Description
A cozy weeknight meal of bowtie pasta, chicken, and broccoli in a creamy lemon butter sauce.
Ingredients
Scale
- 2 cups bowtie pasta
- 1 pound chicken breast, cubed
- 2 cups broccoli florets
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 unit lemon, juiced and zested
- 1 teaspoon paprika
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped for garnish
Instructions
- Start by cooking the bowtie pasta. Bring a pot of salted water to a rolling boil, add the pasta, and cook according to the package instructions. Don’t forget to reserve a little pasta water for later!
- In a large skillet over medium heat, melt the unsalted butter until fragrant.
- Add the minced garlic to the melted butter, sautéing until fragrant—around 1 to 2 minutes.
- Toss in the cubed chicken breasts and season with salt, pepper, and paprika. Sear the chicken until golden brown and fully cooked, around 5 to 7 minutes.
- Once the chicken is cooked through, add the broccoli florets and stir. If using frozen broccoli, sauté until tender.
- Add the lemon juice and zest and combine with the chicken and broccoli.
- Drain the cooked pasta and add it to the skillet. Toss everything together, adding a splash of reserved pasta water for creaminess.
- Garnish with chopped fresh parsley if desired and serve warm!
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg