Description
Lemon Garlic Chicken with Creamy Bowtie Pasta is a flavorful and comforting dish featuring tender chicken in a rich, garlicky lemon cream sauce. Paired with perfectly cooked bowtie pasta and Parmesan cheese, this easy one-pan meal is perfect for busy weeknights or special occasions.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
For the Pasta and Sauce:
- 8 oz bowtie (farfalle) pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup Parmesan cheese, grated
- 1 tsp lemon zest
- ½ tsp red pepper flakes (optional, for spice)
- Fresh parsley, for garnish
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions. Drain and set aside.
- Season and Cook the Chicken – Season chicken with salt, pepper, Italian seasoning, and lemon juice. Heat olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes per side until golden brown and fully cooked. Remove from the pan and let rest.
- Make the Sauce – In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute). Add chicken broth, heavy cream, and lemon zest, stirring to combine. Simmer for 3-5 minutes until slightly thickened.
- Add Cheese and Pasta – Stir in Parmesan cheese until melted, then toss in the cooked bowtie pasta, coating it well in the sauce.
- Slice and Serve – Slice the cooked chicken and place it on top of the pasta. Garnish with fresh parsley and extra Parmesan cheese.
- Enjoy! – Serve warm with a side of garlic bread or a fresh green salad.
Notes
- Lighter Option – Use half-and-half instead of heavy cream and reduce the Parmesan.
- Spicy Kick – Add extra red pepper flakes or a dash of hot sauce.
- Extra Veggies – Stir in spinach, cherry tomatoes, or mushrooms for added texture.
- Protein Swap – Try shrimp or salmon instead of chicken for a seafood twist.
- Low-Carb Option – Serve over zucchini noodles or cauliflower rice instead of pasta.
- Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating – Warm in a skillet over low heat, adding a splash of broth or cream to refresh the sauce.
- Freezing – Not recommended due to the dairy-based sauce, which may separate when thawed.
