Dinner

Cowboy Butter Lemon Bowtie Chicken & Broccoli Recipe

ByZoe Lane May 31, 2026May 31, 2026

Introduction

This Cowboy Butter Lemon Bowtie Chicken & Broccoli is a vibrant, flavorful dish combining tender chicken, bright lemon butter sauce, and perfectly cooked bowtie pasta. With a hint of smoky spice and fresh herbs, it’s a satisfying meal that comes together quickly for any night of the week.

The dish shows a white bowl filled with layers of light creamy farfalle pasta at the bottom, topped with many pieces of golden brown chicken chunks that look cooked with spices. There is a square piece of yellow butter melting on top of the chicken, sprinkled with green herbs and red pepper flakes. Small pieces of bright green broccoli are placed around the chicken, adding color contrast. The white bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts
4 cups broccoli florets (about 1 lb)
12 oz farfalle (bowtie) pasta
1/2 cup unsalted butter
4 cloves garlic, minced
1 large shallot, minced
1/4 cup fresh parsley, chopped
2 tbsp fresh chives, chopped
1 tsp smoked paprika
1/2 tsp red pepper flakes
1/4 tsp cayenne pepper (optional)
1/2 tsp black pepper
1/4 cup fresh lemon juice
1 tbsp lemon zest

Instructions

Step 1: Cook the farfalle pasta according to package instructions. Drain and set aside.
Step 2: Bring a large pot of salted water to a boil. Blanch the broccoli florets for 2-3 minutes until tender-crisp. Drain and set aside.
Step 3: In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the chicken breasts and sauté for 4-5 minutes per side until golden brown and cooked through. Season with black pepper. Remove chicken from the skillet and set aside.
Step 4: Add the remaining butter to the same skillet. Stir in minced garlic, shallot, parsley, chives, smoked paprika, red pepper flakes, and cayenne pepper if using. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Step 5: Stir in fresh lemon juice, lemon zest, and the cooked pasta into the sauce. Mix well to coat the pasta evenly.
Step 6: Return the cooked chicken to the skillet, spooning the sauce over the top. Warm through for a minute or two.
Step 7: Serve the chicken and pasta with the blanched broccoli on the side. Enjoy!

Tips & Variations

For a creamier sauce, stir in a splash of heavy cream or half-and-half at the end of cooking.
Swap farfalle for penne or rotini if preferred; the sauce clings well to ridged pasta shapes.
Add chopped sun-dried tomatoes or olives for an additional burst of flavor.
If you like it spicier, increase the red pepper flakes or cayenne to suit your heat tolerance.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much. Broccoli is best eaten fresh but can be reheated briefly alongside the chicken and pasta.