While we have provided a jump to recipe button, please note that if you scroll straight to the recipe card, you may miss helpful details about ingredients, step-by-step tips, answers to common questions and a lot more information that can help your recipe turn out even better.
Oh my gosh — Cowboy Butter Lemon Bowtie Chicken with Broccoli is what weeknight dreams are MADE of, and yes, Cowboy Butter Lemon Bowtie Chicken with Broccoli is the SEO-friendly name you need right now! This pasta-meets-protein dinner is gloriously tangy, buttery, a little spicy, and unbelievably FAST — perfect for busy family cooks, meal preppers, and Pinterest peepers who want dinner on the table without the fuss. Quick benefits? Protein-packed chicken, bright lemon, comfort-pasta vibes, sneaky green broccoli, and a buttery sauce that clings to every bowtie — all in under 30 minutes. I found this by riffing on a skillet dinner years ago and then turned it into my GO-TO (my family begged for seconds!!!). Want a dish that feels fancy but is totally doable? You got it. You can do this! Also, if you’re into hearty bowl ideas, you might like my chicken quinoa bowls with coconut lime drizzle — super similar vibes, different mood.
Why You’ll Love It
This is one of those recipes that makes you clap, literally clap, when you taste it. The sauce is buttery and bright, the chicken is seasoned and juicy, the broccoli adds color and crunch, and the bowties give you that perfect bite — so, so satisfying, honestly so satisfying. It’s fast, family-friendly, meal-prep friendly, and picky-kid-friendly if you hide the red pepper flakes (you can, you totally can). Busy weeknight? Done. Entertaining and want easy? Done. Watching your macros or trying to eat a little cleaner? You can lean on olive oil, reduce butter a touch, and it’s still delicious, still delicious. Trust me, you’ll say “wow” more than once, and you’ll say “wow” again later when the leftovers reheat. Repetitive praise, yes. But it deserves it!!!
Ingredients for Cowboy Butter Lemon Bowtie Chicken with Broccoli
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp Cajun seasoning
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp olive oil
6 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard
Zest and juice of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Salt and black pepper, to taste
12 oz bowtie (farfalle) pasta
2 cups broccoli florets
1/2 cup reserved pasta water
1/2 cup grated Parmesan cheese, plus more for serving
Spotlight: the “cowboy butter” vibe comes from butter + garlic + herbs — so simple, so rich!!! Swap-ins: use chicken thighs if you like juicier cuts, swap bowties for penne or rotini, use nutritional yeast for a vegetarian-ish tweak (not exact, but close). I buy my chicken at the local farmers market in Austin when I can, otherwise a budget-friendly grocery brand works fine. Cost tip: buy pasta in bulk and frozen broccoli to save dollars. Experiment — add roasted red peppers or swap parsley for cilantro if you’re feeling funky (I tried it, love it!).
How the Magic Comes Together — The Process Overview
Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking. Reserve 1/2 cup pasta water, then drain and set aside. Quick, right? Don’t worry about timing — you got this, set a timer.
Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6–7 minutes. Remove and set aside. Nice crust? Yes! If not, give it one more minute — patience.
Lower heat to medium and add butter to the skillet. Once melted, add garlic and cook until fragrant. Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper. The smell. The smell is unbelievable (my teenage self would faint).
Return chicken, pasta, and broccoli to the skillet. Toss to coat. Add reserved pasta water as needed — start with a few tablespoons, more if you want it saucier. Stir in Parmesan cheese until melted and creamy. Serve warm with extra Parmesan and fresh herbs. Creamy, tangy, buttery, herby. Heaven on a plate. Need thicker sauce? Lower the heat and simmer for a minute. Need thinner? Add more pasta water. Simple troubleshooting. You can do this!!!
Tips & Tricks from a Former Teacher Who Loves Simple Wins
Keep it organized: mise en place helps — chop garlic and herbs first. Make-ahead: you can cook the chicken and pasta separately a day ahead, store chilled, then toss in sauce and reheat in a skillet (saves time!). Storage: keeps well in an airtight container for 3–4 days. Reheat gently in a skillet with a splash of water or broth to revive creaminess. Batch cooking? Double the recipe and freeze portions for lunches. Kid-friendly adaptation: skip the red pepper and cut chicken into smaller bites. Teacher voice: taste as you go, adjust salt, add lemon for brightness. Want a creamier twist? Stir extra Parmesan or a splash of cream. Also for a little comfort swap, try the texture of creamy orzo with roasted butternut squash and spinach for a different pasta mood — just saying.
Serving Suggestions
Serve with lemon wedges for extra zing, and a green salad to keep things fresh. I like crusty bread on the side for sauce-swooping (because why not?). For a lighter plate, add a simple arugula salad with a splash of olive oil and lemon. Great for weeknight family dinners, for meal-prep bowls, for casual date nights when you want fuss-free but IMPRESSIVE. Leftovers? Toss with a raw salad for a warm-cold pasta salad, or layer into a casserole with extra cheese and bake. Serve hot, serve room-temp, serve to people you love — they’ll praise you, they’ll praise you again.
Frequently Asked Questions
Yes, boneless skinless thighs work great and stay juicy — adjust cooking time until done.
You can freeze cooked chicken and sauce separately from pasta for best texture; thaw and reheat gently.
Swap butter for extra olive oil and use a dairy-free Parmesan alternative or nutritional yeast for a cheesy flavor.
Mild by default — the crushed red pepper is optional so you control the heat level.
Simmer briefly to reduce, or stir in a little more Parmesan to thicken and add richness.
This is super easy and SO delicious, I promise — easy to make, easy to love. Try it, tweak it, share a photo (please tag me!!!), ask me questions — I read everything, really I do. Go make dinner, have fun, and tell me how it went? — Celine
Cowboy Butter Lemon Bowtie Chicken with Broccoli
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Can substitute with chicken thighs for juicier meat.
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste Adjust according to preference.
Sauce
- 2 tbsp olive oil
- 6 tbsp unsalted butter For a lighter option, reduce butter slightly.
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional) Omit for a milder flavor.
- 1 tsp Dijon mustard
- 1 each zest and juice of 1 lemon Adds brightness to the dish.
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and black pepper, to taste Adjust according to preference.
Pasta and Vegetables
- 12 oz bowtie (farfalle) pasta Can substitute with penne or rotini.
- 2 cups broccoli florets Add during the last few minutes of pasta cooking.
- 1/2 cup reserved pasta water Use as needed for sauce consistency.
- 1/2 cup grated Parmesan cheese, plus more for serving For a dairy-free option, use vegan Parmesan or nutritional yeast.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Cook bowtie pasta according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking.
- Reserve 1/2 cup pasta water, then drain and set aside.
Cooking Chicken
- Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-7 minutes.
- Remove and set aside.
Making the Sauce
- Lower heat to medium and add butter to the skillet.
- Once melted, add garlic and cook until fragrant.
- Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.
Combining Ingredients
- Return chicken, pasta, and broccoli to the skillet. Toss to coat.
- Add reserved pasta water as needed — start with a few tablespoons, more if you want it saucier.
- Stir in Parmesan cheese until melted and creamy.
- Serve warm with extra Parmesan and fresh herbs.
