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Healthy lemon garlic chicken pasta with bowtie noodles and broccoli

Lemon Garlic Bowtie Chicken with Broccoli

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast cubed
  • 12 oz bowtie pasta
  • 4 cups broccoli florets
  • 4 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • Juice and zest of 1-2 lemons
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • Salt & pepper to taste
  • Optional: 1/4 cup grated Parmesan

Method
 

  1. Boil pasta in salted water. Add broccoli for the last 3 minutes. Reserve 1/2 cup pasta water, then drain.
  2. Season chicken. Sauté in 2 tbsp olive oil until browned. Remove from pan.
  3. Add remaining oil and garlic to pan; cook for 1 minute.
  4. Toss pasta, broccoli, and chicken back into the pan.
  5. Add lemon juice, zest, and red pepper flakes. Use reserved pasta water to loosen if needed.
  6. Serve warm with Parmesan.

Notes

  • Pasta Water is Gold: Always reserve at least 1/2 cup of starchy pasta water before draining. It is the secret to turning oil and lemon juice into a silky sauce that sticks to the bowties.
  • The 1-Minute Rule: Sauté minced garlic for only 60 seconds. Any longer and it turns bitter; any shorter and it stays raw and pungent.
  • Zest vs. Juice: Use the zest for aroma and the juice for acidity. Add the zest at the very end (off the heat) to keep the citrus flavor bright and floral.
  • Chicken Texture: Pat the chicken dry with paper towels before seasoning. This ensures it sears and browns rather than steaming in its own moisture.
  • Al Dente Timing: Cook the pasta for 1-2 minutes less than the box instructions. It will finish softening when you toss it in the skillet with the warm sauce.
  • Broccoli Hack: Dropping the broccoli into the boiling pasta water for the last 3 minutes saves a pot and ensures the florets stay vibrant green and "tender-crisp."