Cowboy Butter Lemon Bowtie Chicken with Broccoli

Cowboy Butter Lemon Bowtie Chicken with Broccoli is the weeknight dinner I cannot stop making, and honestly, I don’t want to stop!!! This Cowboy Butter Lemon Bowtie Chicken with Broccoli hits all the buttons: zesty, buttery, bright, comforting, AND it happens in one pan plus a pot of pasta. Cowboy butter meets lemony chicken meets cozy bowtie pasta… it’s just magic. You get juicy seasoned chicken, tender broccoli, twirly noodles, and that bold, garlicky cowboy butter sauce that clings to every single piece. It’s fast, it’s family-friendly, it’s totally meal-prep-able, and it feels a little bit special without any drama in the kitchen.

I stumbled into this combo on a Tuesday when I had chicken, broccoli, and a random box of farfalle staring at me, and I was this close to making “just another” chicken pasta. Instead I thought, “What if I give it the full cowboy butter treatment?” A little Cajun, a little Dijon, lots of garlic, big splash of lemon. That first bite? I actually stood at my stove in Austin and said out loud, “Oh wow, this is going on the blog.” And here we are. You can absolutely pull this off, even on a tired weeknight, even if you’re feeling kinda done. You’ve got this.

Why This Cowboy Butter Pasta Totally Belongs in Your Rotation

This dish is one of those unicorn recipes that somehow works for everybody. It’s fast enough for busy parents racing the clock, cozy enough for date night, and sturdy enough for Sunday meal prep. The cowboy butter lemon sauce is wildly flavorful but still gentle enough that picky eaters don’t freak out; it tastes like buttery garlic-lemon comfort with just a tiny kick. You get protein from the chicken, veggies from the broccoli, and carbs from the bowtie pasta, so it’s a full, balanced-ish meal in one big pan, which honestly feels like a small miracle some nights.

If you’re doing more mindful eating, you can easily lighten it up with whole-wheat pasta, a little less butter, or extra broccoli, and it’s still so good, SO good, shockingly good. If you’re feeding athletes, teens, or just hungry people, this recipe doubles like a champ and everyone goes back for seconds. And my meal prep friends? This reheats so beautifully that Future You will want to hug Present You. Whether you’re cooking for one, for a crew, or for your freezer stash, this Cowboy Butter Lemon Bowtie Chicken with Broccoli really shows up for you again and again, and that’s why I keep coming back to it, over and over.

What You’ll Need for Cowboy Butter Lemon Bowtie Chicken with Broccoli

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 6 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp Dijon mustard
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• Salt and black pepper, to taste
• 12 oz bowtie (farfalle) pasta
• 2 cups broccoli florets
• 1/2 cup reserved pasta water
• 1/2 cup grated Parmesan cheese, plus more for serving

The real star here is that cowboy butter situation: butter, garlic, red pepper flakes, Dijon, and bright lemon. It’s bold without being weird, and the Dijon just disappears into this deep savory flavor. If you don’t have Cajun seasoning, use a mix of paprika, garlic powder, onion powder, and a little cayenne—no stress. Broccoli can be swapped for asparagus, green beans, or even frozen peas if that’s what’s hanging out in your freezer (I do that a lot when we’re low on fresh stuff). Bowtie pasta is fun and kid-approved, but penne, rotini, or gluten-free pasta work just fine.

I usually grab my chicken and broccoli at H‑E‑B here in Texas; their store-brand chicken is super budget-friendly. Parmesan can be pre-grated if that’s what you have, but if there’s room in your budget, a wedge you grate yourself melts even creamier. And please feel free to play: more lemon, less butter, extra red pepper, different herbs—you’re allowed to make this yours.

How to Make It (Without Losing Your Mind)

Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. You’re aiming for pasta that still has a little bite; mushy noodles will soak up too much sauce.

Add broccoli florets during the last 3 minutes of cooking. This lets the broccoli get tender-crisp without going gray and sad. Reserve 1/2 cup pasta water, then drain and set aside. Don’t forget that pasta water—if you do, it’s okay, just use a splash of regular hot water, but that starchy pasta water really helps the sauce hug everything.

Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss it around so every piece looks nicely coated. If it looks a little intense, don’t worry, the butter and pasta will mellow it out.

Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6–7 minutes. You want some color here because color equals flavor. If the pan feels crowded, work in two batches so the chicken actually sears instead of steams. Remove and set aside on a plate so it stays juicy.

Lower heat to medium and add butter to the skillet. Once melted, add garlic and cook until fragrant, about 30 seconds to 1 minute. Stay close; garlic can burn fast, and burned garlic is just not the vibe.

Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper. The sauce might look a little separated at first, but just whisk or stir and it will come together into this glossy, aromatic pool of deliciousness. If it tastes too sharp, don’t panic—remember we’re about to add pasta, chicken, and cheese.

Return chicken, pasta, and broccoli to the skillet. Toss to coat. Add reserved pasta water as needed. This is your moment to make it as saucy or as light as you like; a little water goes a long way, so add it gradually until everything looks silky.

Stir in Parmesan cheese until melted and creamy. Turn off the heat and shower it with parsley and chives. The sauce should be shiny, clinging to every bowtie, with little green pops of herbs. If it looks dry, another spoonful of pasta water or even a tiny pat of butter will rescue it.

Serve warm with extra Parmesan and fresh herbs. Taste one more time for salt and lemon right before serving. Need more brightness? Squeeze in a bit more lemon. Want that cozy factor turned up? Extra cheese on top. You’re in charge here.

Little Tricks That Make This Dish Even Easier

Cutting the chicken into small, even pieces helps it cook super fast and stay tender—aim for about 1‑inch chunks. You can even season the chicken earlier in the day and keep it in the fridge so dinner basically cooks itself later. If you’re cooking for kids, dial back the Cajun seasoning and skip the red pepper flakes; adults can always add heat at the table.

For make-ahead meal prep, cook everything as written, let it cool, then portion into airtight containers. It keeps well in the fridge for up to 4 days. To reheat, splash in a tablespoon of water or broth before microwaving and give it a good stir halfway through so the sauce gets creamy again. It actually tastes even better on day two, not even kidding.

If you want to batch cook, double the recipe but use a really big skillet or Dutch oven so you still get that nice chicken sear. You can also cook the chicken and sauce today, then boil fresh pasta and broccoli tomorrow and toss everything together—kind of a two-part shortcut that works great for super hectic weeks.

How to Serve Cowboy Butter Lemon Bowtie Chicken

I love piling this into a big shallow bowl and letting folks scoop their own, family-style. A simple side salad with a light vinaigrette balances the richness so nicely, and some crusty bread or garlic toast is perfect for swiping up extra sauce. On busy school nights, I literally just set the skillet on a trivet in the middle of the table and call it good.

This pasta is also awesome for casual gatherings—game night, Sunday supper, or when friends drop by and you need something that feels homey but impressive. For leftovers, I’ll sometimes add a handful of baby spinach while reheating so it wilts right in, or chop up the chicken and toss everything into a cheesy pasta bake the next day (yes, pasta-on-pasta energy). However you serve it, this recipe has that cozy, “you are taken care of” feeling, and that’s what I want for you.

Questions You Might Still Have

And that’s it—your new go-to Cowboy Butter Lemon Bowtie Chicken with Broccoli is officially in your back pocket. It’s easy, it’s wildly delicious, and it’s flexible enough to fit your life, your people, your pantry. If you try it, tell me how you made it YOURS—drop a comment, message me on Instagram, or tag your plate so I can cheer you on. You can do this, you can absolutely cook this, and I cannot wait to see what you make next…

Cowboy Butter Lemon Bowtie Chicken with Broccoli

A quick and comforting one-pan meal featuring zesty chicken, broccoli, and buttery bowtie pasta, perfect for busy weeknights and meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 650 kcal

Ingredients

  

For the Chicken

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste Salt and black pepper, to taste
• 2 tbsp olive oil

For the Cowboy Butter Sauce

• 6 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional) Add for heat
• 1 tsp Dijon mustard
• 1 Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped

For the Pasta and Vegetables

• 12 oz bowtie (farfalle) pasta
• 2 cups broccoli florets Can substitute with asparagus, green beans, or frozen peas
• 1/2 cup reserved pasta water Important for sauce consistency
• 1/2 cup grated Parmesan cheese, plus more for serving Freshly grated melts better

Instructions

 

Preparation

• Bring a large pot of salted water to a boil and cook bowtie pasta according to package directions until al dente.
• Add broccoli florets during the last 3 minutes of cooking.
• Reserve 1/2 cup pasta water, then drain and set aside.
• Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.

Cooking

• Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6–7 minutes.
• Remove the chicken and set aside on a plate.
• Lower heat to medium and add butter. Once melted, add garlic and cook until fragrant for about a minute.
• Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.
• Return chicken, pasta, and broccoli to the skillet. Toss to coat and add reserved pasta water as needed.
• Stir in Parmesan cheese until melted and creamy. Turn off the heat and shower with parsley and chives.

Serving

• Serve warm with extra Parmesan and fresh herbs.
• Adjust seasoning with more salt and lemon just before serving.

Notes

For meal prep, this dish keeps well in the fridge for up to 4 days. It can be reheated easily with a splash of water. The dish can also be doubled for larger servings.

Keyword Chicken Pasta, Comfort Food, Easy Recipe, One-Pan Meal, Weeknight Dinner