Lemon Garlic Bowtie Chicken with Broccoli
Lemon Garlic Bowtie Chicken with Broccoli
Ingredients
- 12 oz bowtie pasta, (farfalle)
- 2 tablespoons olive oil
- 2 chicken breasts, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- salt, to taste
- black pepper, to taste
- 1 lemon, zest of
- 3-4 tablespoons lemon juice, from 1 lemon
- 1/2 cup chicken broth, or pasta water
- 3 cups broccoli florets
- 1/4 cup Parmesan cheese, grated
- red chili flakes, optional
- fresh parsley, optional
Instructions
- 1
Boil bowtie pasta in salted water until al dente. Add broccoli florets to the boiling pasta water in the last 2 minutes of cooking. Drain the pasta and broccoli, reserving 1/2 cup of the pasta water.
⏱️ 10 min
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the thinly sliced chicken breasts with salt, black pepper, 1/2 teaspoon paprika, and 1 teaspoon Italian seasoning. Sauté the seasoned chicken in the skillet for 5–6 minutes until it is golden and cooked through. Remove the cooked chicken from the skillet and set it aside.
⏱️ 6 min
- 3
In the same skillet used for the chicken, add the 4 cloves of minced garlic. Sauté the garlic for 30 seconds until it becomes fragrant. Stir in the zest of 1 lemon, the juice of 1 lemon (3–4 tablespoons), and 1/2 cup of chicken broth.
⏱️ 2 min
- 4
Add the cooked pasta and broccoli back to the skillet with the lemon-garlic sauce. Add the cooked chicken back to the skillet. Toss everything well to combine, adding some of the reserved pasta water if needed to achieve a silky sauce consistency.
⏱️ 1 min
- 5
Sprinkle the dish with 1/4 cup grated Parmesan cheese. Optionally, sprinkle with red chili flakes and fresh parsley. Taste and adjust seasoning as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Bowtie Chicken with Broccoli
- 12 oz bowtie pasta, (farfalle)
- 2 tablespoons olive oil
- 2 chicken breasts, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- salt, to taste
- black pepper, to taste
- 1 lemon, zest of
- 3-4 tablespoons lemon juice, from 1 lemon
- 1/2 cup chicken broth, or pasta water
- 3 cups broccoli florets
- 1/4 cup Parmesan cheese, grated
- red chili flakes, optional
- fresh parsley, optional
Instructions
- 1
Boil bowtie pasta in salted water until al dente. Add broccoli florets to the boiling pasta water in the last 2 minutes of cooking. Drain the pasta and broccoli, reserving 1/2 cup of the pasta water.
⏱️ 10 min - 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the thinly sliced chicken breasts with salt, black pepper, 1/2 teaspoon paprika, and 1 teaspoon Italian seasoning. Sauté the seasoned chicken in the skillet for 5–6 minutes until it is golden and cooked through. Remove the cooked chicken from the skillet and set it aside.
⏱️ 6 min - 3
In the same skillet used for the chicken, add the 4 cloves of minced garlic. Sauté the garlic for 30 seconds until it becomes fragrant. Stir in the zest of 1 lemon, the juice of 1 lemon (3–4 tablespoons), and 1/2 cup of chicken broth.
⏱️ 2 min - 4
Add the cooked pasta and broccoli back to the skillet with the lemon-garlic sauce. Add the cooked chicken back to the skillet. Toss everything well to combine, adding some of the reserved pasta water if needed to achieve a silky sauce consistency.
⏱️ 1 min - 5
Sprinkle the dish with 1/4 cup grated Parmesan cheese. Optionally, sprinkle with red chili flakes and fresh parsley. Taste and adjust seasoning as desired.
⏱️ 1 min