I make this Cowboy Butter Lemon Bowtie Chicken with Broccoli any time I want a weeknight dinner that feels a little special. Bite-sized chicken, bright lemon, and a silky butter-Parmesan sauce coat farfalle and broccoli for a comforting one-pan meal that comes together quickly and keeps well for lunches. If you’ve tried other lemon pasta dinners, this version borrows the best of both worlds: citrus brightness and that rich cowboy butter flavor that makes everything feel indulgent, like this take on lemon bowtie chicken with broccoli but packed with extra herby, savory butter.

Why you’ll love this dish

This recipe hits a lot of dinner wish-list items at once: fast, family-friendly, easy to scale, and forgiving for busy cooks. The farfalle holds sauce in its creases, the broccoli adds color and texture, and the spices give the chicken a slightly smoky, Cajun-inspired edge without overwhelming the lemon. It’s great for weeknights, for packing lunches, or for feeding a small group without a lot of fuss.

“I made this for a rushed weeknight and got compliments from the whole family. Bright lemon, creamy sauce, and just the right spice—easy to double for leftovers.”

Step-by-step overview

You’ll briefly season and sear the chicken, boil the pasta and steam the broccoli, then build a quick lemony cowboy butter sauce in the same pan. Finish everything together with Parmesan and reserved pasta water so the sauce clings to the farfalle. The workflow keeps the stove moving but the dish comes together in under 30 minutes once you’re set up.

What you’ll need

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 12 oz bowtie (farfalle) pasta
• 2 cups broccoli florets
• 1 tsp Cajun seasoning (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt to taste
• Black pepper to taste
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp Dijon mustard
• Juice and zest of 1 lemon
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• 1 tbsp fresh chives, chopped
• 2 tbsp olive oil (for cooking chicken)
• 6 tbsp unsalted butter (for the sauce)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1/2 cup reserved pasta water (to adjust sauce consistency)

Notes and substitutions:

• Use gluten-free farfalle if avoiding gluten.
• For dairy-free, swap butter for a plant-based spread and use nutritional yeast instead of Parmesan.
• If you prefer less heat, omit the crushed red pepper flakes and reduce the Cajun seasoning.

Step-by-step instructions

1. Preparation: Bring a large pot of salted water to a boil for the pasta. Toss the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Zest and juice the lemon and set aside.
2. Cook the pasta: Add the farfalle to boiling water and cook until al dente according to package instructions. In the last 3 minutes of the pasta cook time, add the broccoli to the pot to blanch it. Reserve 1/2 cup of the pasta water, then drain pasta and broccoli together.
3. Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Let it sear undisturbed for 2 to 3 minutes, then stir and cook until cooked through and golden, about 4 to 6 minutes total. Transfer the chicken to a plate.
4. Make the sauce: Reduce heat to medium. Melt 6 tablespoons of butter in the same skillet and scrape up any browned bits. Stir in Dijon mustard, lemon zest, lemon juice, crushed red pepper flakes if using, and chopped chives and parsley. Let the sauce simmer gently for 1 minute.
5. Combine: Return the chicken to the pan, add the drained pasta and broccoli, and toss to coat. Add Parmesan and begin adding reserved pasta water a tablespoon at a time until you reach a silky sauce that clings to the pasta. Taste and adjust salt and pepper.
6. Finish and serve: Sprinkle extra Parmesan and chopped parsley on top before serving. Serve hot.

Best ways to enjoy it

Serve this dish straight from the skillet for a rustic look or twirl plated portions for a neater presentation. Pair it with a simple green salad, lemon wedges, or crusty bread to mop up the sauce. For a lighter plate, spoon the chicken and broccoli over a bed of baby arugula or roasted vegetables. Garnish with extra chives and a shaving of Parmesan for restaurant-style appeal.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Cool to room temperature before refrigerating.
• Freezing: Freeze in freezer-safe containers for up to 2 months, though texture may be slightly softer after thawing. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring between intervals to heat evenly.
• Food safety: Ensure leftover chicken reaches 165°F (74°C) when reheated. Discard any cooked food left at room temperature longer than 2 hours.

Pro chef tips

• Don’t overcrowd the pan when searing the chicken; a tight pan steams the meat instead of browning it.
• Reserve pasta water: the starchy water is the secret to a silky emulsified sauce that clings to the farfalle.
• For brighter lemon flavor, add half the lemon juice to the sauce while cooking and finish with the rest just before serving.
• If you want a stronger cowboy butter profile, gently brown the butter for a nutty note, or borrow technique ideas from cowboy butter chicken to deepen the sauce’s flavor.
• Use freshly grated Parmesan rather than pre-grated for better melt and flavor.

Flavor swaps

• Protein swaps: Use shrimp or diced turkey breast instead of chicken; adjust cooking time for shrimp so it just turns opaque.
• Veggie changes: Substitute asparagus tips, snap peas, or spinach for broccoli if you prefer.
• Spice level: Increase Cajun seasoning and crushed red pepper for more heat, or swap smoked paprika for regular paprika for milder smoky notes.
• Lighter option: Reduce butter to 3 tablespoons and add 2 tablespoons of olive oil for a lighter sauce.

Common questions

How long does this recipe take from start to finish?

Plan on about 30 to 35 minutes total: 10 minutes prep to cut chicken and zest the lemon, and 20 to 25 minutes to cook pasta, sear chicken, and assemble the sauce.

Can I use frozen broccoli?

Yes. Thaw and pat dry to avoid excess water, or add frozen broccoli directly to the pasta pot during the last few minutes of cooking; just increase cook time slightly so it becomes tender.

Is this recipe freezer-friendly?

It freezes okay for up to 2 months. Expect the texture of the pasta and broccoli to soften after thawing. Reheat gently and add a splash of water to refresh the sauce.

How can I make this dairy-free?

Replace butter with a plant-based spread or extra olive oil and swap Parmesan for nutritional yeast. The sauce will be less creamy but still flavorful with the lemon and Dijon.

Can I make this ahead for meal prep?

Yes. Cook and cool completely, then store in individual airtight containers. Reheat in a skillet with a splash of water or broth to loosen the sauce and restore creaminess.

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