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A bowl of Cowboy Butter Lemon Chicken Bowtie Pasta with golden seared chicken bites, broccoli florets, sun-dried tomatoes, and fresh herbs tossed in a buttery lemon sauce.

Cowboy Butter Lemon Chicken Bowtie Pasta

A fast, bold, and flavor-packed weeknight skillet meal featuring tender pan-seared chicken breast pieces, vibrant blanched broccoli florets, and bowtie pasta tossed inside a rich, zesty garlic-herb compound butter glaze.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5 people
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken breasts boneless, skinless, and cut into uniform bite-sized pieces
  • 3 cups bowtie pasta or farfalle noodles to catch the savory herb glaze cleanly
  • 2 cups broccoli florets washed and cut into small pieces for a vibrant crunch
  • ½ cup unsalted butter melted gently to form the rich compound sauce foundation base
  • 4 cloves garlic minced finely to deliver a bold aromatic flavor depth
  • 2 tablespoons fresh lemon juice plus the grated zest for a bright sunny citrus acidity
  • 1 tablespoon dijon mustard acts as a tangy kitchen emulsifier to bind the sauce layers
  • 1 teaspoon red pepper flakes introduces a warming rustic kick to the skillet gravy

Equipment

  • 1 Frying Skillet Heavy bottomed to distribute skillet heat evenly
  • 1 Cooking Pot Large pot used to boil bowtie farfalle noodles cleanly
  • 1 Balloon Whisk To emulsify the melted butter reduction smoothly
  • 1 Wire Colander To drain moisture from cooked pasta and blanched broccoli

Method
 

  1. Boil the dry bowtie pasta in salted water for eight minutes, adding the broccoli florets during the final two minutes before draining completely.
  2. Season the dry cubed chicken breasts evenly with garlic powder, onion powder, salt, pepper, and a pinch of paprika.
  3. Sear the chicken pieces in a hot oiled skillet for six minutes until a deep golden, caramelized exterior crust forms cleanly.
  4. Transfer the seared chicken cubes into a clean bowl to rest, preserving the flavorful pan drippings inside the skillet.
  5. Melt the unsalted butter inside the empty pan over medium heat, whisking in the minced garlic, mustard, and red pepper flakes.
  6. Stream the fresh lemon juice and zest into the foaming butter slowly, stirring constantly to form a glossy emulsified glaze.
  7. Dump the noodles, green florets, and chicken back into the skillet, tossing for two minutes until the glaze coats every fold uniformly.

Notes

Drain the cooked pasta and broccoli thoroughly before adding them to the skillet to prevent excess water from thinning out the sauce. Keep the heat on medium-low when melting the butter to maintain a smooth, glossy emulsion without breaking the glaze.