Introduction

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a vibrant and flavorful one-pan meal combining tender chicken, perfectly cooked bowtie pasta, and fresh broccoli all tossed in a zesty lemon butter sauce. It’s an easy dish that packs a punch of Cajun spice balanced by fresh herbs and Parmesan cheese.

This image shows a white plate filled with three layers of food. The bottom layer is bright green broccoli florets, scattered loosely. Above the broccoli is a layer of farfalle pasta, pale yellow and lightly glossy, covering most of the plate. The top layer features several pieces of golden-brown grilled chicken pieces, coated with a creamy sauce dotted with red chili flakes and finely chopped green herbs. A thin slice of lemon is tucked on the side near the broccoli, adding a fresh touch. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz bowtie (farfalle) pasta
2 cups broccoli florets
1 tsp Cajun seasoning (adjust according to spice preference)
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
1 tbsp fresh chives, chopped
2 tbsp olive oil (for cooking chicken)
6 tbsp unsalted butter (for the sauce)
1/2 cup grated Parmesan cheese (plus extra for topping)
1/2 cup reserved pasta water (to adjust sauce consistency)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. In the last 3 minutes of cooking, add the broccoli florets. Reserve 1/2 cup of the pasta water before draining the pasta and broccoli. Set aside.
Step 2: In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
Step 3: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 6–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.
Step 4: In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant.
Step 5: Stir in crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in fresh parsley and chives. Season the sauce with salt and pepper to taste.
Step 6: Return the cooked pasta, broccoli, and chicken to the skillet. Toss everything together to coat evenly with the sauce. Add reserved pasta water gradually to achieve your desired sauce consistency.
Step 7: Stir in grated Parmesan cheese until the sauce is creamy and well combined.
Step 8: Serve warm, topped with extra Parmesan, fresh parsley, and a squeeze of lemon juice if desired.

Tips & Variations

For a milder flavor, reduce or omit the Cajun seasoning and crushed red pepper flakes.
Swap broccoli with asparagus or green beans for a different vegetable twist.
Use cooked rotisserie chicken to save time—add it at the end to warm through.
If you prefer a richer sauce, stir in a splash of heavy cream along with the Parmesan.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to loosen the sauce as needed.

How to Serve

A white bowl filled with three layers: the bottom layer is green broccoli florets, the middle layer is yellow bowtie pasta arranged loosely, and the top layer is several browned, grilled chicken pieces coated with a light creamy sauce mixed with green herbs and small red chili flakes. A thin lemon wedge is placed on one side near the broccoli. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or shells will work well in this recipe.

Is the chicken safe if slightly pink inside?

Chicken should always be cooked until it reaches an internal temperature of 165°F (75°C) and is no longer pink inside to ensure it is safe to eat.