Cowboy Butter Lemon Bowtie Chicken with Broccoli is one of my favorite comfort meals when I want something creamy, zesty, and filling without spending hours in the kitchen. I combine tender chicken, bright lemon flavor, buttery cowboy-inspired seasoning, and perfectly cooked bowtie pasta with fresh broccoli for a complete meal that feels hearty and satisfying.
Why You’ll Love This Recipe
I love how this recipe brings together bold buttery flavors with the freshness of lemon and broccoli. The bowtie pasta holds the sauce beautifully, while the chicken stays juicy and flavorful. I also enjoy how easy this meal is to prepare on busy evenings because everything comes together in one pan and one pot. The balance of creamy butter sauce, garlic, herbs, and citrus gives this dish a restaurant-style taste with simple ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces bowtie pasta
2 cups broccoli florets
2 large chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Lemon slices for garnish
Directions
I bring a large pot of salted water to a boil and cook the bowtie pasta according to the package instructions.
During the last 3 minutes of cooking, I add the broccoli florets to the same pot so they become tender but still bright green.
I drain the pasta and broccoli and set them aside.
In a large skillet, I heat the olive oil over medium-high heat.
I add the chicken pieces and season them with salt, black pepper, paprika, and onion powder.
I cook the chicken for about 6 to 8 minutes until golden brown and fully cooked.
I lower the heat and add the butter and minced garlic to the skillet.
Once the butter melts, I stir in the Dijon mustard, lemon juice, lemon zest, dried parsley, and crushed red pepper flakes.
I return the pasta and broccoli to the skillet and toss everything together until fully coated in the buttery lemon sauce.
I sprinkle Parmesan cheese and fresh parsley over the top before serving.
I like to garnish the dish with fresh lemon slices for extra brightness.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
I sometimes swap the chicken breasts for chicken thighs when I want even juicier meat. For extra heat, I add additional crushed red pepper flakes or a dash of cayenne pepper. I also enjoy mixing in mushrooms or spinach for extra vegetables. When I want a richer sauce, I stir in a splash of heavy cream near the end of cooking. Shrimp also works beautifully in place of chicken for a seafood variation.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming the pasta gently in a skillet with a splash of water or broth to keep the sauce smooth and buttery. I can also microwave individual portions for about 1 to 2 minutes, stirring halfway through for even heating.
FAQs
Can I use frozen broccoli instead of fresh?
I can absolutely use frozen broccoli if fresh broccoli is unavailable. I usually add it directly to the pasta water during the final few minutes of cooking.
What does cowboy butter taste like?
I find cowboy butter rich, garlicky, buttery, slightly spicy, and packed with herbs and lemon flavor. It creates a bold sauce that works perfectly with chicken and pasta.
Can I make this recipe ahead of time?
I can prepare the chicken and sauce ahead of time and store them separately. When ready to serve, I simply cook fresh pasta and combine everything together.
What other pasta shapes work well?
I like using penne, rotini, or fusilli if I do not have bowtie pasta available. These shapes also hold the buttery sauce nicely.
Can I make this dish lighter?
I sometimes reduce the butter slightly and use whole wheat pasta for a lighter version while still keeping plenty of flavor.
Conclusion
Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful pasta dinner that always feels comforting and satisfying. I love the combination of tender chicken, buttery lemon sauce, and fresh broccoli mixed with perfectly cooked bowtie pasta. Whether I make it for a quick family dinner or meal prep for the week, this recipe always delivers bold flavor with simple ingredients.
A creamy, zesty, and hearty pasta dish featuring tender chicken, bowtie pasta, fresh broccoli, and a rich cowboy butter lemon sauce packed with garlic, herbs, and Parmesan cheese.
Ingredients
12 ounces bowtie pasta
2 cups broccoli florets
2 large chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Lemon slices for garnish
Instructions
Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions.
During the last 3 minutes of cooking, add the broccoli florets to the same pot until tender but still bright green.
Drain the pasta and broccoli and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces and season with salt, black pepper, paprika, and onion powder.
Cook the chicken for 6 to 8 minutes until golden brown and fully cooked.
Reduce the heat and add butter and minced garlic to the skillet.
Once the butter melts, stir in Dijon mustard, lemon juice, lemon zest, dried parsley, and crushed red pepper flakes.
Return the pasta and broccoli to the skillet and toss until everything is coated in the buttery lemon sauce.
Sprinkle Parmesan cheese and fresh parsley over the top.
Garnish with lemon slices and serve warm.
Notes
Frozen broccoli can be used instead of fresh broccoli.
Chicken thighs may be substituted for juicier meat.
Add extra crushed red pepper flakes or cayenne pepper for more heat.
Mushrooms or spinach make excellent vegetable additions.
For a richer sauce, stir in a splash of heavy cream before serving.
Shrimp can be used instead of chicken for a seafood variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of broth or water to maintain the creamy texture.
