Cowboy Butter Bowtie Chicken Pasta with Broccoli is a bold, cozy dinner made with tender chicken, bowtie pasta, broccoli, garlic, lemon, butter, herbs, and Parmesan. It has the rich flavor of a creamy chicken pasta, but the lemon and herbs keep it fresh enough for a weeknight meal.
This recipe is a good choice when you want something more exciting than plain chicken pasta but still easy enough to make without complicated steps. The chicken gets seasoned and browned first, the pasta and broccoli cook together, and everything is tossed in a garlicky cowboy butter sauce that coats the bowties beautifully.
The flavor is buttery, savory, lightly tangy, and a little zesty. It is not too spicy, but you can easily add more heat if you like bold Southwest-style flavor.
Why This Recipe Works
This pasta works because every part brings something different to the bowl. The chicken adds protein, the broccoli adds freshness, the bowtie pasta holds onto the sauce, and the cowboy butter gives the whole dish a rich garlic-lemon flavor.
The sauce is the key. It is made with butter, garlic, lemon juice, Dijon mustard, Parmesan, herbs, and a small amount of pasta water. The pasta water helps the sauce cling to the noodles without making the dish oily or heavy.
This is also a flexible dinner. You can keep it simple, make it creamier, add extra vegetables, or use a different pasta shape if bowtie pasta is not available.
What Is Cowboy Butter?
Cowboy butter is a flavorful garlic butter mixture usually made with butter, garlic, lemon, herbs, mustard, and a little spice. It is often used with steak, chicken, seafood, or bread.
For this recipe, those same flavors are turned into a pasta sauce. Instead of serving the butter on the side, it gets tossed directly with pasta, broccoli, and chicken. The result is rich, bright, and full of flavor without needing a heavy Alfredo-style sauce.
Ingredients You’ll Need
Chicken
Boneless skinless chicken breasts work well because they cook quickly and slice nicely. Chicken thighs can also be used if you want a juicier texture.
Bowtie Pasta
Bowtie pasta, also called farfalle, is great for this recipe because the shape catches the garlic butter sauce and little bits of herbs.
Broccoli
Fresh broccoli adds color, texture, and balance. It cooks quickly with the pasta and makes the dish feel more complete.
Butter
Butter is the base of the cowboy butter sauce. Use unsalted butter so you can control the final salt level.
Garlic
Fresh garlic gives the sauce its bold flavor. Do not let it burn, because burned garlic can make the sauce taste bitter.
Lemon
Lemon juice and lemon zest brighten the sauce and keep the pasta from tasting too heavy.
Dijon Mustard
Dijon adds a small tangy note. It does not make the sauce taste like mustard, but it gives the butter sauce more depth.
Parmesan
Parmesan helps the sauce become savory and slightly creamy. Freshly grated Parmesan melts better than pre-shredded cheese.
Herbs and Seasonings
Parsley, paprika, black pepper, garlic powder, onion powder, and red pepper flakes bring the cowboy butter flavor together.
Ingredients
For the Chicken and Pasta
- 12 ounces bowtie pasta
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cowboy Butter Lemon Sauce
- 5 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup reserved pasta water, plus more if needed
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
Optional for Serving
- Extra Parmesan cheese
- Fresh parsley
- Lemon wedges
- Extra red pepper flakes
How to Make Cowboy Butter Bowtie Chicken Pasta with Broccoli
Step 1: Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until almost al dente.
During the last 2 minutes of cooking, add the broccoli florets to the same pot. This saves time and keeps the broccoli bright green and tender without making it mushy.
Before draining, scoop out at least 1 cup of pasta water. You may not need all of it, but it is helpful for loosening the sauce later. Drain the pasta and broccoli, then set them aside.
Step 2: Season and Cook the Chicken
Pat the chicken dry with paper towels. Season both sides with paprika, garlic powder, onion powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden on the outside and fully cooked in the center.
If using chicken breasts, cook for about 5 to 7 minutes per side, depending on thickness. If cutting the chicken into bite-sized pieces, cook until browned and cooked through.
Transfer the chicken to a plate and let it rest for a few minutes before slicing. Resting helps keep the chicken juicy.
Step 3: Make the Cowboy Butter Lemon Sauce
Lower the heat to medium. Add the butter to the same skillet.
Once the butter melts, add the minced garlic and stir for about 30 seconds, just until fragrant. Keep the heat controlled so the garlic does not burn.
Stir in Dijon mustard, lemon juice, lemon zest, paprika, and red pepper flakes if using.
Add 1/2 cup reserved pasta water and stir until the sauce looks smooth and slightly glossy.
Sprinkle in the Parmesan and stir until it melts into the sauce. The sauce should look silky, not thick and clumpy. If it gets too thick, add a splash more pasta water.
Step 4: Toss Everything Together
Add the cooked pasta and broccoli to the skillet. Toss gently until the bowties are coated in the sauce.
Add the sliced chicken back into the pan and stir carefully so the chicken stays tender.
Add chopped parsley and taste the pasta. Adjust with more salt, black pepper, lemon juice, or Parmesan if needed.
If the pasta looks dry, add a small splash of pasta water and toss again.
Step 5: Serve
Serve warm with extra Parmesan, fresh parsley, and lemon wedges.
This pasta tastes best right after cooking, while the sauce is silky and the chicken is juicy.
Tips for the Best Cowboy Butter Chicken Pasta
Use fresh lemon juice instead of bottled lemon juice. The flavor is cleaner and brighter.
Do not overcook the broccoli. Add it near the end of the pasta cooking time so it stays tender but still has texture.
Save more pasta water than you think you need. It is the easiest way to loosen the sauce without watering down the flavor.
Use freshly grated Parmesan. It melts better and helps the sauce stay smoother.
Let the chicken rest before slicing. Cutting it too soon can make the juices run out.
Taste before serving. This dish usually needs a final adjustment of salt, lemon, or Parmesan to bring everything together.
Make It Creamier
This recipe is written as a garlic lemon butter pasta, not a heavy cream pasta. If you want a creamier version, add 1/3 cup heavy cream after the garlic and seasonings, then simmer gently before adding the Parmesan.
You can also add 2 tablespoons of cream cheese for a thicker sauce.
Keep the heat low if adding cream so the sauce stays smooth.
What to Serve with This Pasta
This pasta already has chicken, broccoli, and noodles, so it can be served as a full meal. If you want a side dish, keep it simple.
Good options include:
- Garlic bread
- Green salad
- Caesar salad
- Roasted asparagus
- Cucumber salad
- Steamed green beans
- Dinner rolls
A crisp salad works especially well because it balances the buttery sauce.
How to Store Leftovers
Let the pasta cool, then store it in an airtight container in the refrigerator for up to 3 days.
The sauce will thicken after chilling. That is normal.
When reheating, add a splash of water, broth, milk, or cream to help loosen the sauce.
How to Reheat
Reheat gently in a skillet over low heat. Add a small splash of liquid and stir until the pasta warms through.
You can also microwave it in short intervals, stirring between each one.
Avoid overheating because chicken can dry out and the sauce can turn oily.
Common Mistakes to Avoid
Overcooking the broccoli
Broccoli only needs a couple of minutes in the pasta water. Too much time can make it soft and dull in color.
Burning the garlic
Garlic cooks quickly. Add it after lowering the heat and stir often.
Skipping pasta water
Pasta water helps the butter and Parmesan coat the noodles better.
Adding Parmesan over high heat
High heat can make cheese clump. Lower the heat before stirring it in.
Not seasoning at the end
Butter sauce needs balance. A little extra lemon, salt, or pepper can make the flavor much better.
Frequently Asked Questions
Can I use another pasta shape?
Yes. Penne, rotini, shells, rigatoni, or fettuccine can all work. Bowtie pasta looks great and holds the sauce well, but it is not the only option.
Can I use frozen broccoli?
Yes. Add frozen broccoli during the last 2 minutes of pasta cooking, or steam it separately. Do not overcook it.
Is this recipe spicy?
It is mild with a little warmth from red pepper flakes. You can skip them for a mild version or add more for heat.
Can I use chicken thighs?
Yes. Boneless skinless chicken thighs work well and stay juicy.
Can I make this without Dijon mustard?
Yes. You can skip it, but Dijon adds a small tangy note that helps balance the butter.
Can I add cream?
Yes. Add 1/3 cup heavy cream if you want a creamier sauce.
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