Easy Zesty Cowboy Butter Lemon Bowtie Chicken & Broccoli Recipe | Bold & Flavorful Pasta
Tender bowtie pasta tossed with juicy chicken, fresh broccoli, and a zesty cowboy butter lemon sauce. This vibrant dish is bold, flavorful, and perfect for a hearty weeknight dinner or a crowd-pleasing family meal.
Equipment
- Large skillet or pan
- Pot for pasta
- Knife and cutting board
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 4 tbsp butter
- 3 garlic cloves, minced
- Juice & zest of 1 lemon
- 1 tsp Dijon mustard
- 1 tsp paprika
- ½ tsp red pepper flakes (adjust to taste)
- ½ cup chicken broth or reserved pasta water
- ¼ cup Parmesan cheese
- 2 tbsp fresh parsley or thyme
- Salt & pepper to taste
- Optional: mushrooms, spinach, or bacon
Instructions
- Cook Pasta Boil bowtie pasta in salted water until al dente. Reserve ½ cup pasta water. Drain and set aside.
- Cook Chicken Season chicken with salt, pepper, and paprika. Heat skillet with 2 tbsp butter. Sear chicken until golden and cooked through, about 5–7 minutes. Remove and set aside.
- Prepare Broccoli Steam or sauté broccoli until tender-crisp. Add to skillet.
- Make Cowboy Butter Sauce Melt remaining butter in skillet. Add garlic, paprika, red pepper flakes, lemon juice, and zest. Stir in Dijon mustard and a splash of broth or pasta water. Simmer until slightly thickened.
- Combine Everything (50 words) Return chicken and pasta to skillet. Toss with broccoli and sauce. Sprinkle with Parmesan and fresh herbs. Serve hot.
Notes
- Fresh lemon juice: Essential for brightness—avoid bottled.
- Reserve pasta water: Helps emulsify sauce.
- Cut chicken evenly: Ensures consistent cooking.
- Adjust spice: Add more red pepper flakes for heat.
- Storage: Refrigerate up to 3 days; reheat gently with broth.