Can I make Cowboy Butter Lemon Bowtie Chicken ahead of time?

Yes! You can prepare it up to 2 days ahead and store it in the fridge. Reheat gently with a splash of water or broth to loosen the sauce.

Can I use frozen broccoli?

Absolutely. Just thaw it first and pat it dry so it doesn’t water down the sauce.

What’s the best pasta substitute for bowtie pasta?

Penne, rotini, or shells all work well because they catch the buttery lemon sauce nicely.

How spicy is Cowboy Butter Lemon Bowtie Chicken?

As written, it has a mild kick. You can easily make it milder or spicier depending on your preference.

Can I use chicken thighs instead of chicken breasts?

Definitely. Chicken thighs stay juicy and add even more flavor to the dish.

Cowboy Butter Lemon Bowtie Chicken 40-Min Magic

Description

Cowboy Butter Lemon Bowtie Chicken is a creamy, zesty pasta dinner packed with Cajun-seasoned chicken, tender broccoli, Parmesan cheese, and rich lemon garlic butter sauce. Perfect for busy weeknights or cozy family dinners.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp Cajun seasoning
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp olive oil
6 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard
Juice and zest of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
12 oz bowtie (farfalle) pasta
2 cups broccoli florets
1/2 cup reserved pasta water
1/2 cup grated Parmesan cheese, plus extra for serving

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Instructions

Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. During the last 3 minutes of cooking, add broccoli florets. Reserve 1/2 cup pasta water, then drain.
In a bowl, season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes until golden brown and fully cooked. Remove and set aside.
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Add parsley and chives. Season lightly with salt and pepper.
Return chicken, pasta, and broccoli to the skillet. Toss to coat evenly in the sauce.
Add reserved pasta water gradually until the sauce becomes silky. Stir in Parmesan cheese until creamy.
Serve warm with extra Parmesan, parsley, and fresh lemon wedges.

Notes

Save extra pasta water to loosen the sauce when reheating leftovers.

For a creamier texture, add a splash of heavy cream or cream cheese.

Increase red pepper flakes for extra heat.

Leftovers can be refrigerated for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 640
Sugar: 4g
Sodium: 620mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 42g
Cholesterol: 125mg