Introduction

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a vibrant, flavorful dish that combines tender Cajun-spiced chicken with a creamy, zesty lemon butter sauce. Tossed with bowtie pasta and fresh broccoli, it’s a satisfying meal perfect for weeknight dinners or casual gatherings.

Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe - Recipe Image

Ingredients

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
Juice and zest of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
12 oz bowtie (farfalle) pasta
2 cups broccoli florets
1/2 cup reserved pasta water
1/2 cup grated Parmesan cheese (plus extra for topping)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. During the last 3 minutes of cooking, add the broccoli florets. Reserve 1/2 cup of the pasta water, then drain the pasta and broccoli together and set aside.
Step 2: In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6–7 minutes, turning occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir in the crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Mix in the chopped parsley and chives. Season the sauce with salt and black pepper to taste.
Step 4: Add the cooked pasta, broccoli, and chicken back into the skillet. Toss everything to coat in the lemon butter sauce, adding the reserved pasta water as needed to loosen the sauce. Stir in the grated Parmesan cheese until the mixture is creamy and well combined.
Step 5: Serve the dish warm, topped with extra Parmesan cheese, fresh parsley, and an additional squeeze of lemon juice if desired.

Tips & Variations

For a milder heat, omit the crushed red pepper flakes or reduce the amount used.
Swap out broccoli for other vegetables like asparagus, green beans, or spinach depending on the season and your preference.
Use rotisserie chicken to save time—just toss it in during the last step to warm through.
Adding a splash of white wine to the butter sauce can add extra depth and aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta for this recipe?

Yes, you can substitute bowtie pasta with penne, rotini, or fusilli. Any pasta that holds sauce well will work beautifully.

Is this recipe suitable for meal prepping?

Absolutely. This dish can be made ahead and stored in the fridge. Separate the sauce from the pasta and chicken if you prefer to keep textures fresh, then combine and reheat before serving.

Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe

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★★★★★

4.9 from 146 reviews

Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful, creamy pasta dish combining tender Cajun-seasoned chicken, fresh broccoli, and al dente bowtie pasta all tossed in a rich lemon butter sauce with garlic, Dijon mustard, and fresh herbs. This one-pan skillet recipe is perfect for a comforting weeknight dinner bursting with a balance of zesty, spicy, and savory flavors.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

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

Sauce & Flavorings

6 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard
Juice and zest of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped

Pasta & Vegetables

12 oz bowtie (farfalle) pasta
2 cups broccoli florets
1/2 cup reserved pasta water
1/2 cup grated Parmesan cheese (plus extra for topping)

Instructions

Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, approximately 10-12 minutes. In the last 3 minutes of cooking, add the broccoli florets to blanch. Reserve 1/2 cup of the pasta cooking water, then drain pasta and broccoli together and set aside.
Season and Cook Chicken: In a bowl, toss the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6–7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove chicken from skillet and set aside.
Prepare the Cowboy Butter Sauce: Using the same skillet, reduce heat to medium and melt the unsalted butter. Add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Mix in fresh parsley and chives. Season the sauce with salt and pepper to taste.
Toss Pasta, Broccoli, and Chicken in Sauce: Return the cooked pasta, broccoli, and chicken to the skillet with the sauce. Toss everything thoroughly to coat with the buttery lemon sauce. Gradually add the reserved pasta water as needed to loosen the sauce and make it creamy. Stir in the grated Parmesan cheese until melted and well combined.
Serve: Plate the pasta warm, topping with extra grated Parmesan cheese, additional fresh parsley, and a squeeze of fresh lemon juice for brightness.

Notes

For spicier heat, increase or omit the crushed red pepper flakes according to your preference.
Use fresh lemon juice and zest for the best citrus flavor; bottled lemon juice will work but is less vibrant.
Reserve pasta water is key for adjusting sauce texture and ensuring it clings well to the pasta.
Substitute chicken breasts with thighs for a juicier texture if desired.
This dish reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: Cowboy Butter, Lemon Chicken, Bowtie Pasta, Broccoli Pasta, Cajun Chicken, Creamy Lemon Butter Sauce, One-Pan Meal