Description
A delightful chicken dish featuring bowtie pasta, tender chicken, and broccoli in a zesty lemon and buttery 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 and 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
- 6 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 1/2 cup reserved pasta water
Instructions
- Boil a large pot of salted water and cook the bowtie pasta according to package instructions, adding the broccoli florets during the last 2-3 minutes of cooking. Drain and set aside, reserving 1/2 cup of pasta water.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
- Add the chicken to the skillet and cook for about 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Reduce the heat in the same skillet and add 6 tablespoons of unsalted butter. Allow it to melt before whisking in the Dijon mustard, lemon juice, zest, and crushed red pepper flakes if using.
- Add the cooked chicken back to the pan along with the reserved pasta water and cooked pasta and broccoli. Toss everything together, adding in the grated Parmesan cheese, and mix until well coated.
- Sprinkle with fresh parsley and chives before serving. Top with additional Parmesan cheese for an extra touch.
Notes
For extra flavor, marinate chicken before cooking. Use reserved pasta water to adjust sauce thickness.
