Cowboy Butter Lemon Bowtie Chicken with Broccoli

Name: Cowboy Butter Lemon Bowtie Chicken with Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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; 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; 6 tbsp unsalted butter; 1/2 cup grated Parmesan cheese; 1/2 cup reserved pasta water

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a bright, buttery weeknight dish that balances zesty lemon, savory Parmesan, and a touch of Cajun spice. Tender bite-sized chicken pieces seared to a golden crust meet al dente bowtie pasta and crisp-tender broccoli, all tossed in a glossy butter and lemon sauce. The aroma is buttery and citrusy with a gentle smokiness from paprika and a background heat if you use the red pepper flakes. Texturally, you get tender pasta, meaty chicken, and a fresh snap from the broccoli in every forkful. It is ideal for busy weeknights, casual dinner guests, or anytime you want a comforting meal that looks and tastes special without fuss. If you enjoy bold butter sauces, this dish is a cousin of the cowboy butter chicken pasta recipe you might already know, while staying lightened up by lemon and fresh herbs.

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Explanation: Lean protein cut small so it cooks quickly and evenly.
12 oz bowtie (farfalle) pasta
Explanation: Bowtie pasta holds sauce well in its folds and cooks to a satisfying bite.
2 cups broccoli florets
Explanation: Adds color, crunch, and a fresh vegetal counterpoint to the buttered sauce.
1 tsp Cajun seasoning
Explanation: Provides warmth, savory depth, and mild heat.
1/2 tsp garlic powder
Explanation: Concentrated garlic flavor without needing fresh cloves.
1/2 tsp smoked paprika
Explanation: Brings a smoky, slightly sweet tone that complements the butter.
Salt to taste
Explanation: Enhances all flavors; adjust at the end as needed.
Black pepper to taste
Explanation: Freshly ground brings brightness and subtle heat.
1/2 tsp crushed red pepper flakes (optional)
Explanation: Adds extra heat if you like a spicier finish.
1 tsp Dijon mustard
Explanation: Helps emulsify the sauce and adds a tangy backbone.
Juice and zest of 1 lemon
Explanation: Bright citrus lift that cuts through the richness.
2 tbsp fresh parsley, chopped
Explanation: Fresh herb to finish with color and herbal brightness.
1 tbsp fresh chives, chopped
Explanation: Mild onion note and visual contrast.
2 tbsp olive oil
Explanation: For searing the chicken and adding a bit of fruity fat.
6 tbsp unsalted butter
Explanation: The base of the sauce, giving richness and a silky mouthfeel.
1/2 cup grated Parmesan cheese
Explanation: Adds savory umami and helps thicken the sauce.
1/2 cup reserved pasta water
Explanation: Starches in the water loosen the sauce and help it coat the pasta.

For another creamy take on chicken and broccoli with pasta, see creamy rotisserie chicken and broccoli pasta.

Step-by-step Instructions

Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente, reserving 1/2 cup of the pasta cooking water before draining.
Tip: Salt the water well so the pasta itself is seasoned; save the water before you drain.
While the pasta cooks, cut the chicken into bite-sized pieces, zest and juice the lemon, and chop the parsley and chives.
Tip: Pat the chicken dry before seasoning for better browning.
Steam or blanch the broccoli florets in the boiling pasta water for 2 minutes, then drain.
Tip: Shock the broccoli in cold water if you want to preserve a bright green color and crispness.
In a skillet over medium-high heat, add the olive oil and the seasoned chicken. Season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, black pepper, and the crushed red pepper flakes if using. Cook until golden brown and fully cooked through, about 5 to 7 minutes depending on piece size. Remove the chicken from the pan and keep warm.
Tip: Do not overcrowd the pan to ensure a nice sear; cook in batches if needed.
In the same skillet, reduce heat to medium and melt the butter, stirring to deglaze the pan and pick up any browned bits. Whisk in the Dijon mustard, lemon juice and zest, and the Parmesan cheese until smooth. Adjust the sauce with the reserved pasta water to reach your desired consistency.
Tip: Add the pasta water slowly so you do not thin the sauce too much.
Add the drained pasta and the broccoli to the skillet, tossing to coat evenly with the sauce. Return the cooked chicken to the skillet and combine until everything is heated through.
Tip: Toss gently so the bowties and broccoli do not break apart.
Stir in the chopped parsley and chives, taste for salt and pepper, and serve immediately with extra Parmesan on top if desired.

For a quick tip on perfectly al dente bowtie pasta, you can consult the guidance used in the garlic butter beef cheesy bowtie pasta recipe.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 770 kcal per serving

For a quick reference on butter measurements and handling, see basic butter cookies.

Tips, Storage & Variations

Practical tips: Pat chicken dry to ensure a golden sear, and reserve the pasta water to control sauce thickness. Use freshly grated Parmesan for a smoother melt.
Storage: Cool completely, store 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 is best refrigerated rather than frozen, as the texture of the pasta and broccoli will change when thawed. If you must freeze, freeze in a shallow airtight container for up to 1 month and thaw overnight in the refrigerator before reheating.
Flavor variations using existing ingredients only:
- Turn up the heat by adding the 1/2 tsp crushed red pepper flakes if you did not use them originally.
- Increase lemon zest and juice slightly for a brighter, tangier sauce.
- Stir in an extra 2 tbsp of Parmesan for a richer, cheesier finish.
- Reduce the Cajun seasoning for a milder, more lemon-forward dish.
  If you want a sweeter take on buttered chicken flavors for inspiration, check the honey butter chicken post.

Frequently Asked Questions

Q: Can I use a different pasta shape?
A: Yes, but this recipe is written for 12 oz bowtie pasta. If substituting, use a similar cooking time and reserve 1/2 cup pasta water.

Q: Is crushed red pepper required?
A: No, it is optional. Omit it if you prefer no extra heat.

Q: Can I use salted butter instead of unsalted?
A: You can, but reduce added salt to taste since salted butter will add sodium.

Q: How do I prevent the sauce from separating?
A: Whisk in the Parmesan and add reserved pasta water gradually to maintain a smooth emulsion.

Q: Can this be made ahead of time?
A: You can prepare components ahead, but combine and reheat briefly before serving for best texture.

Q: What can I use instead of Dijon mustard?
A: Dijon adds a subtle tang and helps emulsify. If you remove it, taste and adjust salt and lemon to compensate.

People Also Ask
Q: How long does broccoli need to blanch for this recipe?
A: Blanch broccoli florets in the boiling pasta water for about 2 minutes until bright green and slightly tender.

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

Q: Can I make this dish dairy-free?
A: The recipe relies on butter and Parmesan, so removing them will change the taste and texture significantly.

Q: How do I get a golden crust on chicken pieces?
A: Pat chicken dry, use a hot skillet with enough oil, and avoid crowding the pan.

Q: What is the best way to reheat this pasta?
A: Reheat gently in a skillet over low heat with a splash of reserved pasta water or stock to loosen the sauce.

Q: Are bowtie noodles good for creamy sauces?
A: Yes, their shape and folds catch and hold sauces well, making each bite flavorful.

Q: How do I measure reserved pasta water?
A: Before draining the pasta, scoop out 1/2 cup of the cooking water into a measuring cup and set aside.

Conclusion

I hope you enjoy making and sharing this Cowboy Butter Lemon Bowtie Chicken with Broccoli at home. For a version very close to this one, you can compare notes with the original Umami recipe for Cowboy Butter Lemon Bowtie Chicken with Broccoli, and if you want another lemon-chicken-and-broccoli perspective, see Ina Garten’s Lemon Chicken with Broccoli and Bow Ties recipe. Please try the recipe, leave feedback, and share a photo so others can enjoy this comforting, bright, buttery meal.