When you’re craving a dinner that feels indulgent but comes together in under 40 minutes, this cowboy butter lemon bowtie chicken with broccoli bliss delivers exactly that. The combination of tender chicken, perfectly cooked pasta, and vibrant broccoli all coated in a citrus-spiked butter sauce creates a meal that’s both comforting and bright. What makes this dinner special is the cowboy butter sauce, a herb and citrus-infused butter that transforms simple ingredients into something restaurant-worthy.
This is the kind of dinner that works beautifully on busy weeknights when you need something satisfying without spending hours in the kitchen. The one-pot approach for the pasta and broccoli means less cleanup, while the quick-seared chicken adds protein without complicating the process. Families love how the citrus brightness balances the richness of the butter, and the broccoli sneaks in vegetables that even picky eaters will enjoy when they’re coated in that glossy sauce.
Why You’ll Love This Cowboy Butter Lemon Bowtie Chicken & Broccoli
This dinner hits all the right notes for a satisfying weeknight meal. The cooking time clocks in at just 35 minutes from start to finish, making it ideal when you’re pressed for time but still want something homemade. The flavor profile combines rich, garlicky butter with the brightness of lemon and orange, creating a sauce that’s neither too heavy nor too light.
The texture combination is particularly appealing. Tender chicken chunks contrast with the slight bite of properly cooked broccoli, while the bowtie pasta catches and holds onto that citrusy butter sauce in every fold. This recipe is also remarkably flexible. You can adjust the heat level with the red pepper flakes, swap proteins, or use whatever pasta shape you have on hand.
Leftovers reheat beautifully, which isn’t always the case with pasta dishes. The cowboy butter sauce revives with just a splash of water or broth, making this an excellent candidate for meal prep. It’s also budget-friendly, relying on everyday ingredients you likely already have in your pantry and refrigerator.
Ingredients for Cowboy Butter Lemon Bowtie Chicken & Broccoli
I always start with fresh broccoli florets rather than frozen for this recipe because they maintain a better texture when cooked alongside the pasta. The bowtie shape isn’t just for looks – those little pockets really do hold onto the sauce better than round pasta shapes. When selecting chicken breasts, I go for ones that are similar in thickness so they cook evenly when cut into chunks.
The Pasta & Greens:
- 1 (16 oz) box bowtie pasta (farfalle)
- 1 (12 oz) bag fresh broccoli florets
The Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- Salt and black pepper, to taste
The Cowboy Butter Citrus Sauce:
- 6 tablespoons unsalted butter
- 2 teaspoons garlic, minced
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 1 teaspoon red pepper flakes (optional)
The Finish:
- ¼ cup shredded Parmesan cheese
- Fresh parsley, chopped
Ingredient Notes:
For the butter, I use unsalted so I can control the seasoning level myself. The Italian seasoning blend typically includes oregano, basil, and thyme, which complement the citrus beautifully. If you only have dried herbs separately, use a teaspoon each of oregano and basil. Fresh garlic makes a noticeable difference here compared to jarred – the flavor is brighter and less harsh.
The orange is what creates the “bliss” element in this recipe. It adds a subtle sweetness that balances the tangy lemon without making the sauce sweet. Choose oranges that feel heavy for their size, which indicates they’re juicy. When zesting citrus, only take the colored part of the peel, avoiding the white pith underneath which can taste bitter.
How to Make Cowboy Butter Lemon Bowtie Chicken & Broccoli
The key to this recipe is timing your steps so everything finishes hot and ready at the same time. I find it easiest to start the pasta water first, then prep and cook the chicken while that’s heating up.
- Boil the pasta and broccoli: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions, usually 11-13 minutes. During the last 4 minutes of cooking, add the broccoli florets directly to the pasta water. This one-pot method saves time and dishes. Drain everything together in a colander and set aside.
- Season and sear the chicken: While the water comes to a boil, cut your chicken breasts into uniform bite-sized chunks, roughly 1-inch pieces. Toss them in a bowl with the Italian seasoning, salt, and pepper until evenly coated. Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers. Add the seasoned chicken in a single layer and let it sear without moving it for 2-3 minutes to develop a golden crust. Flip the pieces and continue cooking for another 3-4 minutes until the chicken reaches 165°F internally and shows no pink in the center. Transfer to a plate.
- Build the cowboy butter sauce: Using the same skillet (don’t wipe it out – those browned bits add flavor), reduce the heat to medium and add the butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant but not browned. Burned garlic tastes bitter, so watch this step carefully.
- Add the citrus: Stir in the lemon zest, orange zest, lemon juice, and orange juice. The sauce will bubble up as the liquid hits the hot butter. Let it simmer for 1-2 minutes, swirling the pan occasionally, until it reduces slightly and the flavors meld together. The sauce should look glossy and emulsified rather than separated.
- Combine everything: Return the drained pasta and broccoli to the skillet along with the cooked chicken. Using tongs or two spoons, toss everything together thoroughly, making sure each piece gets coated in that citrusy butter sauce. The pasta should glisten and the sauce should cling to everything rather than pooling at the bottom.
- Finish and serve: Remove from heat and sprinkle with shredded Parmesan cheese and chopped fresh parsley. The residual heat will slightly melt the Parmesan. Serve immediately while the butter sauce is still warm and glossy.
Pro tip: If your sauce looks a bit dry after tossing everything together, add a few tablespoons of the reserved pasta water. The starchy water helps emulsify the butter and creates a silkier coating. This is a restaurant trick that makes a noticeable difference in texture.
What to Serve with Cowboy Butter Lemon Bowtie Chicken & Broccoli
This is essentially a complete meal in one skillet, but a few simple sides can round out the dinner experience.
Garlic Bread: Crusty bread is perfect for soaking up any extra butter sauce left on your plate. A warm baguette sliced and brushed with garlic butter pairs beautifully with the citrus notes in the pasta. Toast it under the broiler for 2-3 minutes until golden.
Caesar Salad: A crisp romaine salad with tangy Caesar dressing provides a nice contrast to the rich butter sauce. The cool, crunchy greens balance the warm, tender pasta and create different textures in each bite.
Roasted Asparagus: If you want additional vegetables beyond the broccoli, roasted asparagus spears seasoned with olive oil, salt, and pepper complement the lemony flavors nicely. Roast them at 425°F for 12-15 minutes while the pasta cooks.
Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze offers a light, fresh element that cuts through the richness. This works especially well in summer when tomatoes are at their peak.
White Wine: While not a side dish, a crisp Sauvignon Blanc or Pinot Grigio pairs exceptionally well with the citrus and butter flavors. The acidity in the wine complements the brightness of the lemon and orange.
Pro Tips & Variations
Make-ahead strategy: You can prep the chicken chunks and store them seasoned in the refrigerator up to 24 hours ahead. Measure out your citrus zest and juice in advance and keep them in small containers. This cuts your active cooking time down to about 20 minutes.
Time-saving shortcut: Use pre-cut chicken breast tenders instead of cutting whole breasts. They’re already the right size and cook quickly. Rotisserie chicken also works well – just shred it and add it at the end when you toss everything together.
Flavor boost: A tablespoon of capers added with the citrus gives a briny, Mediterranean twist. Fresh thyme leaves also work beautifully with the butter and lemon. For extra richness, stir in 2-3 tablespoons of heavy cream at the end.
Presentation upgrade: Serve this family-style in a large shallow bowl rather than on individual plates. Garnish with extra lemon wedges and a generous amount of fresh herbs. It looks impressive enough for casual entertaining.
Protein variations: Shrimp works excellently in place of chicken and cooks even faster – just 3-4 minutes total. Italian sausage (removed from casings and crumbled) adds a different flavor profile that’s equally delicious. For a vegetarian version, use chickpeas or white beans and increase the broccoli.
Dietary modifications: Make this gluten-free by using your favorite gluten-free pasta. The sauce is naturally gluten-free. To reduce calories, use half butter and half olive oil in the sauce, and reduce the Parmesan or use a smaller amount of a sharper aged Parmesan for more flavor with less quantity.
Spice adjustments: Skip the red pepper flakes entirely for a mild version kids will love. For more heat, increase to 1½ teaspoons or add a pinch of cayenne pepper. A few dashes of hot sauce at the end also works well.
Seasonal adaptations: In fall and winter, add roasted butternut squash chunks or use kale instead of broccoli. Spring calls for fresh peas and asparagus. Summer versions can include cherry tomatoes and fresh basil.
Storage & Reheating Tips
Store leftover cowboy butter lemon bowtie chicken with broccoli bliss in an airtight container in the refrigerator for up to 3 days. The butter sauce will solidify when cold, but don’t worry – it comes back to life beautifully when reheated.
For reheating, I find the stovetop method works best. Place the leftovers in a skillet over medium-low heat and add 2-3 tablespoons of water, chicken broth, or even a splash of white wine. Stir gently as it heats, and the liquid will help re-emulsify the butter sauce. The pasta will absorb some of the sauce overnight, so that extra liquid is essential. Heat until warmed through, about 5-7 minutes.
Microwave reheating works in a pinch. Add a tablespoon of water to your portion, cover loosely, and heat in 1-minute intervals, stirring between each, until hot throughout. The texture won’t be quite as good as stovetop reheating, but it’s convenient for quick lunches.
This dish isn’t ideal for freezing because the butter sauce and broccoli don’t hold up well to freezing and thawing. If you do freeze it, use it within one month and expect some texture changes in the vegetables.
Common Questions
Can I use frozen broccoli instead of fresh? You can, but I recommend thawing it first and patting it very dry before adding it to the pasta. Frozen broccoli releases more water, which can dilute your butter sauce. Add it during the last 2 minutes of pasta cooking rather than 4 minutes to prevent overcooking.
What if I don’t have an orange? Use an additional lemon and add 1 teaspoon of honey or a pinch of sugar to the sauce. This mimics the sweet-tart balance that the orange provides. You can also use a tablespoon of orange marmalade if you have it on hand.
Can I make this ahead for meal prep? Yes, but store the components separately for best results. Keep the cooked pasta, broccoli, and chicken in one container and the sauce in another. Reheat the pasta mixture with the sauce, adding a splash of liquid to bring it back together. This prevents the pasta from absorbing all the sauce during storage.
How do I keep the chicken from drying out? Cut the chicken into uniform pieces so they cook at the same rate. Don’t overcook it – use a meat thermometer to check for 165°F and remove it from heat immediately. The chicken will continue cooking slightly from residual heat. Also, returning it to the warm sauce at the end helps keep it moist.
Can I double this recipe? Absolutely. Use two skillets or work in batches for the chicken to ensure proper browning. You can cook double the pasta and broccoli in the same large pot. Double all sauce ingredients and combine everything in your largest skillet or a big serving bowl.
This cowboy butter lemon bowtie chicken with broccoli bliss proves that weeknight dinners don’t have to be boring or complicated. The combination of citrus, butter, and perfectly cooked ingredients creates a meal that feels special enough for guests but easy enough to make any night of the week. Give this one a try when you want dinner that brings everyone happily to the table.
Cowboy Butter Lemon Bowtie Chicken & Broccoli
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions, usually 11-13 minutes. During the last 4 minutes of cooking, add the broccoli florets directly to the pasta water. Drain everything together in a colander and set aside.
- While the water comes to a boil, cut chicken breasts into uniform bite-sized chunks, roughly 1-inch pieces. Toss them in a bowl with the Italian seasoning, salt, and pepper until evenly coated. Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers. Add the seasoned chicken in a single layer and sear without moving for 2-3 minutes to develop a golden crust. Flip the pieces and continue cooking for another 3-4 minutes until the chicken reaches 165°F internally. Transfer to a plate.
- Using the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant but not browned.
- Stir in the lemon zest, orange zest, lemon juice, and orange juice. The sauce will bubble up as the liquid hits the hot butter. Let it simmer for 1-2 minutes, swirling the pan occasionally, until it reduces slightly and the flavors meld together.
- Return the drained pasta and broccoli to the skillet along with the cooked chicken. Using tongs or two spoons, toss everything together thoroughly, making sure each piece gets coated in the citrusy butter sauce.
- Remove from heat and sprinkle with shredded Parmesan cheese and chopped fresh parsley. Serve immediately while the butter sauce is still warm and glossy.
