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 bowtie pasta and cook until al dente. In the last 3 minutes of cooking, add the broccoli florets. Reserve 1/2 cup of 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 and set it aside.

Step 4: In the same skillet, melt the unsalted butter over medium heat. Add minced 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. Season with additional salt and pepper if needed.

Step 6: Return the pasta, broccoli, and chicken to the skillet. Toss everything gently to coat in the sauce, adding reserved pasta water a little at a time to reach your desired consistency.

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

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

Tips & Variations

Substitute chicken thighs for juicier meat if preferred.

Use gluten-free pasta to make this dish gluten-free without sacrificing flavor.

Add a splash of white wine to the sauce for extra depth before adding the pasta.

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

Garnish with toasted pine nuts or slivered almonds for added crunch.

FAQs

Can I use frozen broccoli instead of fresh?

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

How can I make this recipe dairy-free?

Replace the butter with a dairy-free alternative and omit the Parmesan or use a dairy-free cheese substitute to keep the creamy texture without dairy.