Cowboy Butter Lemon Bowtie Chicken with Broccoli is the kind of weeknight dinner that gets requested on repeat in our house. Rich garlic butter, bright lemon, tender chicken, and crisp broccoli all tossed together with bowtie pasta in one skillet. I made this on a Tuesday when I had almost nothing planned and it became an instant family staple.
There is something about that buttery lemon garlic sauce that just pulls everything together. The pasta soaks it up, the broccoli stays bright and snappy, and the chicken stays juicy all the way through. My family clears their plates every single time. This cowboy butter lemon bowtie chicken with broccoli hits the sweet spot between hearty comfort food and something that does not leave you feeling weighed down. Make this tonight!
Table of Contents
Ingredients for Cowboy Butter Lemon Bowtie Chicken with Broccoli
This recipe keeps the ingredient list short and focused so every single item earns its place. I always reach for fresh lemon here because the zest is what really makes the sauce pop, and bottled lemon juice just does not carry the same brightness.
- 2 cups bowtie pasta (farfalle)
- 1 lb boneless, skinless chicken breast (cubed into roughly 1-inch even pieces) – I recommend even cuts for uniform cooking so nothing dries out
- 2 cups broccoli florets (fresh or frozen, thawed and drained if frozen) – My preference is fresh broccoli for the best color and crunch in the finished dish
- 1/2 cup unsalted butter – Pro tip: use real unsalted butter, not a spread or substitute, for the richest sauce
- 2 cloves garlic (minced)
- 1 lemon (juiced and zested, fresh only) – In my experience, the zest is the ingredient that takes this sauce from good to restaurant-quality
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish, optional)
Step-by-Step Instructions
I recommend starting your pasta water before anything else. In my experience, having the bowtie pasta ready and waiting is what makes this cowboy butter lemon bowtie chicken with broccoli a true 30-minute meal with no scrambling at the end.
Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente, about 9 to 11 minutes depending on your brand. Before draining, scoop out 1/4 cup of pasta water and set it aside. Drain and set the pasta aside.
Step 2: While the pasta cooks, melt butter in a large skillet over medium heat. Once the butter is fully melted and starts to foam slightly, add the minced garlic. Sauté for 30 seconds until fragrant. Watch it carefully here because garlic burns quickly in butter and will turn bitter if it browns.
Step 3: Add the cubed chicken to the skillet in a single layer. Cook for 4 to 5 minutes without stirring to develop a golden sear on the bottom. Flip and cook for another 3 to 4 minutes until the chicken is cooked through with no pink inside. The internal temperature should reach 165°F. If your pieces are larger, add 1 to 2 minutes.
Step 4: Add the broccoli florets and toss with the chicken and garlic butter. Sauté for 2 to 3 minutes until the broccoli turns bright green and is just tender-crisp. Pull it off the heat the moment it looks vivid and holds a little snap. Overcooked broccoli turns dull and mushy very quickly.
Step 5: Add the lemon juice, lemon zest, paprika, salt, and pepper. Stir everything together to coat evenly. If the mixture looks dry or the sauce seems thick, add a splash of the reserved pasta water now to loosen it up.
Step 6: Add the drained bowtie pasta to the skillet and toss everything together until the pasta is fully coated in the lemon garlic butter sauce. Taste and adjust salt, pepper, or lemon to your preference. Garnish with fresh chopped parsley and serve immediately while everything is hot and glossy.
Best Sides to Serve with Cowboy Butter Lemon Bowtie Chicken with Broccoli
This pasta is a complete meal on its own, but a few well-chosen sides take it over the top for a family dinner night or a casual dinner party.
Garlic Butter Chicken with Broccoli: If you are feeding a bigger crowd and want a second chicken option on the table, this garlic butter chicken and broccoli dish shares the same flavor profile and makes a natural companion to the pasta.
Cowboy Butter Chicken Pasta Recipe: For readers who love the cowboy butter flavor in this dish and want to explore a variation, this pasta recipe offers a bold, herby take that pairs well alongside or makes a great next-night dinner.
Healthy Garlic Parmesan Chicken Pasta: A lighter garlic Parmesan pasta option that works beautifully as a side dish or a second pasta on the table when you are serving a crowd.
Garlic Roasted Vegetables: A tray of caramelized roasted vegetables adds extra color and nutrients alongside the pasta. The slightly charred edges complement the bright lemon butter sauce in the best way.
Light Mediterranean Couscous Salad: The citrus and herb notes in this couscous salad echo the lemon in the cowboy butter sauce and add a fresh, grain-based contrast that balances the richness of the butter.
Homemade Cheesy Breadsticks: Warm cheesy breadsticks are perfect for scooping up every last drop of lemon garlic butter from the bowl. My kids always ask for these alongside this pasta.
Simple green salad with lemon vinaigrette: A lightly dressed salad cuts through the richness of the butter sauce and adds a crisp, fresh bite that keeps the whole meal feeling balanced.
Storing and Reheating This Pasta
Store leftover cowboy butter lemon bowtie chicken with broccoli in an airtight container in the refrigerator for up to 3 days. Let it cool completely before sealing to prevent condensation from making the pasta sticky and soggy overnight.
To reheat, warm the pasta in a skillet over medium-low heat with a small splash of water or chicken broth, stirring occasionally until heated through. The added liquid revives the butter sauce and prevents the pasta from drying out. I recommend the stovetop method over the microwave for the best texture overall. If using the microwave, heat in 30-second bursts and stir between each interval.
Pro tip: this dish also freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of chicken broth to bring the sauce back to life and keep everything tasting fresh.
FAQs
Can I use a different pasta shape instead of bowtie?
Yes. Penne, rotini, or fusilli all hold the lemon butter sauce well. Bowtie pasta is used here for visual appeal and because the folds catch the sauce, but any short pasta shape gives you a great result.
How do I know when the chicken is fully cooked?
The chicken should show no pink inside and reach an internal temperature of 165°F. Cutting the cubes into even 1-inch pieces before cooking is the most reliable way to ensure they all finish at the same time.
Can I make this dish dairy-free?
Yes. Swap the unsalted butter for a good quality dairy-free butter alternative. The lemon garlic flavor carries the sauce well on its own, though the richness will be slightly lighter than the original.
Conclusion
Cowboy Butter Lemon Bowtie Chicken with Broccoli is one of those recipes that earns its place in your weekly rotation without any effort. One skillet, simple pantry ingredients, and 30 minutes is all it takes to get a buttery, lemony, protein-packed dinner on the table. Make it this week and see how fast it becomes the dinner your family keeps asking for. Enjoy every bite!
Cowboy Butter Lemon Bowtie Chicken with Broccoli
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente, about 9 to 11 minutes. Reserve 1/4 cup pasta water before draining. Drain and set aside.
- While pasta cooks, melt butter in a large skillet over medium heat. Once foaming, add minced garlic and sauté for 30 seconds until fragrant. Do not let garlic brown or it will turn bitter.
- Add cubed chicken in a single layer. Cook for 4 to 5 minutes without stirring to develop a golden sear, then flip and cook for another 3 to 4 minutes until cooked through with no pink inside and internal temperature reads 165°F.
- Add broccoli florets and toss with the chicken and garlic butter. Sauté for 2 to 3 minutes until bright green and tender-crisp. Do not overcook.
- Add lemon juice, lemon zest, paprika, salt, and pepper. Stir to coat evenly. Add a splash of reserved pasta water if the sauce looks dry.
- Add drained bowtie pasta to the skillet and toss until fully coated in the lemon garlic butter sauce. Taste and adjust seasoning. Garnish with fresh chopped parsley and serve immediately.
