I first tried this Cowboy Butter Lemon Bowtie Chicken with Broccoli on a hectic weeknight and it instantly became a staple. It combines seared, Cajun-spiced chicken with bright lemon, silky butter, and Parmesan-tossed farfalle for a meal that feels special but comes together in under 30 minutes. If you like butter-forward sauces, compare the flavor profile to our take on butter chicken to see how citrus lifts a classic butter base.
What makes this recipe special
This dish hits several goals at once: it is fast, forgiving, and crowd-pleasing. The lemon brightens the rich butter and Parmesan so the sauce never feels heavy. Bowtie pasta traps sauce in its folds, broccoli adds color and bite, and the Cajun seasoning gives the chicken a gentle smoky kick without overpowering kids or picky eaters. It is perfect for weeknight dinners, casual guests, or when you want a one-skillet-style meal that still impresses.
“I served this for a small family dinner and everyone asked for seconds. Bright lemon, a buttery sauce, and just enough spice—comfort food that feels fresh.”
Step-by-step overview
- Season and sear bite-sized chicken pieces until golden and cooked through.
- Boil farfalle and add broccoli in the last minutes so both finish at the same time.
- Make a quick lemon-butter sauce in the skillet from the chicken drippings, then return chicken and pasta.
- Stir in Parmesan and reserved pasta water to create a silky sauce and finish with fresh herbs.
This short roadmap helps you multitask: start the pasta as you prep the chicken, then finish the sauce while the pasta drains.
What you’ll need
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp fresh chives, chopped
- 2 tbsp olive oil for cooking the chicken (substitute: avocado oil)
- 6 tbsp unsalted butter for the sauce (use high-quality butter for best flavor)
- 1/2 cup grated Parmesan cheese (plus extra for topping; substitute: Pecorino Romano)
- 1/2 cup reserved pasta water to adjust sauce consistency
Notes: For a gluten-free meal use gluten-free farfalle. If you want less heat, omit crushed red pepper flakes. If you prefer a lighter sauce, reduce butter by 1 to 2 tablespoons and add more lemon.
Step-by-step instructions
- Fill a large pot with salted water and bring it to a boil. Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Zest and juice the lemon and set aside.
- Cook the farfalle according to package directions. With 3 minutes left on the pasta, add the broccoli to the pot so it steams and cooks through. Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Drain pasta and broccoli together.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear until browned and cooked through, about 4 to 6 minutes depending on piece size. Remove the chicken to a plate.
- Reduce heat to medium and add 6 tablespoons butter to the same skillet. Swirl to melt and scrape up browned bits from the pan. Stir in 1 teaspoon Dijon mustard, lemon zest, lemon juice, optional crushed red pepper flakes, chopped chives, and parsley. Let the sauce simmer for 1 minute.
- Return the chicken to the skillet, then add the drained pasta and broccoli. Toss to coat everything in the sauce. Sprinkle in 1/2 cup grated Parmesan and pour in reserved pasta water a little at a time, stirring until you reach a silky sauce. Taste and adjust salt and pepper.
- Serve hot, topped with extra Parmesan and chopped parsley. Store leftover portions in an airtight container once cooled.
Best ways to enjoy it
Serve this as the centerpiece with a couple of simple complements. A crisp green salad with a lemon vinaigrette echoes the citrus notes. Warm crusty bread or garlic rolls are great for mopping up sauce. For beverages try sparkling water with a splash of lemon, or a lightly sweet iced tea. For a family-style presentation, spoon the pasta into a shallow bowl, top with extra parsley and Parmesan, and pass a lemon wedge at the table.
Storage and reheating tips
Refrigerate leftovers within two hours of cooking in an airtight container; use within 3 to 4 days. To reheat, warm gently on the stovetop over low heat with a splash of water or reserved pasta water to loosen the sauce. Microwave in a covered container at 30-second intervals, stirring between, until heated through. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Always check that chicken reheats to at least 165°F (74°C) for safety.
Pro chef tips
- Cut chicken into even, bite-sized pieces so they cook uniformly in 4 to 6 minutes.
- Don’t crowd the pan when searing; work in batches if needed to keep a good brown crust.
- Save the starchy pasta water; it is the secret to a glossy, clingy sauce without adding cream.
- Add Parmesan off the heat to avoid graininess; stirring with pasta water will create a creamy emulsion.
- If you like an extra garlic hit, add a clove of minced garlic to the butter when it melts.
- If you prefer other butter-forward dinners, try this garlic butter recipe for another weeknight favorite.
Recipe variations
- Protein swaps: use shrimp (add at the end for 2 to 3 minutes) or shredded rotisserie chicken to save time.
- Vegetarian option: replace chicken with pan-fried tofu cubes or roasted chickpeas for crunch.
- Add-ins: stir in sun-dried tomatoes, sliced olives, or a handful of spinach for extra flavor and color.
- Spice: for a smokier profile, increase smoked paprika; for milder heat omit crushed red pepper flakes.
- Lighter version: cut butter by half and finish with an extra tablespoon of olive oil and more lemon.
Common questions
How long does this take from start to finish?
Active time is about 25 to 30 minutes. While the pasta cooks you can sear the chicken and make the sauce, so total time is efficient for a weeknight.
Can I make this ahead of time for meal prep?
You can cook everything and store in the fridge for up to 4 days. Reheat gently with a splash of water and freshen with a squeeze of lemon before serving. Avoid overcooking during reheating to keep the chicken tender.
Can I use a different pasta shape?
Yes. Penne, rigatoni, or small shells work well since they hold sauce. Cooking time will vary, so follow package directions.
What if I do not have Parmesan?
Pecorino Romano is the best direct substitute for flavor. For a nutty non-dairy option, try a sprinkle of toasted breadcrumbs and a bit more lemon to compensate.
Is it safe to freeze?
Yes. Freeze cooled portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat on low, adding a little liquid to restore sauce texture.
Cowboy Butter Lemon Bowtie Chicken with Broccoli
Ingredients
Method
- Fill a large pot with salted water and bring it to a boil.
- Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Zest and juice the lemon and set aside.
- Cook the farfalle according to package directions. With 3 minutes left on the pasta, add the broccoli to the pot so it steams and cooks through.
- Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Drain pasta and broccoli together.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear until browned and cooked through, about 4 to 6 minutes depending on piece size. Remove the chicken to a plate.
- Reduce heat to medium and add 6 tablespoons butter to the same skillet. Swirl to melt and scrape up browned bits from the pan.
- Stir in 1 teaspoon Dijon mustard, lemon zest, lemon juice, optional crushed red pepper flakes, chopped chives, and parsley. Let the sauce simmer for 1 minute.
- Return the chicken to the skillet, then add the drained pasta and broccoli. Toss to coat everything in the sauce.
- Sprinkle in 1/2 cup grated Parmesan and pour in reserved pasta water a little at a time, stirring until you reach a silky sauce. Taste and adjust salt and pepper.
- Serve hot, topped with extra Parmesan and chopped parsley.
- Store leftover portions in an airtight container once cooled.
