Description
A bright and savory skillet meal featuring tender Cajun-seasoned chicken, broccoli, and bowtie pasta in a silky lemon-butter sauce.
Ingredients
- 1 lb Chicken breasts, boneless skinless
- 12 oz Bowtie (farfalle) pasta
- 2 cups Broccoli florets
- 2 tbsp Olive oil
- 6 tbsp Butter, unsalted
- 4 cloves Garlic, minced
- 1/2 tsp Garlic powder
- 1 Lemon — zest and juice of
- 1 tsp Dijon mustard
- 1 tsp Cajun seasoning
- 1/2 tsp Paprika, smoked
- 1/2 tsp Red pepper flakes
- 1 tbsp Chives, fresh, chopped
- 2 tbsp Parsley, fresh, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Reserved pasta water
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain pasta and set aside.
- Warm a large skillet over medium heat and add the olive oil. Season chicken with salt, black pepper, Cajun seasoning, and smoked paprika. Add chicken to the skillet and cook until golden brown and cooked through, about 6–7 minutes per side depending on thickness. Remove chicken to a plate and let rest.
- In the same skillet, add the broccoli florets and cook, stirring occasionally, for 3–4 minutes until bright and just tender. Add the minced garlic and cook for about 1 minute until fragrant.
- Lower the heat. Add the butter to the skillet and let it melt. Stir in the reserved pasta water, lemon juice, lemon zest, Dijon mustard, garlic powder, and red pepper flakes. Whisk or stir until the sauce is smooth and slightly thickened. Add chives and parsley and stir to combine.
- Return the chicken to the skillet and slice it against the grain. Toss the sliced chicken and sauce together so the meat absorbs the flavors. Add the cooked pasta and mix well, adding a splash more reserved pasta water if the sauce needs loosening.
- Plate immediately and top with grated Parmesan. Serve hot.
Notes
Use thin-sliced chicken breasts for faster cooking, or pound thick breasts to even thickness. For a lighter finish, swap half the butter for a neutral oil, but keep some butter for flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Cajun