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Cowboy Butter Lemon Chicken with Bowtie Pasta and Broccoli

Close-up of cowboy butter lemon bowtie chicken with broccoli in a creamy sauce served in a white bowl.
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Make this rich and bright skillet dinner featuring tender chicken, fresh broccoli, and bowtie pasta coated in a homemade lemon garlic cowboy butter sauce. This is a simple, satisfying weeknight meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 pound bowtie pasta
  • 4 cups fresh broccoli florets
  • 1/2 cup (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Cook the bowtie pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces generously with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic, lemon zest, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 1 minute until the garlic is fragrant, stirring constantly. Do not let the garlic burn.
  5. Stir in the fresh lemon juice. This is your cowboy butter sauce base.
  6. Add the broccoli florets to the skillet. Cook for 3 to 4 minutes until the broccoli is bright green and slightly tender-crisp.
  7. Return the cooked chicken to the skillet. Add the drained bowtie pasta.
  8. Pour in about 1/4 cup of the reserved pasta water and toss everything together to coat the chicken, pasta, and broccoli with the cowboy butter sauce. Add more pasta water if the sauce seems too thick.
  9. Stir in the fresh parsley. Taste and adjust salt and pepper as needed.
  10. Serve immediately.

Notes

  • For a richer sauce, you can add 1/4 cup of heavy cream when you add the lemon juice.
  • If you do not have fresh parsley, dried parsley can substitute, but use only 1 teaspoon.
  • You can substitute chicken thighs for breasts if you prefer dark meat.

Nutrition

Find it online: https://cookingbycarla.com/cowboy-butter-lemon-bowtie-chicken-with-broccoli/