Cowboy Butter Lemon Bowtie Chicken with Broccoli: A Cozy Weeknight Comfort

A Cozy Kitchen Story: Cowboy Butter Lemon Bowtie Chicken with Broccoli

There are dinners that feel like a hug, and this Cowboy Butter Lemon Bowtie Chicken with Broccoli is exactly that. Imagine a skillet warming the room with sizzling butter, the bright snap of lemon, and tiny bowtie pasta cradling tender chicken and green florets—this homemade meal brings laughter, leftovers, and the kind of comfort food that turns a hurried weeknight into a small celebration. From the first lemony inhale to the last buttery bite, this recipe invites you to slow down and enjoy something both nourishing and indulgent.

Why You’ll Love This Recipe

– Flavor that sings: rich cowboy butter meets bright lemon for a perfectly balanced sauce.
– Easy and fast: a quick dinner idea that comes together in about 30 minutes.
– Crowd-pleasing: a family recipe vibe that satisfies adults and kids alike.
– Budget-friendly: pantry staples and simple proteins make this a wallet-friendly option.
– Versatile: a healthy option when you load up on broccoli or a festive treat when you double the butter for guests.

Ingredients

– 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (swap with firm tofu for a vegetarian twist).
– 8 ounces bowtie pasta (farfalle) — whole wheat works well for extra fiber.
– 3 cups broccoli florets, trimmed (swap spinach with kale for a stronger green).
– 4 tablespoons unsalted butter, divided (use ghee for nutty depth).
– 2 tablespoons olive oil.
– 4 cloves garlic, minced (roast a head of garlic for a sweeter, softer flavor).
– 1 large lemon, zest and juice separated.
– 1 teaspoon smoked paprika (or regular paprika if you prefer milder heat).
– 1/2 teaspoon red pepper flakes, optional for a little kick.
– 1 teaspoon dried thyme or a few sprigs fresh thyme.
– 1/2 cup grated Parmesan cheese, plus extra for serving (use Pecorino Romano for sharper notes).
– Salt and freshly ground black pepper to taste.
– Fresh parsley, chopped, for garnish.

Notes: If you want a creamier sauce, stir in 1/4 cup heavy cream or sour cream at the end. For gluten-free, use gluten-free bowtie pasta.

Prep and Cook Time

– Prep time: 10 minutes
– Cook time: 20 minutes
– Total time: 30 minutes
This is a quick dinner idea that works as a same-day meal or a make-ahead weekday favorite.

Step-by-Step Instructions for Cowboy Butter Lemon Bowtie Chicken with Broccoli

1. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining. Add the broccoli to the pasta pot in the last 2–3 minutes of cooking to blanch, then drain both together. You want broccoli bright green and tender-crisp.
2. While the pasta cooks, season the chicken pieces generously with salt, pepper, smoked paprika, and a little thyme. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer. Sear until golden, about 3–4 minutes per side, until cooked through. Remove chicken to a plate.
3. Lower heat to medium and add 2 tablespoons butter to the same skillet. When the butter melts and begins to bubble, add the minced garlic. The butter will bubble and release a warm, nutty aroma—this is the moment the kitchen comes alive. Sauté for 30–45 seconds until fragrant, taking care not to burn the garlic.
4. Stir in lemon zest, lemon juice, remaining thyme, and red pepper flakes if using. Let the sauce simmer for a minute to combine flavors. Add the reserved pasta water, scraping any browned bits from the bottom of the pan—those bits are flavor gold.
5. Return the chicken to the skillet along with the drained pasta and broccoli. Toss gently to coat everything in the lemon-butter sauce. Add the remaining butter and the Parmesan cheese, tossing until the butter melts and the sauce is silky. Adjust seasoning with salt and pepper. If the sauce needs looser texture, add more pasta water, a tablespoon at a time.
6. Finish with a handful of chopped parsley and an extra squeeze of lemon if you like brighter acidity. Serve warm, passing extra cheese at the table.

Variations and Twists

– Lighter version: Swap half the butter for a generous splash of olive oil and omit the cream.
– Creamy indulgence: Stir in 1/3 cup heavy cream and extra Parmesan for a rich, restaurant-style sauce.
– Southwestern spin: Add a spoonful of chipotle in adobo and swap thyme for cilantro.
– Seafood swap: Replace chicken with shrimp—cook shrimp quickly after the garlic for an elegant twist.
– One-pan oven bake: Brown chicken, then add par-cooked pasta and broccoli, top with butter pats and bake at 375°F until bubbly.

Serving Suggestions

Serve Cowboy Butter Lemon Bowtie Chicken with Broccoli straight from the skillet for a rustic family-style experience. Pair it with a crisp green salad and a cold glass of white wine or sparkling water with lemon slices. For holiday nights, plate it with roasted baby potatoes and a simple apple-fennel slaw to balance the richness. This dish feels right for a cozy midweek dinner and festive enough for a small gathering—comfort food that makes every evening feel a little more special.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat with a splash of water or broth to revive the sauce, or microwave in short bursts, stirring between intervals. Pasta can tighten when frozen; if you plan to freeze, toss everything with a little extra sauce or cream before freezing in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Kitchen Tips for Success

– Don’t overcook the broccoli—bright green and slightly crisp keeps the dish lively.
– Reserve pasta water—its starch helps the butter cling to the bowties and makes a silky sauce.
– Sear chicken well for those caramelized bits that deepen flavor; don’t crowd the pan.
– Use fresh lemon zest and juice for the brightest citrus notes—bottled lemon can fall flat.
– Taste as you go—adjust lemon, salt, and cheese at the end for balance.

FAQs

Q: Can I make this vegetarian?
A: Yes—swap chicken for pan-seared tofu or chickpeas, and use vegetable broth if adding extra liquid.

Q: Is this freezer-friendly?
A: You can freeze it, though pasta texture changes slightly. Freeze with extra sauce to preserve moisture and thaw before reheating gently.

Q: How many does this serve?
A: This recipe serves about 4 as a main course; adjust quantities for larger crowds.

Q: Can I use other pasta shapes?
A: Absolutely. Penne, rotini, or shells all work nicely and hold sauce well.

Conclusion

There is a special kind of kitchen magic that turns simple ingredients into memories, and Cowboy Butter Lemon Bowtie Chicken with Broccoli does just that—rich, bright, and deeply comforting. It’s a family recipe in spirit: easy enough for weeknights, pretty enough for guests, and flexible enough to make your own. If you’re looking for inspiration for similar lemony pasta-and-chicken comforts, take a peek at Ina Garten’s Lemon Chicken with Broccoli and Bow Ties recipe for another timeless take. Now tie on an apron, invite someone to the table, and let the butter and lemon do the rest—this dish is meant to be shared.