Cowboy Butter Lemon Bowtie Chicken in 30 Minutes

Instructions:

1. Boil a large pot of salted water and cook the 340g of bowtie pasta according to the package directions.
2. In the last 3 minutes of boiling, toss the 3 cups of broccoli florets directly into the pot with the pasta until the broccoli turns vibrant green and tender. Before draining, carefully scoop out 120ml of the starchy pasta water. Drain the pasta and broccoli together and set them aside.
3. Heat 15ml of olive oil in your large skillet over medium high heat. Add the 450g of chicken cubes, seasoned with salt and pepper, and cook for 5-7 minutes until they are golden and the juices run clear. Remove the chicken from the pan and set it on a plate.
4. Lower the heat to medium and melt the 55g of butter in the same skillet. Add the 4 minced garlic cloves and sizzle for 1 minute until the aroma fills the kitchen.
5. Stir in the 1 tbsp Dijon mustard, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes. Whisk until the mixture is smooth and slightly bubbly.
6. Pour in the 30ml of lemon juice and the reserved 120ml of pasta water. Whisk constantly until the sauce looks glossy and slightly thickened.
7. Add the cooked pasta, broccoli, and seared chicken back into the skillet. Toss everything gently to ensure every bowtie is coated in that zesty butter.
8. Sprinkle in the 1 tsp lemon zest, 1/4 cup parsley, and 50g of Parmesan cheese. Toss until the cheese has melted into a velvety coating. Taste and add more salt or pepper if needed before serving.