Cowboy Butter Lemon Chicken: The Ultimate Pan-Seared Bowtie Pasta Recipe

Close-up of golden-brown chicken breast chunks and farfalle pasta in a rich yellow Cowboy Butter Lemon Chicken sauce.

Cowboy Butter Lemon Chicken: The Ultimate Pan-Seared Bowtie Pasta Recipe

This Cowboy Butter Lemon Chicken features golden pan-seared chicken and bright broccoli tossed in a glossy garlic-lemon butter sauce. A 30-minute weeknight meal that combines bold zesty flavors with comforting bowtie pasta.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 645

Ingredients Equipment Method Notes

Ingredients

12 oz Farfalle (Bowtie) Pasta 340g dried
1.5 lbs Chicken Breast 680g, cut into 1-inch chunks
3 cups Broccoli Florets 250g, fresh
1/2 cup Unsalted Butter 115g, one stick
4 cloves Garlic Minced
2 tbsp Lemon Juice 30ml, fresh
2 tbsp Fresh Parsley 8g, chopped
1 tbsp Fresh Chives 4g, chopped
1/2 tsp Crushed Red Pepper Flakes Adjust for heat
2 tbsp Olive Oil For searing chicken

Equipment

1 Large Pot For boiling pasta.
1 Heavy-bottomed skillet Stainless steel or cast iron preferred.
1 Steamer Basket To steam broccoli florets.

Instructions

Preparation

Boil farfalle in salted water until al dente. Steam broccoli over the same pot for 4-5 minutes until bright green. Reserve 1/2 cup pasta water and drain the rest.
Season dry chicken chunks with salt and pepper. Heat oil in a skillet over medium-high. Sear chicken for 3-4 minutes per side until deep golden-brown. Remove from pan.
Melt butter in the skillet over medium heat. Add garlic and red pepper flakes; sauté for 60 seconds. Whisk in lemon juice and a splash of pasta water to emulsify.
Return pasta, chicken, and broccoli to the pan. Toss to coat in the glossy yellow sauce. Stir in parsley and chives. Serve with a fresh lemon wedge.

Notes

Use reserved pasta water to keep the sauce glossy.
Pat chicken completely dry before searing for the best crust.