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Cowboy Butter Lemon Bowtie Chicken with Broccoli

A quick and family-friendly meal featuring tender chicken, bowtie pasta, and vibrant broccoli in a bright lemony cowboy butter sauce, all prepared in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Trim extra fat and slice pieces the same size for even cooking.
  • 2 tbsp olive oil Use a neutral extra virgin olive oil or light olive oil for higher smoke point.
  • 1 tsp Cajun seasoning Adjust according to spice preference.
  • 1/2 tsp garlic powder Blends into the sauce without leaving raw garlic bits.
  • 1/2 tsp smoked paprika Adds warmth and smokiness; pairs well with cowboy butter.
  • 1/2 tsp crushed red pepper flakes (optional) Keep them on the side for kids.
For the Pasta and Broccoli
  • 12 oz bowtie (farfalle) pasta Use a high-quality pasta and salt the water well.
  • 2 cups broccoli florets Cut florets small for kids and use thinly sliced stems for extra texture.
For the Sauce
  • 6 tbsp unsalted butter Use unsalted butter for better salt control.
  • 1 tsp Dijon mustard Helps the butter emulsify with the pasta water.
  • 1/2 cup grated Parmesan cheese Freshly grated melts better than pre-grated.
  • 1/2 cup reserved pasta water Helps adjust sauce consistency.
  • 2 tbsp fresh parsley, chopped Stir in at the end to preserve freshness.
  • 1 tbsp fresh chives, chopped Adds a mild onion note.

Method
 

Preparation
  1. Fill a large pot with water and bring to a rolling boil. Salt it generously.
  2. Cut the chicken into even bite-sized pieces and pat dry with paper towels.
  3. Zest and juice the lemon. Chop parsley and chives, then set aside.
  4. Measure out the butter, olive oil, and spices so everything is ready.
Cooking the Pasta and Broccoli
  1. Add the bowtie pasta to boiling water and cook according to package instructions until al dente.
  2. About 3 minutes before the pasta is done, add the broccoli florets to the same pot.
  3. Reserve 1/2 cup to 3/4 cup of pasta water, then drain the pasta and broccoli together.
Cooking the Chicken
  1. Heat a large skillet over medium-high heat. Add 2 tbsp olive oil.
  2. Toss the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
  3. Add the chicken to the hot skillet in a single layer. Do not crowd the pan.
  4. Cook for 3 to 4 minutes without moving to get a golden sear, then stir and cook another 2 to 3 minutes until cooked through.
  5. If using crushed red pepper flakes, add them in the last minute of cooking.
Making the Sauce
  1. Reduce the heat to medium. Push the chicken to one side of the pan.
  2. Add the butter to the empty side, letting it melt slowly.
  3. Stir in Dijon mustard, lemon zest, and lemon juice. Allow the sauce to simmer for 1 minute.
  4. Mix in the grated Parmesan cheese, stirring until it melts and the sauce becomes silky.
  5. Slowly add reserved pasta water until the sauce reaches your desired consistency.
Combining Ingredients
  1. Add the drained pasta and broccoli into the skillet with the sauce and chicken.
  2. Toss gently to coat everything. Add more reserved pasta water if needed.
  3. Stir in the chopped parsley and chives. Remove from heat and let it sit for one minute.
  4. Finish with an extra sprinkle of Parmesan on top.

Notes

For a crisped chicken finish, pairing with crunchy air fryer mozzarella wraps can elevate pasta nights. Store leftovers in an airtight container for up to 3 days. Gently reheat while adding a splash of water to maintain quality.