Description
A hearty and flavorful American main course featuring Cajun-spiced chicken, bowtie pasta, broccoli, and a bright lemon herb butter sauce.
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
Juice and zest 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 extra for topping)
Instructions
- Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. In the last 3 minutes, add broccoli florets. Reserve 1/2 cup pasta water, then drain and set aside.
- In a bowl, season chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–7 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
- In the same skillet over medium heat, melt butter. Add garlic and sauté for 1–2 minutes until fragrant. Stir in red pepper flakes, Dijon mustard, lemon juice, and zest. Mix in parsley and chives, seasoning with salt and pepper.
- Add pasta, broccoli, and chicken back to the skillet. Toss to coat in the sauce, adding reserved pasta water as needed. Stir in Parmesan cheese until creamy and well combined.
- Serve warm with extra Parmesan, fresh parsley, and a squeeze of lemon juice.
Notes
- For a richer flavor, chicken thighs can be used. Substitute pasta with other short shapes like penne. Add other vegetables like spinach or bell peppers. Leftovers keep refrigerated for up to 3 days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Skillet Cooked
- Cuisine: American