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. In the last 3 minutes of cooking, add the broccoli florets. Reserve 1/2 cup of the pasta water, then drain pasta and broccoli and set aside.

Step 2: In a bowl, season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.

Step 3: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 4: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.

Step 5: Stir in crushed red pepper flakes (if using), Dijon mustard, lemon juice, and lemon zest. Mix in chopped parsley and chives, then season the sauce with salt and pepper to taste.

Step 6: Add the cooked pasta, broccoli, and chicken back into the skillet. Toss everything together to coat evenly with the sauce. Add reserved pasta water as needed to reach your desired sauce consistency.

Step 7: Stir in grated Parmesan cheese until the sauce becomes creamy and well combined.

Step 8: Serve warm, topped with extra Parmesan, fresh parsley, and a squeeze of lemon juice for added brightness.

Tips & Variations

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

Swap out bowtie pasta for penne or rotini if preferred.

Add a handful of toasted pine nuts or walnuts for extra crunch.

Use chicken thighs instead of breasts for juicier meat.

Incorporate other vegetables like bell peppers or asparagus for more color and nutrition.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it during the last 3 minutes of the pasta cooking time as you would fresh broccoli to maintain texture.

Is this dish spicy?

The heat level depends on your use of Cajun seasoning and crushed red pepper flakes. You can adjust these spices to suit your taste, from mild to moderately spicy.