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Bowtie Pasta with Citrus Butter and Herbed Chicken

A shake of Italian seasoning and a squeeze of lemon and orange transform this simple pasta dish into a regular in your weeknight dinner rotation.

Serves 6
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
544 calories per serving


> 1 (16 oz) box bow tie pasta
> 1 (12 oz) pkg broccoli florets
> 1 lb boneless skinless chicken breasts
> 1 tbsp Italian seasoning
> 1 tbsp olive oil
> 2 lemons
> 1 orange
> 6 tbsp butter
> 2 tsp minced garlic
> 1/4 cup shredded Parmesan cheese


Cook the pasta according to package directions. Cut any larger broccoli florets into smaller pieces. Add broccoli to the boiling water 4 min. before pasta is done cooking.
Meanwhile, cut the chicken into bite-size chunks. In a bowl, toss chicken, Italian seasoning, and salt. In a 12-inch nonstick skillet, heat the oil on medium-high. Add chicken and cook 5 min., until cooked through, stirring occasionally. Transfer chicken to a plate.
Meanwhile, into a medium bowl, zest the lemons and orange, then juice all three.
In the same skillet, melt the butter on medium. Add the garlic and cook 1 min., until golden, stirring. Add lemon and orange juices and zest. Season with salt and pepper.
Drain pasta and broccoli and add to the citrus butter, along with the chicken. Toss to coat. To serve, top with Parmesan cheese.

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