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 (adjust according to spice preference)

1/2 tsp garlic powder

1/2 tsp smoked paprika

Salt to taste

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 (for cooking chicken)

6 tbsp unsalted butter (for the sauce)

1/2 cup grated Parmesan cheese (plus extra for topping)

1/2 cup reserved pasta water (to adjust sauce consistency)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions.

Step 2: In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water. Reserve 1/2 cup of the pasta water, then drain the pasta and broccoli. Set aside.

Step 3: In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.

Step 4: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.

Step 5: In the same skillet, melt the butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.

Step 6: Stir in crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Add the chopped parsley and chives, and season with salt and pepper to taste.

Step 7: Return the cooked pasta, broccoli, and chicken to the skillet. Toss everything to coat in the sauce, adding reserved pasta water as needed to loosen the sauce.

Step 8: Stir in the grated Parmesan cheese until the sauce is creamy and well combined.

Step 9: Serve warm, topped with extra Parmesan, additional fresh parsley, and a squeeze of lemon juice if desired.

Tips & Variations

For a milder flavor, reduce or omit the crushed red pepper flakes and Cajun seasoning.

Swap bowtie pasta for penne or rotini if preferred.

Use chicken thighs instead of breasts for a juicier texture.

Add cherry tomatoes or bell peppers for extra color and flavor.

Fresh garlic cloves can be minced instead of using garlic powder for a stronger garlic taste.

FAQs

Can I make this dish gluten-free?

Yes, substitute the bowtie pasta with a gluten-free pasta alternative to enjoy this recipe gluten-free.

Can I prepare this recipe ahead of time?

You can cook and season the chicken and pasta in advance, but it’s best to combine and finish the dish just before serving to keep the textures fresh.