Cowboy Butter Lemon Bowtie Chicken with Broccoli

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a bright, comforting weeknight dinner that balances rich butter sauce with lively lemon and a hint of smoke. The bowtie pasta provides a satisfying bite, while tender chicken pieces add savory heft. Broccoli florets bring a fresh, slightly crisp contrast and a pop of green that keeps the plate feeling light. Aromas of garlic, lemon zest, and smoked paprika fill the kitchen as the butter melts and the sauce comes together, making it hard to wait for the first forkful.

This recipe works beautifully when you want a fuss-free family meal, a casual dinner with friends, or an easy dish to pack for lunches. Texture plays between silky sauce and al dente pasta, with occasional bright herb notes from parsley and chives. It is straightforward enough for a weeknight, yet flavorful enough to feel special.

Ingredients

• 12 oz bowtie pasta (farfalle)
  Dry pasta that holds sauce in its folds; cooks in the pot with the broccoli.

• 3 cups broccoli florets
  Bite-sized pieces that steam quickly when added to the pasta water.

• 1 lb boneless, skinless chicken breasts
  Cut into chunks for quick, even searing and easy tossing with pasta.

• 1 tablespoon olive oil
  For searing the chicken and getting a nice golden crust.

• Salt and black pepper (to taste)
  Essential for seasoning the chicken and adjusting the final dish.

• 6 tablespoons unsalted butter
  Creates the rich cowboy butter sauce and carries the garlic and spices.

• 3 cloves garlic (minced)
  Adds fragrant, savory depth to the butter sauce.

• 1 tablespoon Dijon mustard
  Gives the sauce a gentle tang and helps emulsify the butter.

• 1 tablespoon fresh lemon juice
  Brightens the sauce with fresh acidity.

• 1 teaspoon lemon zest
  Intensifies the lemon flavor with aromatic oils from the peel.

• 1/2 teaspoon smoked paprika
  Adds a subtle smoky warmth and color to the sauce.

• 1/4 teaspoon red pepper flakes
  Provides a touch of heat; adjust to your preference.

• 1 tablespoon fresh parsley (chopped)
  Fresh herb note for brightness and color.

• 1 tablespoon fresh chives (snipped)
  Mild oniony finish and a delicate garnish.

• 1/4 cup Parmesan cheese (freshly grated, for serving)
  Salty, nutty finish to sprinkle over the plated dish.

Instructions

1. Bring a large pot of salted water to a boil. Add 12 oz bowtie pasta and cook according to package directions. Add 3 cups broccoli florets to the pot during the last 3 minutes of cooking so they stay bright and slightly tender. Before draining, reserve 1/2 cup of the pasta cooking water. (Tip: Reserve the water in a measuring cup so you can add it easily when adjusting the sauce.)

2. While the pasta cooks, season the chicken chunks with salt and black pepper to taste. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken in a single layer and sear, turning as needed, until golden and cooked through, about 6 to 8 minutes total depending on chunk size.

3. Remove the chicken from the skillet and set aside. Wipe the skillet clean with a paper towel to remove any browned bits that could burn. Reduce the heat to low and add 6 tablespoons unsalted butter to the skillet, melting gently.

4. Add 3 cloves minced garlic to the melted butter and cook for about 30 seconds, stirring constantly so the garlic becomes fragrant but does not brown.

5. 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 or stir until the mixture is bubbly and combined.

6. Return the drained pasta, broccoli, and cooked chicken to the skillet and toss to coat in the sauce. If the sauce seems too thick, add some of the reserved 1/2 cup pasta water a tablespoon at a time until you reach the desired consistency.

7. Stir in 1 tablespoon chopped fresh parsley and 1 tablespoon snipped fresh chives. Serve immediately topped with 1/4 cup freshly grated Parmesan cheese.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 720 kcal per serving

Tips, Storage & Variations

• Tips

  • Cut chicken into even-sized chunks so they cook through in the same time.
  • Keep the heat moderate when melting butter to avoid burning the garlic.
  • Use the reserved pasta water sparingly; it helps loosen the sauce without watering down 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 needed.
  • Reheat individual portions in the microwave covered for 60 to 90 seconds, stirring halfway through.

• Freezing

  • This dish freezes acceptably for up to 2 months. Cool completely, portion into freezer-safe containers, and thaw overnight in the refrigerator before reheating.

• Variations using existing ingredients only

  • For brighter lemon flavor, stir an extra 1 teaspoon lemon zest into the finished dish.
  • For more heat, increase the red pepper flakes to taste.
  • For a more herby finish, increase parsley and chives to 2 tablespoons each.

FAQ

Q: Can I use another pasta shape?
A: Yes. Any short pasta that holds sauce, such as penne or rotini, works similarly.

Q: How do I know when the chicken is cooked through?
A: Chicken is done when it reaches 165 F internally or when juices run clear and there is no pink inside.

Q: Can I make this dairy free?
A: The recipe relies on butter and Parmesan. For a dairy-free version you would need substitutes not listed in the ingredient list.

Q: Do I need to peel the lemon before zesting?
A: No, zest only the colored outer peel and avoid the bitter white pith.

Q: What is the best way to reheat leftovers?
A: Reheat gently in a skillet over low heat with a splash of water or in the microwave covered, stirring midway.

People Also Ask

Q: How long should I cook broccoli with pasta?
A: Add broccoli in the last 3 minutes of pasta cooking so it stays tender crisp.

Q: Is bowtie pasta good with chicken?
A: Yes, bowtie pasta holds sauce and pairs well with bite-sized chicken pieces.

Q: Can I prepare components ahead of time?
A: You can cook and refrigerate chicken and pasta separately, then combine and warm before serving.

Q: What does Dijon mustard do in the sauce?
A: Dijon adds tang and helps emulsify the butter into a smoother sauce.

Q: Can I use frozen broccoli?
A: Frozen broccoli can be used; add it a minute or two earlier so it heats through.

Q: How to prevent garlic from burning in butter?
A: Keep the heat low and watch closely; garlic only needs about 30 seconds in melted butter for aroma.

Q: Should I salt the pasta water?
A: Yes, salting the water seasons the pasta itself and improves overall flavor.

Q: Can I double this recipe?
A: Yes, scale ingredients proportionally and use a larger pot and skillet.

Conclusion

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is an easy, flavorful dinner that combines buttery richness with bright lemon and a touch of smoke. Give it a try for a weeknight meal or a casual dinner that feels a little special, and don’t forget to sprinkle extra Parmesan if you like a saltier finish. For a reference version and inspiration, see the original Cowboy Butter Lemon Bowtie Chicken with Broccoli – Umami | Recipe, and for a classic take on lemon chicken with pasta and broccoli, check out Lemon Chicken with Broccoli & Bow Ties Recipe | Ina Garten.

If you make it, please share how it turned out and any little tweaks you tried. Enjoy a cozy, lemony bowl tonight.