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 bowtie pasta according to package directions until al dente.
- Add broccoli florets during the last 3 minutes of cooking. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
- Lower heat to medium and add butter to the skillet. Once melted, add garlic and cook until fragrant.
- Stir in red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.
- Return chicken, pasta, and broccoli to the skillet. Toss to coat. Add reserved pasta water as needed.
- Stir in Parmesan cheese until melted and creamy.
- Serve warm with extra Parmesan and fresh herbs.
Notes
Use a hot pan and do not crowd the chicken to ensure proper searing. Adjust the amount of pasta water to achieve desired sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing and Tossing
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg