Description
A vibrant and hearty one-pan recipe featuring tender Cajun-seasoned chicken, al dente bowtie pasta, and crisp broccoli florets, all tossed in a luscious lemon-infused buttery Parmesan sauce. Perfect for a flavorful weeknight dinner that’s both satisfying and quick to prepare.
Ingredients
Scale
Chicken and Seasonings
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Cajun seasoning (adjust 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)
Pasta and Vegetables
- 12 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
Sauce
- 1 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
- Juice and zest of 1 lemon
- 2 tbsp olive oil (for cooking chicken)
- 6 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 1/2 cup reserved pasta water (to adjust sauce consistency)
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot. Reserve 1/2 cup of the pasta water before draining everything together and setting aside.
- Season the Chicken: In a bowl, combine the bite-sized chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper, ensuring each piece is evenly coated for maximum flavor.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 6-7 minutes, turning occasionally until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add minced garlic and sauté for 1-2 minutes until fragrant, careful not to burn the garlic.
- Flavor the Sauce: Stir in the crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in the chopped parsley and chives. Season the sauce lightly with salt and black pepper to taste, balancing the flavors.
- Combine Ingredients: Return the cooked pasta, broccoli, and chicken to the skillet. Toss everything together to thoroughly coat in the buttery lemon sauce. Gradually add the reserved pasta water as needed to loosen the sauce and achieve a creamy consistency.
- Add Cheese and Finish: Stir in the grated Parmesan cheese until melted and the sauce is creamy and well combined.
- Serve: Plate the dish warm and garnish with extra Parmesan cheese, a sprinkle of fresh parsley, and an additional squeeze of lemon juice for brightness and freshness.
Notes
- For a richer, creamier sauce, increase the amount of butter and Parmesan cheese.
- Use gluten-free pasta if you want a gluten-free version of this recipe.
- Toss the pasta quickly with the sauce to prevent sticking and maintain texture.
Keywords: Cajun chicken, lemon butter sauce, bowtie pasta, broccoli, one-pan dinner, quick chicken recipe, Parmesan sauce