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.

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.

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

Description

Cowboy Butter Lemon Bowtie Chicken with Broccoli is a cozy, flavor-packed dinner made with juicy chicken, tender broccoli, and bowtie pasta tossed in a rich lemony cowboy butter sauce. It’s quick, comforting, and perfect for busy weeknights when you still want something special.

Ingredients

Scale

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 more for serving

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Instructions

Bring a large pot of well-salted water to a boil. Cook the bowtie pasta until al dente. During the last 3 minutes, add the broccoli to the same pot.
Reserve 1/2 cup of pasta water, then drain the pasta and broccoli and set aside.
Season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and fully cooked, about 6–7 minutes. Remove and set aside.
Reduce heat to medium and add butter to the skillet. Once melted, stir in garlic and cook until fragrant, about 1 minute.
Add red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Stir well.
Return chicken to the skillet, then add the cooked pasta and broccoli. Toss to coat everything in the sauce.
Add reserved pasta water a little at a time until the sauce is silky and coats the pasta.
Stir in Parmesan cheese until melted and creamy.
Serve warm with extra Parmesan and fresh herbs if desired.

Notes

Adjust red pepper flakes to control heat.

Pasta water helps loosen the sauce—don’t skip it.

Chicken thighs can be substituted for extra juiciness.

Leftovers reheat best with a splash of water or broth.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 560 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 120 mg