Cowboy Butter Lemon Bowtie Chicken with Broccoli Ready in 30 Minutes

Cowboy butter lemon bowtie chicken with broccoli is the kind of weeknight dinner that feels like a real treat without any of the fuss. Tender chunks of seasoned chicken sear in a garlicky, lemony butter sauce, then get tossed with adorable bowtie pasta and crisp-tender broccoli florets, all in one pan in 30 minutes. Bold, buttery, and satisfying.

Why You Will Love This Recipe

• One pan means minimal cleanup — the sauce, chicken, and vegetables all happen in a single skillet.
• That cowboy butter sauce is completely addictive — garlicky, lemony, and deeply rich.
• Dinner is on the table in 30 minutes — perfect when takeout is tempting but your wallet says no.
• The whole family loves it — even picky eaters cannot say no to buttery pasta.
• Totally flexible — swap the veggie, adjust the heat, change the pasta shape.

Print

Ingredients

• 2 cups bowtie (farfalle) pasta (sub penne, rotini, or any short pasta shape)
• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 2 cups broccoli florets, fresh or frozen (if frozen, thaw and drain completely first)
• 1/2 cup unsalted butter (1 stick)
• 2 cloves garlic, minced (use 3 if you love garlic as much as we do)
• Juice and zest of 1 large lemon
• 1 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons fresh flat-leaf parsley, chopped for garnish
• Pinch of red pepper flakes (optional, for a little heat)

Why These Ingredients Work

Unsalted butter: The generous amount of butter creates that rich, velvety cowboy butter sauce this dish is famous for. Using unsalted gives you complete control over the final seasoning — the dish can get salty quickly.

Lemon juice AND zest: Using both doubles the lemon impact in the most beautiful way. The juice adds bright acidity while the zest contributes a fragrant, floral lift that stops the rich butter sauce from feeling heavy.

Paprika: A teaspoon of paprika gives the butter sauce a warm, slightly smoky depth and a gorgeous golden color that defines this dish as something bolder and more interesting than plain buttered pasta.

Broccoli: It soaks up the lemony butter sauce as it sautes, tasting far more exciting than any plain steamed broccoli ever could. It also adds welcome color, nutrition, and textural contrast to the pasta.

Tools Needed

• Large pot for boiling pasta
• Large skillet or saute pan
• Colander for draining pasta
• Wooden spoon or silicone spatula
• Zester or microplane for the lemon
• Sharp knife and cutting board

How to Make Cowboy Butter Lemon Bowtie Chicken with Broccoli

Step 1: Cook the Bowtie Pasta

Bring a large pot of generously salted water to a boil and cook the bowtie pasta until just al dente according to package directions. Drain and set aside — do not rinse it! The starch on the surface helps the cowboy butter sauce cling to every adorable little bow shape.

Step 2: Melt Butter and Bloom the Garlic

Melt the butter in a large skillet over medium heat. Add the minced garlic and saute for about 60 seconds, stirring constantly, until fragrant and just barely golden. Your kitchen will smell absolutely incredible at this point.

Step 3: Season and Brown the Chicken

Season the cubed chicken with salt, pepper, and paprika, then add it to the buttery skillet in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until golden brown on the outside and cooked through the center. Work in two batches if needed for the best sear — do not crowd the pan!

Step 4: Saute the Broccoli

Toss the broccoli florets right into the skillet with the golden chicken. Saute for 3 to 4 minutes, stirring occasionally, until the broccoli is vibrant green and just tender-crisp. You want a little bite remaining — soft, gray broccoli is the enemy here!

Step 5: Add the Lemon and Finish the Sauce

Pour the fresh lemon juice over the chicken and broccoli, add the lemon zest, and stir everything together. Let it sizzle and reduce for 30 seconds, then taste and adjust the seasoning with salt, pepper, and red pepper flakes to make it perfect for your family.

Step 6: Toss with Pasta and Serve

Add the drained bowtie pasta directly to the skillet and toss everything together until the pasta is well coated in that beautiful, glossy lemon butter sauce. Serve immediately in warm bowls with a generous scatter of fresh parsley on top. Dinner is done and it is magnificent!

You Must Know

• Never rinse the pasta after draining — the starchy surface is what makes the butter sauce coat and cling to every shape instead of sliding right off.
• Keep the broccoli bright green and tender-crisp. Mushy, gray broccoli ruins this dish. Watch it closely and take it off the heat while it still has some snap to it.
• Taste and adjust the lemon quantity. Citrus intensity varies from fruit to fruit — start with one lemon and add more fresh juice if you want a brighter, more forward citrus flavor.

Amelia’s Secret: Before draining the pasta, scoop out a quarter cup of the starchy cooking water and add it to the skillet when you toss in the pasta. The starch emulsifies with the butter and lemon to create a silkier, more luxurious sauce that coats every piece of pasta and chicken in a glossy, restaurant-quality way instead of pooling at the bottom of the pan.

Pro Tips and Mistakes to Avoid

• Cut chicken pieces to a uniform size so they all cook through at the same rate — uneven chunks mean some pieces overcook while others are still raw in the center.
• Do not skip the paprika — it adds color and that signature bold, smoky depth that makes the cowboy butter sauce taste layered and complex rather than just plain buttery.
• If using frozen broccoli, thaw it completely and squeeze out any excess water before adding to the pan — you do not want it diluting the sauce.
• Serve immediately straight from the pan — pasta absorbs the sauce quickly as it sits, so gather everyone to the table before you start Step 6.

Flavor Variations

Spicy Cowboy Version: Double the red pepper flakes and add a teaspoon of your favorite hot sauce to the butter sauce. Garnish with fresh sliced jalapeno for a dish that brings serious heat while still feeling comforting and homey.

Creamy Lemon Butter Sauce: After adding the lemon, stir in 1/3 cup of heavy cream and let it simmer for 2 minutes until slightly thickened. The result is a luscious, restaurant-worthy creamy lemon butter sauce that feels completely indulgent.

Garlic Butter Shrimp Version: Swap the chicken for large peeled shrimp and reduce cooking time to just 2 minutes per side. Shrimp absorb the cowboy butter and lemon flavors beautifully and this version comes together in under 20 minutes flat.

Sun-Dried Tomato Addition: Toss in 1/4 cup of oil-packed sun-dried tomatoes with the broccoli. They add a concentrated sweet-tangy intensity that plays brilliantly against the buttery richness and brightens the whole dish.

Make-Ahead Instructions

Prep ahead: Cube and season the chicken up to 24 hours in advance and refrigerate covered. Chop the broccoli and store in a bag. The pasta is best cooked fresh right before serving — leftover pasta stored in sauce becomes gummy and unappetizing.

Freezing: This dish can be frozen in airtight portions for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet over medium-low heat with a splash of chicken broth to loosen and revive the sauce. Note that the pasta texture will be slightly softer after freezing.

Serving Suggestions

This is a complete, satisfying meal on its own, but a warm piece of garlic bread on the side is absolutely perfect for soaking up every drop of that gorgeous lemon butter sauce. A simple arugula salad with lemon vinaigrette balances the richness of the pasta beautifully and feels like a proper dinner-party spread with very little extra effort.

How to Store Cowboy Butter Lemon Bowtie Chicken

Fridge: Store cooled leftovers in an airtight container for up to 3 days. The pasta will absorb the sauce as it sits — this is completely normal and the leftovers still taste wonderful. Reheat: Warm in a skillet over medium-low with a splash of chicken broth or water, stirring gently until heated through. A fresh squeeze of lemon over reheated leftovers immediately brightens everything back up to fresh-tasting.

Allergy Info

Contains: Dairy (butter), gluten (pasta). This recipe is naturally egg-free and nut-free as written.

Gluten-free option: Use certified gluten-free pasta — chickpea pasta or brown rice pasta both hold up beautifully in this dish.

Dairy-free option: Substitute the butter with high-quality vegan butter such as Miyokos or Earth Balance. The sauce will be slightly lighter but still deeply delicious.

FAQs

What exactly is cowboy butter?

Cowboy butter is a bold, flavored compound butter made with garlic, lemon, herbs, and spices — it originated as a sauce for grilled steak and has become wildly popular. In this recipe we create a simplified skillet version that becomes the soul of the pasta and chicken dish.

Can I use frozen broccoli in this recipe?

Yes! Thaw it completely first and drain off any excess liquid before adding it to the hot pan. Frozen broccoli is already partially softened, so it cooks faster than fresh — watch it closely and pull back the heat as soon as it turns bright green and just tender.

My sauce seems too heavy and rich — how do I lighten it?

Reduce the butter to 1/3 cup and add a generous splash of low-sodium chicken broth to the pan after searing the chicken to add volume with less richness. More fresh lemon juice also cuts the heaviness remarkably well without changing the character of the dish.

Can I prep this ahead for a dinner party?

The smartest approach is to cook the chicken and broccoli ahead and refrigerate, then cook the pasta fresh right before guests arrive. Combine everything in the hot skillet to warm through and sauce everything together — this way the pasta stays perfectly textured and nothing gets gummy.

What other vegetables work in this dish?

Bell peppers, asparagus, zucchini, cherry tomatoes, or baby spinach all work wonderfully here. Add heartier vegetables like asparagus alongside the broccoli, and stir in quick-wilting greens like spinach at the very end — they will wilt perfectly in the residual heat without overcooking.

💬 Tried it? Leave a comment and rating below!