Description
A comforting one-pan dinner featuring browned chicken, tangy lemon, and green broccoli over bowtie pasta.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz bowtie (farfalle) pasta
- 2 cups broccoli florets
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 375°F (190°C).
- Toss the chicken pieces with smoked paprika, chili powder, salt, and pepper in a bowl.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken in a single layer and sear until golden on all sides, about 3–4 minutes. Remove and set aside.
- Melt butter in the same skillet and add garlic, lemon zest, and a splash of lemon juice. Stir until fragrant, then pour in chicken broth and cream, scraping up any browned bits. Simmer 2–3 minutes until slightly thickened.
- Add bowtie pasta to boiling water and cook according to package directions; add broccoli in the last 3 minutes, then drain.
- Return chicken to the skillet, stir in the cooked pasta and broccoli, and toss with Parmesan and remaining lemon juice. If using the oven, bake for 8–10 minutes to meld flavors and add gentle browning. Garnish with parsley and serve hot.
Notes
Use room-temperature chicken for even searing. Adjust lemon and salt at the end for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American