Easy Cowboy Butter Chicken Pasta with Broccoli Bliss
Too hot to spend hours in the kitchen this summer? This Cowboy Butter Chicken Pasta is exactly what you need.
It is bright, zesty, and incredibly satisfying. You get tender chicken and fresh broccoli in every bite. It delivers bold, restaurant-quality flavor in just 35 minutes.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy weeknights. The sauce is made in the same pan as the chicken. This means minimal cleanup for you after dinner.
The combination of lemon and fresh herbs feels light and refreshing. It is a great way to get kids to eat their greens. The bowtie pasta makes it fun and family-friendly for everyone.
Simple Method
The process is very straightforward and beginner-friendly. You will boil the pasta and broccoli together to save time. Then, you sear the chicken until it is golden and juicy.
The magic happens when you melt the butter with garlic and spices. Everything gets tossed together for a glossy, flavorful finish. You can do this even on your busiest days.
Ingredients You’ll Need
This recipe uses fresh produce and simple pantry staples. The fresh herbs really make the flavor pop.
- 1 pound farfalle (bowtie) pasta
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 3 cups fresh broccoli florets
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Step-by-Step Directions
- Bring a large pot of salted water to a boil.
- Cook farfalle pasta according to package instructions for al dente.
- Add broccoli florets to the boiling water during the final 3 minutes.
- Drain the pasta and broccoli and set them aside.
- Season chicken cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a large skillet over medium-high heat, add olive oil.
- Sauté chicken until golden brown and cooked through (165°F), about 6-8 minutes.
- Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to low and add the butter.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Whisk in Dijon mustard, red pepper flakes, smoked paprika, lemon juice, and zest.
- Stir in the fresh parsley and chives.
- Return the pasta, broccoli, and chicken to the skillet.
- Toss thoroughly to coat everything in the cowboy butter sauce.
- Adjust seasoning with remaining salt and pepper and serve immediately.
Best Ways to Enjoy It
Serve this dish warm in large, shallow bowls. The golden butter sauce looks beautiful against the green broccoli. It is a complete meal on its own.
You can pair it with a simple side salad. A piece of crusty bread is great for soaking up extra sauce. Set the table outside and enjoy the summer breeze.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe is excellent for next-day lunches.
To reheat, use a skillet over low heat. Add a tiny splash of water or butter to loosen the sauce. Avoid the microwave if you want the chicken to stay tender.
Recipe Tips
- Don’t skip the fresh lemon zest for maximum brightness.
- Use fresh herbs instead of dried for the best flavor profile.
- Cut your chicken into even cubes so they cook at the same rate.
- Wait until the very end to add the broccoli to the water.
- Keep the heat low when melting butter so the garlic doesn’t burn.
- For an extra kick, add a pinch more red pepper flakes.
- Save a splash of pasta water if you want a thinner sauce.
Ways to Switch It Up
- Swap the chicken for large shrimp for a seafood twist.
- Use gluten-free bowtie pasta to keep it allergy-friendly.
- Add extra red pepper flakes if you love a spicy kick.
- In summer, try adding fresh cherry tomatoes for extra color.
Common Questions
What is cowboy butter?
It is a bold sauce made with butter, lemon, mustard, and herbs. It is usually served with steak but tastes amazing on pasta. It adds a rich and tangy depth to the dish.
Can I use frozen broccoli?
Yes, you can use frozen broccoli florets. Just add them to the boiling pasta water for the last two minutes. They will thaw and warm through perfectly.
Is this dish very spicy?
It has a very mild heat from the red pepper flakes. If you are sensitive to spice, you can leave them out. The lemon and herbs provide plenty of flavor on their own.
I hope this bright and zesty pasta becomes a new favorite in your home. It is the perfect way to end a sunny summer day. Happy cooking!
— Clara
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions for al dente. Add broccoli florets to the boiling water during the final 3 minutes of cooking. Drain and set aside.
- Season chicken cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a large skillet over medium-high heat, add olive oil. Sauté chicken until golden brown and cooked through (internal temperature 165°F), approximately 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to low and add the butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
- Whisk in the Dijon mustard, red pepper flakes, smoked paprika, lemon juice, and lemon zest until emulsified.
- Incorporate the fresh parsley and chives into the butter mixture.
- Return the cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat all components in the cowboy butter sauce.
- Adjust seasoning with remaining salt and pepper to taste and serve immediately.
