Cowboy Butter Lemon Bowtie Chicken

This skillet meal is a bright, savory midweek winner: tender chicken seared with smoky Cajun spice, quick-blanched broccoli, and bowtie pasta coated in a lemony “cowboy butter” sauce flecked with chives and parsley. I make this when I want something that tastes a little fancy but comes together fast. The butter, lemon, Dijon and reserved pasta water make a silky sauce that clings to farfalle, while the Cajun seasoning gives the dish a gentle kick — perfect for weeknights, packed lunches, or an easy dinner for guests. If you enjoy bold, creamy pasta dinners, you might also like this take on a hearty dip: buffalo chicken dip with cottage cheese.

Why you’ll love this dish

This recipe hits several home-run notes: it’s quick (30–40 minutes), family-friendly, and budget-friendly because it uses pantry staples. The citrus brightens the richness of butter and Parmesan, so the dish never feels heavy. Broccoli adds color and texture, making it a more complete one-pan meal. It’s flexible enough for meal prep and scales easily if you’re cooking for a crowd.

“Bright lemon, a kiss of heat, and a silky butter sauce — comfort food that doesn’t weigh you down.”

How this recipe comes together

Start by boiling the bowtie pasta and reserving a little cooking water — that starchy liquid is the secret to a glossy, emulsified sauce. While the pasta cooks, sear seasoned chicken in a hot skillet to get a golden crust. Remove the chicken, then quickly cook the broccoli and garlic in the same pan to soak up the fond. Add butter, lemon, Dijon, herbs, spices, and reserved pasta water to make the cowboy butter. Return the sliced chicken, toss in the drained pasta, and finish with grated Parmesan.

What you’ll need

• 1 lb Chicken breasts, boneless skinless
• 12 oz Bowtie (farfalle) pasta
• 2 cups Broccoli florets
• 2 tbsp Olive oil
• 6 tbsp Butter, unsalted
• 4 cloves Garlic, minced
• 1/2 tsp Garlic powder
• 1 Lemon — zest and juice of
• 1 tsp Dijon mustard
• 1 tsp Cajun seasoning
• 1/2 tsp Paprika, smoked
• 1/2 tsp Red pepper flakes
• 1 tbsp Chives, fresh, chopped
• 2 tbsp Parsley, fresh, chopped
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Reserved pasta water
• Salt and black pepper to taste

Ingredient notes: use thin-sliced chicken breasts to speed cooking, or pound thick breasts to even thickness. For a lighter finish swap half the butter for a neutral oil, but keep some butter for flavor.

Step-by-step instructions

1. Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain pasta and set aside.
2. Warm a large skillet over medium heat and add the olive oil. Season chicken with salt, black pepper, Cajun seasoning, and smoked paprika. Add chicken to the skillet and cook until golden brown and cooked through, about 6–7 minutes per side depending on thickness. Remove chicken to a plate and let rest.
3. In the same skillet, add the broccoli florets and cook, stirring occasionally, for 3–4 minutes until bright and just tender. Add the minced garlic and cook for about 1 minute until fragrant.
4. Lower the heat. Add the butter to the skillet and let it melt. Stir in the reserved pasta water, lemon juice, lemon zest, Dijon mustard, garlic powder, and red pepper flakes. Whisk or stir until the sauce is smooth and slightly thickened. Add chives and parsley and stir to combine.
5. Return the chicken to the skillet and slice it against the grain. Toss the sliced chicken and sauce together so the meat absorbs the flavors. Add the cooked pasta and mix well, adding a splash more reserved pasta water if the sauce needs loosening.
6. Plate immediately and top with grated Parmesan. Serve hot.

Best ways to enjoy it

Serve this dish family-style straight from the skillet for a casual dinner. Garnish with extra chives and a lemon wedge so diners can add brightness at the table. Pair it with a simple mixed greens salad and crusty bread to sop up any leftover sauce. For a lighter plate, serve over a bed of baby spinach instead of pasta — the warm sauce wilts the greens beautifully.

Storage and reheating tips

Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop with a splash of water or chicken broth to revive the sauce, or microwave in 30-second bursts, stirring between intervals. To freeze: cool completely, place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F for safety.

Pro chef tips

• Even cooking: pound chicken to uniform thickness or slice into cutlets to ensure even searing and faster cooking.
• Use reserved pasta water: the starchy water is the emulsifier that turns butter into a silky sauce that clings to pasta.
• Don’t overcook broccoli: cook until just tender-crisp so it keeps color and bite.
• Season in layers: taste and adjust salt and lemon at the end — acidity brightens flavors more than additional salt.
• Shortcut: swap fresh chives and parsley for a tablespoon or two of good-quality dried herbs in a pinch, but add them earlier when flavors need time to bloom.
• Also, if you enjoy lemony desserts after a meal like this, try pairing it with a light lemon cottage cheese cake for a complementary finish: lemon cottage cheese cake.

Creative twists

• Make it creamy: stir 1/4–1/3 cup cream into the sauce for a richer finish.
• Go smoky: add a sprinkle of smoked paprika or a few drops of liquid smoke for deeper flavor.
• Veg-forward: swap or add in asparagus, peas, or mushrooms. Sauté them with the broccoli.
• Lighter swap: use grilled or roasted chicken breasts and toss with the sauce at the end instead of pan-searing.
• Cheese variations: trade part of the Parmesan for Pecorino Romano for a sharper bite.

Common questions

Q: How long does this take from start to finish?

A: Plan 30–40 minutes total: 10–12 minutes for pasta, 12–15 minutes for searing and assembling, plus resting and prep.

Q: Can I use thighs instead of breasts?

A: Yes. Boneless skinless thighs are juicier and forgiving; reduce cooking time slightly and check for an internal temperature of 165°F.

Q: Is the pasta sauce dairy-heavy?

A: The sauce uses butter and Parmesan for richness. For a lighter version, reduce butter and add a splash of extra pasta water or low-fat milk near the end.

Q: Can I make this ahead for meal prep?

A: You can cook components ahead (pasta and chicken). Store separately and combine when reheating to preserve texture. Assemble and reheat gently to avoid overcooking the chicken and wilting the broccoli.

Q: How spicy is it?

A: The Cajun seasoning and red pepper flakes add a mild, adjustable heat. Reduce red pepper flakes for a kid-friendly version or increase for more kick.

Conclusion

If you like bright lemon paired with buttery, savory pasta and seared chicken, this recipe is an easy weeknight show-stopper. For a related classic with similar flavor notes and structure, see Ina Garten’s take on lemon chicken with broccoli and bow ties at Lemon Chicken with Broccoli & Bow Ties Recipe | Ina Garten.

Cajun Chicken Bowtie Pasta with Cowboy Butter

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• Author: amir_hassan
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Duo (can be modified for gluten-free with appropriate pasta)

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Description

A bright and savory skillet meal featuring tender Cajun-seasoned chicken, broccoli, and bowtie pasta in a silky lemon-butter sauce.

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Ingredients

• 1 lb Chicken breasts, boneless skinless
• 12 oz Bowtie (farfalle) pasta
• 2 cups Broccoli florets
• 2 tbsp Olive oil
• 6 tbsp Butter, unsalted
• 4 cloves Garlic, minced
• 1/2 tsp Garlic powder
• 1 Lemon — zest and juice of
• 1 tsp Dijon mustard
• 1 tsp Cajun seasoning
• 1/2 tsp Paprika, smoked
• 1/2 tsp Red pepper flakes
• 1 tbsp Chives, fresh, chopped
• 2 tbsp Parsley, fresh, chopped
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Reserved pasta water
• Salt and black pepper to taste

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Instructions

1. Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain pasta and set aside.
2. Warm a large skillet over medium heat and add the olive oil. Season chicken with salt, black pepper, Cajun seasoning, and smoked paprika. Add chicken to the skillet and cook until golden brown and cooked through, about 6–7 minutes per side depending on thickness. Remove chicken to a plate and let rest.
3. In the same skillet, add the broccoli florets and cook, stirring occasionally, for 3–4 minutes until bright and just tender. Add the minced garlic and cook for about 1 minute until fragrant.
4. Lower the heat. Add the butter to the skillet and let it melt. Stir in the reserved pasta water, lemon juice, lemon zest, Dijon mustard, garlic powder, and red pepper flakes. Whisk or stir until the sauce is smooth and slightly thickened. Add chives and parsley and stir to combine.
5. Return the chicken to the skillet and slice it against the grain. Toss the sliced chicken and sauce together so the meat absorbs the flavors. Add the cooked pasta and mix well, adding a splash more reserved pasta water if the sauce needs loosening.
6. Plate immediately and top with grated Parmesan. Serve hot.

Notes

Use thin-sliced chicken breasts for faster cooking, or pound thick breasts to even thickness. For a lighter finish, swap half the butter for a neutral oil, but keep some butter for flavor.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Cajun