The Story: Why This Cowboy Butter Chicken Just Hits the Spot

Oh man, you ever have those nights where you want something just a little special but without turning your kitchen into a war zone? That’s when I reach for this Cowboy Butter Lemon Bowtie Chicken with Broccoli recipe. I first made it after coming home from one of those marathon days—kids bickering, dog tracked mud everywhere (I stepped in it; why is it always me?), and I wanted dinner that’d feel like a little high-five to myself. The cowboy butter? Total game changer. Once, my neighbor wandered in for a quick visit and left with a foil packet of leftovers—swear she texts me for the recipe every month. I’ve kinda started looking for excuses to make it just so I have an answer ready for “what’s for dinner?”

Cowboy Butter Lemon Bowtie Chicken with Broccoli

Why I Keep Making This (and You Might, Too)

I make this when I want something cozy but an itsy bit zippy, thanks to the lemon. My family goes crazy for the buttery “sauce” part (it’s not really a sauce, but it soaks into the pasta and chicken like magic). Honestly, the first few times, I was annoyed at grating garlic straight into melted butter (stuck to the microplane, ugh), but honestly? Worth it. And if you use rotisserie chicken, this practically cooks itself. Oh and the broccoli—nobody argues, they actually eat it, which… wow.

What You’ll Need (With a Few Swaps and Stories)

400g bowtie pasta (farfalle)—I’ve swapped penne in when I ran out once, it tasted just fine, go with what’s in the pantry
2 large chicken breasts, cubed—rotisserie chicken works if I’m feeling lazy
3 cups broccoli florets—or broccolini, or honestly, frozen broccoli is okay too if you defrost first
6 tbsp butter (I use salted, my grandma was adamant about Kerrygold, but whatever’s in the fridge)
3 cloves garlic, minced or grated (I won’t judge if you use the jar stuff in a pinch. I do sometimes)
Zest of 1 lemon
Juice of half a lemon—sometimes I go wild and squeeze the whole thing
1 tsp smoked paprika (or regular paprika, but the smoky stuff is solid gold here)
1/2 tsp crushed red pepper flakes—skip if kids are dramatic about spice
1 tsp dried parsley (fresh is fabulous but let’s be realistic—it’s usually the jar for me)
Salt and black pepper, to taste
Handful of grated parmesan (sometimes I’m heavy-handed; my bad)

The How-To (Or, Here’s What I Do)

Boil the pasta in salty water like the Mediterranean gods intended. Chuck in your broccoli florets for the last 3 minutes (I actually toss mine in for 4 minutes because I like them softer, you might want more bite.) Drain but keep about a mugful of pasta water—it’s gold.
While the water’s doing its thing, melt the butter in a big ol’ skillet. Tip: My pan is technically nonstick, but I once used a cast iron here and it was perfect except for the scraping part; your call.
Add in the garlic—this is the step where my kitchen smells like heaven. Don’t let it brown or it’ll get bitter (learned that the hard way, had to start over once, sigh).
Toss in your cubed chicken, paprika, pepper flakes, parsley, and a teensy pinch of salt. Stir gently till chicken is cooked through—shouldn’t take more than 7–8 mins. If using rotisserie, just warm it in the butter till it feels right. This is the moment I usually sneak a bite—it’s never as hot as you fear, promise.
Zest and juice the lemon straight into the pan—watch for pits unless you like surprises.
Add drained pasta and broccoli to the skillet. Splash in a little pasta water to make things glossy (you won’t use it all, maybe a half cup or less, eyeball it). Stir it all, sprinkle with parmesan, add more salt and pepper—whatever tastes good to you.
Let it sit for a minute. I always want to dive right in but it’s hotter than a summer road trip in Texas. Serve and watch bickering stop, at least for a minute.

Real Life Notes, AKA Things I’ve Actually Learned

If your butter splits—it does sometimes—just toss in an extra splash of pasta water and swirl it around, fixes it like magic
Rotisserie chicken cuts the cook time in half but the flavor’s a bit milder, not a dealbreaker, just different
Lemon zest—at first, I thought it was optional, but it makes a huge difference. I did forget it once, tasted… fine, but not wow.
Don’t wash the pasta and broccoli after draining, it keeps the sauce from sticking right

Variations I’ve Attempted (Some hits, some meh)

Tried subbing shrimp for chicken—the flavor rocked, but the shrimp got a tad rubbery since I overcooked, oops
Bacon bits are official table pleasers, but very salty (I go lighter on the added salt when doing this)
Added halved cherry tomatoes at the end on a whim—super fresh, definitely recommend
I once added spinach. Thought it would wilt in; it just sort of clumped. Maybe next time I’ll chop it finer.

Equipment: What You Need (and What You Don’t)

Big saucepan for pasta
Large skillet—nonstick or stainless, though my aunt swears it’s tastier in cast iron (scraping burnt bits is a pain though)
Zester or microplane. If you don’t have one, just peel the lemon with a veggie peeler and chop the skin small, works fine. Not as fancy, just as tasty.
Colander, or… I’ve used a slotted spoon in a pinch

How I Deal With Leftovers (Which is Rare…)

Store leftovers in a lidded container in the fridge—probably good for two days, though honestly, in my house it never lasts more than a day! Reheat with a splash of water or a tiny bit of butter to wake it up again. Actually, I think it tastes better the next day, once it’s had time to mellow out.

How I Serve It Up (Personal Quirks Included)

This is one of those meals I love in a giant bowl, no plate (less washing up, right?). Sometimes I set out extra lemon wedges. If I’m feeling fancy—I sprinkle more parmesan and a speck of parsley on top; my brother insists it should have a hunk of crusty bread for sopping up the extra butter. He’s not wrong, actually.

From Experience: The Little “Pro” Tips

I once tried rushing the chicken on too-high heat and regretted it because it dried out; keep it medium, take your time
If you forget to save pasta water, a little chicken broth works (but honestly, water’s fine—nobody’s gonna know)
And, grate the garlic instead of mincing if you want more bite. Or just buy the pre-minced stuff, no judgment, but it’s less punchy.

FAQ (Because Friends Actually Ask These Things)

Do I have to use bowtie pasta? Nope. It’s just my favorite for the name and shape (kids love it)—but use penne, fusilli, whatever you’ve got lying around.
Can I make this dairy-free? I’ve never tried it with vegan butter, but a friend did and said it worked. I imagine the flavor would be a touch less rich… Let me know if you try it?
What’s cowboy butter, anyway? Oh, basically buttery goodness jazzed up with garlic, lemon, fresh herbs, and usually a little spice. Not a store thing—just mix it all in a pan, that’s the magic.
Is this spicy? A smidge, if you use the pepper flakes. Skip ‘em for sensitive folk; load ‘em up for the brave (or foolhardy) like my cousin.
Can I freeze it? You technically can but I think it gets a bit mushy when thawed. I did it once, was fine but not as peppy as fresh.

So if you’re after an easy, buttery, lemony weeknight winner—possibly with slightly less cleanup—this is the one. Oh, quick thought: Let me know if you find a way to make the washing up disappear. I’d pay good money for that trick!

Cowboy Butter Lemon Bowtie Chicken with Broccoli