Description
A satisfying dish combining chicken, bowtie pasta, broccoli, and a creamy buttery lemon 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
- 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
- Boil a large pot of salted water. Add bowtie pasta and cook according to package instructions. In the last 3 minutes, add broccoli florets. Drain and reserve some pasta water.
- In a skillet, heat olive oil over medium heat. Cook chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper for 5-7 minutes until golden brown. Set aside.
- Melt butter in the same skillet over low heat. Stir in Dijon mustard, lemon juice, lemon zest, and cheese. Mix until creamy, adding reserved pasta water to adjust consistency if needed.
- Return chicken to the skillet, add pasta and broccoli, and toss in the sauce. Mix in parsley, chives, and crushed red pepper flakes. Cook for another minute to heat through.
- Serve hot, garnished with extra Parmesan and fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove and add water or broth if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American