Cowboy Butter Lemon Bowtie Chicken

If you like creamy pasta that still tastes fresh, this one hits the sweet spot. Lemon zest, Dijon, herbs, and a little heat turn simple butter into a bold sauce that makes chicken and broccoli feel restaurant worthy.​

Timing and servings

Prep time: 15 minutes.​
Cook time: 25 minutes.​
Total time: 40 minutes.​
Yield: 4 servings.​

Ingredients

Chicken

• 1 lb boneless skinless chicken breasts, cut into bite size pieces​
• 1 tsp Cajun seasoning​
• 1/2 tsp garlic powder​
• 1/2 tsp smoked paprika​
• Kosher salt, to taste​
• Black pepper, to taste​
• 2 tbsp olive oil​

Cowboy butter lemon sauce

• 6 tbsp unsalted butter​
• 4 cloves garlic, minced​
• 1/2 tsp crushed red pepper flakes, optional​
• 1 tsp Dijon mustard​
• Zest of 1 lemon​
• Juice of 1 lemon​
• 2 tbsp fresh parsley, chopped​
• 1 tbsp fresh chives, chopped​
• Kosher salt, to taste​
• Black pepper, to taste​

Pasta and broccoli

• 12 oz bowtie pasta farfalle​
• 2 cups broccoli florets​
• 1/2 cup reserved pasta water, more as needed​
• 1/2 cup grated Parmesan cheese, plus more for serving​

Instructions

Cook the pasta and broccoli

1. Bring a large pot of salted water to a boil.
2. Add the bowtie pasta and cook until al dente.
3. In the last 3 minutes of cooking, add the broccoli florets to the same pot.
4. Reserve 1/2 cup pasta water, then drain the pasta and broccoli and set aside.​

Season and cook the chicken

1. In a bowl, toss chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.​
2. Heat olive oil in a large skillet over medium high heat.
3. Add chicken in an even layer and cook, stirring occasionally, until browned and cooked through.
4. Transfer chicken to a plate and keep the skillet on the stove.​

Make the cowboy butter lemon sauce

1. Reduce heat to medium and add butter to the same skillet.
2. Once melted, stir in garlic and cook just until fragrant.
3. Stir in crushed red pepper flakes, Dijon mustard, lemon zest, and lemon juice.
4. Stir in parsley and chives, then season with salt and pepper.​

Toss everything together

1. Add the drained pasta, broccoli, and chicken back into the skillet.
2. Toss well, adding a splash of reserved pasta water until the sauce looks glossy and coats the pasta.
3. Sprinkle in Parmesan and toss again until melted and creamy.
4. Serve hot with extra Parmesan, chopped parsley, and an extra squeeze of lemon if you like.​

Tips and swaps

Make it your way

• More heat: Add extra red pepper flakes, or finish with a few dashes of hot sauce.​
• Extra creamy: Stir in a small splash of heavy cream at the end, then toss.​
• Different veggies: Try asparagus tips, mushrooms, or zucchini, cooked until just tender.​

Best results

• Do not overcook broccoli, adding it at the end keeps it crisp tender and bright.​
• Pasta water is the key to a silky sauce that clings to bowties.​

Storage and reheating

Refrigerate leftovers in an airtight container for up to 3 days.​
Reheat gently in a skillet with a splash of water or broth to loosen the sauce and keep the chicken juicy.

Print