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Cowboy Butter Lemon Bowtie Chicken with Broccoli

Cowboy butter lemon bowtie chicken with broccoli is a one-pan-style pasta tossed with a garlic-Dijon lemon cowboy butter sauce for a glossy, clinging finish. Bowtie twists, seared chicken cubes, and blanched broccoli come together with silky pasta water and a parmesan herb topping.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Pasta and vegetables
  • 1 lb bowtie pasta Cook al dente and reserve pasta water for sauce.
  • 3 cup broccoli florets Blanch last 2 minutes for bright green color.
Chicken
  • 2 chicken breasts, cubed Season and sear until golden before tossing.
Cowboy butter sauce
  • 0.5 cup butter Melt to form the lemon-garlic cowboy butter.
  • 4 garlic cloves minced Sauté briefly, about 1 minute, for aroma.
  • 2 tbsp Dijon Stir in with spices and lemon for tangy depth.
  • 1 lemon Use juice and zest of 1 lemon.
  • 1 tsp smoked paprika Adds smoky warmth.
  • 0.5 tsp cayenne Use for gentle heat.
  • 0.25 tsp red pepper flakes Sprinkle for extra heat and texture.
  • 0.25 cup sun-dried tomatoes, chopped Stir in for deep red pops and savory sweetness.
Toppings and seasoning
  • 2 tbsp fresh parsley + 2 tbsp chives Use to finish and brighten the dish.
  • 0.5 cup parmesan, grated Sprinkle on top after plating.
  • 1 salt and pepper Season to taste for balanced flavor.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and blanch broccoli
  1. Bring a pot of water to a boil, then cook the bowtie pasta until al dente. In the last 2 minutes, add the broccoli florets to blanch, then reserve 1/2 cup pasta water and drain.
Sear the chicken
  1. Season the chicken breasts, cubed with salt and pepper, then sear in a cast iron skillet over medium-high heat until golden on the outside. Transfer the seared chicken to a plate to hold while you make the sauce.
Make the lemon cowboy butter
  1. Melt the butter in the skillet over medium heat, then add the minced garlic and cook for 1 minute. Stir in the Dijon, lemon juice and zest, smoked paprika, cayenne, and red pepper flakes until fragrant, then add the chopped sun-dried tomatoes and toss to coat.
Toss and emulsify
  1. Add the drained bowtie pasta and blanched broccoli to the skillet along with the seared chicken, tossing until everything is evenly coated. Loosen the sauce with reserved pasta water a splash at a time, tossing until glossy and cohesive.
Plate and finish
  1. Plate the cowboy butter lemon bowtie chicken and broccoli, then top with grated parmesan. Finish with fresh parsley and chives for bright green flecks and herb aroma.

Notes

Pro tip: reserve and use pasta water gradually—toss until the butter forms a silky, emulsified coating instead of pooling. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet with a splash of water or milk to loosen the sauce. Freezing is not recommended because pasta and broccoli texture can soften. For a lighter option, use reduced-fat butter and swap Parmesan for a lower-fat hard cheese (or use less Parmesan) while keeping lemon and Dijon the same for big flavor.