A bright, buttery weeknight meal that balances tangy lemon, savory paprika, and garlicky richness—this Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss comes together fast and feeds a crowd. Tender cubed chicken and al dente bowtie pasta swim in a lemon-garlic butter sauce, while broccoli adds color and a fresh bite. If you love bold butter sauces, you might also enjoy this Cowboy Butter chicken pasta for another take on the same zesty profile.
Why you’ll love this dish
This recipe hits several home-run notes: it’s quick, pantry-friendly, and flexible. The lemon brightens the rich butter, paprika adds gentle warmth and color, and broccoli gives both nutrition and texture contrast. Make it for a busy weeknight, a casual dinner with friends, or when you want something comforting but not heavy.
“A perfectly balanced weeknight dinner—garlicky, lemony, and buttery without being greasy. My kids asked for seconds and I loved how fast it came together.” — home cook review
Reasons to try it:
- Ready in about 30–40 minutes from start to finish.
- Uses simple ingredients you likely already have.
- Kid-friendly flavors but sophisticated enough for guests.
- Easy to scale up or down for meal prep.
How this recipe comes together
Start by boiling the bowtie pasta to al dente and reserving a little pasta water. Sear cubed chicken until golden, then stir in garlic, melted butter, lemon zest and juice, and paprika. Toss in cooked pasta and broccoli until everything is coated and heated through. Finish with salt, pepper, and chopped parsley if you like. Expect a short active cook time and simple cleanup.
What you’ll need
- 2 cups bowtie (farfalle) pasta — cook according to package instructions; aim for al dente.
- 1 pound boneless, skinless chicken breast, cubed (about 1-inch pieces).
- 2 cups broccoli florets (fresh or frozen).
- 1/2 cup unsalted butter, melted in the skillet.
- 2 cloves garlic, minced.
- 1 lemon, juiced and zested (adjust for brighter lemon flavor).
- 1 teaspoon paprika (smoked or sweet, as preferred).
- Salt and freshly ground black pepper, to taste.
- Optional: fresh parsley, chopped, for garnish.
Ingredient notes and swaps:
- Swap bowtie pasta for penne or orecchiette if that’s what you have.
- Use olive oil in place of some butter if you want a slightly lighter sauce.
- For dairy-free, replace butter with vegan butter or olive oil and leave flavor to lemon and garlic.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook 2 cups bowtie pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
- While pasta cooks, pat 1 lb cubed chicken dry and season with salt, pepper, and 1 tsp paprika.
- In a large skillet over medium-high heat, melt 1/2 cup unsalted butter. When it’s foaming, add the chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F / 74°C).
- Push the chicken to one side. Add minced garlic (2 cloves) and cook 30–45 seconds until fragrant—don’t let it brown.
- Stir garlic into the chicken. Add lemon zest and juice from 1 lemon. Stir to deglaze and lift browned bits.
- Add the cooked pasta and 2 cups broccoli florets to the skillet. Toss gently to combine. If the sauce seems dry, add a splash of the reserved pasta water to loosen it.
- Taste and adjust salt and pepper. Finish with chopped parsley if using. Serve immediately.
Timing tips:
- Start the pasta water before you prep the chicken to keep total time down.
- If using frozen broccoli, add it directly after the garlic so it heats through with the sauce.
Best ways to enjoy it
Plate a generous scoop, sprinkle with extra lemon zest for brightness, and add freshly cracked black pepper. Serve with a simple green salad or crusty bread to mop up the buttery sauce. For wine pairings, a crisp Sauvignon Blanc or unoaked Chardonnay complements the lemon and butter. For a low-carb meal, swap the pasta for cauliflower rice or zoodles.
For a baked, comfort-food riff that leans into broccoli and chicken, check out the creamy keto broccoli chicken casserole for serving inspiration.
Storage and reheating tips
- Refrigerator: Cool to room temperature and store in an airtight container for 3–4 days.
- Freezing: Freeze in a well-sealed container for up to 2 months. Note: pasta texture can soften slightly after freezing.
- Reheating (stovetop): Gently reheat in a skillet over medium-low with a splash of water or broth to revive the sauce. Stir until warmed through.
- Reheating (microwave): Cover and microwave in 45–60 second bursts, stirring between intervals. Add a teaspoon of water or butter if dry.
- Food safety: Refrigerate within 2 hours of cooking. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Always reserve pasta water. The starchy liquid helps emulsify the butter into a silky sauce that clings to pasta.
- Don’t overcrowd the pan when searing chicken; crowding reduces browning.
- Zest the lemon before juicing to avoid losing zest in your hand. Zest adds a bright, aromatic layer beyond the juice.
- Use room-temperature chicken for even cooking.
- If you like more heat, add a pinch of crushed red pepper flakes when you add the garlic.
Creative twists
- Protein swaps: Use shrimp (cook 2–3 minutes per side) or turkey breast cubes instead of chicken.
- Veggie boost: Stir in spinach at the end until wilted, or roast cherry tomatoes and toss them in for sweetness.
- Creamy version: Add 1/4–1/2 cup cream or mascarpone at the end for a richer sauce.
- Low-carb: Replace pasta with spiralized zucchini or shirataki noodles.
- Smoky twist: Use smoked paprika and finish with a squeeze of orange instead of lemon for a different citrus note.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 30–40 minutes. Pasta and prep run concurrently, and active skillet time is roughly 10–15 minutes.
Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli directly to the skillet after the garlic and allow an extra 2–3 minutes for it to heat through. Drain any excess water before tossing with pasta.
Q: What internal temperature should the chicken reach?
A: Chicken should reach 165°F (74°C) at the thickest part. Use an instant-read thermometer for accuracy.
Q: Is this freezer-friendly?
A: Yes, but note that pasta texture may soften slightly after freezing and thawing. Freeze in a single meal-sized portion for best results and reheat gently with a splash of liquid.
Q: How can I make this dairy-free?
A: Substitute vegan butter or good-quality olive oil for the butter and skip any optional cheese or cream additions. Increase the lemon and garlic for bright flavor.
Q: Can I prep components ahead?
A: Cook and cool the chicken and pasta separately, and store them in airtight containers in the fridge for up to 2 days. Reheat together in a skillet with fresh lemon and garlic to bring flavors back.
Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss
Ingredients
Pasta and Chicken
- 2 cups bowtie (farfalle) pasta Cook according to package instructions; aim for al dente.
- 1 pound boneless, skinless chicken breast, cubed Cut into 1-inch pieces.
Vegetables
- 2 cups broccoli florets Fresh or frozen.
Sauce
- 1/2 cup unsalted butter, melted Melt in the skillet.
- 2 cloves garlic, minced
- 1 lemon, juiced and zested Adjust for brighter lemon flavor.
- 1 teaspoon paprika Smoked or sweet, as preferred.
- Salt and freshly ground black pepper To taste.
- Fresh parsley, chopped (optional) For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Cook 2 cups bowtie pasta according to package directions until al dente.
- Reserve 1/2 cup pasta cooking water, then drain.
- While the pasta cooks, pat 1 lb cubed chicken dry and season with salt, pepper, and 1 tsp paprika.
Cooking
- In a large skillet over medium-high heat, melt 1/2 cup unsalted butter. When it’s foaming, add the chicken in a single layer.
- Cook for 5–7 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F / 74°C).
- Push the chicken to one side. Add minced garlic and cook for 30–45 seconds until fragrant—don’t let it brown.
- Stir garlic into the chicken. Add lemon zest and juice from 1 lemon. Stir to deglaze and lift browned bits.
- Add the cooked pasta and 2 cups broccoli florets to the skillet. Toss gently to combine.
- If the sauce seems dry, add a splash of the reserved pasta water to loosen it.
- Taste and adjust salt and pepper. Finish with chopped parsley if using.
- Serve immediately.