Cowboy Butter Lemon Bowtie Chicken with Broccoli

If you love creamy pasta dinners with a bright, zesty twist, this Cowboy Butter Lemon Bowtie Chicken with Broccoli is about to earn a spot in your weekly rotation.

It brings together juicy chicken, tender bowtie pasta, crisp broccoli, and a buttery lemon-garlic sauce with just enough bold flavor to make every bite taste exciting. The result is cozy, family-friendly, and surprisingly easy for a dinner that feels a little special.

Why You’ll Love This Recipe

This pasta recipe hits that sweet spot between comfort food and fresh flavor. The cowboy butter-inspired sauce gives you richness from butter and Parmesan, while lemon keeps the whole dish from feeling too heavy.

It is also a smart weeknight option because everything comes together with simple ingredients you can find almost anywhere. Bowtie pasta makes it fun and hearty, broccoli adds color and texture, and the chicken turns it into a full meal in one bowl.

Ingredients

• 12 ounces bowtie pasta
• 2 medium chicken breasts, cut into bite-sized pieces
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 5 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives, optional
• Salt and black pepper, to taste

How to Make Cowboy Butter Lemon Bowtie Chicken with Broccoli

1. Bring a large pot of salted water to a boil. Cook the bowtie pasta until almost al dente, then add the broccoli during the last 2 minutes of cooking. Drain and set aside, reserving about 1/2 cup of pasta water.
2. Season the chicken with Cajun seasoning, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, then cook the chicken until golden and fully cooked through. Transfer it to a plate.
3. Lower the heat to medium. Melt the butter in the same skillet, then add the garlic and cook for about 30 seconds until fragrant.
4. Stir in the Dijon mustard, lemon juice, lemon zest, and red pepper flakes. Pour in the chicken broth and let it simmer for 1 to 2 minutes so the flavors combine.
5. Add the heavy cream and Parmesan cheese, stirring until the sauce looks smooth and lightly creamy. If it feels too thick, splash in a little reserved pasta water.
6. Return the chicken to the skillet, then add the cooked pasta and broccoli. Toss everything well so the sauce coats every piece.
7. Finish with parsley and chives. Taste and adjust with more salt, pepper, lemon juice, or Parmesan before serving.

Tips for the Best Flavor

For the best texture, do not overcook the broccoli. You want it bright green and just tender so it still gives the pasta a little bite.

Fresh lemon makes a major difference here, especially because this sauce is rich. If you want a bolder cowboy butter feel, add a touch more Dijon, red pepper flakes, or chopped herbs right before serving.

Easy Variations

Want it lighter? Use half-and-half instead of heavy cream and reduce the butter slightly.

Want it spicier? Add extra Cajun seasoning or a pinch of cayenne. You can also swap chicken breast for chicken thighs if you want a richer, juicier bite.

What to Serve With It

This dish works well with garlic bread, a crisp green salad, or roasted asparagus. If you are feeding a crowd, serve it with extra lemon wedges and Parmesan on the side so everyone can finish their bowl the way they like.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth, milk, or water to loosen the sauce.

Print