Cowboy Butter Lemon Bowtie Chicken with Broccoli – The Easiest 30-Minute Weeknight Pasta Dinner

Cowboy Butter Lemon Bowtie Chicken with Broccoli is the weeknight pasta dinner that proves butter makes everything better especially when it’s loaded with garlic, bright lemon, and smoked paprika. Tender cubed chicken and crisp-tender broccoli florets get tossed with cheerful bowtie pasta in a pan sauce that’s rich without feeling heavy. It’s the kind of recipe that kids devour without complaint and adults compliment you for, all while coming together in exactly 30 minutes.

Why You’ll Love This Recipe

• One pan + one pot: Minimal dishes means minimal cleanup — a weeknight dinner hero.
• Rich, buttery sauce with bright lemon: The cowboy butter base is deeply savory and the lemon keeps it from feeling heavy.
• Kid and adult approved: Bowtie pasta is endlessly fun, and the flavors are bold without being polarizing.
• Done in 30 minutes: From cold pan to dinner table in half an hour — no shortcuts needed.
• Customizable protein: Shrimp, Italian sausage, or tofu all swap in seamlessly for the chicken.

Equipment Needed

• Large pot (for pasta)
• Large skillet or sauté pan
• Colander
• Cutting board and sharp knife
• Zester or microplane
• Measuring cups and spoons

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Ingredients You’ll Need

• 2 cups bowtie (farfalle) pasta
• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 2 cups fresh broccoli florets
• ½ cup (1 stick) unsalted butter
• 3 cloves garlic, minced
• 1 large lemon (juice + zest)
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• ¼ cup fresh flat-leaf parsley, chopped (for garnish)
• ¼ cup freshly grated Parmesan cheese (optional but excellent)

Ingredient Notes

The Butter: Unsalted butter gives you full control over the saltiness of the final dish — cowboy butter is all about bold, layered flavor, so seasoning at each stage matters. Don’t be tempted to reduce the butter significantly; it’s the foundation of the whole sauce and creates that luscious coating on the pasta.

The Lemon: Fresh lemon is non-negotiable here. Both the juice (for acidity and brightness) and the zest (for concentrated citrus fragrance) are used, and bottled lemon juice simply can’t replicate the vibrant flavor of fresh. Roll the lemon on the counter before cutting — it releases more juice.

The Broccoli: Fresh broccoli florets hold up better than frozen here, staying bright green and slightly crisp rather than going soft and watery. Cut them into small, uniform pieces so they cook in the same time as the chicken. If you do use frozen, thaw completely and pat dry before adding to the pan.

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of heavily salted water to a boil. Cook bowtie pasta according to package directions until just al dente — about 1 minute less than the package suggests, since it’ll finish cooking in the sauce. Reserve ½ cup of pasta water before draining, then drain and set aside.

Step 2: Sauté the Garlic

Melt butter in a large skillet over medium heat. Once the butter is foamy and fragrant, add the minced garlic and cook for 60–90 seconds, stirring constantly, until golden and very fragrant. Don’t let it brown — golden garlic is sweet and nutty; dark brown garlic is bitter.

Step 3: Cook the Chicken

Add the cubed chicken to the skillet in a single layer and season generously with salt, pepper, and smoked paprika. Cook without stirring for 2–3 minutes to get some browning, then stir and cook another 3–4 minutes until cooked through. The chicken should be golden on the outside and no longer pink inside.

Step 4: Add the Broccoli

Add the broccoli florets to the pan and toss everything together. Cook for 3–4 minutes, stirring occasionally, until the broccoli is bright green and just tender but still has a slight bite. You want it cooked, not mushy — vibrant color means perfect texture.

Step 5: Bring It All Together

Add the drained pasta to the skillet along with the lemon juice and zest (and red pepper flakes if using). Toss everything together vigorously, adding a splash of reserved pasta water to loosen the sauce into a glossy, clingy coating on the pasta. Taste and adjust salt, pepper, and lemon.

Step 6: Garnish and Serve

Remove from heat and scatter fresh parsley and grated Parmesan over the top. Serve immediately in warm bowls with extra lemon wedges on the side for squeezing at the table.

Pro Tips & Cooking Hacks

• Salt your pasta water generously — it should taste like the sea. This is the most impactful seasoning step in the whole recipe.
• Save that pasta water! The starchy liquid is liquid gold for loosening and emulsifying the butter sauce into a silky coating.
• Use a wide skillet so everything has room to sauté rather than steam together.
• Cook the chicken in one layer without moving it for the first 2 minutes — that patience creates golden browning and better flavor.
• Finish with an extra squeeze of fresh lemon right at the table — it wakes up the whole dish.

Tips & Variations

Protein Swaps: Large shrimp (peeled and deveined) cook in just 2–3 minutes per side and make this feel like a restaurant-worthy seafood pasta. Italian sausage crumbled and browned in the pan adds bold, savory depth. Tofu cubes (pressed dry and pan-fried until golden) make a satisfying vegetarian version.

Vegetable Add-Ins: Throw in a handful of baby spinach at the very end and toss until just wilted for extra greens. Sun-dried tomatoes, roasted red peppers, or sliced mushrooms also work beautifully in this buttery sauce.

Make It Lighter: Swap half the butter for good-quality olive oil and add a splash of chicken broth to build the sauce. The dish will be slightly less rich but still incredibly satisfying and flavorful.

Serving Suggestions

This pasta is rich and comforting enough to stand completely on its own, but a simple green salad with a light vinaigrette alongside adds a refreshing contrast to the buttery sauce. [Internal link: Cucumber Chickpea Slaw with Sesame Dressing]

Warm garlic bread or a crusty baguette is perfect for mopping up the lemon butter sauce left in the bottom of the bowl — trust me, no one leaves that behind. For entertaining, serve the pasta in a large shallow bowl family-style with extra parsley and lemon wedges arranged on top for an impressive but effortless presentation.

For a complete Sunday dinner feel, pair with a simple Caesar salad and a glass of crisp white wine. This pasta transitions beautifully from Tuesday night weeknight dinner to casual entertaining without changing a single thing about the recipe. [Internal link: Glazed Chicken Mango Bowl]

Common Mistakes

• Not reserving pasta water: This starchy liquid is what makes the sauce silky and glossy. Drain it before you remember to save it and you’ll regret it.
• Overcooking the broccoli: It should still be bright green with a slight bite. Mushy, grey broccoli ruins the texture of the whole dish.
• Using cold butter in pieces: Melt it properly so it heats evenly and doesn’t separate in the pan.
• Burning the garlic: Keep the heat at medium and watch carefully — garlic goes from golden to burnt in about 30 seconds.
• Skipping the lemon zest: The juice adds acidity, but the zest adds the floral, fragrant citrus oil that makes the sauce truly pop. Use both.

What to Serve With Cowboy Butter Bowtie Chicken

This pasta is substantial on its own, but if you’re hosting and want a full spread, start with a simple bruschetta or marinated olives as a light appetizer. The rustic, bold flavors of the pasta pair beautifully with classic Italian-American starters.

A light tomato-cucumber salad dressed with red wine vinegar and dried oregano is a perfect palate cleanser alongside the rich butter sauce. The acidity cuts right through and keeps the meal feeling balanced rather than heavy.

For dessert, something simple and bright like lemon sorbet or fresh berries with whipped cream keeps the Italian-American vibe going and feels like the natural end to such a lemon-forward main dish. [Internal link: Zucchini Pizza Casserole]

Frequently Asked Questions

Can I use frozen broccoli?

Yes — thaw it completely and pat it dry with paper towels before adding to the pan. Excess moisture will steam the broccoli rather than sauté it, and it won’t develop that slightly caramelized edge that makes fresh broccoli so good in this dish.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or chicken broth to rehydrate the sauce. Microwave reheating works in a pinch — cover loosely and heat in 60-second intervals.

Can I make this gluten-free?

Use your favorite gluten-free pasta (rice-based or chickpea pasta both work well with this sauce) and the recipe is naturally gluten-free. Adjust cooking time per your GF pasta package instructions.

What exactly is “cowboy butter”?

Cowboy butter is a compound butter flavored with garlic, herbs, lemon, and often a kick of heat — think of it as a bold, punchy steak or bread butter. In this recipe, we build the cowboy butter flavor directly in the pan with butter, garlic, lemon, and smoked paprika rather than making it ahead of time.

Can I make this dish ahead for a party?

The pasta is best served fresh since it absorbs sauce as it sits. For a party, you can cook and season the chicken and broccoli ahead, then boil the pasta fresh and combine everything at serving time — it takes only about 10 minutes to finish.

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