Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into even bite-sized pieces
- 8 oz bowtie pasta
- 2 cups broccoli florets, fresh preferred
- 2 tbsp olive oil
- 4 garlic cloves, minced fresh
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp fresh lemon juice, freshly squeezed
- 1 tsp lemon zest
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions, about 10–11 minutes. In the last 2 minutes of cooking, add the broccoli florets. Drain together and set aside without rinsing.
- While the pasta cooks, cut the chicken into even bite-sized pieces and season generously with salt and black pepper. Mince the garlic, chop the herbs, and zest and juice the lemon.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5–7 minutes, turning once, until golden brown and cooked through to 165°F. Remove from skillet and set aside.
- Reduce heat to medium. Add minced garlic to the same skillet and stir constantly for about 30 seconds until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up the browned bits from the bottom.
- Add heavy cream, lemon juice, lemon zest, red pepper flakes if using, salt, and pepper. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
- Stir in parsley, chives, and thyme.
- Return the cooked chicken to the skillet along with the drained pasta and broccoli. Toss everything together to coat in the sauce and heat through for 1–2 minutes.
- Serve immediately, garnished with extra herbs, red pepper flakes, and grated Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- For extra depth of flavor, stir in 1 tablespoon Dijon mustard with the cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or cream.
- Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Skillet
- Cuisine: American