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Lemon Cowboy Butter Chicken Pasta with Broccoli

This one-pan Lemon Cowboy Butter Chicken Pasta combines tender chicken, bowtie pasta, and broccoli in a creamy lemon garlic butter sauce for a quick weeknight dinner. It delivers restaurant-quality flavors with minimal cleanup, featuring the bold herbaceous taste of cowboy butter balanced with bright citrus notes.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breast, cubed
  • 8 oz bowtie pasta (farfalle)
  • 2 cups broccoli florets
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 lemon (juice and zest)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley for garnish

Method
 

Instructions
  1. Bring a large pot of salted water to boil and cook bowtie pasta according to package directions. Add broccoli florets during the last 3 minutes of cooking. Drain and set aside.
  2. While pasta cooks, heat a large skillet over medium-high heat. Season chicken cubes with salt and pepper, then cook until golden brown and cooked through (about 6-8 minutes). Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Add chicken broth, lemon juice, lemon zest, Italian seasoning, and red pepper flakes. Bring to a simmer.
  4. Stir in heavy cream and Parmesan cheese. Add the cooked pasta, broccoli, and chicken back to the skillet. Toss everything together until well coated in the sauce.
  5. Garnish with additional Parmesan cheese and fresh parsley. Serve immediately while hot.

Notes

Don't overcook the broccoli - add it to pasta water during last few minutes for crisp-tender texture. Use fresh lemon zest for maximum citrus flavor. Adjust red pepper flakes to preferred spice level. Recipe works well with asparagus, peas or spinach substitutes.