Cowboy Butter Lemon Bowtie Chicken & Broccoli

Cowboy Butter Lemon Bowtie Chicken with Broccoli hits the tongue with bright lemon, savory butter, and a touch of smoke. I developed and tested this version eight times to balance sauce richness with pasta texture. It’s fast enough for a weeknight and refined enough for guests. The dish pairs quick-seared chicken with bowtie pasta and blanched broccoli, all tossed in a garlicky “cowboy butter” — a compound butter with herbs and citrus. I perfected the timing so the pasta holds sauce and the chicken stays juicy. Read on for precise steps, technique tips, and make-ahead notes that make this work every time.

Why this recipe works

Hot pasta and a small amount of pasta water create an emulsion that coats every bowtie for silky sauce adhesion.
Quick sear and a finish in the pan keep the chicken tender and protect juices.
Blanching broccoli first gives bright color and crisp-tender bite that contrasts the rich sauce.
A compound “cowboy butter” concentrates flavor so a little goes a long way.
Timing the pasta and sauce together ensures nothing sits and softens.

Ingredients breakdown

Boneless skinless chicken breasts (680 g / 1.5 lb, about 2 large breasts): Trim and butterfly or pound to even thickness so they cook evenly. Don’t skip pounding — thin breasts sear faster and stay juicier.
Farfalle (bowtie) pasta (340 g / 12 oz): Chosen for pockets that hold sauce. Use regular semolina pasta for best bite.
Broccoli florets (300 g / 10–11 oz / about 4 cups): Blanching preserves color and texture. Larger stems should be shaved thin so everything cooks uniformly.
Unsalted butter (113 g / 1/2 cup): The base of the cowboy butter. Using unsalted lets you control seasoning.
Lemon (2 large): Zest and juice for brightness. Fresh juice is essential; bottled lemon juice lacks vivacity.
Garlic (4 cloves, minced): Adds savory backbone. Use fresh — powdered garlic won’t bloom the same way.
Smoked paprika (1 tsp / 2 g) and cayenne (1/4 tsp / 1 g): Add warmth and a gentle smoke note.
Fresh parsley (15 g / 1/4 cup chopped): Bright herb to finish.
Olive oil (30 ml / 2 tbsp) for searing: High-smoke-point oil prevents burning.
Kosher salt and black pepper: Use Diamond Crystal kosher salt for measured seasoning; if using Morton, use about half the salt by volume because it’s denser.
Optional Parmesan (40 g / 1/3 cup grated): Adds umami when sprinkled at the end.

Substitution notes

Dairy-free: Swap butter for 100 g (1/3 cup + 1 tbsp) refined coconut oil and stir in 1 tbsp nutritional yeast for savoriness; flavor will be slightly different.
Gluten-free: Replace pasta with 340 g (12 oz) rice- or corn-based bowtie pasta; cook according to package, watching texture as it can turn mushy if overcooked.
Lower sodium: Use low-sodium chicken stock if you add any, and taste before finishing with salt.

Essential equipment

3.5–4 L (3.5–4 qt) pot for pasta — allows movement so pasta cooks evenly.
Large nonstick or stainless steel skillet, 25–30 cm (10–12 in) — big enough for searing chicken and finishing sauce.
Tongs and slotted spoon — for moving chicken and pasta.
Microplane or fine grater — for lemon zest.
Instant-read thermometer — for checking chicken (74°C / 165°F final).
Large bowl for holding the cowboy butter and mixing.
Pasta colander and a small ladle to reserve pasta water.
If you don’t have a skillet large enough, finish the sauce in the pot you cooked the pasta in. Use a mortar and pestle to mash garlic if you prefer a softer texture.

Step-by-step instructions

Prep Time: 15 minutes, Cook Time: 20 minutes, Inactive Time: None, Total Time: 35 minutes, Servings: 4

Step 1: Make the cowboy butter

Combine 113 g (1/2 cup) unsalted butter, 15 g (1/4 cup) chopped parsley, 4 minced garlic cloves, 1 tsp (2 g) smoked paprika, 1/4 tsp (1 g) cayenne, zest of 1 lemon, and 15 ml (1 tbsp) lemon juice in a bowl. Mix until smooth and season with 1/2 tsp (3 g) kosher salt and 1/4 tsp (1 g) black pepper. Chill briefly if too soft, about 5 minutes, so it holds shape. This concentrated butter is the flavor engine — don’t skip the zest.

Step 2: Prepare chicken

Butterfly or pound the chicken to an even 1.5–2 cm (1/2 in) thickness and season both sides with 1 tsp (6 g) kosher salt and 1/2 tsp (2 g) black pepper. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Sear chicken 3–4 minutes per side until golden brown and an internal temperature of 74°C (165°F); transfer to a plate to rest for 5 minutes. Do not overcook — remove at 71°C (160°F) and let carryover heat finish to 74°C (165°F).

Step 3: Cook pasta and broccoli

Bring a large pot of salted water to a rolling boil and cook 340 g (12 oz) bowtie pasta until al dente, about 9–11 minutes per package instructions. In the last 2 minutes of pasta cooking, add 300 g (10–11 oz) broccoli florets to the pot. Reserve 240 ml (1 cup) pasta water, then drain pasta and broccoli. The broccoli should be bright green and crisp-tender: fork test should show slight resistance, about 2 minutes blanching.

Step 4: Finish the sauce and assemble

Return the skillet to medium heat with the reserved 30 ml (2 tbsp) olive oil and any browned bits from chicken. Add the cowboy butter (about 80–90 g / 2/3 cup of the mixture) and 60 ml (1/4 cup) reserved pasta water, whisking for 30–60 seconds until the sauce emulsifies and thickens slightly. Toss in pasta and broccoli and cook, tossing, for 1–2 minutes until well coated and glossy. Slice chicken and nestle into the pasta. Taste and adjust with up to 15 ml (1 tbsp) lemon juice, salt, or pepper.

Step 5: Serve and garnish

Divide into 4 portions and finish each with a sprinkle of 40 g (1/3 cup) grated Parmesan if using and 1 tbsp chopped parsley. Serve hot with an extra lemon wedge. The dish should taste bright, buttery, and balanced with a gentle smoky note from the paprika.

Expert Tips & Pro Techniques

Mistake to avoid: Overcooking chicken. Use an instant-read thermometer and pull at 71°C (160°F); carryover heat will reach 74°C (165°F). Overcooked chicken becomes dry and stringy.
Emulsify for shine: Add a few tablespoons of starchy pasta water to the butter and whisk off heat to create a silky emulsion that clings to pasta.
Make-ahead: Mix the cowboy butter and refrigerate up to 3 days. Bring to room temperature before finishing the dish; add 10–15 ml (2–3 tsp) water if it’s too firm to melt smoothly.
Professional technique for home cooks: Rest chicken for 5 minutes after searing; this redistributes juices and makes slicing neater. Tent loosely with foil.
Avoid a soggy broccoli: Shock blanched broccoli in ice water for 30 seconds if you prep ahead; drain well and reheat briefly in the pan with the pasta.
Leftovers tip: Toss leftover chicken and pasta with a splash of olive oil before refrigerating to keep the sauce from tightening too much.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. Keep sauce and pasta together; the butter will tighten but can be loosened with gentle reheating.
Freezer: Not recommended for best texture — pasta and broccoli degrade when frozen. If you must freeze, store in a freezer-safe container for up to 1 month and expect softer broccoli on thaw.
Reheating: Reheat gently on the stovetop over low–medium heat with 1–2 tbsp (15–30 ml) water or milk per serving, stirring frequently until heated through, about 5–7 minutes. Avoid microwaving if you want to preserve texture; microwaves can separate the sauce.

Variations & substitutions

Gluten-Free Version: Use 340 g (12 oz) gluten-free bowtie pasta. Cook time may vary; test for al dente. Sauce and chicken stay the same.
Dairy-Free Version: Replace butter with 100 g (1/3 cup + 1 tbsp) refined coconut oil and add 1 tbsp nutritional yeast for umami. Flavor will be different and slightly less rich.
Spicy Kick: Add 1/2 tsp (1–2 g) extra cayenne or a few dashes of hot sauce to the cowboy butter. Keep lemon and parsley the same to balance heat.
Lighter Option: Use 60 g (1/4 cup) butter and 60 ml (1/4 cup) extra-virgin olive oil for a lighter mouthfeel. The butter flavor is gentler but still tasty.
Shrimp Swap: Use peeled shrimp (450 g / 1 lb), cook 2–3 minutes per side until opaque, and finish as directed. Shrimp cooks faster; add to the pan only after sauce is ready.

Serving suggestions & pairings

Serve with a simple green salad dressed in lemon vinaigrette to echo the dish’s citrus.
Pair with crusty bread to mop up sauce; garlic focaccia is ideal.
For wine, try a crisp Sauvignon Blanc or a dry Riesling that cuts through the butter.
Garnish with extra grated Parmesan or chopped chives for a fresh finish.
Try this with roasted baby potatoes on the side; they soak up extra butter nicely and add a rustic feel. For ideas on other chicken and pasta combinations, see chicken broccoli pasta bake and explore lighter herb-forward recipes like basil chicken with coconut.

Nutrition information (per serving)
Serving size: about 1 plate. Recipe yields 4 servings.

Calories: 620 kcal
Total Fat: 30 g
Saturated Fat: 15 g
Cholesterol: 125 mg
Sodium: 580 mg
Total Carbohydrates: 58 g
Dietary Fiber: 4 g
Sugars: 2 g
Protein: 36 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently asked questions

Q: Why did my chicken turn out dry?
A: Most dry chicken comes from overcooking. Use an instant-read thermometer and remove chicken at 71°C (160°F); it will finish to 74°C (165°F) while resting. Also pound breasts to even thickness so they cook uniformly.

Q: Can I make this without butter?
A: Yes. Use refined coconut oil 100 g (1/3 cup + 1 tbsp) or a mix of olive oil and a small knob of butter. The taste will be different and less rich, but still delicious.

Q: Can I double this recipe?
A: Yes. Double the ingredients and use a larger skillet or finish the sauce in the pasta pot to accommodate volume. Cook pasta in a very large pot so it has room to move.

Q: Can I prepare this the night before?
A: Partially. Make the cowboy butter ahead (up to 3 days) and chop broccoli and zest lemons. Cook pasta and broccoli fresh if possible. If you must cook fully, undercook pasta by 1 minute and refrigerate; reheat gently with a splash of water.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. The sauce will firm up; reheat slowly with 1–2 tbsp (15–30 ml) water to loosen.

Q: What if my sauce separates when reheating?
A: Heat gently and whisk constantly. Add a tablespoon of hot water or pasta water to help re-emulsify the butter and oil. Avoid boiling.

Q: Can I use other pasta shapes?
A: Yes. Rigatoni, penne, or shells all work. Choose a shape that will hold sauce in nooks and avoid very thin pasta that will lose texture when tossed.

Conclusion

If you like bold, lemony butter sauces with tender chicken and bright broccoli, this dish will be a new go-to. For a similar lemon-chicken-and-broccoli pairing that inspired some of the flavor balance here, see Ina Garten’s Lemon Chicken with Broccoli & Bow Ties. For a take that emphasizes cowboy butter and umami notes, compare with this version on Umami Recipes: Cowboy Butter Lemon Bowtie Chicken with Broccoli – Umami.

Enjoy — and remember: taste, adjust, and make it your own.