Cowboy Butter Lemon Bowtie Chicken with Broccoli

Introduction
This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a bright, comforting weeknight dinner that balances rich, silky butter sauce with fresh lemon brightness and a touch of smoky heat. Tender, golden-browned chicken pieces mingle with toothsome bowtie pasta and crisp-tender broccoli, all coated in a glossy sauce flecked with garlic, smoked paprika, and a hint of red pepper flakes. The aroma is garlicky and citrusy, the texture is a pleasing mix of creamy sauce and al dente pasta, and the flavor hits savory, tangy, and slightly smoky notes in each bite. It comes together quickly, making it perfect for busy weeknights, casual dinner parties, or a cozy weekend meal. If you love lemon-forward chicken dishes, you might also enjoy this chicken piccata with lemon and capers for another take on bright poultry flavors.

Ingredients

12 oz bowtie pasta (farfalle): Dried pasta that holds sauce well and cooks to a firm, al dente bite.
3 cups broccoli florets (cut into small bite-sized pieces): Adds color, crunch, and a mild, slightly sweet green flavor.
1 lb boneless, skinless chicken breasts (cut into 1-inch chunks): Lean protein that sears nicely and stays juicy when cut into uniform pieces.
1 tablespoon olive oil: For searing the chicken and building fond in the skillet.
Salt and black pepper (to taste): Simple seasoning to bring out flavor in the chicken and pasta.
6 tablespoons unsalted butter: The base of the cowboy butter sauce for richness and silkiness.
3 cloves garlic (minced): Fresh garlic gives aromatic punch and savory depth.
1 tablespoon Dijon mustard: Adds tang and helps emulsify the sauce.
1 tablespoon fresh lemon juice: Brightens the sauce with acidic lift.
1 teaspoon lemon zest: Contributes concentrated lemon aroma and flavor.
1/2 teaspoon smoked paprika: Provides mild smokiness and warm color.
1/4 teaspoon red pepper flakes (adjust for heat preference): Adds a gentle spicy kick; increase or decrease to taste.
1 tablespoon fresh parsley (chopped): Fresh herb for color and a mild, peppery finish.
1 tablespoon fresh chives (snipped): Oniony, delicate herb note for garnish.
1/4 cup Parmesan cheese (freshly grated, for serving): Salty, nutty finish to grate over the top at serving.

Step-by-Step Instructions

Bring a large pot of generously salted water to a rolling boil. Add the 12 oz bowtie pasta and cook according to package directions, typically 10 to 12 minutes for al dente. During the last 3 minutes of the pasta cooking time, add the 3 cups broccoli florets to the pot so they cook with the pasta.
Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Then drain the pasta and broccoli together in a colander and set aside.
While the pasta cooks, season the 1 lb chicken chunks with salt and black pepper on all sides. This is key for even seasoning.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer, leaving space between pieces so they sear instead of steam.
Let the chicken sear undisturbed for 3 minutes until the undersides are golden. Flip the pieces and cook an additional 3 to 5 minutes, turning as needed, until the chicken reaches 165°F and is golden on multiple sides. Transfer the cooked chicken to a plate and keep warm.
Wipe the skillet clean with a paper towel to remove excess browned bits, then reduce the heat to medium and add the 6 tablespoons unsalted butter. Let the butter melt gently.
Add the 3 cloves minced garlic to the melted butter and stir constantly for about 30 seconds until fragrant, taking care not to let the garlic brown.
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 mixture for about 90 seconds until the sauce becomes bubbly and emulsified.
Return the drained pasta, broccoli, and seared chicken to the skillet with the cowboy butter sauce. Toss thoroughly to coat every piece. If the sauce seems too thick or does not cling evenly, add the reserved pasta water a tablespoon at a time until you reach a silky, clingy consistency.
Remove the skillet from the heat and stir in 1 tablespoon fresh chopped parsley and 1 tablespoon snipped chives for brightness.
Serve immediately in shallow bowls and top each portion with 1/4 cup freshly grated Parmesan cheese distributed across servings, or sprinkle to taste.

If you want another take on the cowboy butter style in a pasta format, check this cowboy butter chicken pasta for inspiration.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 725 per serving

Tips, Storage & Variations

Tip: Cut the chicken into uniform 1-inch chunks for even cooking and quick searing. Pat the pieces dry before seasoning to get a better sear.
Tip: Reserve the pasta water as directed. The starchy water is the easiest way to loosen the sauce and help it cling to the pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to revive the sauce.
Freezing: This dish freezes best without the broccoli. Freeze portions of pasta and chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove with a little butter or reserved pasta water.
Flavor variations using only the listed ingredients:
- More lemon lift: Add an extra 1/2 teaspoon lemon zest or another teaspoon of lemon juice for a brighter profile.
- Smokier profile: Increase smoked paprika to 3/4 teaspoon for deeper smoky notes.
- Heat forward: Add up to 1/2 teaspoon red pepper flakes if you want a spicier finish.
  For more garlic-forward pasta ideas that pair well with bowtie shapes, see this garlic butter chicken bowtie pasta variations.

FAQ

Can I use a different pasta shape?
Yes. Bowtie pasta is suggested, but any short pasta that holds sauce will work. For another similar recipe idea, try this garlic butter chicken bowtie pasta.
How do I know the chicken is cooked through?
Use an instant-read thermometer and cook until the internal temperature reaches 165°F, or cut a piece to check that juices run clear.
Can I use frozen broccoli?
Yes. If using frozen broccoli, add it to the pasta water during the last 1 to 2 minutes of cooking to avoid overcooking.
Is Dijon mustard necessary?
Dijon helps emulsify and add tang. You can omit it, but the sauce will be slightly less stable and a bit less sharp.
How do I prevent the garlic from burning?
Keep the heat at medium when cooking garlic in butter and stir constantly for about 30 seconds, then proceed to add other ingredients to stop it from browning.

Conclusion

I hope you enjoy making and sharing this Cowboy Butter Lemon Bowtie Chicken with Broccoli. For a different take on the cowboy butter concept, see Cowboy Butter Lemon Bowtie Chicken with Broccoli – Umami | Recipe for another presentation of similar flavors, and if you want a classic lemon and broccoli twist from a trusted source, check out Lemon Chicken with Broccoli & Bow Ties Recipe | Ina Garten. Please try the recipe, leave a note on how it turned out, and share it with friends or family for an easy, satisfying meal.