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Easy Creamy Cowboy Butter Lemon Bowtie Chicken with Broccoli

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This creamy cowboy butter lemon bowtie chicken with broccoli is a quick and easy weeknight dinner that feels fancy but comes together in under an hour. The tangy, herby cowboy butter coats tender chicken, crisp broccoli, and bowtie pasta for a silky, lemony sauce that’s both light and indulgent.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cloves fresh garlic, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • Salt and black pepper to taste
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 ounces bowtie pasta (farfalle)
  • 3 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup heavy cream (optional)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. In a medium bowl, combine the softened butter, minced garlic, Dijon mustard, lemon juice, lemon zest, chopped parsley, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Mix until well incorporated. Set aside at room temperature.
  2. Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside (do not rinse).
  3. While the pasta cooks, pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
  4. In the same skillet, add the broccoli florets. Cook over medium-high heat for 3-4 minutes, stirring occasionally, until bright green and slightly charred. Remove and set aside with the chicken.
  5. Reduce heat to medium-low. Add the chicken broth to the skillet and scrape up any browned bits. Let simmer for 1-2 minutes until slightly reduced. Add the heavy cream (if using) and stir. Add the cowboy butter in pieces, stirring until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water.
  6. Return the chicken and broccoli to the skillet. Add the drained pasta and toss gently until everything is coated. Sprinkle with Parmesan cheese and toss once more. Adjust seasoning with salt and pepper if needed.
  7. Serve immediately, garnished with extra parsley or a squeeze of lemon if desired.

Notes

Don’t rush the sear on the chicken; a good golden crust adds depth. Reserve pasta water to adjust sauce consistency. Use room temperature butter for smooth blending. Add cowboy butter in pieces over low heat to prevent sauce from separating. Leftovers keep in the refrigerator for up to 3 days; reheat in a skillet with a splash of broth.

Nutrition

Keywords: cowboy butter, lemon chicken, bowtie pasta, broccoli, creamy pasta, weeknight dinner, easy chicken recipe

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