Cowboy Butter Lemon Bowtie Chicken with Broccoli

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is an easy, satisfying weeknight dinner that balances bright citrus with smoky, savory richness. Tender, golden-brown chicken pieces mingle with al dente bowtie pasta and crisp-tender broccoli, all coated in a glossy butter, garlic, Dijon and lemon sauce. Expect bright lemon notes and a gentle smokiness from the paprika, with a hint of heat from red pepper flakes. The texture is a pleasing mix of silky sauce, chewy farfalle, and meaty chicken bites. The aroma is garlicky and buttery with fresh lemon and herbs that finish the dish. This recipe is ideal for busy families, casual dinner guests, or anyone who wants a comforting pasta dinner that comes together quickly. For a similar creamy chicken and broccoli pasta idea, see this creamy rotisserie chicken and broccoli pasta for inspiration.

Ingredients

12 oz bowtie pasta (farfalle), for the main pasta base that holds sauce in its folds.
3 cups broccoli florets, adds color, crunch, and nutrients; cut into bite-size pieces.
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks for quick even cooking.
1 tablespoon olive oil, for searing the chicken and building flavor.
Salt and black pepper, to taste, for seasoning the chicken and finished dish.
6 tablespoons unsalted butter, creates the cowboy butter sauce and gives a silky finish.
3 cloves garlic, minced, for aromatic depth and savory flavor.
1 tablespoon Dijon mustard, an acidic, tangy note that brightens the sauce.
1 tablespoon fresh lemon juice, for bright citrus acidity.
1 teaspoon lemon zest, concentrated lemon flavor that enhances aroma.
1/2 teaspoon smoked paprika, for gentle smokiness and warm color.
1/4 teaspoon red pepper flakes, adjust for heat preference to add a touch of spice.
1 tablespoon fresh parsley, chopped, to finish with fresh herb brightness.
1 tablespoon fresh chives, snipped, for a mild oniony finish.
1/4 cup Parmesan cheese, freshly grated, for serving and savory umami finish; sprinkle to taste.

(If you enjoy other lemony chicken dishes, you may also like this lemon chicken Romano.)

Step-by-Step Instructions

Bring a large pot of generously salted water to a boil. Add the bowtie pasta and cook according to package directions. In the last 3 minutes of pasta cooking, add the broccoli florets so they become crisp-tender. Before draining, reserve 1/2 cup of the pasta water, then drain the pasta and broccoli. Tip: Reserving the pasta water helps loosen and emulsify the sauce later.
Season the chicken chunks with salt and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear for about 3 minutes without moving so it develops a golden crust. Flip and cook until the chicken reaches 165°F and is golden on the outside. Tip: Do not overcrowd the pan; cook in batches if needed to keep a good sear.
Remove the cooked chicken from the skillet and set aside. Wipe the pan clean with a paper towel to remove any burnt bits, then return the skillet to medium heat. Add 6 tablespoons unsalted butter and let it melt.
Add 3 cloves minced garlic to the melted butter and cook until fragrant, about 30 to 45 seconds, being careful not to brown the garlic.
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. Whisk the sauce until bubbly and slightly thickened. Tip: If the sauce looks too thick, add a splash of the reserved pasta water to loosen it.
Return the drained pasta, broccoli, and seared chicken to the skillet. Toss everything together to coat in the sauce, adding reserved pasta water a tablespoon at a time until you reach your desired saucy consistency.
Stir in 1 tablespoon fresh parsley and 1 tablespoon fresh chives. Taste and adjust salt and pepper as needed.
Serve immediately with 1/4 cup freshly grated Parmesan cheese on top. Enjoy the combination of lemon brightness, smoky paprika, and buttery sauce. For more searing technique ideas, you might find this juicy chicken with Madeira sauce technique helpful.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 780 calories per serving

(For alternative seasoning or serving ideas, check this chicken shawarma with garlic sauce for inspiration on bold flavors.)

Tips, Storage & Variations

Tips: Let the chicken develop a good golden crust before flipping to maximize flavor. Use the reserved pasta water to adjust sauce consistency and help it cling to the pasta. Grate the Parmesan fresh for the best melt and flavor.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently in a skillet over low heat, adding a splash of water if the sauce tightens.
Freezing: This dish can be frozen, but broccoli may soften after thawing. For best results, freeze the cooked chicken and sauce separately from the pasta and broccoli, then combine and gently reheat.
Flavor variations using existing ingredients only: Increase the lemon juice and zest for a brighter citrus punch. Add an extra 1/4 teaspoon smoked paprika for more smokiness. Increase or decrease the red pepper flakes to control heat. For a richer finish, stir a little more butter into the sauce before serving. For a more herb-forward taste, double the parsley and chives. For a different texture, toss additional Parmesan into the hot pasta for extra creaminess. Try this idea inspired by vibrant flavors from this Peruvian chicken with aji verde to explore bolder herb notes.

FAQ

What temperature should the chicken reach?

Cook chicken until the internal temperature reaches 165°F for safe consumption.

Can I use another pasta shape?

Yes, any short pasta that holds sauce, like penne or rotini, will work similarly.

Do I need to blanch the broccoli first?

No, adding broccoli to the pasta pot for the last 3 minutes is enough to make it crisp-tender.

How spicy is this dish?

With 1/4 teaspoon red pepper flakes it has a mild warmth. Adjust the amount to increase or decrease heat.

Can I use salted butter instead of unsalted?

You can, but reduce added salt in the recipe and taste before seasoning to avoid over-salting.

Is it okay to prep components ahead of time?

Yes, you can chop ingredients and measure spices ahead; cook pasta, broccoli, and chicken just before serving for best texture.

Conclusion

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a weeknight winner, delivering bright lemon, savory garlic butter, and a touch of smoke in every forkful. It comes together quickly, stores well, and adapts easily to your heat and herb preferences. If you want to compare variations or cookbooks for inspiration, take a look at this Cowboy Butter Lemon Bowtie Chicken with Broccoli – Umami | Recipe and Ina Garten’s take on lemon and broccoli pasta at Lemon Chicken with Broccoli & Bow Ties Recipe | Ina Garten. Try the recipe, make it your own, and share how it turned out with friends and family for a cozy, flavorful meal.