Name: Cowboy Butter Lemon Bowtie Chicken with Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups bowtie pasta (farfalle); 1 pound chicken breast, cubed; 2 cups broccoli florets; 1/2 cup unsalted butter; 2 cloves garlic, minced; 1 lemon, juiced and zested; 1 teaspoon paprika; Salt and pepper, to taste; Optional: Fresh parsley, chopped for garnish

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I still remember the first time I tossed tender cubes of chicken and bright green broccoli into a lemony, cowboy-butter sauce with bowtie pasta — it felt like comfort food with a sunny twist. This dish balances buttery richness, a touch of smokiness, and fresh lemon zest so well that it works for quick weeknights, casual dinner parties, or when you want something both satisfying and a little special. If you want the exact version I tested and adjusted, check the full Cowboy Butter Lemon Bowtie Chicken with Broccoli recipe I used as my starting point.

Why you’ll love this dish

This recipe is a fast, flavor-forward weeknight winner. It combines pantry staples (butter, pasta, garlic) with quick-cooking chicken and broccoli for a complete one-skillet-style meal that comes together in about 25–30 minutes. It’s rich enough to feel indulgent but brightened by lemon so it never becomes cloying. Families like it because the flavors are familiar; home cooks love it for the forgiving technique.

"A perfect blend of buttery comfort and lemon brightness — weeknight dinner that feels like a treat."

If you want to explore other ways cowboy butter lifts simple chicken dishes, try a spicier Cowboy Butter chicken variation that emphasizes bold seasoning and pan-searing.

How this recipe comes together

Start by cooking the pasta until al dente so it holds up when tossed with sauce. While the pasta cooks, sear cubed chicken in a hot skillet to develop color and flavor. Remove the chicken, then quickly soften garlic and bloom paprika in melted butter. Add lemon juice and zest for acidity, return the chicken plus steamed broccoli, and finish by folding in drained bowtie pasta and a handful of parsley.

If you want a slightly different technique that focuses on skillet finish and browning, see another take on Cowboy Butter chicken for tips that translate well to this lemony version.

What you’ll need

2 cups bowtie pasta (farfalle) — cook according to package instructions (sub: penne or rotini).
1 pound chicken breast, cubed — boneless, skinless (substitute thighs for juicier results).
2 cups broccoli florets — fresh or frozen (if frozen, thaw and pat dry).
1/2 cup unsalted butter — melted in the skillet (can use half butter/half olive oil).
2 cloves garlic, minced — adds aromatic depth.
1 lemon — juiced and zested (start with 1 lemon; add more if you want extra brightness).
1 teaspoon paprika — sweet or smoked for more depth.
Salt and pepper, to taste.
Optional: Fresh parsley, chopped for garnish.

For a dairy-free swap, replace butter with a good olive oil and finish with a little toasted pine nut for richness. For a single-pan shortcut and to borrow technique ideas, check this write-up on basic Cowboy Butter chicken methods.

Directions

Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, following package time. Reserve 1/2 cup pasta water, then drain and set aside.
Meanwhile, pat the cubed chicken dry and season with salt, pepper, and paprika. Heat a large skillet over medium-high heat.
Add half the butter to the hot skillet. Add the chicken in a single layer and sear until golden and cooked through, about 5–7 minutes, stirring once. Remove chicken to a plate.
In the same skillet, melt the remaining butter. Add minced garlic and cook 30–45 seconds until fragrant — don’t let it brown.
Add lemon zest and lemon juice to the butter. Stir to combine and scrape any browned bits from the pan. Taste and adjust salt and pepper.
Add broccoli florets and a splash of the reserved pasta water. Cover and steam 2–3 minutes until broccoli is bright and just tender.
Return the chicken to the skillet. Add the drained pasta and toss to coat. If the sauce needs loosening, add more reserved pasta water a tablespoon at a time until you reach a silky consistency.
Finish with chopped parsley and a final squeeze of lemon if desired. Serve immediately.

For a quick reference and technique notes on pan temperatures and browning, see these classic Cowboy Butter chicken tips which apply here as well.

Best ways to enjoy it

Plate a generous serving with the chicken and broccoli on top of the bowties, finishing with extra lemon zest and parsley.
Pair with a crisp green salad and a citrus vinaigrette to balance the butter.
For wine pairings, try a chilled Sauvignon Blanc or a unoaked Chardonnay.
Make it heartier by stirring in a handful of grated Parmesan or topping with toasted breadcrumbs for crunch.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Store for up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring between intervals. To freeze, cool fully, pack into freezer-safe containers, and freeze for up to 2 months; thaw overnight in the fridge before reheating. Always reheat until the internal temperature reaches 165°F (74°C) for safety.

Helpful cooking tips

Dry the chicken well before searing to get better browning.
Use the reserved pasta water to adjust sauce texture — its starch helps the butter cling to pasta.
If you want more lemon brightness, add half the lemon juice during cooking and the rest right at the end.
For even cooking, cut chicken into uniform 1-inch cubes.
If using frozen broccoli, thaw and pat dry to avoid diluting the sauce.

Creative twists

Add heat: Stir in a pinch of cayenne or a splash of hot sauce.
Swap proteins: Try shrimp or cubed pork tenderloin instead of chicken.
Make it creamy: Stir in 1/4 cup cream or a couple tablespoons of crème fraîche at the end.
Low-carb: Use spiralized zucchini or chickpea pasta for a higher-protein option.

FAQ

Q: How long does this recipe take from start to finish?
A: Plan on roughly 25–30 minutes total: 10–12 minutes for pasta and 10–15 minutes for searing chicken and finishing the sauce.

Q: Can I use frozen broccoli?
A: Yes. Thaw and pat it dry, then add to the skillet to warm through. Frozen broccoli tends to release more water, so use less reserved pasta water or cook a touch longer to concentrate the sauce.

Q: How do I make this dairy-free or vegan?
A: Replace butter with olive oil or a plant-based butter. For vegan protein, use cubed tofu or tempeh and a splash of nutritional yeast for savory depth.

Q: Can I prep parts ahead?
A: You can cube the chicken and chop broccoli a day ahead. Cooked pasta can be refrigerated, but toss with a little oil to prevent sticking and reheat gently with sauce to combine.

Q: Is it safe to freeze?
A: Yes — freeze cooled portions in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

If you want to compare techniques or get additional cowboy-butter inspiration, the practical notes in these related recipes are useful reading: a spicier Cowboy Butter chicken variation and classic Cowboy Butter chicken methods.

Enjoy this bright, buttery pasta supper — it’s quick enough for busy nights and tasty enough to make guests ask for the recipe.