Cowboy Butter Lemon Bowtie Chicken with Broccoli

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a bright, comforting weeknight meal that balances rich, savory butter sauce with a lively lemon lift. Tender bite-sized chicken pieces get a smoky, slightly spicy crust from Cajun seasoning and smoked paprika, while bowtie pasta holds the silky, cheesy lemon-butter sauce perfectly. Steamed broccoli adds a fresh crunch and vivid color, and chopped parsley and chives finish the dish with herbal brightness. The aroma is buttery and citrusy with a hint of smoke. This recipe works beautifully when you want a quick family dinner that feels a little special, or when you need a hearty dish to bring to a potluck. If you love lemony chicken pastas, you might also enjoy a similar twist in Lemon Chicken Romano, which emphasizes tangy cheese and fresh herbs.

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Tender, lean chicken that cooks quickly and soaks up the seasoning.
12 oz bowtie (farfalle) pasta
Bowtie holds sauce in its creases, giving each bite good coverage.
2 cups broccoli florets
Adds color, crunch, and a fresh, slightly bitter contrast to the butter sauce.
1 tsp Cajun seasoning
Brings a savory, slightly spicy Southern flavor to the chicken.
1/2 tsp garlic powder
Provides gentle garlic background without burning in the pan.
1/2 tsp smoked paprika
Adds smoky depth and a warm color to the seasoning mix.
Salt to taste
Enhances all flavors; adjust depending on your Parmesan saltiness.
Black pepper to taste
Freshly ground is best for aroma and mild heat.
1/2 tsp crushed red pepper flakes (optional)
Use if you want a touch of extra heat.
1 tsp Dijon mustard
Helps emulsify the sauce and adds a subtle tang.
Juice and zest of 1 lemon
Zest gives bright citrus oil, juice gives fresh acidity to cut the richness.
2 tbsp fresh parsley, chopped
Adds a fresh herbal finish and color.
1 tbsp fresh chives, chopped
Mild onion note and delicate green flecks.
2 tbsp olive oil
For searing the chicken and helping develop a golden crust.
6 tbsp unsalted butter
Forms the rich base of the sauce; unsalted lets you control seasoning.
1/2 cup grated Parmesan cheese
Gives savory, umami creaminess and helps thicken the sauce.
1/2 cup reserved pasta water
Starchy water loosens and smooths the sauce without thinning flavor.

(If you like creamy pasta dishes, this recipe shares comforting textures with Creamy Rotisserie Chicken Broccoli Pasta.)

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Tip: Reserve the water while the pasta is hot so the starch mixes easily into the sauce.
While the pasta cooks, prepare the chicken and other ingredients. Steam or blanch the broccoli in the boiling pasta water for 2 minutes, drain, and set aside.
Tip: Blanching in the pasta water saves time and adds a touch of seasoning to the broccoli.
In a skillet over medium-high heat, heat the olive oil. Add the chicken in a single layer, seasoned with Cajun seasoning, garlic powder, smoked paprika, salt, black pepper, and crushed red pepper flakes. Cook until golden and cooked through, about 6 to 8 minutes depending on piece size. Remove the chicken from the skillet and keep warm.
Tip: Do not overcrowd the pan. Work in batches if needed so chicken browns rather than steams. For techniques on getting a good sear, see this guide to making juicy pan-roasted chicken like Juicy Chicken with Madeira Sauce.
Reduce heat to medium. Melt the butter in the same skillet and stir in the Dijon, lemon juice and zest, and Parmesan until smooth. Adjust the sauce with reserved pasta water if it becomes too thick, adding a tablespoon at a time until you reach a silky consistency.
Add the drained pasta and blanched broccoli to the skillet, tossing to coat evenly in the lemon butter sauce. Return the cooked chicken to the skillet and mix until everything is heated through.
Stir in the chopped parsley and chives. Taste and adjust salt and pepper as needed. Serve hot with extra Parmesan on the side.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 760 per serving

Tips, Storage & Variations

Tips

Use room temperature chicken for more even cooking and a better sear.
Grate Parmesan fresh from a wedge if possible for creamier melting and better flavor.
If the sauce separates, whisk in a tablespoon of reserved pasta water to bring it back together.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if the sauce has thickened.
Do not store the pasta with any extra grated Parmesan on top, as it can dry out.

Freezing

This dish freezes best without the parsley and chives. Cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw overnight in the refrigerator, then reheat on the stove with a splash of water or stock to refresh the sauce.

Variations using ingredients from this recipe

For more heat, increase the crushed red pepper flakes and add an extra pinch of black pepper.
For a richer finish, stir in an extra tablespoon of butter at the end.
For a brighter lemon note, add additional lemon zest before serving.
For a more herb-forward finish, increase the parsley and chives to taste.
To emphasize smoky flavor, add a touch more smoked paprika to the chicken rub.

If you enjoy bold seasoning profiles, you might also like the vibrant spices used in Flavor-Packed Peruvian Chicken with Aji Verde.

FAQ

How long will the chicken stay moist when cooked in bite-sized pieces?
Cook bite-sized chicken until just done, about 6 to 8 minutes, and remove from heat promptly to avoid overcooking.
Can I use a different pasta shape?
Yes, any short pasta that holds sauce, such as penne or rotini, will work similarly.
Is the crushed red pepper required?
No, it is optional. Leave it out if you prefer a milder dish.
How do I prevent the sauce from becoming greasy?
Emulsify the butter with lemon juice and Parmesan and add reserved pasta water slowly to bind the sauce.
Can I make this gluten free?
Substitute the bowtie pasta with a gluten-free bowtie or other gluten-free short pasta while following the same cooking method.

Conclusion

Thanks for cooking Cowboy Butter Lemon Bowtie Chicken with Broccoli. If you liked this lemony, buttery pasta, you may enjoy comparing flavors with the original version at Cowboy Butter Lemon Bowtie Chicken with Broccoli – Umami | Recipe. For another lemon chicken and broccoli pasta approach, see Ina Garten’s take at Lemon Chicken with Broccoli & Bow Ties Recipe | Ina Garten. I hope this recipe becomes a favorite in your weeknight rotation. Please try it, adapt it to your taste, and share how it turned out. Enjoy a cozy, delicious meal.