Go Back
Cowboy Butter Chicken Bowtie with Lemon and Garlic

Cowboy Butter Chicken Bowtie with Lemon and Garlic

This zesty, golden-hued meal combines juicy chicken breast with al dente farfalle and crisp broccoli florets, all tossed in a rich, herb-infused citrus butter sauce. It is a foolproof weeknight solution that feels like a gourmet bistro dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Chicken
  • 2 cups bowtie pasta cooked
  • 1 pound chicken breast cubed
Vegetables
  • 2 cups broccoli florets fresh
Sauce
  • 1/2 cup unsalted butter melted
  • 2 cloves garlic minced
  • 1 unit lemon juiced
  • 1 teaspoon paprika smoked
  • to taste Salt and pepper seasoning
  • optional Fresh parsley chopped

Equipment

  • large skillet
  • Pasta Pot
  • Colander
  • tongs
  • Microplane

Method
 

Preparation
  1. Boil the bowtie pasta in salted water following the package directions until al dente.
  2. Drain the pasta thoroughly and set it aside while you prepare the sauce.
Cooking
  1. Place a large skillet over medium heat and melt the unsalted butter completely.
  2. Toss in the minced garlic and sauté for about one minute until the aroma fills the kitchen.
  3. Add the cubed chicken breast to the pan and cook until the edges are golden and the meat is opaque.
  4. Incorporate the broccoli florets and sauté for 3 to 5 minutes until they reach a tender-crisp texture.
  5. Pour in the lemon juice and add the zest, paprika, salt, and pepper to create the cowboy butter base.
  6. Transfer the cooked pasta into the skillet and toss well to coat every bowtie in the lemon garlic sauce.
  7. Sprinkle with fresh parsley and serve immediately while the butter sauce is silky.

Notes

To ensure the best texture, remove the skillet from the heat as soon as the broccoli turns vibrant green to avoid mushiness. If you prefer a saucier dish, reserve a splash of pasta water to emulsify with the butter. This recipe stores well in an airtight container for up to three days, though the pasta will absorb the butter over time, making it even more flavorful.