Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe is a bright, comforting weeknight meal that mixes tangy lemon, silky butter sauce, and tender pieces of chicken with bowtie pasta and crisp-tender broccoli. This Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe is worth trying because it delivers restaurant-worthy flavor with simple pantry staples and a quick skillet sauce that clings to every bowtie. With juicy bite-sized chicken, al dente farfalle, and a lemony, garlicky butter sauce studded with fresh herbs and Parmesan, this dish is perfect for spring and summer dinners when citrus and fresh greens shine. If you love quick, family-friendly chicken dinners, you might also enjoy this easy chicken and broccoli stir-fry recipe for more inspiration.
Ingredients & Equipment
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and black pepper, to taste
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Notes on ingredients
- For a fully halal-friendly meal, use halal-certified chicken and halal-friendly or vegetarian/ microbial rennet Parmesan (or a similar hard cheese labeled halal). If you prefer dairy-free, substitute the butter with a high-quality plant-based spread and use nutritional yeast instead of Parmesan for a cheesy flavor.
- Adjust the Cajun seasoning to taste; mild versions keep the dish family-friendly.
- Lemon adds bright freshness—use organic lemons if possible for best zest flavor.
Equipment (helpful tools)
- Large pot for boiling pasta
- Large skillet (10–12 inches) or sauté pan
- Colander
- Measuring spoons and cups
- Chef’s knife and cutting board
- Microplane or zester
- Tongs or pasta fork
- Wooden spoon or spatula
- Small bowl for seasoning the chicken
- Optional: instant-read thermometer, garlic press, citrus juicer
For more chicken-centered ideas to rotate through your meal plan, check out these amazing chicken recipes that are family-friendly and easy to customize.
Step-by-Step Instructions (with tips)
Overview: Cook the pasta and broccoli together, sear the seasoned chicken, make the cowboy butter lemon sauce in the same skillet, then toss everything together with Parmesan until silky and coated.
- Prep the pasta and broccoli
- Bring a large pot of generously salted water to a rolling boil.
- Add 12 oz bowtie (farfalle) pasta and cook according to package until al dente.
- In the last 3 minutes of the pasta cook time, add 2 cups broccoli florets directly to the pot to blanch them until just tender-crisp.
- Before draining, scoop out and reserve 1/2 cup of the starchy pasta water (this helps emulsify the sauce). Drain pasta and broccoli in a colander and set aside.
Tip: Salting the pasta water like the sea seasons the pasta from the inside. Don’t skip reserving pasta water—its starchiness is magic for silky sauces.
- Season and cook the chicken
- In a medium bowl, toss 1 lb bite-sized chicken pieces with 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and salt and black pepper to taste.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken in a single layer (work in batches if needed to avoid crowding) and cook 6–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C), about 6–7 minutes depending on piece size.
- Remove cooked chicken to a plate and tent loosely with foil.
Tip: Don’t move the chicken too often; letting it form a golden crust adds flavor and texture.
- Make the cowboy butter lemon sauce
- In the same skillet set over medium heat, melt 6 tbsp unsalted butter.
- Add 4 cloves minced garlic and sauté 1–2 minutes until fragrant — don’t let the garlic brown.
- Stir in 1/2 tsp crushed red pepper flakes (optional), 1 tsp Dijon mustard, and the juice and zest of 1 lemon. Let the mixture come together and bubble gently for 30–45 seconds to meld flavors.
- Stir in 2 tbsp fresh parsley and 1 tbsp fresh chives and season with salt and black pepper to taste.
Tip: If the butter starts to brown too quickly, lower the heat. Browned butter adds nuttiness, but for a bright lemon sauce you want gentle bubbling, not browning.
- Combine pasta, broccoli, chicken, and sauce
- Add the reserved pasta and broccoli back into the skillet with the lemon butter sauce, followed by the cooked chicken.
- Toss to coat, adding reserved pasta water a tablespoon or two at a time as needed to loosen the sauce and create a silky emulsion.
- Stir in 1/2 cup grated Parmesan cheese until the sauce becomes creamy and clings to the pasta and chicken.
Tip: If the sauce seems too loose, simmer briefly to reduce; if too thick, a splash more pasta water will bring it back.
- Serve
- Serve warm, topped with extra grated Parmesan, a sprinkle of fresh parsley, fresh chives, and a finishing squeeze of lemon juice if you like a little extra zip.
- Enjoy immediately.
Kitchen variation: For a deeper flavor, finish with a small knob of cold butter (1 tbsp) whisked into the sauce off the heat to enrich and round flavors.
Variations and chef’s suggestions
- Roasting vs. boiling broccoli: Roast broccoli at 425°F (220°C) tossed with a little oil, salt, and black pepper for 12–15 minutes until caramelized for a nutty bite; add with the chicken at the end so it maintains texture.
- Swap proteins: Use boneless, skinless chicken thighs for juicier bites (adjust cook time to 7–9 minutes). You can also use firm tofu for a vegetarian twist—press and pan-sear until golden.
- Pasta changes: Use whole-wheat bowties, gluten-free pasta, or twisted pasta shapes—corkscrew shapes hold sauce well.
- Herb swaps: Tarragon or basil can be used in place of chives for a different herb profile.
- Heat control: Omit crushed red pepper flakes for a milder family-friendly version, or add 1/4–1/2 tsp cayenne for more kick.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate leftovers in an airtight container within two hours of cooking. Properly stored, the pasta will keep for 3–4 days.
- Reheat gently in a skillet over low heat with a splash of water or reserved pasta water to revive the sauce, or microwave in 30-second bursts, stirring between intervals.
Freezing
- This dish freezes reasonably well but note that pasta texture may soften after freezing and reheating.
- To freeze: cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-ahead tips - Cook and store components separately for the best texture: poach or cook chicken and refrigerate; blanch the pasta and broccoli and keep them separate. Reheat and combine in the skillet with sauce when ready to serve.
- Make the lemon-herb butter sauce up to 48 hours ahead and store in the refrigerator; rewarm gently and whisk in hot pasta water or a small splash of broth when tossing with pasta.
Portioning advice
- This recipe serves about 3–4 people as a main. For meal prep, divide into single-serving containers for quick lunches—include an extra wedge of lemon for brightness when reheating.
How to Use / Serve This Dish
Serving ideas
- Simple green salad: a crisp salad of mixed greens, cucumber, and cherry tomatoes dressed with lemon vinaigrette pairs beautifully and keeps the meal light.
- Bread on the side: warm crusty bread or garlic flatbread works well for mopping up extra sauce—choose halal-certified bakery options.
- Make it a bowl: Serve over a bed of baby spinach or kale for extra greens and a boost of nutrients.
Creative variations and pairings
- Add roasted cherry tomatoes tossed in at the end for sweetness and color.
- Top with toasted pine nuts or slivered almonds for crunch.
- For a seasonal touch, stir in baby peas in spring or diced roasted butternut squash in autumn for a cozy twist.
If you want an easy sweet finish after a homemade main like this, consider serving a simple treat—this 4-ingredient chocolate peanut butter balls recipe is a fuss-free dessert that families love.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes—boneless, skinless chicken thighs work very well here and are more forgiving (juicier) during cooking. Cut into uniform pieces and cook until they reach 165°F (74°C) internally. Increase cooking time by a minute or two per batch if needed.
Q: My sauce separated—how do I fix it?
A: If the sauce breaks or looks oily, add a tablespoon of hot reserved pasta water and whisk vigorously to bring it back together. The starch from the pasta water helps emulsify butter-based sauces. You can also remove from heat and whisk in a small knob of cold butter to bind the sauce.
Q: What can I substitute for Parmesan to make this dairy-free?
A: Use a vegan butter substitute and stir in nutritional yeast for a cheesy, savory flavor. Choose a plant-based Parmesan alternative labeled halal-friendly if that is important to you.
Q: How long will leftovers last and how should I reheat them?
A: Leftovers keep 3–4 days refrigerated. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, stirring until warmed through. Microwaving works too—heat in short intervals and stir in between to avoid overcooking.
Conclusion
Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe brings together bright citrus, luscious butter, and savory Parmesan for a comforting, weeknight-friendly meal that feels special without fuss. It’s the kind of dish that warms the table and adapts easily to what you have on hand—roasted broccoli, different pasta shapes, or a mix of herbs all work beautifully. If you try this recipe, I’d love to hear how you customized it or what side you served alongside it — share your photos and tips with friends and family so they can enjoy this cozy, halal-friendly dinner too. Give it a go tonight and savor the simple pleasures of a homemade, from-scratch meal.
Cowboy Butter Lemon Bowtie Chicken with Broccoli
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- 1 lemon Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- ½ cup reserved pasta water
- ½ cup grated Parmesan cheese (plus extra for topping)
Instructions
Preparation
- Bring a large pot of generously salted water to a rolling boil.
- Add 12 oz bowtie pasta and cook according to package until al dente.
- In the last 3 minutes of the pasta cook time, add 2 cups broccoli florets directly to the pot to blanch them until just tender-crisp.
- Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Drain pasta and broccoli in a colander and set aside.
Cook the Chicken
- In a medium bowl, toss 1 lb bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, and salt and black pepper to taste.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken in a single layer and cook 6-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C).
- Remove cooked chicken to a plate and tent loosely with foil.
Make the Sauce
- In the same skillet, melt unsalted butter over medium heat.
- Add minced garlic and sauté 1-2 minutes until fragrant — don’t let the garlic brown.
- Stir in crushed red pepper flakes, Dijon mustard, and the juice and zest of one lemon. Let mixture come together and bubble gently for 30-45 seconds.
- Stir in fresh parsley and chives, and season with salt and black pepper to taste.
Combine
- Add the reserved pasta and broccoli back into the skillet with the lemon butter sauce, followed by the cooked chicken.
- Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Stir in grated Parmesan cheese until the sauce becomes creamy and clings to the pasta and chicken.
Serve
- Serve warm, topped with extra grated Parmesan, parsley, chives, and a squeeze of lemon juice.
