Ingredients
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces — I cut them into roughly 1-inch chunks so they cook evenly.
– 12 ounces farfalle (bowtie) pasta — any short pasta will do if you’re out.
– 2 cups broccoli florets — bite-sized, so they finish with the pasta.
– 1 teaspoon Cajun seasoning — I like a mild one, but use what you have.
– 1/2 teaspoon garlic powder — for extra depth.
– 1/2 teaspoon smoked paprika — gives that warm, smoky note.
– Salt, to taste — I usually start with 1/2 teaspoon and adjust.
– Black pepper, to taste.
– 1/2 teaspoon crushed red pepper flakes (optional) — for a little kick; my husband likes it.
– 1 teaspoon Dijon mustard — brightens the sauce.
– Zest and juice of 1 lemon — the lemon is the star here.
– 2 tablespoons fresh parsley, chopped — for freshness.
– 1 tablespoon fresh chives, chopped — optional but lovely.
– 2 tablespoons olive oil — for searing the chicken.
– 6 tablespoons unsalted butter — yes, six. It’s worth it.
– 2 cloves garlic, minced — I add fresh garlic in the butter for that pop.
– 1/2 cup grated Parmesan cheese, plus extra for serving — the sauce gets silky with this.
– 1/2 cup reserved pasta water — save this; it’s the secret to saucy pasta.
Instructions
1. Bring a large pot of salted water to a boil. Add the farfalle and cook according to package directions until al dente. About 3 minutes before it’s done, toss in the broccoli so it steams right with the pasta. Before you drain, scoop out and save 1/2 cup of the starchy pasta water, then drain the rest and set the pasta and broccoli aside.
2. In a bowl, toss the chicken pieces with the Cajun seasoning, garlic powder, smoked paprika, salt and pepper until they’re evenly coated. I usually rub it in with my hands so every bit gets seasoned.
3. Heat the olive oil in a large skillet over medium-high. Add the chicken and let it cook, turning occasionally, until golden and cooked through—about 6–7 minutes depending on your pieces. Remove the chicken to a plate and set aside.
4. Reduce heat to medium, then melt the butter in the same skillet. Add the minced garlic and sauté 1–2 minutes until fragrant—don’t let it burn. Stir in the crushed red pepper flakes (if using), Dijon mustard, lemon zest and lemon juice. Toss in the chopped parsley and chives, and taste; add salt and pepper as needed.
5. Return the cooked chicken, pasta and broccoli to the skillet. Gently toss everything in the lemon-butter sauce, adding the reserved pasta water a splash at a time until the sauce reaches the consistency you like—creamy but not soupy. Stir in the grated Parmesan until the sauce becomes silky and clings to the pasta.
6. Divide onto plates and top with extra Parmesan, a little more chopped parsley, and a squeeze of lemon if you want it brighter. Serve right away while it’s warm.