Cowboy Butter Lemon Bowtie Chicken with Broccoli is a bright, buttery pasta dish that balances rich, savory chicken with zesty lemon and tender broccoli. The bowtie pasta holds the silky butter sauce and grated Parmesan, while the Cajun and smoked paprika add a warm, smoky kick. Texture is a nice mix of al dente pasta, crisp-tender broccoli, and juicy bite-sized chicken. It’s simple to make on a weeknight and impressive enough for guests. Try serving with a light green salad or warm crusty bread for soaking up the sauce. If you like hands-off lemon chicken, check this slow-cooked lemon garlic chicken thighs recipe for another easy option.

Why You’ll Love This Cowboy Butter Lemon Bowtie Chicken with Broccoli

Big, layered flavor: lemon brightens, butter adds richness, Cajun seasoning brings a subtle heat.
Fast weeknight dinner: ready in about 30 minutes from start to finish.
Great texture contrast: al dente bowties, crisp-tender broccoli, and juicy chicken bites.
One-pot vibe with simple sauce: butter, lemon, Dijon, and Parmesan make a silky finish.
Flexible and family-friendly: spice level can be dialed up or down easily.
Leftovers reheat well for quick lunches or packed dinners.
Uses pantry staples and fresh lemon for an easy, elevated meal.

What Is Cowboy Butter Lemon Bowtie Chicken with Broccoli

Cowboy Butter Lemon Bowtie Chicken with Broccoli is a skillet pasta dish built around bite-sized chicken, bowtie (farfalle) pasta, and bright green broccoli, all brought together with a buttery lemon-Parmesan sauce. The sauce is rich and silky from unsalted butter and Parmesan, but the lemon juice and zest keep it fresh and lively. Cajun seasoning and smoked paprika add a mild smoky heat that gives the dish a “cowboy” edge without overpowering the lemon. The cooking method is pan-searing the chicken, boiling pasta, then tossing everything in the sauce — fast and direct. The overall vibe is comforting yet fresh, perfect for weeknight dinners, casual get-togethers, or a cozy weekend meal.

Ingredients for Cowboy Butter Lemon Bowtie Chicken with Broccoli

For the Base

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz bowtie (farfalle) pasta
2 cups broccoli florets

For the Seasoning

1 tsp Cajun seasoning (Adjust according to spice preference)
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)

For the Sauce

6 tbsp unsalted butter
1 tsp Dijon mustard
Juice and zest of 1 lemon
1/2 cup grated Parmesan cheese (Plus extra for topping)
1/2 cup reserved pasta water (To adjust sauce consistency)

For Cooking

2 tbsp olive oil (For cooking chicken)
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped

To Serve

Extra grated Parmesan for topping

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Use boneless skinless chicken thighs if you prefer darker meat or a juicier result.
Pasta: Swap bowtie for penne, fusilli, or farfalle alternatives; whole-wheat pasta is fine (may need slightly more water/time).
Butter: For lower-fat, use 3 tbsp butter + 3 tbsp olive oil, but the sauce will be less silky.
Parmesan: Pecorino Romano works but is saltier — reduce added salt.
Cajun seasoning: Make mild by halving it, or use a simple paprika + garlic + onion powder mix if you don’t have Cajun.
Broccoli: Substitute asparagus tips or green beans if preferred; add them later if thin to avoid overcooking.
Mustard: Dijon adds tang and helps emulsify; yellow mustard can work in a pinch but changes the flavor.

Step-by-Step Instructions

Step 1 – Prep and season the chicken and pasta

Bring a large pot of salted water to a boil. Cook 12 oz bowtie pasta according to package directions for al dente. Add 2 cups broccoli florets to the pasta during the last 2–3 minutes of cooking. Reserve 1/2 cup pasta water, then drain pasta and broccoli.
Visual cue: Pasta should bend but still have a bite; broccoli should be bright green and slightly tender.

Step 2 – Season the chicken

In a bowl, toss the bite-sized chicken with 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, salt, and black pepper to taste. Add 1/2 tsp crushed red pepper flakes if you want heat.

Step 3 – Cook the chicken

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer and cook until browned and cooked through, about 4–6 minutes, turning as needed. Remove chicken to a plate and keep warm.
Pro cue: Don’t crowd the pan — cook in batches if needed for good browning.

Step 4 – Make the cowboy butter lemon sauce

Lower heat to medium. In the same skillet, add 6 tbsp unsalted butter. Once the butter melts and begins to foam, stir in 1 tsp Dijon mustard, the juice and zest of 1 lemon, and 1/2 cup grated Parmesan. Stir until the cheese melts and the sauce begins to thicken slightly. If too thick, stir in reserved pasta water a few tablespoons at a time until you reach a silky consistency.

Step 5 – Combine everything

Return the cooked chicken to the skillet, then add the drained pasta and broccoli. Toss to coat everything in the sauce. Taste and adjust salt and pepper. Stir in 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh chives. Serve with extra grated Parmesan on top.
Visual cue: Sauce should cling to the bowties without pooling; pasta should look glossy.

Pro Tips for Success

Dry chicken well before seasoning to promote a better sear.
Use a hot pan and don’t move the chicken too soon — let it form a crust.
Reserve pasta water before draining; it’s the key to a smooth sauce that clings.
Add pasta to the skillet off heat briefly if sauce looks like it’s separating, then gently toss back on low heat.
Grate fresh Parmesan from a block for best melting and flavor; pre-grated can be grainy.
Zest the lemon before juicing to avoid losing zest with the pith.
Taste as you go — adjust lemon and Dijon to balance brightness and tang.

Flavor Variations

Optional: Spicy Rancher — increase crushed red pepper flakes and add 1/4 tsp cayenne for a hotter finish.
Optional: Herb-forward — add 1 tbsp chopped basil or tarragon with parsley for a fresh garden note.
Optional: Creamy Twist — stir in 1/4 cup heavy cream with the butter for a richer sauce (reduce pasta water accordingly).
Optional: Smoky BBQ — swap smoked paprika for 1 tsp smoked chipotle plus a small splash of maple syrup for a sweet-smoky layer.
Optional: Veg boost — stir in 1 cup baby spinach at the end until wilted for more greens.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to echo the lemon in the dish.
Offer warm crusty bread or garlic bread for dipping into the buttery sauce.
Plate family-style in a large shallow bowl and sprinkle extra Parmesan and chives on top.
Pair with a simple roasted tomato side or a light cucumber salad for contrast.
Great for casual dinner parties — keep extra Parmesan on the table for guests.

Make-Ahead, Storage & Reheating

Make-ahead: Cook pasta and broccoli, and store separately from chicken and sauce in airtight containers for up to 24 hours. Reheat and finish in the skillet, adding a splash of reserved pasta water.
Storage: Store the fully combined dish in an airtight container in the refrigerator for 3–4 days.
Reheating best practices: Reheat gently in a skillet over low heat with 1–2 tbsp water or pasta water to loosen the sauce. Microwave in short bursts and stir between intervals.
Texture note: Pasta will absorb sauce over time and the texture may soften slightly after refrigeration; loosen with reserved pasta water or a splash of olive oil during reheating.

Storage and Freezing Instructions

Freezing: Freezing the fully sauced pasta is not recommended because the butter-and-parmesan sauce can separate and the texture of pasta and broccoli often becomes mushy.
Alternative: Freeze cooked chicken separately (cool, then freeze in airtight container) for up to 2 months. Thaw overnight in the fridge and reheat, then toss with freshly cooked pasta and sauce.
If you must freeze a complete meal, cool quickly, use freezer-safe containers, and expect some texture loss — thaw overnight in the fridge and reheat gently, stirring in a little extra butter or pasta water.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
About 800 kcal | 36 g | 79 g | 33 g | 5 g | 750 mg

Estimates vary by brands and portions.

FAQ About Cowboy Butter Lemon Bowtie Chicken with Broccoli

Q: My sauce is too thick — how do I thin it?
A: Stir in reserved pasta water a tablespoon at a time until you reach the desired consistency.

Q: The sauce looks separated — what now?
A: Remove from high heat and whisk in a little pasta water or a teaspoon of Dijon to re-emulsify.

Q: How do I know when the chicken is done?
A: Cut a piece to check for no pink center or use an instant-read thermometer — chicken breast should reach 165°F (74°C).

Q: Can I use frozen broccoli?
A: Yes — add frozen broccoli to the pasta pot a minute or two longer than fresh, then drain. It may be softer.

Q: How can I reduce calories or fat?
A: Use 3 tbsp butter + 3 tbsp olive oil or reduce butter to 4 tbsp and add more lemon and Dijon to preserve flavor.

Q: Can I make this vegetarian?
A: Optional: Replace chicken with firm tofu cubes or sautéed mushrooms and follow the same seasoning and sauce steps.

TastyInspo Notes

Finish with a tiny pinch of lemon zest on top right before serving for a fresh pop.
Serve with extra Dijon on the side for guests who like more tang.
Sprinkle chopped chives over the plated dish for color and a mild onion bite.
For a glossy finish, toss pasta in the warm skillet off heat for 30 seconds to marry sauce and pasta.
If hosting, toss the pasta just before guests arrive and cover to keep warm while you plate.

Troubleshooting

Bland flavor: Add a bit more lemon juice, Dijon, or salt to wake up the dish.
Overcooked chicken: Slice a test piece early next time and reduce cooking time; cook smaller pieces for faster doneness.
Watery sauce: Simmer briefly to reduce, or toss in a sprinkle of grated Parmesan to thicken.
Burnt butter flavor: Lower heat and remove browned butter bits; start fresh with a new pat of butter if it tastes bitter.
Mushy pasta after storing: Reheat gently with pasta water and keep stirring; serve immediately to minimize softness.
Sauce won’t cling: Add 1–2 tbsp reserved pasta water and toss over low heat to help emulsify the sauce.

Final Thoughts

This Cowboy Butter Lemon Bowtie Chicken with Broccoli brings bold comfort and bright freshness to your table with minimal fuss. It’s flexible, fast, and scales easily to feed a family or a small crowd. The balance of butter, lemon, and a touch of Cajun makes it memorable without being complicated. Try it as your next weeknight winner or a simple dinner party main.

Conclusion

If you enjoy lemony chicken with pasta and want another trusted take on this flavor combo, see this related recipe for inspiration: Lemon Chicken with Broccoli & Bow Ties Recipe | Ina Garten.