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When I first set out to make a quick weeknight meal that still felt restaurant-worthy, this Cowboy Butter Lemon Bowtie Chicken with Broccoli became an unexpected hit with my entire crew. Velvety butter sauce brightened with plenty of lemon, smoky Cajun spices, and just enough herbs to make everything taste fresh—the recipe brings simple flavors together to make a showy pasta you will want to put on repeat.
This was one of those throw it together and hope for the best dinners, and now it is the most-requested pasta around here—nobody can resist the dreamy, savory butter sauce.
Ingredients
- Boneless skinless chicken breast: adds lean, hearty protein that soaks up all the spicy buttery sauce
- Farfalle pasta: holds pools of sauce with its ruffled shape, choose a bronze-cut variety for the best texture
- Broccoli florets: bring color and a fresh bite, blanching them with the pasta makes things easy
- Cajun seasoning: introduces smoky heat, always check your blend for saltiness and freshness
- Smoked paprika: deepens the flavor, opt for Spanish paprika for sweetness
- Unsalted butter: forms the silky sauce, choose a good quality European butter for the richest flavor
- Fresh lemon: brightens and balances, try to use a real lemon for both juice and zest
- Parmesan cheese: brings salty creamy notes, grate it fresh for the best melt
- Parsley and chives: give sharp herby contrast, buy a bunch with crisp leaves and store chilled
- Dijon mustard: adds dimension, use a smooth variety for easy blending
- Reserved pasta water: is the secret to a luscious sauce, always scoop some before draining
Instructions
- Prepare and Cook Pasta:
- Boil a large pot of salted water and drop in the farfalle pasta. Stir gently and cook until just al dente. Toss in broccoli florets for the last few minutes so everything is crisp-tender. Reserve some pasta water before draining, then set both aside.
- Season and Sear the Chicken:
- While pasta cooks, toss chicken pieces in Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a big skillet over medium-high. Sauté chicken until golden on all sides and cooked through, usually around six minutes per batch. Pull the cooked chicken and rest it on a plate.
- Build the Cowboy Butter Sauce:
- In the same skillet over medium, melt butter until it sizzles. Add garlic and stir just until fragrant and tender, not brown. Sprinkle in red pepper flakes, whisk in Dijon mustard, add lemon juice and zest. Then stir in parsley and chives. Season with salt and pep until balanced.
- Bring Everything Together:
- Return pasta, broccoli, and cooked chicken to the skillet. Use tongs to toss them in the rich buttery sauce. Add splashes of reserved pasta water as needed for a glossy finish. Once everything is coated, stir in fresh Parmesan so the sauce clings luxuriously.
- Finish and Serve:
- Pile the pasta into bowls and shower with extra cheese and parsley. For extra zing, a final hit of lemon does wonders. Always serve warm so the sauce stays creamy.
The smoked paprika brings me back to my childhood kitchen, where my mom would always add a pinch to our dishes for color and warmth. This pasta fills our table with those same cozy, happy feelings every time we make it together.
Storage and Leftover Tips
If you have leftovers, store them in an airtight container in the fridge and they will hold up well for two days. When reheating, add just a splash of water or lemon juice to refresh the sauce and prevent it from drying out. You can pack individual servings for lunch and they are delicious at room temperature or warmed.
Easy Ingredient Swaps
Try chicken thighs instead of breast for added flavor. Use any short pasta like penne or fusilli if you do not have farfalle. Go for frozen broccoli if fresh is not on hand—just blanch it in the pasta water.
Perfect Ways to Serve This
Serve with a crisp green salad for a balanced meal. A hunk of warm crusty bread is perfect for mopping up sauce. Pairs perfectly with a cold glass of white wine or sparkling water.
This pasta is one of the most popular dinners at our table—it is comforting, flavorful, and easy enough for weeknights. Give it a try and see why everyone wants another bowl!
Recipe Q&A
- → What kind of pasta works best?
Bowtie (farfalle) holds the sauce and pairs well with chicken and broccoli, but penne or fusilli are good alternatives.
- → Can I use frozen broccoli?
Yes, add frozen broccoli in the last 2-3 minutes of boiling pasta to ensure it remains bright and tender.
- → How spicy is the dish?
The Cajun seasoning brings mild heat. Adjust red pepper flakes to taste for a spicier or milder result.
- → Can this meal be made ahead?
Yes, store cooled leftovers in an airtight container in the fridge for up to three days. Reheat gently and add a splash of water if needed.
- → What can I substitute for Parmesan?
Pecorino Romano or Asiago cheese can be used for a similar salty, nutty flavor profile.
- → Is it possible to make this vegetarian?
Swap chicken for sautéed mushrooms or plant-based protein and use vegetable broth to keep the flavors rich.