Description
This Lemon Garlic Chicken with Creamy Bowtie Pasta is a delightful combination of tender chicken slices in a luscious lemon cream sauce served over perfectly cooked bowtie pasta. This easy-to-make dish is packed with flavor and is sure to become a family favorite.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced thin)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
For the Pasta:
- 8 ounces bowtie pasta (farfalle)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 cup chopped parsley (optional)
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.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the sliced chicken, season with salt and pepper, and cook until golden and fully cooked, about 4–5 minutes per side. Remove from skillet and set aside.
- Make the Sauce: In the same skillet, melt the butter and sauté the garlic for 1–2 minutes until fragrant. Whisk in the flour and cook for 1 minute to form a roux. Gradually add the cream while whisking, then stir in Parmesan, lemon zest, lemon juice, and Italian seasoning. Simmer until the sauce thickens, about 3–4 minutes.
- Combine and Serve: Return the chicken to the skillet and add the cooked pasta. Toss everything together to coat evenly. Cook for another 1–2 minutes until heated through. Garnish with chopped parsley if desired and serve warm.
Notes
- Add spinach or peas for a pop of green.
- You can use half-and-half instead of heavy cream for a lighter version.
- Grilled chicken also works well in place of pan-seared.
