A bright, comforting weeknight dinner featuring seared chicken, bowtie pasta, and broccoli in a garlic lemon butter sauce.
Author:emma-brooks
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Sautéing
Cuisine:American
Diet:Gluten-Free
Ingredients
Scale
2 chicken breasts, boneless and skinless
8 oz bowtie pasta
2 cups broccoli florets
4 tbsp butter
4 cloves garlic, minced
1 lemon, zested and juiced
Salt and pepper to taste
Parmesan cheese for garnish (optional)
Instructions
Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions. Add the broccoli florets during the last 3 minutes. Drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water, and set aside.
Melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.
Season both sides of the chicken breasts with salt and pepper. Once the garlic is softened, push it to the side and add the chicken to the skillet. Cook until golden, about 6 to 7 minutes per side.
Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing.
Add the lemon zest and lemon juice to the skillet with the garlic butter, stirring to combine.
Toss the cooked pasta and broccoli with the garlic lemon sauce in the skillet. If needed, add reserved pasta cooking water to loosen the sauce.
Serve the pasta topped with sliced chicken and garnish with Parmesan cheese if desired.
Notes
Pound thicker chicken breasts for even cooking. Store leftovers in an airtight container for 3 to 4 days.