Ingredients
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
12 oz bowtie pasta (farfalle)
2 tablespoons olive oil
Salt and black pepper, to taste
1/2 cup (1 stick) unsalted butter
4–5 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 teaspoon Dijon mustard
1/2 teaspoon red pepper flakes (or more, to taste)
Zest and juice of 1 large lemon
1/4 cup grated Parmesan cheese
1/2 cup reserved pasta water
Instructions
1. Cook bowtie pasta according to package directions, reserving 1 cup of pasta water before draining.
2. While pasta cooks, season chicken cubes with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-7 minutes until golden brown and cooked through, then remove from the skillet.
4. In the same skillet, reduce heat to medium and melt the butter.
5. Add minced garlic and red pepper flakes, and sauté for 30-60 seconds until fragrant.
6. Stir in Dijon mustard, lemon zest, and lemon juice, then whisk in 1/2 cup of the reserved pasta water to create the sauce.
7. Return the cooked chicken and add the drained pasta to the skillet, tossing everything to coat.
8. Remove from heat and stir in fresh parsley, chives, and Parmesan cheese before serving.
Notes
For the best flavor, use fresh lemon, garlic, and herbs. Adjust the amount of red pepper flakes to control the spice level. You can add vegetables like spinach or substitute shrimp for the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 745 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 41 g
- Saturated Fat: 21 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 165 mg