Cowboy Butter Lemon Bowtie Chicken with Broccoli — the first time I made this, golden butter and bright lemon filled the kitchen while the oven hummed and the smell wrapped the house like a warm scarf on a crisp fall evening.
Introduction
There’s something deeply comforting about a one-pan dinner that smells like autumn: browned chicken, a tangy lemon finish, and green broccoli peeking through bowtie pasta. Cowboy Butter Lemon Bowtie Chicken with Broccoli has become a reader favorite because it feels both rustic and refined — the kind of dish you’d serve to friends who appreciate cozy, seasonal flavors. If you love simple but impressive weeknight meals, this recipe will quickly become a go-to. For more lemony chicken inspiration, try this lemon garlic butter chicken bites that pairs silky sauce with delightful pasta.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
If you enjoy creamy chicken soups and family-friendly comfort food, you might also like this chicken broccoli cheese soup for a seasonal twist.
Step-by-step Instructions
- Prep and preheat: Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 375°F (190°C) if you want to finish the dish in the oven for extra browning.
- Season the chicken: In a bowl, toss the chicken pieces with smoked paprika, chili powder, salt, and pepper.
- Brown the chicken: In a large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken in a single layer and sear until golden on all sides, about 3–4 minutes. Remove and set aside.
- Make the cowboy butter sauce: Lower heat to medium. Melt butter in the same skillet and add garlic, lemon zest, and a splash of lemon juice. Stir until fragrant, then pour in chicken broth and cream, scraping up any browned bits. Simmer 2–3 minutes until slightly thickened.
- Cook the pasta and broccoli: Add bowtie pasta to boiling water and cook according to package directions; add broccoli in the last 3 minutes, then drain.
- Combine and finish: Return chicken to the skillet, stir in the cooked pasta and broccoli, and toss with Parmesan and remaining lemon juice. If using the oven, pop the skillet in for 8–10 minutes to meld flavors and add gentle browning. Garnish with parsley and serve hot.
For a lighter, soup-like version that’s still full of citrus, check this cozy Greek lemon chicken soup take.
Tips for Success
- Use room-temperature chicken for even searing.
- Don’t overcrowd the pan when browning; work in batches if necessary.
- Taste and adjust lemon and salt at the end — acid brightens everything but should be balanced.
- If your sauce is too thin, simmer a couple more minutes or finish in the oven.
- For perfectly cooked broccoli, add it to the pasta water near the end to keep it bright green and tender-crisp.
If you’re combining flavors often, these garlic butter beef bites with potatoes are a great study in balancing butter and aromatics — see this garlic butter beef bites to compare techniques.
Possible Variations
- Gluten-free: Use your favorite gluten-free bowtie pasta to make this recipe adaptable for gluten-free diets.
- Streusel topping: For a playful sweet-savory contrast, sprinkle a thin almond or savory herb streusel (panko, butter, herbs) and bake briefly for crunch.
- Extra veggies: Add thinly sliced mushrooms, roasted red peppers, or baby spinach for more color and nutrition.
- Spicy kick: Stir in a pinch of cayenne or a teaspoon of harissa for heat.
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth to revive the sauce.
- Freeze: You can freeze the cooked chicken and sauce (pasta may change texture) for up to 2 months. Thaw overnight in the fridge and reheat slowly.
- Make-ahead: Prepare the sauce and seared chicken a day in advance; combine with freshly cooked pasta and broccoli just before serving for best texture.
This Cowboy Butter Lemon Bowtie Chicken with Broccoli is forgiving, bright, and cozy — perfect for seasonal dinners that feel special without taking all evening. It’s also an excellent recipe to teach beginner cooks how to balance butter, acid, and seasoning.
Conclusion
If you enjoyed this take on lemon chicken with pasta and veggies, you might also appreciate the classic inspiration behind similar bright lemon-chicken-and-pasta dishes like this Lemon Chicken with Broccoli & Bow Ties Recipe | Ina Garten, which highlights the same lively lemon-beauty that makes this Cowboy Butter Lemon Bowtie Chicken with Broccoli a weeknight favorite.
FAQs
Q: Can I use thighs instead of breasts for Cowboy Butter Lemon Bowtie Chicken with Broccoli?
A: Yes — boneless thighs are great if you prefer juicier, more forgiving meat. Adjust cooking time slightly since thighs can take a bit longer to brown through.
Q: Is there a dairy-free version of this recipe?
A: Substitute dairy-free butter and a full-fat coconut or oat cream in place of heavy cream, and use dairy-free Parmesan or nutritional yeast for a similar savory finish.
Q: How can I keep the broccoli bright green?
A: Add the broccoli to the pasta water in the last 2–3 minutes of cooking, then immediately plunge into an ice bath or drain and combine with the hot pasta to preserve color and crispness.
Q: Can I make this recipe in advance for a dinner party?
A: Yes. Prepare the sauce and sear the chicken ahead of time, then finish with freshly cooked pasta and broccoli just before guests arrive to maintain the best texture and warmth.
Cowboy Butter Lemon Bowtie Chicken with Broccoli
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-free option available
Description
A comforting one-pan dinner featuring browned chicken, tangy lemon, and green broccoli over bowtie pasta.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 375°F (190°C).
- Toss the chicken pieces with smoked paprika, chili powder, salt, and pepper in a bowl.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken in a single layer and sear until golden on all sides, about 3–4 minutes. Remove and set aside.
- Melt butter in the same skillet and add garlic, lemon zest, and a splash of lemon juice. Stir until fragrant, then pour in chicken broth and cream, scraping up any browned bits. Simmer 2–3 minutes until slightly thickened.
- Add bowtie pasta to boiling water and cook according to package directions; add broccoli in the last 3 minutes, then drain.
- Return chicken to the skillet, stir in the cooked pasta and broccoli, and toss with Parmesan and remaining lemon juice. If using the oven, bake for 8–10 minutes to meld flavors and add gentle browning. Garnish with parsley and serve hot.
Notes
Use room-temperature chicken for even searing. Adjust lemon and salt at the end for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American