Description
A fast and flavor-forward weeknight pasta dish featuring zesty lemon, garlicky butter, and Cajun-seasoned chicken, all combined in a comforting one-skillet meal.
Ingredients
- 1 lb boneless, skinless chicken breasts (about 2 medium breasts)
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic, minced (about 1½–2 tbsp)
- 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 cups broccoli florets (small bite-size pieces)
- 12 oz bowtie (farfalle) pasta
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Instructions
- Bring a large pot of salted water to a boil. Cook farfalle according to package directions. Add broccoli florets in the last 2–3 minutes.
- Reserve 1/2 cup pasta water, then drain pasta and broccoli; set aside.
- Pat chicken dry and season evenly with Cajun seasoning, garlic powder, smoked paprika, salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, about 5–7 minutes. Remove chicken to a plate and let rest for 3 minutes, then slice or chop.
- Lower heat to medium. In the same skillet, add butter. When melted, add minced garlic and red pepper flakes (if using). Sauté for 30–60 seconds.
- Stir in Dijon mustard, lemon juice, and zest; season with salt and pepper. Scrape up any browned bits from the pan.
- Add chicken back to the skillet, then toss with drained pasta and broccoli. Use reserved pasta water to help coat.
- Fold in Parmesan, parsley, and chives. Serve immediately with extra Parmesan on top.
Notes
Use an instant-read thermometer to check chicken for doneness (165°F). Reserve pasta water for sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American