Oh my gosh, you have got to try this cowboy chicken broccoli butter lemon bowtie pasta! It’s the kind of dish that makes everyone at my table suddenly stop talking—just to take that first bite. The secret? That zesty cowboy butter lemon sauce, which I swear tastes like sunshine in a skillet. I first made this on a chaotic Tuesday when my kids were hangry and my patience was thin—now it’s our go-to when we need something fast but packed with flavor. In 30 minutes flat, you get tender chicken, crisp-tender broccoli, and pasta coated in a garlicky, buttery sauce with just the right kick. Trust me, the lemon wedge squeeze at the end? Chef’s kiss.
Why You’ll Love This Cowboy Chicken Broccoli Butter Lemon Bowtie
This dish is a total game-changer, and here’s why:
- 30-minute magic: Perfect for nights when takeout isn’t an option, but neither is spending hours in the kitchen.
- Flavor bomb: That cowboy butter lemon sauce? Tangy, buttery, and just spicy enough to keep you coming back for more.
- No side dish needed: Pasta, protein, and veggies all in one pan—dinner win!
- Kid-approved: Even my pickiest eater licks the bowl clean (and that’s saying something).
- Leftovers shine: Tastes just as good reheated—if you manage to have any left!
Ingredients for Cowboy Chicken Broccoli Butter Lemon Bowtie
Here’s what you’ll need for this flavor-packed dish (and yes, I’ve made it enough times to know these measurements by heart!):
- 12 oz bowtie pasta (farfalle—those cute little ties hold the sauce perfectly)
- 3 cups broccoli florets (fresh or frozen—no shame in the frozen game on busy nights!)
- 1 tbsp olive oil (just enough to get that chicken beautifully golden)
- 1 1/2 lbs boneless, skinless chicken (breasts or thighs, cut into bite-size pieces—I use kitchen shears to make it quick)
- 1 tsp each paprika, garlic powder, onion powder (the trifecta for killer chicken flavor)
- 3/4 tsp salt + 1/2 tsp black pepper (season like you mean it!)
- 6 tbsp butter (unsalted, because we’re controlling the salt here)
- 4 cloves garlic, minced (fresh is best—that jarred stuff just doesn’t sing the same way)
- 1 tbsp Dijon mustard (trust me, it adds depth without tasting mustardy)
- 1 tbsp fresh lemon juice (plus wedges for serving—that bright zing is everything)
- 1/2 tsp crushed red pepper flakes (adjust to your spice comfort level)
- 1 tsp Italian seasoning (my little flavor booster)
- 2 tbsp chopped fresh parsley (for that pop of color and freshness)
- 1/4 cup chicken broth (or reserved pasta water if you’re in a pinch)
- 1/2 cup shredded mozzarella (optional, but oh-so-good when you want extra creaminess)
Ingredient Notes & Substitutions
A few pro tips from my kitchen to yours: That fresh lemon juice really does make a difference—bottled can taste tinny. The Dijon mustard isn’t just for tang; it helps emulsify the sauce so it clings to every noodle. Out of chicken broth? Pasta water works wonders! For swaps: Use gluten-free pasta if needed (the sauce carries the flavor), veggie broth keeps it vegetarian-friendly (just skip the chicken), and frozen peas make a great broccoli stand-in. The mozzarella? Totally optional, but my kids cheer when they see those melty strands!
Equipment You’ll Need
- Large skillet (the bigger, the better—I use my trusty 12-inch)
- Pot for pasta (at least 4 quarts to hold those bowties)
- Tongs (for flipping chicken like a pro)
- Measuring spoons (for nailing those spice levels)
- Colander (to drain pasta and broccoli in one go)
How to Make Cowboy Chicken Broccoli Butter Lemon Bowtie
Okay, let’s get cooking! This comes together fast, so have everything prepped and ready to go—I learned that lesson the hard way when I burned garlic while frantically chopping parsley. Here’s how we’ll do it:
Cooking the pasta and broccoli
First, get that pasta water boiling—salt it like the ocean! Toss in your bowties and set a timer for 2 minutes less than the package says. When there’s just 2 minutes left, throw in the broccoli florets (fresh or frozen—no thawing needed). This way they cook perfectly tender-crisp. Drain everything together, but don’t forget to scoop out ½ cup of that starchy pasta water first—it’s liquid gold for our sauce later!
Searing the chicken
While the pasta cooks, toss your chicken pieces with all those spices—paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in your biggest skillet over medium-high until it shimmers. Add the chicken in a single layer (work in batches if needed—crowding the pan leads to steaming, not searing). Cook 4-6 minutes, stirring occasionally, until you get those gorgeous golden bits and no pink remains. Transfer to a plate—we’ll bring it back for the grand finale!
Making the cowboy butter sauce
Lower the heat to medium and add the butter—let it melt slowly so it doesn’t brown too fast. Now the magic happens! Stir in the minced garlic and cook just 30 seconds until fragrant (any longer and it’ll turn bitter). Add the Dijon, lemon juice, red pepper flakes, Italian seasoning, parsley, and that reserved pasta water or broth. Let it bubble gently for 1-2 minutes—you’ll see the sauce thicken slightly as the flavors marry.
Bringing it all together
Dump the drained pasta and broccoli back into the skillet, then return the chicken. Toss everything until every bowtie is coated in that glorious sauce. Want extra indulgence? Sprinkle in the mozzarella and stir until it melts into creamy ribbons. Taste and adjust—sometimes I add another squeeze of lemon or pinch of salt. Serve immediately with extra lemon wedges for that bright finishing touch!
Tips for Perfect Cowboy Butter Sauce
Watch that garlic—it burns fast! Keep the heat medium-low when making the sauce. The red pepper flakes? Start with ½ tsp and add more at the end if you want more heat. And that pasta water? It’s not just for thinning—the starch helps the sauce cling to every noodle. If your sauce seems too thick, add more liquid 1 tbsp at a time until it’s just right.
Serving Suggestions for Cowboy Chicken Pasta
This dish shines bright on its own, but oh boy, here’s how I take it to the next level! A crusty garlic bread loaf is perfect.dot for soaking up every last drop of that lemony butter sauce—my family fights over who gets to swipe the plate. For freshness? A simple side salad with tangy vinaigrette cuts through the richness. Right before serving, I always sprinkle extra chopped parsley (it makes it look fancy!) and tuck lemon wedges along the edge of the bowl. Pro tip: If you’ve got picky eaters, serve the red pepper flakes on the side so everyone can customize their spice level.
Storing and Reheating
Leftovers? Ha! Just kidding—I know this dish disappears fast, but if you do have extra, stash it in an airtight container for up to 3 days. When reheating, splash in a tablespoon of broth or water to bring that cowboy butter sauce back to life. Microwave in bursts, stirring between, or warm gently on the stove—either way, it’ll taste just as good as day one!
Cowboy Chicken Broccoli Butter Lemon Bowtie Nutrition
Okay, let’s be real—this dish tastes too good to be healthy, but surprise! It’s actually pretty balanced. (Nutrition facts are estimates, of course—your chicken size or pasta brand might vary slightly.) Per hearty serving, you’re looking at:
- 640 calories (perfect for fueling busy nights)
- 40g protein (thanks to all that chicken!)
- 55g carbs (those bowties give you energy)
- 28g fat (hello, delicious butter—but only 12g saturated)
Plus, you get 5g fiber from the broccoli and whole wheat pasta if you go that route. Not too shabby for something this comforting!
FAQs About Cowboy Butter Lemon Bowtie Pasta
I get asked these questions all the time—here’s the scoop from my kitchen experiments!
Can I use chicken thighs instead of breasts?
Absolutely! Thighs add extra juiciness and stand up beautifully to the bold flavors. Just trim any excess fat and cut into uniform pieces so they cook evenly. (Personally? I love the richer taste thighs bring to this dish.)
Can I prep this ahead of time?
You can, but it’s truly best fresh—that cowboy butter sauce loses its magic when it sits too long. If you must, cook the pasta and chicken separately, then whip up the sauce right before serving. The broccoli? Always add it last-minute to keep that perfect crunch.
Is this pasta freezer-friendly?
Here’s the truth: freezing does weird things to broccoli—it turns mushy when thawed. The sauce also separates a bit. If you’re desperate, freeze just the cooked chicken and make fresh pasta/sauce later. But honestly? This dish comes together so fast, it’s worth making fresh!
What if I don’t have bowtie pasta?
No stress! Penne, rotini, or even spaghetti work—just adjust cooking times. The bowties are fun, but any pasta that catches the sauce will do. (Though I’ll admit, those little ruffles make me smile every time.)
Print
30-Minute Cowboy Chicken Broccoli Butter Lemon Bowtie Pasta Bliss
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A flavorful pasta dish with chicken, broccoli, and a zesty cowboy butter lemon sauce.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 3 cups broccoli florets (fresh or frozen)
- 1 tbsp olive oil (for searing)
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 6 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice (plus lemon wedges for serving)
- 1/2 tsp crushed red pepper flakes (more/less to taste)
- 1 tsp Italian seasoning
- 2 tbsp chopped fresh parsley
- 1/4 cup chicken broth (or reserved pasta water)
- 1/2 cup shredded mozzarella (optional, for that melty look)
Instructions
- Cook pasta + broccoli: Boil pasta in salted water. In the last 2 minutes, add broccoli to the pot. Reserve 1/2 cup pasta water, then drain.
- Season chicken: Toss chicken with paprika, garlic powder, onion powder, salt, and pepper.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–6 minutes, stirring, until browned and cooked through. Remove to a plate.
- Make cowboy butter sauce: Lower heat to medium. Add butter and melt. Stir in garlic and cook 30 seconds. Add Dijon, lemon juice, red pepper flakes, Italian seasoning, parsley, and broth (or pasta water). Simmer 1–2 minutes.
- Toss it all: Add pasta + broccoli back to the skillet, then return chicken. Toss until coated. If you want it extra creamy/melty, stir in mozzarella until melted.
- Finish: Taste and adjust (more lemon, salt, or pepper flakes). Serve with lemon wedges on the side.
Notes
- Use fresh lemon juice for the best flavor.
- Adjust red pepper flakes to your spice preference.
- Reserve pasta water to help thicken the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 140mg
Keywords: Cowboy chicken broccoli butter lemon bowtie, Lemon butter chicken bowtie, Chicken broccoli bowtie pasta, Cowboy butter sauce, Easy chicken pasta dinner, Garlic lemon butter pasta