Lemon Butter Bowtie Chicken with Broccoli

Lemon Butter Bowtie Chicken with Broccoli

Chicken
2 lb. boneless chicken breasts, cut into bite-sized pieces
2 tsp. Cajun seasoning
1 tsp. garlic powder
1 tsp. smoked paprika
Salt and pepper to taste
4 tablespoons olive oil

Butter Lemon Sauce
2 sticks unsalted butter
8 cloves garlic, minced
1 tsp. crushed red pepper flakes
2 tsp. Dijon mustard
Zest and juice of 1 lemon
4 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
Salt and pepper to taste

Pasta & Veggies
24 oz. bowtie pasta
4 cups broccoli florets
1 cup reserved pasta water
1 cup grated Parmesan cheese (use all you want)

Instructions:
Bring large pot of salted water to a boil and cook bowtie pasta until al dente. Add broccoli during the last 3 minutes of cooking. Season chicken with the Cajun seasoning, garlic powder, paprika and salt and pepper. Heat olive oil in large skillet and cook over medium-high until chicken is golden brown (6-7 minutes). Remove from skillet and set aside. Lower heat to medium and add butter. Once melted, add garlic and cook until fragrant and then stir in red pepper flakes, mustard, lemon juice and zest. Season with salt and pepper. Return chicken, pasta and broccoli to skillet and toss to coat. Add pasta water as needed.
Stir in cheese until melted and creamy. Add parsley and chives. Serve with toasted French Bread.