fully cooked, about 6 to 8 minutes. Tip: Cut chicken into uniform pieces so they cook evenly.
Stir in the broccoli and let it cook for an additional 3 to 4 minutes, until tender. If you like broccoli more tender, cover the skillet briefly for a minute with the heat off to use residual heat.
Squeeze in the fresh lemon juice and add the zest; mix well. Taste and adjust salt or pepper if needed.
Gently toss the cooked pasta into the skillet with chicken and broccoli. Garnish with chopped parsley and serve warm. For a twist on the butter profile, consider flavors from related recipes like our sweet savory honey butter chicken recipe for inspiration.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 660 kcal per serving

Tips, Storage & Variations

Practical tips: Dice the chicken into even pieces for uniform cooking, and zest the lemon before juicing to make the process easier. Use medium heat so the butter becomes flavored but the garlic does not burn.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or reserved pasta water to loosen the sauce.
Freezing: This dish freezes best without the broccoli, which can get watery. Freeze cooked chicken and pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet, adding fresh broccoli to steam for a few minutes.
Flavor variations using only existing ingredients:
- More lemony: Add extra lemon zest for a brighter citrus note.
- Garlicky boost: Increase the garlic to 6 cloves for a bolder aroma.
- Smokier profile: Add an extra 1/2 tsp paprika for more warmth.
- Herb-forward finish: Stir in the parsley into the sauce just before serving to blend the herb flavor into every bite.
If you want ideas that pair well with this main course, consider finishing the meal with a tart dessert such as a lemon cake to die for.

FAQ

How long will this dish stay fresh in the fridge?

Stored in an airtight container, it will stay fresh for up to 3 days.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works. Thaw or add a minute or two to the cooking time so it becomes tender.

Is it okay to use salted butter instead of unsalted butter?

You can, but reduce the added salt to prevent over-salting.

Can I make this recipe dairy-free?

This recipe relies on butter for flavor and texture, so it would not be dairy-free without substituting a non-dairy butter alternative.

How do I know when the chicken is fully cooked?

Chicken is done when it is no longer pink inside and reaches an internal temperature of 165 F, or when pieces are firm and juices run clear.

Conclusion

I hope you enjoy making and sharing this Cowboy Butter Lemon Bowtie Chicken with Broccoli; it balances rich butter with bright lemon and hearty chicken for a dependable, flavorful meal. For another take on this style of dish, see the complementary Cowboy Butter Lemon Bowtie Chicken with Broccoli – Umami | Recipe for a similar flavor profile, and if you want a classic inspiration with lemon and broccoli, check out Lemon Chicken with Broccoli & Bow Ties Recipe | Ina Garten. If you make it, please share how it turned out so others can try it too.

Cowboy Butter Lemon Bowtie Chicken with Broccoli

Print Recipe

A warm and comforting dish featuring buttery lemon chicken with chewy bowtie pasta and vibrant broccoli.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: None

Ingredients

Scale

12 oz bowtie pasta
2 chicken breasts, diced
2 cups broccoli florets
1/2 cup unsalted butter
1 lemon, zested and juiced
4 cloves garlic, minced
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

Instructions

Cook the bowtie pasta according to package instructions; drain and set aside. Tip: Reserve a splash of pasta water if you prefer a slightly looser sauce.
In a large skillet, melt the butter over medium heat. Add the minced garlic, paprika, salt, and black pepper; cook for 1 to 2 minutes until fragrant.
Toss in the diced chicken and cook until browned and fully cooked, about 6 to 8 minutes.
Stir in the broccoli and let it cook for an additional 3 to 4 minutes, until tender.
Squeeze in the fresh lemon juice and add the zest; mix well.
Gently toss the cooked pasta into the skillet with chicken and broccoli. Garnish with chopped parsley and serve warm.

Notes

Dice the chicken into even pieces for uniform cooking, and zest the lemon before juicing for easier preparation. Store leftovers in an airtight container in the refrigerator for up to 3 days.