Just to Set the Scene…

Okay, so a few Tuesday nights ago I found myself staring at my fridge, both hungry and sort of exasperated (you know how life piles up, right?). Out came some chicken breasts, a half-forgotten bunch of broccoli, and the last bit of bowtie pasta hiding in the pantry. I almost gave up! But then cowboy butter marched in like a hero—if butter could have cowboy boots, that is. I swear this meal was a fluke the first go-round, but now it’s THE thing I make when I want something bright, cozy, and just a little bit fancy without anyone actually realizing how low-effort it is. My neighbor Sally’s kid—who claims to hate broccoli—once asked for seconds, if that means anything.

Cowboy Butter Lemon Bowtie Chicken with Broccoli

Why You’ll Love This (Or, Why I Keep Making It, Anyway)

I make this when I want the kitchen to smell like I actually know what I’m doing (spoiler: I mostly wing it). My family goes nuts for this because it’s creamy, zesty, and that cowboy butter? Maybe a little too addictive. Honestly, sometimes I get halfway through and remember I forgot to actually zest the lemon, but it’s still good. The best part? Everything comes together in just one, maybe two pans (unless you’re really out to impress—then get fancy). Plus the leftovers… except, on second thought, I don’t think we’ve ever had any to test that past day one.

What You’ll Need (Plus My Occasional Substitutions)

2 chicken breasts, cut into bite-size pieces (thighs are juicier if you’re in the mood)
2 cups broccoli florets (I’ve been known to toss in green beans if broccoli’s gone sad on me)
8 oz bowtie pasta (other shapes work; my weird cousin uses rotini)
4 tbsp cowboy butter (if you’ve never made it, just mix softened butter with garlic, parsley, chili flakes, lemon zest, and a pinch of mustard powder—store-bought garlic butter works in a pinch, but my grandma would give me the side-eye)
Zest and juice from 1 lemon (or the bottle stuff, if we’re being honest—I’ve done both and lived to tell)
1/3 cup grated parmesan (a handful, truly; pre-shredded is a little weird but nobody complains)
Salt and pepper (as much as you like or can tolerate)
A glug of olive oil (about 2 tbsp, give or take)

Let’s Cook This Thing (You Got This!)

Boil the pasta: First things first, set a big pot of salted water on to boil and toss in the bowties. Cook to al dente—I’ve forgotten and overdone them before, it’s still edible, just less bitey. Save 1/2 cup of that pasta water before you drain!
Sauté the chicken: Meanwhile, heat a skillet (nonstick if you hate scrubbing pans, like me) over medium-high. Drizzle in that olive oil. In go the chicken cubes. Sear ‘em till golden, about 5-6 min. Season with salt, pepper, and if you feel spicy, maybe a pinch more chili flakes. This is usually when I sneak a bite—gotta check it, right?
Broccoli time: Toss in the broccoli with the chicken and stir it around. Sometimes I add a splash of that pasta water so it steams and turns brighter. Don’t worry if it looks strange—mine sometimes turns just a bit too soft, and nobody’s ever noticed (except, of course, the dog, who’s picky as heck).
Cowboy butter magic: Turn heat to low. Add all the cowboy butter right into the pan. Let it melt and get all bubbly, coating the chicken and broccoli. Add the lemon zest and juice. The whole thing will smell like summer (or maybe that’s just my kitchen’s drafty window).
Bringing it all together: Add the drained pasta right into the skillet. Toss, splash in a little of the saved pasta water, and sprinkle in the parmesan. Keep flipping everything around so it’s glossy and a bit creamy. If it looks dry, extra butter never hurt anyone (well… rock on moderation, I guess).
Taste and adjust: This is where I go in for the official taste test and wish I’d doubled the recipe.
Serve up! Pile into bowls, finish with extra parm and maybe a squeeze more lemon if you like things tangy. Do yourself a favor and eat while it’s warm.

Notes from My Messy Countertop

If you forget to zest the lemon before juicing it (happens to me more often than I care to admit), just skip the zest or scrape a little off the leftovers—no biggie.
I once burnt the cowboy butter by walking away for “just a sec”—so stay put when you add it, unless you actually want smoky vibes.
Actually, I find it works better if you use less lemon juice than you think at first; you can always add more.

If You Want to Get Adventurous (Or Just Ran Out of Broccoli)

I’ve swapped in asparagus, sugar snap peas, even baby spinach—though, heads up, spinach turns a bit slimy if you overdo it.
One time I tried this with shrimp instead of chicken. It was… okay, but it didn’t get the same raves. Maybe I overcooked them?
No cowboy butter? Melt regular butter with garlic, a squeeze of lemon, and some herbs. It won’t be cowboy but it’ll ride just fine.

No Fancy Tools? No Worries

I love my big skillet for this, but if you’re working with just a regular saucepan, it all still fits—just a little more crowded. I once made the whole thing with just a cheap saucepot and a plastic spoon (not recommended, but it worked!). Don’t sweat it if you don’t have a proper zester—a vegetable peeler and then chopping works in a pinch.

Storing Leftovers (Ha, If You Have Any…)

Technically, this will keep in an airtight container for up to 3 days in the fridge. It reheats pretty well in the microwave, but add a splash of water so it doesn’t dry out. Though honestly, in my house it never lasts more than a day! I think this tastes even better the next day, but the evidence is purely anecdotal.

How I Like to Serve It (Or, The Bowtie Parade)

I love piling this into shallow bowls with a big hunk of crusty bread, especially when someone else is doing the dishes. Sometimes I toss a handful of fresh herbs over top—parsley or even a bit of dill if I’m feeling extra. If you want the full cowboy experience, serve with pickles and maybe a little whoop of hot sauce. My brother dips his in ranch, which might be a bit odd, honestly.

Lessons I Learned the Hard Way (Aka: Pro Tips)

I once tried rushing the butter-melting step and regretted it because it split and left the dish kind of greasy. Slow and steady, friend.
Don’t overcook the broccoli—it can go from bright green to sad and floppy while you’re texting, just saying.
On second thought, draining all the pasta water leaves you missing that extra starchy magic, so save more than you think.

Real Answers to Real (and Imaginary) Questions

Q: Can I make this gluten-free?
Oh, for sure! Just swap in your favorite GF pasta. I tried chickpea bowties once—they were oddly sweet, but not bad.

Q: Where do I get cowboy butter?
Easiest thing ever. Just mash up soft butter with garlic, parsley, lemon zest, chili flakes, a splash of Worcestershire if you’re feeling bold, and a pinch of whatever makes your boots tap. Or buy it premade—I won’t tell.

Q: Can I use frozen broccoli?
Definitely can, just let it thaw a bit or chuck it straight in (it’ll be a tad softer but still does the trick).

Q: Will my picky eater notice the lemon?
Maaaaaybe? My nephew did, but also he thinks ketchup is too spicy. Most folks just call it “fresh.”

Q: Why do you call it cowboy butter?
I wish I had an old-west legend to share. It’s just what I spotted when scrolling, and it sounded fun, so that’s what stuck. And hey, it brings everyone to the table, so I’m stickin’ with it.

So there you go—give it a whirl, and don’t stress the mess. If you burn anything, just open a window and call it “rustic.” Or, you know, have a little laugh over it. Happy cooking!

Cowboy Butter Lemon Bowtie Chicken with Broccoli Recipe Guide