Cowboy Butter Lemon Bowtie Chicken with Broccoli

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a bright, buttery pasta dinner that balances rich savory flavors with a lively lemon finish. Tender seared chicken meets al dente bowtie pasta and crisp-tender broccoli, all coated in a garlicky, lemony butter sauce with a whisper of smoked paprika and red pepper flakes for warmth. Expect silky sauce, a slight tang from Dijon and lemon juice, and fresh herb notes from parsley and chives. The aroma is invitingly garlicky with citrus top notes and a smoky undertone. This dish works beautifully as a weeknight family meal, a casual dinner with friends, or a simple meal-prep option. If you enjoy saucy pasta with protein and veggies in one pan, this recipe is a satisfying go-to that pairs well with a simple green salad or a slice of crusty bread. For a similar flavor profile with rotisserie chicken, see this creamy rotisserie chicken and broccoli pasta idea.

Ingredients

12 oz bowtie pasta (farfalle): Dry pasta that cooks to a firm yet tender texture and holds the sauce in its folds.
3 cups broccoli florets: Provides color, crunch, and nutrition; added near the end to stay crisp-tender.
1 lb boneless, skinless chicken breasts: Sear until golden and slice or chop to mix through the pasta.
1 tablespoon olive oil: For searing the chicken and preventing sticking.
Salt and black pepper (to taste): Seasoning to bring out the flavors of the chicken and sauce.
6 tablespoons unsalted butter: The base of the cowboy butter sauce, giving richness and a silky texture.
3 cloves garlic (minced): Adds aromatic depth and savory punch.
1 tablespoon Dijon mustard: Gives the sauce a tangy, slightly sharp layer.
1 tablespoon fresh lemon juice: Brightens the dish with fresh citrus acidity.
1 teaspoon lemon zest: Contributes concentrated lemon aroma and flavor.
1/2 teaspoon smoked paprika: Adds a warm, smoky note that complements the butter.
1/4 teaspoon red pepper flakes (adjust for heat preference): Gives a gentle kick; increase or decrease to taste.
1 tablespoon fresh parsley (chopped): Fresh herb flavor and color at the end.
1 tablespoon fresh chives (snipped): Mild oniony touch and garnish.
1/4 cup Parmesan cheese (freshly grated, for serving): Salty, nutty finish when sprinkled on top.

For another butter-forward pasta inspiration, check this cowboy butter chicken pasta inspiration.

Step-by-step Instructions

Cook the pasta and broccoli
- Bring a large pot of salted water to a boil. Add the 12 oz bowtie pasta and cook according to package instructions.
- Add the 3 cups broccoli florets in the last 3 minutes of the pasta cooking time so they stay bright and slightly crisp.
- Drain the pasta and broccoli together, and reserve 1/2 cup of the pasta cooking water. Tip: reserve the water before draining fully so you can adjust the sauce consistency easily.
Season and sear the chicken
- Pat the 1 lb chicken breasts dry and season evenly with salt and black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear until golden on both sides and cooked through.
- Remove the chicken from the skillet and keep it warm. Tip: let the chicken rest for a few minutes before slicing so juices redistribute.
Make the cowboy butter sauce
- In the same skillet, reduce heat to medium and melt 6 tablespoons unsalted butter.
- Add the 3 cloves minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Stir in 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes. Cook briefly to combine the flavors.
Combine pasta, broccoli, and chicken
- Add the cooked pasta, broccoli, and the seared chicken back into the skillet with the sauce.
- Toss everything to coat evenly, adding the reserved 1/2 cup pasta water as necessary to loosen the sauce and create a silky coating. Tip: add pasta water a little at a time until you reach the desired sauce consistency.
Finish and serve
- Remove the skillet from heat and stir in 1 tablespoon fresh parsley and 1 tablespoon fresh chives.
- Serve portions topped with 1/4 cup freshly grated Parmesan cheese. Adjust salt and pepper to taste before plating.

For additional savory bowtie pasta variations, see this garlic butter beef cheesy bowtie pasta.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: approximately 735 per serving

Tips, Storage & Variations

Tips

Cut the chicken into even pieces after searing for quicker reheating and easy serving.
Use the reserved pasta water slowly. The starch helps the sauce cling to the pasta without thinning the flavor.
Grate the Parmesan fresh for the best melting texture and flavor.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water and an extra pat of butter if needed.
The broccoli will soften after refrigeration, so reheat briefly to avoid mushy florets.

Freezing

This dish freezes okay without the Parmesan. Cool completely, then freeze in a shallow airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating on the stove.

Flavor variations using existing ingredients only

For more citrus brightness, add an extra 1 teaspoon lemon zest or a splash more lemon juice.
Increase smoked paprika to 3/4 teaspoon for a deeper smoky flavor, or omit it for a cleaner lemon-butter profile.
If you prefer more heat, raise the red pepper flakes to 1/2 teaspoon.
Stir extra Parmesan into the sauce for a creamier, slightly thicker finish.

For a sweet and rich butter chicken idea that pairs well with lemon flavors, you might enjoy this sweet savory honey butter chicken.

FAQ

Q: Can I use frozen broccoli instead of fresh?
A: Yes. Add frozen florets in the last 3 to 4 minutes of pasta cooking, then drain and proceed as directed.

Q: How do I know when the chicken is cooked through?
A: Cook until the chicken reaches 165 F internal temperature, or slice into the thickest part to ensure there is no pink.

Q: Can I make this gluten-free?
A: Use a gluten-free bowtie pasta with the same cooking time guidelines to keep texture consistent.

Q: Do I have to reserve pasta water?
A: Reserving pasta water is recommended because its starch helps emulsify the butter sauce and coat the pasta.

Q: Can I prepare parts of this ahead of time?
A: Yes. Cooked chicken and pasta can be prepared earlier and refrigerated; reheat together briefly with the sauce.

Q: Is this recipe spicy?
A: It has a mild heat from 1/4 teaspoon red pepper flakes, which you can adjust to taste.

Conclusion

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is an easy, satisfying weeknight meal that delivers buttery comfort with bright lemon notes and a touch of smoke. If you want a variation from another source for inspiration, check the Cowboy Butter Lemon Bowtie Chicken with Broccoli – Umami | Recipe for a different take, or compare a classic version at Lemon Chicken with Broccoli & Bow Ties Recipe | Ina Garten. I hope this recipe becomes a regular in your rotation. Try it, tweak it to your taste, and share how it turned out with friends and family for a cozy, memorable meal.

Cowboy Butter Lemon Bowtie Chicken with Broccoli

Print Recipe

A bright, buttery pasta dinner that combines seared chicken, al dente bowtie pasta, and crisp-tender broccoli in a garlicky, lemony butter sauce.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Gluten-Free option

Ingredients

Scale

12 oz bowtie pasta (farfalle)
3 cups broccoli florets
1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and black pepper (to taste)
6 tablespoons unsalted butter
3 cloves garlic (minced)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (adjust for heat preference)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh chives (snipped)
1/4 cup Parmesan cheese (freshly grated, for serving)

Instructions

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions.
Add the broccoli florets in the last 3 minutes of the pasta cooking time.
Drain the pasta and broccoli together, reserving 1/2 cup of the pasta cooking water.
Pat the chicken breasts dry and season evenly with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Add the chicken and sear until golden and cooked through.
Remove the chicken from the skillet and keep warm.
Melt the butter in the same skillet over medium heat.
Add minced garlic and sauté until fragrant.
Stir in Dijon mustard, lemon juice, lemon zest, smoked paprika, and red pepper flakes.
Add the cooked pasta, broccoli, and seared chicken back into the skillet. Toss to coat evenly, adding reserved pasta water as necessary.
Remove from heat and stir in chopped parsley and chives.
Serve topped with freshly grated Parmesan cheese, adjusting salt and pepper to taste.