Go Back
Cowboy Chicken Broccoli Butter Lemon Bowtie Recipe
Ben Carraoli

Cowboy Chicken Broccoli Butter Lemon Bowtie Recipe

I still remember the first time I made this Cowboy Chicken Broccoli Butter Lemon Bowtie dish—it filled my kitchen with the most incredible aroma. I was craving something comforting but bright, and this recipe delivered both bold flavors and simple prep. After that first bite, I knew this would become a weeknight favorite in my home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts – cut into bite-sized pieces so they cook quickly and evenly.
  • 1 tsp Cajun seasoning – gives a smoky peppery backbone to the chicken.
  • 1/2 tsp garlic powder – enhances savory depth without overpowering.
  • 1/2 tsp smoked paprika – adds warmth and subtle smokiness.
  • Salt and black pepper to taste – essential for balanced seasoning.
  • 2 tbsp olive oil – helps achieve a golden sear on the chicken.
  • 6 tbsp unsalted butter – creates a smooth rich sauce base while allowing better salt control.
  • 4 garlic cloves minced – fresh garlic adds stronger aroma and flavor than powdered.
  • 1/2 tsp crushed red pepper flakes optional – gives gentle heat if you enjoy spice.
  • 1 tsp Dijon mustard – adds tanginess and helps blend flavors smoothly.
  • Juice and zest of 1 lemon – zest intensifies citrus aroma while juice brightens the sauce.
  • 2 tbsp fresh parsley chopped – provides freshness and color.
  • 1 tbsp fresh chives chopped – adds a mild onion note without overpowering.
  • Salt and pepper to taste.
  • 12 oz bowtie farfalle pasta – its shape holds sauce well in every bite.
  • 2 cups broccoli florets – fresh broccoli stays crisp and vibrant when cooked.
  • 1/2 cup reserved pasta water – the starch helps thicken and bind the sauce.
  • 1/2 cup grated Parmesan cheese plus extra for garnish – freshly grated melts smoothly and tastes richer.

Method
 

  1. Bring a large pot of salted water to a boil and cook bowtie pasta until al dente. Add broccoli florets during the final few minutes so they cook until tender but still bright green. Reserve half a cup of pasta water before draining to help create a smooth sauce later.
  2. Season chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken until golden and fully cooked. Keep the browned bits in the pan since they add extra flavor to the sauce.
  3. Lower the heat and melt butter in the same skillet. Add minced garlic and cook briefly until fragrant, then stir in red pepper flakes if using. Mix in Dijon mustard, lemon juice, and zest before finishing with fresh parsley and chives for brightness.
  4. Return cooked chicken to the skillet and add drained pasta and broccoli. Toss everything together so the sauce coats every ingredient evenly. Add reserved pasta water gradually until the sauce becomes silky and smooth.
  5. Stir in grated Parmesan cheese until melted and blended into the sauce. Taste and adjust seasoning if needed. Serve warm with extra cheese and a fresh squeeze of lemon for added brightness.

Notes

  • I always reserve extra pasta water because it improves sauce texture.
  • Letting the chicken brown without constant stirring gives deeper flavor.
  • Freshly grated cheese melts better than packaged shreds.
  • I sometimes add extra lemon juice just before serving for freshness.