Cowboy Butter Lemon Bowtie Chicken with Broccoli

Introduction

This Cowboy Butter Lemon Bowtie Chicken with Broccoli is a bright, buttery weeknight dinner that balances rich garlic butter with a lively lemon finish. Tender chicken breasts sear to a golden crust while bowtie pasta cooks until al dente and the broccoli adds a fresh, crisp bite. Expect savory garlic aroma, silky sauce coating each pasta piece, and juicy slices of chicken on top for a comforting, satisfying plate. It is ideal for busy weeknights, simple family dinners, or a relaxed weekend meal when you want something impressive without fuss. If you enjoy bold butter-based sauces, take a look at this related cowboy butter chicken pasta recipe for more inspiration on buttery, garlic-forward dishes.

Ingredients

2 chicken breasts, boneless and skinless — two standard breasts, ready to season and sear.
8 oz bowtie pasta — dry pasta that holds sauce in its folds.
2 cups broccoli florets — small florets cook quickly and add color and texture.
4 tbsp butter — provides the rich cowboy butter base for the sauce.
4 cloves garlic, minced — fresh garlic gives bright, savory flavor.
1 lemon, zested and juiced — zest for fragrance, juice for bright acidity.
Salt and pepper to taste — essential seasoning for chicken and pasta.
Parmesan cheese for garnish (optional) — adds salty, nutty finish if you like.

If you prefer a creamier approach with broccoli and chicken, see this creamy rotisserie chicken broccoli pasta for ideas on texture and serving.

Step-by-step Instructions

Cook the bowtie pasta according to package instructions in a large pot of salted boiling water. Add the broccoli florets during the last 3 minutes of cooking so they stay bright and slightly crisp. Drain the pasta and broccoli and set aside, reserving about 1/2 cup of the pasta cooking water in case you need to loosen the sauce.
In a skillet over medium heat, melt the butter until it foams. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, taking care not to brown the garlic too much as that will make it bitter. A light foam and gentle sizzle is ideal.
Season the chicken breasts with salt and pepper on both sides. Add the chicken to the skillet and cook for 6 to 7 minutes per side or until golden brown. Use an instant-read thermometer to ensure the internal temperature reaches 165°F. Remove the cooked chicken to a cutting board and let it rest for a few minutes before slicing.
Add the lemon zest and lemon juice to the skillet, stirring to combine with the garlic butter. Scrape up any browned bits from the bottom of the skillet to fold that flavor into the sauce.
Toss the cooked pasta and broccoli in the skillet with the lemon garlic sauce. If the sauce seems tight, add a splash of the reserved pasta water to loosen it until the pasta is evenly coated.
Serve the pasta and broccoli topped with the sliced chicken. Optionally garnish with grated Parmesan cheese for a savory finish. Small tip: slice the chicken against the grain for the most tender bite. For related technique ideas for working with bowtie pasta and butter sauces, see this garlic butter cheesy bowtie pasta tips.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: approximately 540 per serving

Tips, Storage & Variations

Tip: Let the chicken rest before slicing to keep it juicy. Thin slices will distribute more evenly over the pasta.
Tip: Reserve pasta water before draining; the starchy water helps loosen the sauce without diluting flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or reserved pasta water to revive the sauce.
Freezing: Freezing is not recommended for best texture, but you can freeze the cooked chicken separately wrapped well for up to 2 months. Thaw in the refrigerator before reheating.
Variations using only the listed ingredients: increase the lemon zest and juice for a brighter, more citrus-forward dish, or stir in an extra tablespoon of butter for a richer sauce. Sprinkle Parmesan cheese at the table for added savory depth. For a different savory profile with similar ingredients, review this honey pepper chicken sweet and spicy recipe for inspiration on balancing sweet and savory notes.

FAQ

Q: Can I use frozen broccoli instead of fresh?
A: Yes. Add frozen broccoli to the boiling pasta for the last 3 to 4 minutes, making sure it is heated through before draining.

Q: How do I know when the chicken is done?
A: Use an instant-read thermometer and confirm the internal temperature is 165°F at the thickest part.

Q: Can I make this dairy-free?
A: The recipe relies on butter for its flavor. For dairy-free, replace butter with a plant-based alternative, but note the flavor will change.

Q: Do I need to peel the lemon?
A: No peeling is necessary. Zest the outer yellow layer only and then juice the lemon. Avoid the white pith when zesting.

Q: How can I keep the pasta from sticking after draining?
A: Toss the drained pasta immediately with a little butter from the skillet or a splash of olive oil if available. If not, return it to the skillet with the sauce and toss right away.

Conclusion

I hope this Cowboy Butter Lemon Bowtie Chicken with Broccoli becomes a new weeknight favorite in your rotation. If you want a different take or additional plating ideas, the original Cowboy Butter Lemon Bowtie Chicken with Broccoli – Umami | Recipe offers a complementary perspective, and Ina Garten’s Lemon Chicken with Broccoli & Bow Ties Recipe is a great reference for crisp broccoli and simple, elegant presentation. Try it tonight, and please share how yours turned out so others can enjoy it too.

Cowboy Butter Lemon Bowtie Chicken with Broccoli

Print Recipe

A bright, buttery weeknight dinner featuring seared chicken and bowtie pasta tossed with garlic butter and fresh broccoli.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sautéing
Cuisine: American
Diet: None

Ingredients

Scale

2 chicken breasts, boneless and skinless
8 oz bowtie pasta
2 cups broccoli florets
4 tbsp butter
4 cloves garlic, minced
1 lemon, zested and juiced
Salt and pepper to taste
Parmesan cheese for garnish (optional)

Instructions

Cook the bowtie pasta according to package instructions in a large pot of salted boiling water. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
Melt the butter in a skillet over medium heat until it foams. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Season the chicken with salt and pepper on both sides. Add to the skillet and cook for 6-7 minutes per side until golden brown. Let rest before slicing.
Add lemon zest and juice to the skillet, stirring to combine with garlic butter. Scrape up any browned bits.
Toss cooked pasta and broccoli in the skillet with the sauce, adding reserved pasta water if necessary to loosen the sauce.
Serve pasta and broccoli topped with sliced chicken and garnish with Parmesan cheese if desired.