If you haven’t tried cowboy butter yet, you’re in for a treat. It’s rich, zesty, garlicky, and a little spicy. Toss it with tender chicken, bowtie pasta, and fresh broccoli, and you’ve got a dinner that feels fancy but comes together in about 30 minutes.
Let’s get cooking.
Ingredients
For the chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the cowboy butter lemon sauce
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt and black pepper, to taste
For the pasta & veggies
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- ½ cup reserved pasta water
- ½ cup grated Parmesan cheese, plus more for serving
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. In the last 3 minutes, add the broccoli florets. Reserve ½ cup of pasta water, then drain everything.
2. Season and cook the chicken
Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden and fully cooked. Remove and set aside.
3. Make the cowboy butter sauce
Reduce heat to medium. Melt the butter in the same skillet. Add minced garlic and cook until fragrant (about 1 minute). Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.
4. Bring it all together
Return the chicken, pasta, and broccoli to the skillet. Toss to combine. Add reserved pasta water a little at a time until the sauce coats everything beautifully. Stir in Parmesan cheese until melted and creamy.
5. Serve
Warm bowls, extra Parmesan on top, and a sprinkle of fresh herbs. Serve immediately.
Why You’ll Love This Recipe
- One skillet after the pasta – minimal cleanup
- Bold flavor – cowboy butter is buttery, tangy, and slightly spicy
- Balanced – protein, carbs, and veggies in one dish
- Weeknight-friendly – ready in about 30 minutes
A Few Tips
- Don’t skip the pasta water – it helps the sauce cling to the pasta
- Fresh herbs matter – parsley and chives add brightness
- Adjust the heat – leave out red pepper flakes if you don’t want spice
Cowboy Butter Lemon Bowtie Chicken with Broccoli – Creamy Garlic Butter Pasta
This easy classic Philly cheesesteak recipe delivers authentic deli flavor at home with tender steak, melted provolone, toasted rolls, and savory onions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 sandwiches
- Category: Main Dish, Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 lbs top sirloin steak or ribeye, thinly sliced
- 2 tbsp vegetable oil, divided
- 8 slices provolone cheese
- 4 tbsp softened butter
- 4 tbsp mayonnaise
- 4 hoagie rolls
- 4 oz mushrooms, sliced
- 1 large yellow onion, chopped
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 tsp minced garlic
- 2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Freeze steak for 30 minutes for easier slicing, then slice thinly and season.
- Slice rolls lengthwise without cutting through.
- Mix butter with garlic and toast rolls in a skillet until golden.
- Heat 1 tbsp oil and sauté onions, peppers, and mushrooms until tender.
- Remove vegetables and add remaining oil.
- Cook steak over medium-high heat for 2–3 minutes, then flip.
- Return vegetables and mix together.
- Divide into 4 portions and top each with provolone cheese.
- Spread mayo on toasted rolls and fill with cheesesteak mixture.
- Serve immediately.
Notes
- Ribeye gives the most authentic flavor and tenderness.
- Freeze meat briefly for paper-thin slicing.
- Use Cheese Whiz for a classic variation.