Description
A quick and family-friendly weeknight dinner featuring tender chicken in a bright lemon-butter sauce with bowtie pasta and broccoli.
Ingredients
Scale
- 2 cups bowtie pasta
- 1 pound chicken breast, cubed
- 2 cups broccoli florets
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook bowtie pasta to package directions until just under al dente. Reserve 1/4 cup pasta water, then drain.
- Pat chicken cubes dry and season with salt, pepper, and paprika.
- Heat a large skillet over medium-high heat. Add half the butter. When it foams, add chicken in a single layer. Sear without moving for 2–3 minutes to brown, then stir and cook until nearly done, about 3–4 more minutes. Remove chicken to a plate.
- Lower heat to medium. Add remaining butter to the skillet. When melted, add minced garlic and cook 30–45 seconds until fragrant.
- Stir in lemon zest and lemon juice, scraping up browned bits from the pan.
- Return chicken to the skillet. Add broccoli florets and toss to coat. Cook 2–3 minutes for fresh broccoli.
- Add drained pasta to the skillet. Toss to combine, adding reserved pasta water a tablespoon at a time to create a glossy sauce.
- Season to taste and adjust salt, pepper, and lemon juice. Serve hot, garnished with parsley.
Notes
For a creamier finish, fold in 1/4 cup grated Parmesan or a splash of heavy cream. Use medium-high heat for browning the chicken, then reduce to medium to avoid burning garlic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, pasta, weeknight dinner, lemon butter, quick meal