Go Back

Cowboy Butter Lemon Bowtie Chicken with Broccoli

Viral cowboy butter becomes pasta sauce with seared chicken, broccoli, and bowtie pasta tossed in garlic-lemon herb butter with Dijon and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz bowtie pasta farfalle
  • 3 cups broccoli florets cut into small bite-sized pieces
  • 1 lb boneless, skinless chicken breasts cut into 1-inch chunks
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 6 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes adjust for heat preference
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh chives snipped
  • 1/4 cup Parmesan cheese freshly grated, for serving

Equipment

  • Large pot for pasta
  • large skillet
  • colander
  • whisk

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook bowtie pasta according to package directions, typically 10 to 12 minutes for al dente.
  2. During the last 3 minutes of pasta cooking time, add broccoli florets to the boiling pasta water. Before draining, reserve 1/2 cup pasta water. Drain pasta and broccoli together.
  3. While pasta cooks, season chicken chunks with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3 minutes until golden on bottom. Flip and cook 3 to 5 minutes more until cooked through to 165°F and golden on multiple sides. Remove to a plate.
  4. Wipe skillet clean with a paper towel. Reduce heat to medium and melt butter. Add minced garlic and stir constantly for 30 seconds until fragrant but not browned.
  5. Add Dijon mustard, lemon juice, lemon zest, smoked paprika, and red pepper flakes to the butter. Whisk for about 90 seconds until sauce is bubbly and emulsified.
  6. Add drained pasta, broccoli, and seared chicken to the skillet with cowboy butter sauce. Toss thoroughly to coat everything. Add reserved pasta water a tablespoon at a time if needed to reach a silky, clingy consistency.
  7. Remove from heat and stir in fresh chopped parsley and snipped chives.
  8. Serve immediately in shallow bowls topped with freshly grated Parmesan cheese.

Notes

Storage: Store in airtight container for up to 3 days. Butter sauce solidifies when cold. Reheat gently on stovetop with a tablespoon of butter or splash of broth. Not recommended for freezing as butter sauces separate when thawed. Pasta Shape: Penne, rotini, or shells work well as alternatives to bowtie. All have ridges or shapes that trap sauce. Herbs: Fresh herbs strongly preferred for bright flavor. If using dried, use 1 teaspoon each added to butter with seasonings. Variations: Add chopped sun-dried tomatoes with pasta. Swap chicken for large shrimp (4 minutes cook time) or pork tenderloin cubes. Use asparagus, snap peas, or green beans instead of broccoli. Increase red pepper flakes or add fresh jalapeño for more heat. Make-Ahead: Cook pasta/broccoli, make cowboy butter, and cook chicken separately. Store in different containers. Gently warm butter, add pasta/broccoli to reheat, then add chicken before serving. Serving: Pairs well with crusty sourdough bread, arugula salad, roasted cherry tomatoes, garlic bread, or Caesar salad. Pro Tip: Salt pasta water generously until it tastes like seawater. Watch garlic carefully and keep heat at medium to prevent burning. Cut chicken into uniform 1-inch chunks for even cooking. Reserve pasta water before draining for adjusting sauce consistency.