I make this Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss at least once a month when I want something bright, buttery, and fast. It’s a skillet meal that marries simple pantry staples—pasta, chicken, butter, garlic—and a splash of lemon into a weeknight winner that looks and tastes like you spent more time on it than you did. If you want the exact recipe I follow, here’s the original Cowboy Butter Lemon Bowtie Chicken with Broccoli recipe I learned from and adapted for a quick dinner crowd-pleaser.
Why you’ll love this dish
This dish delivers buttery comfort with a citrus lift, and it’s flexible: swap proteins, scale up for guests, or make it dairy-free. It’s perfect for busy weeknights when you want something both satisfying and presentable. The bowtie pasta catches the sauce well, and tiny florets of broccoli add color and texture without stealing the show.
“Bright, buttery, and ready in under 30 minutes—this one became our new favorite for busy nights.” — a regular at my dinner table
If you like cowboy butter flavors in other meals, you might also enjoy more cowboy butter chicken dinners that follow the same rich, garlicky theme.
How this recipe comes together
Overview: cook the pasta, brown the cubed chicken, make a quick lemon-garlic cowboy butter in the same pan, steam or toss in broccoli, and combine everything with the cooked bowties. Expect about 25–30 minutes from start to finish.
- Boil bowtie pasta until al dente; reserve some pasta water.
- Sear seasoned chicken cubes in a hot skillet until golden.
- Melt butter with garlic, lemon zest, and lemon juice to make the sauce.
- Add broccoli to the skillet just long enough to become bright green and tender-crisp.
- Toss pasta into the pan with sauce, add a splash of pasta water if needed, and finish with parsley.
If you want to read more about technique and similar preparations, these cowboy butter chicken techniques are good to study for mastering the sauce.
What you’ll need
- 2 cups bowtie pasta — cook according to package instructions (substitute penne or farfalle if needed).
- 1 pound chicken breast, cubed — boneless, skinless (chicken thighs work for juicier results).
- 2 cups broccoli florets — fresh preferred; frozen is fine (thaw and drain).
- 1/2 cup unsalted butter — melted in the skillet (use salted butter and reduce added salt).
- 2 cloves garlic, minced — or 1 tsp garlic paste.
- 1 lemon, juiced and zested — add more lemon for brighter flavor.
- 1 teaspoon paprika — adds color and a mild smoky note.
- Salt and pepper, to taste.
- Optional: Fresh parsley, chopped for garnish; red pepper flakes for heat; grated Parmesan to finish.
Tip: reserve about 1/2 cup of pasta cooking water before draining—starchy water helps emulsify the sauce.
If you prefer slow-cooked meals, a related comfort option is this crock pot garlic butter chicken that uses similar flavors with hands-off cooking.
The cooking process explained
- Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, about 9–11 minutes. Reserve 1/2 cup pasta water, drain, and set aside.
- While pasta cooks, pat chicken dry and season with salt, pepper, and paprika.
- Heat a large skillet over medium-high heat. Add a drizzle of oil (to prevent butter from burning) and add the cubed chicken in a single layer. Sear until golden and cooked through, about 4–6 minutes, stirring once. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add the butter. Once melted, add minced garlic and cook 30–45 seconds until fragrant—don’t brown the garlic.
- Stir in lemon zest and lemon juice. Taste and season with salt and pepper. If you like a bit of smokiness, add a pinch more paprika or a dusting of cayenne.
- Add broccoli florets to the skillet. Toss and cover for 2 minutes to steam until bright green and tender-crisp. If using frozen broccoli, cook a minute longer after steaming.
- Return the chicken to the pan, then add the cooked pasta. Toss everything together, adding reserved pasta water a tablespoon at a time to loosen the sauce and coat the pasta. Heat through for another minute.
- Remove from heat and stir in chopped parsley. Serve immediately with optional Parmesan or red pepper flakes.
For a pasta-focused spin on the same flavor profile, consider the cowboy butter chicken linguine version that swaps bowties for long pasta.
Best ways to enjoy it
Serve in shallow bowls so the sauce pools around the bowties. Pair with:
- A crisp green salad (lemon vinaigrette echoes the citrus in the dish).
- Crusty bread to mop up extra cowboy butter.
- A glass of unoaked Chardonnay or a lighter red like Pinot Noir for a dinner-friendly pairing.
For presentation, scatter chopped parsley and a few lemon slices on top. A sprinkle of flaky salt right before serving elevates the butter sauce.
Storage and reheating tips
- Refrigeration: Cool within two hours and store in an airtight container for up to 3–4 days.
- Reheating stovetop: Gently reheat in a skillet over low heat with a splash of water or broth to revive the sauce. Heat until steaming and the internal temperature reaches 165°F (74°C).
- Microwave: Cover loosely and heat in 30-second intervals, stirring between, adding a tablespoon of water if dry.
- Freezing: Freeze in a shallow, airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: broccoli can become softer after freezing; for best texture, freeze the chicken and pasta separately from the broccoli when possible.
Always follow safe food handling: refrigerate leftovers promptly and reheat to at least 165°F.
Pro chef tips
- Brown chicken well: a good sear creates flavor. Don’t overcrowd the pan; cook in batches if needed.
- Use unsalted butter so you control salt levels. If using salted, reduce added salt.
- Zest the lemon before juicing to avoid losing the zest in the sink. Zest adds much of the aroma.
- Don’t overcook broccoli—bright green and slightly crisp is ideal. If you like it softer, briefly steam before adding.
- Save pasta water: the starch helps the butter cling to the pasta for a silky finish.
- For extra depth, finish with a small knob of cold butter off the heat and stir to emulsify the sauce.
Creative twists
- Creamy version: stir in 1/4 cup cream or crème fraîche for a richer sauce.
- Dairy-free: replace butter with olive oil or vegan butter and finish with extra lemon.
- Protein swaps: use chicken thighs, shrimp (reduce cooking time), or tofu for vegetarian protein.
- Add-ins: sautéed mushrooms, sun-dried tomatoes, or spinach work beautifully.
- Spice it up: red pepper flakes, smoked paprika, or a dash of hot sauce for heat.
- One-pan sheet version: roast chicken cubes and broccoli with butter and lemon on a sheet pan, then toss with cooked pasta.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes: 10–12 minutes to cook pasta and 10–15 minutes to brown chicken and assemble.
Q: Can I use frozen broccoli?
A: Yes—thaw and drain first, or add a minute or two to the skillet to remove excess water. Texture will be slightly softer than fresh.
Q: Can I make this gluten-free?
A: Absolutely. Use your favorite gluten-free pasta and check that any added seasonings are gluten-free.
Q: Is it safe to freeze leftovers?
A: Yes. Freeze up to 2 months. Thaw overnight in the fridge and reheat gently. Note that broccoli may be softer after freezing.
Q: Any good substitutions for chicken breast?
A: Boneless skinless thighs, shrimp, or firm tofu are all good alternatives—adjust cooking time accordingly.
Enjoy this easy, buttery pasta that balances comfort with a lively lemon finish—perfect for nights when you want something quick but memorable.
Print
Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A bright and buttery skillet meal featuring bowtie pasta, chicken, and fresh broccoli, ready in under 30 minutes.
Ingredients
- 2 cups bowtie pasta
- 1 pound boneless, skinless chicken breast, cubed
- 2 cups fresh broccoli florets
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon paprika
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped for garnish
- Optional: Red pepper flakes for heat
- Optional: Grated Parmesan to finish
Instructions
- Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, about 9–11 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
- While pasta cooks, pat chicken dry and season with salt, pepper, and paprika.
- Heat a large skillet over medium-high heat. Add a drizzle of oil and add the cubed chicken. Sear until golden and cooked through, about 4–6 minutes, then remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add the butter. Once melted, add minced garlic and cook for 30–45 seconds until fragrant.
- Stir in lemon zest and lemon juice. Season with salt and pepper.
- Add broccoli florets to the skillet and toss, then cover for 2 minutes to steam until bright green and tender-crisp.
- Return the chicken to the pan, then add the cooked pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Heat through for another minute.
- Remove from heat and stir in chopped parsley. Serve immediately with optional Parmesan or red pepper flakes.
Notes
For best texture, freeze chicken and pasta separately from broccoli if freezing leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: bowtie pasta, chicken, broccoli, skillet meal, cowboy butter