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Delicious Cowboy Butter Lemon Bowtie Chicken served with fresh herbs.

Cowboy Butter Lemon Bowtie Chicken

A delicious and comforting meal that combines tender chicken, bowtie pasta, and a zesty lemon-butter sauce, perfect for weeknight dinners or entertaining guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 pound boneless, skinless chicken breasts — trimmed and patted dry If breasts are thick, slice horizontally to create even pieces
  • 1 teaspoon Cajun seasoning adds smokiness and warmth; use milder or less if you prefer
  • ½ teaspoon garlic powder for background garlic flavor
  • ½ teaspoon smoked paprika gives color and subtle smokiness
  • Salt and freshly ground black pepper to taste
Fats and Aromatics
  • 2 tablespoons olive oil for searing the chicken
  • 6 tablespoons unsalted butter adds richness; use slightly less for lighter sauce
  • 4 cloves garlic, finely minced fresh is best for aroma
Flavor Builders
  • ½ teaspoon crushed red pepper flakes (optional) adds gentle heat; adjust to taste
  • 1 teaspoon Dijon mustard gives a tangy, emulsifying boost
  • 1 lemon Juice and zest of brightens the whole dish
Herbs and Finishing Cheese
  • 2 tablespoons fresh parsley, chopped flat-leaf is ideal
  • 1 tablespoon fresh chives, chopped mild onion-like finish
  • ½ cup grated Parmesan cheese plus extra for serving; freshly grated melts best
Vegetables and Pasta
  • 2 cups broccoli florets fresh or thawed from frozen, cut into small bites
  • 12 ounces bowtie (farfalle) pasta cooks to al dente texture
  • ½ cup reserved pasta cooking water saved from the pasta pot to loosen the sauce

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil, then cook the bowtie pasta until just shy of al dente according to package directions.
  2. During the last 2 to 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water to cook them through.
Preparing the Chicken
  1. Reserve 1/2 cup of the starchy cooking water, then drain the pasta and broccoli together and set aside.
  2. Season the chicken on both sides with the Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking.
  4. Add the seasoned chicken to the hot skillet and cook until golden brown and cooked through, about 5 to 7 minutes.
  5. Remove the cooked chicken from the skillet and set it aside on a clean plate to rest.
Making the Sauce
  1. In the same skillet, lower the heat to medium and melt 6 tablespoons unsalted butter.
  2. Add the minced garlic and the optional crushed red pepper flakes, and sauté for about 1 minute until fragrant.
  3. Stir in 1 teaspoon Dijon mustard, the juice and zest of 1 lemon, and season with salt and black pepper to taste. Allow the mixture to simmer for 1 to 2 minutes.
Combining Ingredients
  1. Return the cooked chicken to the skillet, then add the drained bowtie pasta and broccoli.
  2. Toss everything together, adding the reserved 1/2 cup pasta water a little at a time until the sauce evenly coats the pasta.
  3. Stir in 1/2 cup grated Parmesan cheese and fold in the chopped parsley and chives.
Serving
  1. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve hot with extra grated Parmesan for sprinkling on top.

Notes

For a lighter sauce, swap half the butter for extra-virgin olive oil. Vegetarian adaptation suggested using firm tofu or chickpeas.