Description
A delightful dish combining tender chicken, vibrant broccoli, and a flavorful buttery sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp Dijon mustard
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente.
- Add the broccoli florets during the last 3 minutes of cooking. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
- Lower the heat to medium and add the butter to the skillet. Once melted, add the garlic and cook until fragrant.
- Stir in the red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.
- Return the chicken, pasta, and broccoli to the skillet. Toss to coat. Add reserved pasta water as needed.
- Stir in the Parmesan cheese until melted and creamy.
- Serve warm with extra Parmesan and fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator and gently reheat on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg