Cowboy Butter Lemon Bowtie Chicken with Broccoli

Warm, bright, and comforting, this Cowboy Butter Lemon Bowtie Chicken with Broccoli is a weeknight hero that feels special enough for guests. Tender, golden chicken breasts rest on a bed of al dente bowtie pasta and crisp-tender broccoli, all coated in a glossy garlic butter and lemon sauce. The first bite offers a savory butteriness, followed by a fresh citrus lift and a gentle garlic aroma. Texturally, you get the satisfying chew of pasta, the juicy bite of chicken, and the slight crunch of broccoli. This dish works beautifully for busy weeknights, casual dinners with friends, or a simple weekend supper when you want something bright and cozy. If you enjoy lemon chicken with pasta, you may also appreciate a slightly different take in my lemon chicken Romano recipe.

Ingredients

2 chicken breasts, boneless and skinless — ready-to-cook protein, season well for flavor.
8 oz bowtie pasta — provides the comforting, chewy base and holds the sauce nicely.
2 cups broccoli florets — adds color, nutrients, and a crisp contrast to the pasta.
4 tbsp butter — the sauce base, gives rich, silky mouthfeel.
4 cloves garlic, minced — pungent and aromatic, it flavors the butter deeply.
1 lemon, zested and juiced — brightness and acidity to balance the butter.
Salt and pepper to taste — essential seasoning to bring out all flavors.
Parmesan cheese for garnish (optional) — nutty, salty finish if you like a cheesy touch.

If you prefer a creamier broccoli and pasta pairing, see this creamy rotisserie chicken and broccoli pasta for inspiration.

Step-by-Step Instructions

Bring a large pot of salted water to a boil, then cook the 8 oz bowtie pasta according to package instructions. Add the 2 cups broccoli florets during the last 3 minutes of cooking. Drain everything and set aside, reserving a little pasta water. Tip: reserve about 1/4 cup to 1/2 cup to loosen the sauce if needed.
While the pasta cooks, heat a skillet over medium heat and melt 4 tbsp butter. Add the 4 cloves minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden.
Season the 2 chicken breasts with salt and pepper on both sides. Add them to the skillet and cook until golden brown, about 6 to 7 minutes per side. Cook to an internal temperature of 165°F. Tip: if the chicken browns too fast, lower the heat slightly to cook through without burning.
Remove the chicken from the skillet and let it rest for a few minutes before slicing. Resting keeps the juices locked in.
Add the lemon zest and lemon juice to the skillet, stirring to combine with the garlic butter. Scrape up any brown bits from the pan for extra flavor.
Toss the cooked pasta and broccoli with the lemon garlic butter sauce in the skillet. Add reserved pasta water as needed to loosen the sauce and coat everything evenly.
Serve the pasta and broccoli topped with sliced chicken, and garnish with Parmesan cheese if desired.

For a richer pan sauce idea using a similar seared chicken technique, you can check my juicy chicken with Madeira sauce.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 470 kcal per serving

This recipe yields four satisfying portions, making it great for families or for easy leftovers. If you want to pair this with bold side flavors, see the profile in this flavor-packed Peruvian chicken as a source of inspiration.

Tips, Storage & Variations

Tips

Pound thicker chicken breasts lightly for even cooking if one breast is much thicker than the other.
Use reserved pasta water sparingly, a tablespoon at a time, until you reach a silky sauce consistency.
Freshly grated Parmesan melts better and gives a cleaner finish than pre-grated varieties.

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 or lemon juice to keep the sauce glossy.

Freezing

Cooked pasta with sauce does not always freeze well, but you can freeze cooked chicken breasts separately in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations using only existing ingredients

Extra lemon brightness: add a bit more lemon juice to taste when tossing the pasta.
More garlic punch: increase to 5 cloves if you want a stronger garlic aroma.
Cheesier finish: stir a handful of Parmesan into the pasta just before serving for a creamier coating.

For a garlic-forward twist, you may also like my take on chicken shawarma with garlic sauce.

FAQ

Q: Can I use frozen broccoli for this recipe?
A: Yes, you can, but add it a bit earlier in the pasta cooking time so it cooks through and drains well.

Q: What size should the chicken breasts be?
A: Standard single chicken breasts are fine. If very large, pound to even thickness or slice in half horizontally so they cook evenly.

Q: Can I use olive oil instead of butter?
A: You can, but the flavor and silkiness will change. Butter gives the dish its rich, glossy finish.

Q: How do I know the chicken is fully cooked?
A: Use an instant-read thermometer and confirm the internal temperature reaches 165°F in the thickest part.

Q: Is this recipe freezer friendly?
A: The cooked chicken freezes well, but the pasta and broccoli are best stored refrigerated and eaten within a few days.

Conclusion

Thanks for cooking this bright and comforting Cowboy Butter Lemon Bowtie Chicken with Broccoli. If you enjoyed this version and want to compare variations, take a look at the Cowboy Butter Lemon Bowtie Chicken with Broccoli – Umami recipe for another take, or explore a classic pasta and lemon chicken approach with Ina Garten at Lemon Chicken with Broccoli & Bow Ties. I hope this recipe becomes a regular on your dinner rotation, and I would love to hear how yours turned out. Enjoy, and happy cooking.