Cowboy Butter Lemon Bowtie Chicken with Broccoli: 30-Minute Easy Win

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Some days you want dinner to feel a little special… without requiring you to become a full-time chef who lives in your kitchen now. That’s where Cowboy Butter Lemon Bowtie Chicken with Broccoli rides in like the weeknight hero you didn’t know you needed.

It’s buttery, zippy, a little spicy (only if you want), and it uses one pot for pasta + broccoli because we’re not here to create extra dishes for “fun.” The bowties catch that glossy lemon-butter sauce in all the right places, and the chicken gets those golden, flavorful edges that make everyone think you tried harder than you did. (Your secret is safe with me.)

Why You’ll Love This Cowboy Butter Lemon Bowtie Chicken with Broccoli

Fast but feels fancy: Lemon + butter + herbs = “restaurant vibes,” even if you’re in leggings.
One pot + one skillet: The kind of cleanup that doesn’t ruin your evening.
Family-friendly: Broccoli sneaks in with the pasta, and the sauce makes it actually exciting.
Flexible heat level: Red pepper flakes are optional—like high heels at a potluck.

And honestly? Your kitchen will smell like a cozy hug with a little attitude.

Ingredients You’ll Need

For the Chicken

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

For the Cowboy Butter Lemon Sauce

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

For the Pasta & Veggies

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)

How to Make Cowboy Butter Lemon Bowtie Chicken with Broccoli

1) Cook the pasta and broccoli (together, because we’re smart)

Bring a large pot of well-salted water to a rolling boil. Add the bowtie pasta and cook until al dente, stirring occasionally so nothing sticks.

During the last 3 minutes of pasta cooking, toss the broccoli florets into the same pot. They’ll turn bright green and tender-crisp—perfect.

Before draining, scoop out 1/2 cup pasta water and set it aside. Drain the pasta and broccoli and keep them nearby.

2) Cook the chicken until golden and irresistible

In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss until everything is nicely coated.

Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Let it sear undisturbed for a couple minutes (this is how you get that beautiful browning). Then stir/flip and cook until cooked through, about 6–7 minutes total.

Remove chicken to a plate and set aside—leave the browned bits in the pan because that’s flavor you already paid for.

3) Make the cowboy butter lemon sauce (the main character)

Lower heat to medium. Add butter to the skillet and let it melt while you scrape up all those browned bits.

Add minced garlic and sauté about 1 minute, just until fragrant (if it starts browning fast, turn the heat down—garlic can go from “wow” to “whoops” in seconds).

Stir in:

red pepper flakes (optional)
Dijon mustard
lemon juice + lemon zest

Finish with parsley, chives, salt, and pepper. The sauce should smell bright, buttery, and a little bold—like it’s wearing sunglasses indoors.

4) Bring it all together (aka the satisfying part)

Add the chicken back into the skillet. Then add the drained pasta and broccoli. Toss gently so everything gets coated in that lemony cowboy butter goodness.

If the sauce feels thick, add a splash of reserved pasta water (start with a couple tablespoons). Toss again. You’re looking for a silky sauce that clings to every bowtie.

Sprinkle in the Parmesan and stir until it melts and turns the sauce lightly creamy.

5) Serve and enjoy

Scoop into bowls while it’s warm. Top with extra Parmesan, a little parsley, and a squeeze of lemon if you want to feel like the kind of person who has it all together.

(Or skip the garnish and just eat. I support you.)

My Best Tips for Success

Salt your pasta water. Not a sprinkle—think “tastes like the sea” level. It makes the whole dish better.
Don’t overcook the broccoli. Three minutes in the pasta pot gives you tender-crisp florets, not sad green mush.
Use the pasta water like a pro. It’s starchy, which helps the sauce cling and turns “butter sauce” into “silky magic.”
Want extra sauce? Add 1–2 more tablespoons butter and a little more pasta water. No one has ever regretted extra cowboy butter.
Chicken browning matters. Let it sit in the pan before stirring. Those golden edges = big flavor.

And if your sauce looks too thick? Don’t panic. It’s not broken—it’s just waiting for a splash of pasta water to loosen up and behave.

A Little Story From My Kitchen

This recipe became my go-to on one of those weeks where my to-do list was longer than my patience. I needed something that felt cozy and bright at the same time—comfort food, but not heavy. Lemon and butter came to the rescue, and the “cowboy butter” vibe made it feel fun (and slightly dramatic, in a good way).

Now it’s the dinner I make when I want everyone to stop hovering in the kitchen asking, “When will it be ready?” because the smell starts turning heads about five minutes in.

Cowboy Butter Lemon Bowtie Chicken with Broccoli served over bowtie pasta, topped with juicy chicken in a glossy lemon butter herb sauce and broccoli. — Cowboy Butter Lemon Bowtie Chicken with Broccoli—tender chicken coated in cowboy butter lemon sauce over bowtie pasta with bright, crisp broccoli.

FAQs About Cowboy Butter Lemon Bowtie Chicken with Broccoli

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work great and stay extra juicy. Just cook them the same way—bite-sized pieces, sear until golden, and make sure they’re cooked through.

Is this spicy?

It can be, but only if you add the crushed red pepper flakes. Skip them for mild. Add more if you like a little kick.

Can I use frozen broccoli?

Yes! Toss it into the pasta water the same way, but it may need an extra minute or two depending on the size. Just watch so it doesn’t get too soft.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water (or broth) to loosen the sauce.

Can I make it more “lemony”?

For sure. Add an extra squeeze of lemon at the end or a little more zest. Lemon at the finish makes everything taste brighter.

Dinner That Feels Like a Win

If you’re craving a meal that’s comforting, bright, and just a little bit sassy (thanks, cowboy butter), Cowboy Butter Lemon Bowtie Chicken with Broccoli is the kind of recipe that makes a regular Tuesday feel like you did something impressive.

Make it once, and I have a feeling it’ll slide right into your “keep forever” rotation—right next to the recipes that save your sanity and still taste like love.

More Cozy Dinners You Might Love Next

If you’re in the mood for another buttery, pasta-night win, you’ll probably love my Cowboy Butter Steak Pasta (bold, saucy, and totally worth the napkins)
Want to keep that lemony, bright comfort-food vibe going? Try Lemon Feta Chicken and Orzo (a cozy one-bowl situation)
If your house is full of broccoli fans (or you’re trying to convert a few), this one is a lifesaver: Crockpot Chicken and Broccoli (easy, cozy, and weeknight-friendly)
Craving something warm and soothing for the next day (hello, leftovers lunch)? Greek Lemon Chicken Soup (bright, cozy, and feel-good)

And if you make Cowboy Butter Lemon Bowtie Chicken with Broccoli, I’d love to hear how it went—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers can find this weeknight favorite too!