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Cowboy Butter Lemon Bowtie Chicken with Broccoli Bliss

A delightful dish combining tender bowtie pasta, juicy chicken, vibrant broccoli, and a luscious buttery lemon sauce, perfect for weeknight dinners and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 2 cups bowtie pasta Cook according to package instructions
  • 1 pound chicken breast, cubed Cut into 1-inch cubes
Vegetables
  • 2 cups broccoli florets Fresh or frozen can be used
Sauce and Seasonings
  • 1/2 cup unsalted butter Melted
  • 2 cloves garlic, minced Freshly minced
  • 1 unit lemon, juiced and zested For flavor
  • 1 teaspoon paprika Add more to taste
  • to taste Salt Adjust as needed
  • optional Pepper For additional flavor
  • to taste Fresh parsley, chopped For garnish

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to the package instructions until al dente. Drain well and set aside.
Preparing the Chicken
  1. Pat the chicken breast dry and cut it into 1-inch cubes. Season with salt, pepper, and paprika.
Cooking the Chicken and Broccoli
  1. In a large skillet, melt the unsalted butter over medium heat until it starts to foam. Add the minced garlic, stirring for about 30 seconds until fragrant.
  2. Add the seasoned cubed chicken to the skillet. Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown.
  3. Add the broccoli into the skillet and cook for an additional 3–5 minutes until tender but bright green.
Finishing the Dish
  1. Squeeze in the lemon juice and stir in the lemon zest. Adjust seasoning with more salt or pepper if desired.
  2. Add the cooked bowtie pasta to the skillet and toss until well-coated and heated through.
  3. Sprinkle with chopped parsley and serve immediately!

Notes

For variations, swap the broccoli with other vegetables like bell peppers or asparagus. This dish pairs well with a green salad or crusty bread. Leftovers can be stored in the fridge for up to three days.