I love quick dinners that taste like I spent hours in the kitchen. Cowboy Butter Lemon Bowtie Chicken with Broccoli feels like that. I make it when I want bold flavor and few dishes.
Dad James first asked for this after a long week. He called it comfort with a kick and made me laugh.
Your Ingredients List
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1 tsp Cajun seasoning (Adjust according to spice preference)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste
- 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
- 2 tbsp olive oil (For cooking chicken)
- 6 tbsp unsalted butter (For the sauce)
- 1/2 cup grated Parmesan cheese (Plus extra for topping)
- 1/2 cup reserved pasta water (To adjust sauce consistency)
My Go-To Equipment
I keep my gear simple. I use a large pot for the pasta and a wide skillet for the chicken and sauce. I also like a small bowl to mix the lemon and Dijon. A slotted spoon helps move pasta and broccoli to the pan. If you want a one pan finish, a deep skillet works best.
I often link this recipe to my smaller skillet tricks because the method is similar to other favorites like my creamy lemon butter chicken with zucchini. You can read about that method in my post on creamy lemon butter chicken with crispy zucchini for more tips.
The Simple Steps to Follow
- Bring a large pot of salted water to a boil and cook bowtie pasta until al dente.
- Add broccoli to the pasta water in the last 2 minutes and drain, reserving 1/2 cup pasta water.
- Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken until browned and cooked through, about 5 to 7 minutes, then remove from pan.
- Lower heat to medium and melt butter in the same skillet.
- Stir in Dijon, lemon juice, lemon zest, and crushed red pepper flakes if using.
- Add cooked pasta and broccoli to the skillet and toss to coat in the butter sauce.
- Stir in grated Parmesan and add reserved pasta water a little at a time to reach a silky sauce.
- Return the chicken to the pan and toss everything together until warm and coated.
- Sprinkle chopped parsley and chives on top and season to taste with salt and pepper.
- Serve hot with extra Parmesan for topping.
Healthy Twists on a Classic
I like to keep the flavors rich but the meal balanced. Swap regular pasta for whole wheat or a chickpea bowtie for more fiber. I sometimes add a cup of chopped spinach at the end so it wilts into the sauce. You can reduce butter by half and stir in a little low fat Greek yogurt off heat for creaminess. For lower sodium, skip the added salt and use more lemon and herbs.
Serving Suggestions From My Table
I serve this dish with a simple green salad and warm bread. The lemon and parsley cut the richness, so a crisp side works well. For family style, I put the pan on the table and let everyone add more Parmesan. If you want a sweeter balance, roast some cherry tomatoes and put them on top. For a fall feel I pair it with roasted sweet potatoes. I also have a sheet pan chicken and sweet potatoes recipe that pairs well when you want sides ready at once; read about that on my sheet pan chicken and sweet potatoes with broccoli and apples page.
Getting It Just Right
Pay attention to timing. Overcooked pasta makes a soft sauce. I cook pasta to al dente then finish it in the sauce. Keep the heat moderate when you melt the butter so it does not brown. If the sauce looks thick, add reserved pasta water a few tablespoons at a time. Taste as you go. Add salt last because the Parmesan adds salt too. If your chicken browns too fast, lower the heat and finish cooking gently. For steady spice, start with 1 tsp Cajun seasoning and add more to your plate if you like heat.
How to Store Leftovers
Cool the leftovers quickly and put them in an airtight container. I keep them in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce. You can also microwave if short on time; add a teaspoon of water and cover to keep the pasta moist. Do not freeze with the broccoli if you want the texture to stay good. If you must freeze, use only the chicken and pasta without broccoli and thaw before reheating.
Enjoy Every Moment
I love that this meal cooks fast and brings family to the table. I watch everyone take the first bite and then relax. It is simple to make and full of flavor. I hope it becomes a go to for your weeknights too. For a heartier version that leans more into the cowboy butter style, try my original cowboy butter chicken pasta notes at Cowboy Butter Chicken Pasta for ideas on extra heat and herbs.
A Few Common Questions
Can I make Cowboy Butter Lemon Bowtie Chicken with Broccoli ahead of time?
Yes, you can cook it ahead and chill it for up to 3 days. I recommend reheating on the stove with a splash of water to restore the sauce. Add fresh parsley and chives after reheating.
Is Cowboy Butter Lemon Bowtie Chicken with Broccoli good for meal prep?
Yes, it works well for meal prep. Keep portions in separate airtight containers. Add extra lemon or fresh herbs when you reheat to brighten the dish.
Can I swap ingredients in Cowboy Butter Lemon Bowtie Chicken with Broccoli for dietary needs?
Yes, you can swap pasta for a gluten free or legume based pasta. You can use olive oil instead of some butter for lower saturated fat. Use less cheese or a low fat option to cut calories. I have tried many swaps and they all work with small adjustments.
Print
Cowboy Butter Lemon Bowtie Chicken with Broccoli
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A quick, flavorful dinner that feels gourmet without the time commitment. The dish features bowtie pasta, chicken, and broccoli in a rich lemon butter sauce.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1 tsp Cajun seasoning (Adjust according to spice preference)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste
- 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
- 2 tbsp olive oil (For cooking chicken)
- 6 tbsp unsalted butter (For the sauce)
- 1/2 cup grated Parmesan cheese (Plus extra for topping)
- 1/2 cup reserved pasta water (To adjust sauce consistency)
Instructions
- Bring a large pot of salted water to a boil and cook bowtie pasta until al dente.
- Add broccoli to the pasta water in the last 2 minutes and drain, reserving 1/2 cup pasta water.
- Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken until browned and cooked through, about 5 to 7 minutes, then remove from pan.
- Lower heat to medium and melt butter in the same skillet.
- Stir in Dijon, lemon juice, lemon zest, and crushed red pepper flakes if using.
- Add cooked pasta and broccoli to the skillet and toss to coat in the butter sauce.
- Stir in grated Parmesan and add reserved pasta water a little at a time to reach a silky sauce.
- Return the chicken to the pan and toss everything together until warm and coated.
- Sprinkle chopped parsley and chives on top and season to taste with salt and pepper.
- Serve hot with extra Parmesan for topping.
Notes
Meal can be stored in the fridge for up to 3 days. Reheat gently for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, pasta, dinner, easy recipe, weeknight meal