Step-by-Step Instructions for Cowboy Chicken Broccoli Butter Lemon
Preparing and Cooking the Chicken

The foundation of this cowboy chicken broccoli butter lemon recipe is perfectly seasoned, golden-brown chicken. I start by cutting my chicken breasts into uniform 1-inch cubes—this ensures even cooking and gives you that perfect bite-sized piece in every forkful.

In a large bowl, toss the chicken cubes with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). The smoked paprika is crucial here; it gives the chicken that slightly smoky, campfire quality that makes it “cowboy” chicken. Don’t skip it!

Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer—don’t crowd the pan, or you’ll steam instead of sear. If necessary, cook the chicken in two batches. Let it sit undisturbed for 2-3 minutes to develop a golden crust, then stir and continue cooking for another 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

Transfer the cooked chicken to a plate and tent with foil to keep warm. Don’t clean the skillet—those browned bits on the bottom are pure flavor gold that we’ll incorporate into our sauce.

Cooking the Pasta and Broccoli

While you’re cooking the chicken (or right after), bring a large pot of salted water to a rolling boil. I use about 1 tablespoon of salt per 4 quarts of water—the pasta water should taste like the sea. Add the farfalle pasta and cook according to package directions, but set a timer for 3 minutes before the pasta is supposed to be done.

When that timer goes off, add the broccoli florets directly to the pasta water. This is one of my favorite time-saving tricks—cooking the broccoli with the pasta means one less pot to wash, and the broccoli picks up a bit of starch from the pasta water, which helps it hold onto the sauce later.

Cook everything together for those final 3 minutes. The pasta should be al dente, and the broccoli should be bright green and tender-crisp—it should still have some bite to it. Before draining, scoop out and reserve about 2 cups of the pasta cooking water. This starchy liquid is liquid gold for creating silky, clingy sauces.

Drain the pasta and broccoli together in a colander and set aside.

Creating the Butter Lemon Sauce

Now we return to that skillet we used for the chicken, which should still have all those flavorful browned bits stuck to the bottom. This is where the magic happens.

Reduce the heat to medium and add the butter to the skillet. As it melts, use a wooden spoon to scrape up all those browned bits (this technique is called deglazing). Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic—it should smell amazing, not bitter.

Add the lemon zest and stir it around in the butter for about 30 seconds to release its aromatic oils. Then pour in the lemon juice and chicken broth (or pasta water). Bring the mixture to a simmer and let it reduce for about 3-4 minutes. The sauce should reduce by about one-third and start to look slightly thickened.

If you want a richer, creamier sauce (which I often do), stir in the heavy cream at this point. Add the red pepper flakes for a subtle heat that complements the lemon beautifully. Season with salt and black pepper to taste.

Finally, stir in the grated Parmesan cheese. It will melt into the sauce, creating a velvety texture and adding a nice salty, umami depth. If the sauce seems too thick, thin it with a splash of that reserved pasta water.

Bringing It All Together

Add the cooked pasta and broccoli to the skillet with the butter lemon sauce. Toss everything together, making sure each piece of pasta and broccoli is coated in that gorgeous, glossy sauce. Add the cooked chicken back to the skillet and toss again.

If the dish seems dry, add more pasta cooking water, a few tablespoons at a time, until you reach your desired consistency. The sauce should cling to the pasta without pooling at the bottom of the bowl—it should be creamy and cohesive.

Taste and adjust seasonings. Sometimes I add another squeeze of lemon juice for brightness, or a bit more Parmesan for richness, or an extra pinch of salt to bring all the flavors together.

Visual Description of the Finished Dish

The completed cowboy chicken broccoli butter lemon pasta is a stunning sight. Golden-brown chicken cubes sit nestled among bright green broccoli florets and tender bowtie pasta, all glistening with the butter-lemon sauce. The farfalle pasta catches pools of the creamy sauce in its folds, while flecks of black pepper, red pepper flakes, and fresh parsley create visual interest throughout. The Parmesan cheese adds subtle white specks, and the whole dish has a beautiful sheen from the butter and olive oil. Served on a rustic plate, the colors contrast beautifully—the golden pasta, verdant broccoli, and bronzed chicken create an appealing, appetite-stimulating presentation that looks both homey and restaurant-worthy.

Nutritional Profile of Cowboy Chicken Broccoli Butter Lemon

This cowboy chicken broccoli butter lemon pasta provides a well-rounded nutritional profile with a good balance of protein, carbohydrates, and fats. Each serving (approximately 2 cups) contains:

Calories: 580-620
Protein: 42g
Carbohydrates: 56g
Fat: 20g
Fiber: 4g
Sugar: 3g
Sodium: 650mg
Vitamin C: 75% DV
Calcium: 20% DV
Iron: 15% DV

The chicken provides high-quality protein essential for muscle maintenance and satiety. Broccoli is a nutritional powerhouse, offering vitamin C, vitamin K, folate, and important antioxidants that support overall health. The pasta contributes energy-providing carbohydrates, and when you choose whole wheat farfalle, you’ll boost the fiber content significantly.

The butter and Parmesan add richness and fat-soluble vitamins, while the lemon provides vitamin C and helps with iron absorption from the other ingredients. For a lighter version, you can reduce the butter by half and skip the cream while still maintaining excellent flavor.