Introduction

Cowboy Butter Lemon Bowtie Chicken with Broccoli is a flavorful, comforting pasta dish that combines juicy Cajun-spiced chicken with a rich, garlicky lemon butter sauce. Tossed with tender bowtie pasta and fresh broccoli, it’s a perfect weeknight dinner that feels special yet comes together quickly.

The image shows a white plate filled with pasta in the shape of small bows, which are light tan in color and appear cooked to a soft texture. On top of the pasta, there are several pieces of grilled chicken with a brown, slightly crispy surface, sprinkled with green herbs and bits of red seasoning. Around the edge of the plate, there are bright green broccoli florets adding color contrast and texture. A small wedge of lemon rests near the top left side, likely for squeezing over the dish. The whole scene is set on a white marbled surface, and the lighting highlights the glossy texture of the pasta and juicy look of the chicken pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 topping)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling water. Reserve 1/2 cup of the pasta water, then drain pasta and broccoli together and set aside.

Step 2: In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 6–7 minutes, turning occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Using the same skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir in red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in the chopped parsley and chives, seasoning with salt and pepper to taste.

Step 4: Add the cooked pasta, broccoli, and chicken back to the skillet. Toss everything to coat evenly in the sauce, adding reserved pasta water a little at a time to reach your desired consistency. Stir in the grated Parmesan cheese until the sauce is creamy and well combined.

Step 5: Serve the dish warm, topped with extra Parmesan cheese, fresh parsley, and a squeeze of lemon juice for brightness.

Tips & Variations

For a milder spice, reduce or omit the crushed red pepper flakes.

Swap bowtie pasta for penne or rigatoni if you prefer a different shape.

Use chicken thighs instead of breasts for a juicier result.

Add a splash of white wine to the butter sauce for extra depth of flavor.

Include other veggies like bell peppers or cherry tomatoes for added color and nutrition.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine. Add it during the last few minutes of pasta cooking or steam separately and toss it in at the end.

Is Cajun seasoning very spicy?

Cajun seasoning usually has a moderate heat with smoky and savory flavors. You can adjust the amount to suit your heat preference or use a milder seasoning blend.