Description
A vibrant dish featuring tender chicken, bowtie pasta, and fresh broccoli in a creamy, zesty butter sauce.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1 tsp Cajun seasoning (adjust according to spice preference)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 2 tbsp olive oil (for cooking chicken)
- 6 tbsp unsalted butter (for the sauce)
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 1/2 cup reserved pasta water (to adjust sauce consistency)
Instructions
- Start by fitting a large pot with water, season generously with salt, and bring to a boil over high heat. Prepare your ingredients by cutting the chicken into bite-sized pieces. Rinse the broccoli, ensuring you have the florets ready to go.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, seasoning them with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Cook for about 5-7 minutes, stirring frequently until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- While the chicken cooks, add the bowtie pasta to the boiling water and cook according to package instructions, usually about 10-12 minutes. During the last 3 minutes, add the broccoli florets to the boiling pasta pot.
- In the same skillet used for the chicken, reduce the heat to medium. Add the unsalted butter, allowing it to melt and bubble gently. Once melted, stir in the Dijon mustard, juice, and zest of the lemon, then season with salt and black pepper to taste. Gradually incorporate 1/2 cup of reserved pasta water, adjusting the sauce consistency as needed. Bring it to a simmer until it thickens slightly, about 2-3 minutes.
- After draining the pasta and broccoli, add them to the skillet with lemon butter sauce, returning the cooked chicken as well. Gently toss everything together to coat. Fold in fresh parsley and chives, and stir in grated Parmesan cheese for a creamy finish.
Notes
Serve hot and garnish with additional Parmesan cheese and fresh herbs. Pair with a salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American