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Lemon Cowboy Butter Chicken Pasta with Broccoli

A flavorful one-pan meal combining tender chicken, broccoli, and bowtie pasta in a creamy lemon garlic butter sauce. Perfect for busy weeknights, this dish comes together in about 30 minutes with minimal cleanup required.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces
  • 8 oz bowtie pasta (farfalle)
  • 2 cups broccoli florets
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Cook the chicken in a large skillet over medium-high heat with 1 tablespoon of butter until golden brown and cooked through (about 6-8 minutes). Remove and set aside.
  2. In the same skillet, add the remaining butter and minced garlic. Sauté for 30 seconds until fragrant. Add the chicken broth, lemon juice, and red pepper flakes (if using).
  3. Add the bowtie pasta and broccoli florets to the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 12-15 minutes until pasta is al dente and broccoli is tender-crisp.
  4. Return the cooked chicken to the skillet. Stir in the heavy cream, Parmesan cheese, smoked paprika, and lemon zest. Cook for 2-3 minutes until the sauce thickens slightly.
  5. Season with salt and black pepper to taste. Garnish with fresh parsley and additional Parmesan cheese if desired.

Notes

Don't overcook the broccoli - it should be tender but still vibrant green with a slight crunch. Use fresh lemon for best flavor. For a lighter version, substitute half-and-half for heavy cream.