I’ve made a lot of weeknight pastas, but this Cowboy Butter Lemon Bowtie Chicken with Broccoli became an instant repeat for its bright lemon lift against a rich, buttery sauce and tender chicken bites. It’s a skillet-friendly, family-pleasing dinner that cooks up quickly and cleans up even faster. If you like the savory richness of a skillet sauce paired with fresh lemon and greens, this version riffs on a classic cowboy butter chicken and adds pasta and broccoli for a complete meal.

Why you’ll love this dish

This recipe balances comfort and freshness in about 30 minutes. The butter-forward sauce gives you that indulgent, silky mouthfeel while lemon juice and zest keep it lively. It is also:

• Fast enough for busy weeknights.
• Budget-friendly using pantry staples and one pound of chicken.
• Easy to scale for family dinners or meal prep.

“The lemon cuts through the butter so well. My kids gobbled it and I loved that it felt fancy but came together in one pan.”

Why it works: browning the chicken adds savory depth, Dijon helps the sauce emulsify and cling to the bowtie pasta, and reserved pasta water ties everything into a glossy finish.

Step-by-step overview

This is the flow so you know what to expect:

1. Boil the pasta and blanch the broccoli while you prep the chicken.
2. Season and sear chicken pieces until golden and cooked through.
3. Build the cowboy butter sauce in the same skillet using butter, lemon, Dijon, spices and Parmesan.
4. Toss pasta, broccoli and chicken with the sauce, using reserved pasta water to loosen the sauce to your preferred consistency.
5. Finish with fresh herbs, extra Parmesan, and serve.

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, more or less 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
• 1 tbsp fresh chives, chopped
• 2 tbsp olive oil for cooking the 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

Ingredient notes: Use freshly grated Parmesan for better melting and flavor. If you need a dairy-free swap, substitute the butter and Parmesan with a high-quality plant-based butter and nutritional yeast, keeping in mind the texture will change. Reduce the Cajun seasoning for kids or leave out the crushed red pepper flakes.

Step-by-step instructions

Preparation

1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, following package timing. Reserve 1/2 cup of the pasta water, then drain the pasta.
2. During the last 2 minutes of the pasta cook time, add broccoli florets to the boiling water to blanch. Drain together and set aside.

Cooking chicken 3. Pat chicken pieces dry and season with Cajun seasoning, garlic powder, smoked paprika, salt and pepper. 4. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, add the chicken in a single layer and sear until golden on the first side, about 3 minutes. Flip and cook another 2 to 3 minutes until the chicken reaches 165°F internally. Remove chicken to a plate and tent loosely.

Making the sauce 5. Reduce the heat to medium. In the same skillet melt 6 tablespoons unsalted butter. Scrape up any browned bits from the pan; they add flavor. 6. Stir in Dijon mustard, lemon zest and lemon juice, and crushed red pepper flakes if using. Let the mixture bubble gently for 30 seconds so the lemon brightens the butter without breaking it. 7. Add 1/2 cup grated Parmesan and whisk to combine. If the sauce seems too thick, whisk in reserved pasta water a little at a time until you reach a silky consistency.

Combining ingredients 8. Return the cooked chicken to the skillet, then add the drained pasta and blanched broccoli. Toss gently to coat everything with the sauce. 9. Taste and adjust salt and pepper. Stir in chopped parsley and chives. Serve immediately with extra Parmesan grated on top.

Best ways to enjoy it

Serve this skillet pasta hot, straight from the pan for a rustic presentation. Pair with:

• A crisp green salad to cut richness.
• Lemon wedges on the side for extra brightness.
• Crusty bread to sop up the sauce.

For an alternative comfort option, try a related skillet pasta idea like garlic butter chicken bites with pasta when you want a garlicky twist.

How to store

Refrigerate: Cool leftovers within two hours, place in an airtight container, and store in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop with a splash of water or reserved pasta water to restore sauce silkiness. Freezing: You can freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that broccoli texture will soften more after freezing and reheating. Food safety: Always ensure the chicken is cooked to 165°F and reheat leftovers to at least 165°F before eating.

Helpful cooking tips

• Even cuts equal even cooking. Cut chicken into similar-sized pieces so pieces brown and finish at the same time.
• Don’t overcrowd the pan when searing. Work in batches if needed to get a good golden crust.
• Save some pasta water. The starch helps emulsify butter and cheese into a clingy, glossy sauce.
• Add lemon gradually. Start with half the juice, taste, and add more if you want brighter acidity.
• Use medium heat when melting butter to avoid burning or separating the sauce.

Flavor swaps

• Swap the broccoli for asparagus or peas if you prefer a different green.
• For lower spice, reduce or omit Cajun seasoning and red pepper flakes.
• Make it herb-forward: swap chives for basil in summer for a fresh finish.
• Protein options: use boneless thighs for a juicier result but adjust cooking time as needed.

Common questions

How long does this take from start to finish?

From boiling water to plating expect about 25 to 35 minutes. Pasta and blanching happen simultaneously so the process is efficient.

Can I use a different pasta shape?

Yes. Farfalle is ideal for holding sauce around its pinched center, but penne, rotini, or orecchiette will work well too.

How do I prevent the butter sauce from separating?

Keep the heat moderate and whisk the Dijon into the melted butter before adding cheese. Add reserved pasta water gradually to help emulsify the sauce and create a smooth texture.

Is it safe to freeze with the broccoli included?

You can freeze it, but broccoli will soften after thawing. If you prefer better texture after reheating, freeze the chicken and sauce separately from the broccoli and add fresh or briefly steamed broccoli when reheating.

Can I make this ahead for a dinner party?

Yes. Cook the components ahead, store them separately, and reheat together in a wide skillet with a splash of reserved pasta water. Finish with fresh herbs and extra lemon just before serving for best flavor.

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