Description
A creamy, zesty pasta dish featuring tender chicken, vibrant broccoli, and a rich cowboy butter-inspired lemon sauce that’s perfect for family dinners or special gatherings.
Ingredients
12 ounces (340 g) bowtie (farfalle) pasta
2 large boneless, skinless chicken breasts (about 1.5 pounds / 680 g), cut into bite-sized pieces
2 cups (180 g) fresh broccoli florets
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
4 tablespoons (56 g) unsalted butter
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes (optional)
1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme
1/2 cup (120 ml) heavy cream
1/2 cup (50 g) freshly grated Parmesan cheese
1/4 cup (60 ml) reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions. Add broccoli during the last 2–3 minutes of cooking. Reserve 1/4 cup pasta water, then drain.
Season chicken with salt, pepper, paprika, and garlic powder. Heat olive oil in a skillet over medium-high heat and cook chicken until golden and fully cooked. Remove and set aside.
In the same skillet, melt butter over medium heat. Add garlic, Dijon mustard, lemon zest, lemon juice, red pepper flakes, parsley, and thyme. Cook until fragrant.
Stir in heavy cream and simmer for 2–3 minutes. Add Parmesan cheese and whisk until smooth.
Return chicken to skillet. Add pasta and broccoli. Toss to coat, adding reserved pasta water as needed.
Serve warm with additional Parmesan if desired.
Notes
Use freshly grated Parmesan for best melting results.
Adjust red pepper flakes to control spice level.
Add extra pasta water gradually to achieve desired sauce consistency.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes