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Cowboy Butter Lemon Bowtie Chicken with Broccoli

Cowboy butter lemon bowtie chicken is a room-temperature pasta salad tossed with a bold cowboy butter vinaigrette, charred-edge broccoli, and smoky grilled chicken strips. The warm-toss method helps the lemon zest Dijon dressing cling to every bowtie for a punchy, herb-flecked bite.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Bowtie pasta salad
  • 1 lb bowtie pasta Cook al dente and cool completely (or at least slightly warm).
  • 2 chicken breasts Grill with smoked paprika and salt, then slice into strips.
  • 3 cup broccoli florets Char in a cast iron skillet until edges blacken.
  • 0.5 cup shaved parmesan Shave for ribbons; add as a finishing topping.
  • 0.25 cup fresh parsley Chop and add to the salad.
  • 0.25 cup chives Chop or snip and add to the salad.
  • salt and pepper Use to season chicken and adjust dressing and final seasoning.
Cowboy butter vinaigrette
  • 0.5 cup olive oil Whisk with melted butter while still slightly warm.
  • 3 tbsp melted butter Keep warm so it emulsifies with the olive oil.
  • 3 tbsp lemon juice Adds brightness to the vinaigrette.
  • 2 tsp lemon zest Visible zest flecks are part of the flavor.
  • 2 tbsp Dijon mustard Provides tang and thickens the vinaigrette slightly.
  • 3 cloves garlic cloves minced Minced garlic for even distribution.
  • 1 tsp smoked paprika Adds smoky warmth in the vinaigrette.
  • 0.5 tsp cayenne Optional heat; adjust to taste with pepper flakes.
  • 1 tbsp red pepper flakes Adds extra spice; adjust to taste.

Equipment

  • 1 cast iron skillet
  • 1 grill

Method
 

Char and prep the components
  1. Cook the bowtie pasta al dente, then cool it until it’s no longer steaming hot.
  2. Grill the chicken breasts with smoked paprika and salt, then slice into strips once cooked through.
  3. Char the broccoli florets in a cast iron skillet until the edges blacken, then cool briefly so they don’t steam the pasta.
Make the cowboy butter lemon vinaigrette
  1. Whisk the olive oil with melted butter while the butter is still slightly warm, then whisk in lemon juice and lemon zest.
  2. Whisk in the Dijon, minced garlic, smoked paprika, cayenne, and red pepper flakes until smooth and combined.
Toss and assemble
  1. Toss the cooled pasta with the vinaigrette while the pasta is still slightly warm so it absorbs.
  2. Add the charred broccoli, grilled chicken strips, and parsley, then toss gently to coat evenly.
  3. Top with shaved parmesan and chives, then serve room temperature or slightly chilled.

Notes

Pro tip: dress the pasta while it’s still slightly warm—this is what helps the lemon zest Dijon cowboy butter vinaigrette cling and absorb so every bowtie tastes coated. Store covered in the fridge up to 3 days; it’s not recommended to freeze because the broccoli and pasta texture can soften. For a lighter option, use 1–2 tbsp less butter and add an extra splash of lemon juice to keep the vinaigrette bold without as much fat.