I grew up on quick weeknight dinners that tasted like they took longer than they did, and this Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss is one of those winners. Tender cubes of chicken nap in a lemony, buttery sauce, tossed with al dente bowtie pasta and bright broccoli florets. It’s fast, family-friendly, and bright enough to feel a little special—perfect for a rushed weeknight or an easy dinner when you want something comforting but not heavy. If you like bold, buttery chicken flavors, you might also enjoy a similar crowd-pleaser like cowboy butter chicken bites for another quick skillet option.
Why you’ll love this dish
This recipe balances three things people often search for: speed, flavor, and simplicity. The lemon and garlic cut through the butter so the sauce feels bright instead of cloying. Bowtie pasta catches the sauce in its folds, and broccoli adds needed color and texture—no separate side required. It’s also flexible: swap in whole-wheat or gluten-free pasta, or swap chicken for tofu for a vegetarian take.
"I made this on a hectic Tuesday and my picky eater asked for seconds—bright, buttery, and easy cleanup." — a weeknight-approved verdict
If you enjoy garlic-forward skillet dinners, you’ll find this similar recipe for garlic butter chicken with broccoli useful for more garlic-heavy variations.
How this recipe comes together
This is a one-skillet-to-pasta approach with a couple of pans possible for speed:
- Boil the bowtie pasta until just shy of al dente so it finishes cooking in the sauce.
- Sear cubed chicken in butter to build brown bits and flavor.
- Add garlic, lemon zest, and juice to the butter to create a bright sauce.
- Toss in blanched broccoli and drained pasta, finishing everything together so the pasta absorbs the sauce.
You’ll end up with glossy pasta, juicy chicken, and broccoli that’s tender-crisp.
What you’ll need
- 2 cups bowtie pasta — cook according to package instructions; reserve 1/4 cup pasta water before draining. (Substitution: penne or farfalle work well.)
- 1 pound chicken breast, cubed — use boneless, skinless breasts for even cooking.
- 2 cups broccoli florets — fresh or frozen; if frozen, thaw and pat dry.
- 1/2 cup unsalted butter — melted in the skillet; can reduce to 1/3 cup for lighter sauce.
- 2 cloves garlic, minced — don’t skip; it’s a key flavor.
- 1 unit lemon, juiced and zested — adjust for more or less lemon bite.
- 1 teaspoon paprika — adds color and mild warmth.
- Salt and pepper, to taste — season in layers.
- Optional: Fresh parsley, chopped for garnish — brightens the plate.
Note: If you like a creamier finish, fold in 1/4 cup grated Parmesan or a splash of heavy cream. For a saucier pasta, keep extra reserved pasta water to loosen the sauce or check inspiration from a creamy butter chicken pasta style finish.
Directions to follow
- Bring a large pot of salted water to a boil. Cook bowtie pasta to package directions until just under al dente. Reserve 1/4 cup pasta water, then drain.
- Meanwhile, pat chicken cubes dry and season with salt, pepper, and paprika.
- Heat a large skillet over medium-high heat. Add half the butter (about 1/4 cup). When it foams, add chicken in a single layer. Sear without moving for 2–3 minutes to brown, then stir and cook until nearly done, about 3–4 more minutes. Remove chicken to a plate.
- Lower heat to medium. Add remaining butter to the skillet. When melted, add minced garlic and cook 30–45 seconds until fragrant—do not burn.
- Stir in lemon zest and lemon juice. Scrape up browned bits from the pan to incorporate flavor.
- Return chicken to the skillet. Add broccoli florets and toss to coat in the lemon-butter. Cook 2–3 minutes for fresh broccoli (longer if you prefer softer).
- Add drained pasta to the skillet. Toss to combine, adding reserved pasta water a tablespoon at a time to create a glossy sauce that clings to the pasta.
- Taste and adjust salt, pepper, and lemon. Remove from heat. Garnish with chopped parsley and serve hot.
Quick cooking notes: use medium-high heat for browning the chicken, then reduce to medium for the sauce to avoid burning garlic. If pasta seems dry, a splash of pasta water is the easiest rescue.
Best ways to enjoy it
Serve this straight from the skillet for a rustic look, or plate individual portions with a sprinkle of parsley and grated Parmesan for a restaurant feel. Pair it with:
- A simple green salad with vinaigrette to cut through the butter.
- Crusty bread to sop up any leftover lemon-butter sauce.
- For a full comfort-food menu, add a side like a chicken pot pie with buttery crust for a weekend spread that leans indulgent.
Wine pairing: a crisp Sauvignon Blanc or a unoaked Chardonnay complements the lemony butter. For non-alcoholic, a sparkling citrus water works well.
Storage and reheating tips
- Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
- Reheat: Gently reheat in a skillet over low heat with a splash of water or broth to revive the sauce. Microwave in short bursts, stirring between intervals, adding a teaspoon of water as needed.
- Freeze: Freeze only the chicken and pasta together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: broccoli texture softens after freezing; if you prefer, freeze without broccoli and add fresh when reheating.
Food safety tip: always reheat to an internal temperature of 165°F (74°C) for leftovers.
Helpful cooking tips
- Dry the chicken well before searing to get a golden crust; moisture prevents browning.
- Zest the lemon before juicing to avoid sticky zest.
- If using frozen broccoli, briefly blanch or thaw and drain thoroughly to prevent watering down the sauce.
- Taste as you go: seasoning in layers (chicken, sauce, pasta) produces a balanced final dish.
- Save a little pasta water — the starch helps the butter cling and creates a silky finish.
Creative twists
- Spicy kick: add 1/4 teaspoon red pepper flakes with the garlic for heat.
- Creamy variation: stir in 1/4 cup grated Parmesan or 2 tablespoons cream cheese at the end.
- Green boost: swap half the broccoli for spinach and fold it in off heat for a tender green addition; see a similar leafy-spinach pairing in this chicken, broccoli, and spinach recipe.
- Vegetarian: replace chicken with firm tofu cubes, pressed and pan-seared until crisp.
- Herb swap: use basil or tarragon instead of parsley for a different herbal note.
Helpful answers
Q: How long does this take from start to finish?
A: Plan on 25–30 minutes total: 10–12 minutes active for pasta and 12–15 minutes for searing chicken and finishing the sauce.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs add more fat and flavor and stay juicier. Cut into similar-sized pieces and adjust searing time if pieces are thicker.
Q: Is this gluten-free friendly?
A: Yes, if you use gluten-free bowtie pasta. Check all labels for cross-contamination if you have celiac disease.
Q: My sauce separated—how do I fix it?
A: Add a splash of hot pasta water and whisk gently in the skillet to reincorporate the butter. Lower the heat; overheating can cause separation.
Q: Can I make this ahead for meal prep?
A: You can cook the components (chicken, pasta, broccoli) and store separately. Reheat and combine just before serving to preserve texture.
Enjoy this bright, buttery skillet pasta as a reliable weeknight centerpiece that feels special without fuss.
Print
Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free (if butter is substituted)
Description
A quick and family-friendly weeknight dinner featuring tender chicken in a bright lemon-butter sauce with bowtie pasta and broccoli.
Ingredients
- 2 cups bowtie pasta
- 1 pound chicken breast, cubed
- 2 cups broccoli florets
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook bowtie pasta to package directions until just under al dente. Reserve 1/4 cup pasta water, then drain.
- Pat chicken cubes dry and season with salt, pepper, and paprika.
- Heat a large skillet over medium-high heat. Add half the butter. When it foams, add chicken in a single layer. Sear without moving for 2–3 minutes to brown, then stir and cook until nearly done, about 3–4 more minutes. Remove chicken to a plate.
- Lower heat to medium. Add remaining butter to the skillet. When melted, add minced garlic and cook 30–45 seconds until fragrant.
- Stir in lemon zest and lemon juice, scraping up browned bits from the pan.
- Return chicken to the skillet. Add broccoli florets and toss to coat. Cook 2–3 minutes for fresh broccoli.
- Add drained pasta to the skillet. Toss to combine, adding reserved pasta water a tablespoon at a time to create a glossy sauce.
- Season to taste and adjust salt, pepper, and lemon juice. Serve hot, garnished with parsley.
Notes
For a creamier finish, fold in 1/4 cup grated Parmesan or a splash of heavy cream. Use medium-high heat for browning the chicken, then reduce to medium to avoid burning garlic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, pasta, weeknight dinner, lemon butter, quick meal