Go Back
–+ servings
A close-up of Cowboy Butter Lemon Bowtie Chicken Pasta with Broccoli, featuring tender chicken pieces, vibrant broccoli florets, and bow-tie pasta in a creamy sauce.

Cowboy Butter Lemon Bowtie Chicken Pasta with Broccoli

A flavorful pasta dish featuring chicken, broccoli, and a creamy cowboy butter sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 ounces Bowtie pasta
  • 1 tablespoon Salt for pasta water
For the Chicken and Broccoli
  • 1 pound Boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 cups Broccoli florets
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
For the Cowboy Butter Sauce
  • 1/2 cup Butter
  • 3 cloves Garlic minced
  • 1/4 cup Heavy cream
  • 1/4 cup Grated Parmesan cheese
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Red pepper flakes optional
  • 1/4 cup Fresh parsley chopped
  • Salt to taste Salt
  • Black pepper to taste Black pepper

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

  1. Cook the bowtie pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the broccoli florets to the same skillet. Cook for 3-4 minutes until tender-crisp. You can add a tablespoon of water to help steam the broccoli if needed.
  4. Reduce the skillet heat to medium-low. Add the butter to the skillet and let it melt. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  5. Stir in the heavy cream, Parmesan cheese, lemon juice, and red pepper flakes (if using). Whisk until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
  6. Return the cooked chicken and drained pasta to the skillet with the sauce. Add the chopped parsley. Toss everything together to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
  7. Serve immediately.

Notes

You can add other vegetables like bell peppers or spinach. For a spicier kick, increase the red pepper flakes.

Tried this recipe?

Let us know how it was!