Ingredients
Method
Instructions
- Bring a large pot of salted water to boil. Cook the bowtie pasta according to package directions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the same pot. Drain and set aside.
- While the pasta cooks, season the chicken pieces with salt, pepper, and smoked paprika. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to medium and add the remaining butter. Sauté the minced garlic for 30 seconds until fragrant. Add lemon zest, lemon juice, chicken broth, and red pepper flakes if using. Bring to a simmer and cook for 2 minutes.
- Stir in the heavy cream and Parmesan cheese until smooth. Add the cooked chicken, pasta, and broccoli back to the skillet. Toss everything together until well coated with the sauce. Cook for an additional 2-3 minutes until heated through.
- Garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot for the best flavor and texture.
Notes
Don't overcook the pasta - cook al dente. Use fresh lemon juice and zest. Adjust red pepper flakes to taste. Cook pasta and broccoli together for efficiency. Store leftovers in airtight container for up to 3 days.
