Dinner

Cowboy Butter Lemon Bowtie Chicken Recipe

ByNaomi Fletcher January 28, 2026January 28, 2026

Introduction

Enjoy a zesty and comforting meal with this Cowboy Butter Lemon Bowtie Chicken. Tender chicken and bright lemon flavors come together with buttery sauce, fresh herbs, and nutritious broccoli for a satisfying pasta dish that’s perfect any night of the week.

A white plate holds a layered dish featuring golden-brown grilled chicken pieces on top, mixed with bright green broccoli florets scattered around and under the chicken. Below, there is a layer of bow-tie pasta cooked to a soft yellow color, filling the plate evenly. The chicken is glossy with a light sauce and speckled with herbs, while the broccoli adds a fresh, textured contrast. The whole presentation is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons olive oil
6 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
1 teaspoon Dijon mustard
Juice and zest of 1 lemon
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
2 cups broccoli florets
12 ounces bowtie (farfalle) pasta
1/2 cup reserved pasta water
1/2 cup grated Parmesan cheese (plus extra for topping)

Instructions

Step 1: Cook the bowtie pasta according to the package instructions. During the last 2-3 minutes, add the broccoli florets to the boiling pasta. Drain the pasta and broccoli, reserving 1/2 cup of the pasta water, then set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Cook the chicken until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add minced garlic and crushed red pepper flakes if using, sauté for 1 minute until fragrant. Stir in Dijon mustard, lemon juice, and lemon zest. Cook for another 1-2 minutes, then season with salt and pepper.
Step 4: Return the cooked chicken to the skillet. Add the drained pasta and broccoli, tossing to combine. Gradually add reserved pasta water until the sauce coats everything evenly.
Step 5: Stir in grated Parmesan cheese, chopped parsley, and chives. Serve immediately with extra Parmesan on top if desired.

Tips & Variations

Use chicken thighs instead of breasts for a juicier result.
Swap broccoli with asparagus or green beans for a different vegetable twist.
Adjust the crushed red pepper flakes to control the heat level.
For creamier sauce, stir in a splash of heavy cream before adding cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to loosen the sauce if needed.