I still remember the first time I tossed tender chicken, bright lemon, and garlicky “cowboy butter” with bowtie pasta and crisp broccoli — it came together faster than I expected and tasted like a restaurant plate made on a weeknight. This dish balances tangy citrus, savory butter-herb sauce, and satisfying pasta textures, so it’s a favorite when you want something impressive with minimal fuss. If you enjoy bold flavors without fancy steps, this is the kind of family-friendly meal that shows up on repeat at my table. For a creamy lemon finish after dinner, try pairing it with a simple lemon cottage cheese cake.
Why you’ll love this dish
This meal is built for busy nights and flavor seekers. It’s relatively quick (pasta cooks while you brown chicken), budget-friendly, and flexible — the bright lemon and punchy cowboy butter sauce make ordinary ingredients pop. The bowtie pasta holds sauce in its little crevices, broccoli adds freshness and color, and the grated Parmesan brings a salty, nutty finish. It’s a great go-to for weeknight dinners, casual dinner parties, or when you want a comforting, one-skillet-style pasta without too much cleanup.
The cooking process explained
Quick overview so you know what to expect:
- Boil the bowtie pasta and reserve a little starchy pasta water for the sauce.
- Season and sear the chicken until golden and cooked through, then rest and slice.
- Sauté broccoli with garlic in the pan to pick up fond (those browned bits).
- Build the cowboy butter sauce in the same skillet with butter, lemon, Dijon, herbs, and reserved pasta water.
- Toss in the cooked pasta and Parmesan, add sliced chicken back in, and finish with chives and parsley.
That step sequence keeps flavors concentrated and minimizes dishes.
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
- 2 tbsp Parsley, fresh, chopped
- 1 tbsp Chives, fresh, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Reserved pasta water
- Salt and black pepper, to taste
Notes and simple swaps: use gluten-free farfalle if needed, swap smoked paprika for regular paprika if you prefer milder smoke, and use frozen broccoli if fresh isn’t available — just thaw and pat dry first.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and reserve 1/2 cup of the starchy pasta water.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with salt, black pepper, Cajun seasoning, paprika, and garlic powder.
- Add the seasoned chicken to the skillet. Cook until nicely browned and cooked through, about 6–7 minutes per side depending on thickness. Transfer chicken to a plate and let it rest for a few minutes before slicing.
- In the same skillet, add the remaining 1 tbsp olive oil (if needed) and the broccoli florets with the minced garlic. Sauté until the broccoli is tender-crisp and fragrant, about 4–5 minutes. Scrape up any browned bits from the pan.
- Reduce heat to low and stir in the butter, lemon zest, and lemon juice. Whisk in the Dijon mustard, chives, parsley, red pepper flakes, and the reserved pasta water. Allow the sauce to meld for a minute so it slightly thickens.
- Add the cooked pasta and toss to coat thoroughly. Stir in the grated Parmesan until it melts into the sauce. Return the sliced chicken to the skillet and combine everything so the chicken is warmed and coated. Taste and adjust seasoning.
- Serve hot with an extra sprinkle of parsley, chives, and Parmesan. Enjoy!
Best ways to enjoy it
Plate this with a simple green salad and crusty bread to sop up any leftover sauce. For texture contrast, add a handful of toasted pine nuts or slivered almonds on top. If you want a full-course plan, a fruit salad or the lemon cottage cheese cake makes a light, citrusy finish that echoes the main dish’s lemon notes.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Keep for up to 3–4 days. To reheat, add a splash of water or milk and warm gently in a skillet over medium-low heat to prevent drying out; stir until hot. Avoid high heat which can overcook chicken and separate the butter sauce. For longer storage, freeze in a freezer-safe container for up to 2 months — thaw overnight in the fridge before reheating. Always reheat until the internal temperature reaches 165°F (74°C) for safety.
Pro chef tips
- Pound chicken breasts to even thickness for uniform cooking and faster searing.
- Let chicken rest 5 minutes after cooking before slicing; that keeps juices locked in.
- Reserve pasta water — the starch helps the butter and Parmesan emulsify into a silky sauce.
- Grate Parmesan fresh from the wedge for better melt and flavor compared with pre-grated blends.
- Use a microplane for lemon zest to release the fragrant oils without getting bitter pith.
Creative twists
- Swap chicken for shrimp (cook just until opaque) or use diced, pan-seared tofu for a vegetarian option.
- Add sun-dried tomatoes or roasted red peppers for sweeter, tangy notes.
- Stir in a dollop of cream or mascarpone for a richer, creamier sauce.
- Make it smoky: increase smoked paprika and finish with a squeeze of lemon for balance.
- Make a lighter version by reducing butter to 3–4 tbsp and using extra-virgin olive oil.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 30–35 minutes total: pasta 10–12 minutes, chicken 12–15 minutes, plus a few minutes for sauce assembly.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs are more forgiving and stay juicier. Adjust cooking time slightly; thighs may need a couple extra minutes to reach 165°F (74°C).
Q: Is this dish freezer-friendly?
A: Yes — store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove with a splash of water.
Q: Can I make this dairy-free?
A: Substitute butter with a dairy-free spread and skip the Parmesan or use a dairy-free grated alternative. The sauce will be slightly different but still flavorful.
Q: What if I only have frozen broccoli?
A: Thaw and pat dry before sautéing. Frozen broccoli releases more moisture, so cook a little longer to evaporate excess water.
Q: How do I adjust the spice level?
A: Reduce or omit the red pepper flakes and use a milder Cajun blend. Increase them if you like more heat.
Conclusion
For a tested, reliable lemon-chicken-and-broccoli inspiration that shares the same bright combo of flavors, see Lemon Chicken with Broccoli & Bow Ties Recipe | Ina Garten.
Print
Lemon Chicken with Bowtie Pasta and Broccoli
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and flavorful weeknight dish featuring tender chicken, bright lemon, and a garlicky cowboy butter sauce with bowtie pasta and crisp broccoli.
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
- 2 tbsp Parsley, fresh, chopped
- 1 tbsp Chives, fresh, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Reserved pasta water
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and reserve 1/2 cup of the starchy pasta water.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with salt, black pepper, Cajun seasoning, paprika, and garlic powder.
- Add the seasoned chicken to the skillet. Cook until nicely browned and cooked through, about 6–7 minutes per side depending on thickness. Transfer chicken to a plate and let it rest for a few minutes before slicing.
- In the same skillet, add the remaining 1 tbsp olive oil (if needed) and the broccoli florets with the minced garlic. Sauté until the broccoli is tender-crisp and fragrant, about 4–5 minutes. Scrape up any browned bits from the pan.
- Reduce heat to low and stir in the butter, lemon zest, and lemon juice. Whisk in the Dijon mustard, chives, parsley, red pepper flakes, and the reserved pasta water. Allow the sauce to meld for a minute so it slightly thickens.
- Add the cooked pasta and toss to coat thoroughly. Stir in the grated Parmesan until it melts into the sauce. Return the sliced chicken to the skillet and combine everything so the chicken is warmed and coated. Taste and adjust seasoning.
- Serve hot with an extra sprinkle of parsley, chives, and Parmesan.
Notes
For gluten-free, use gluten-free farfalle. Swap smoked paprika for regular paprika if you prefer milder smoke. Use frozen broccoli if fresh isn’t available — just thaw and pat dry first.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian