Bowtie Pasta with Creamy Lemon Garlic Chicken & Parmesan
Creamy, zesty, and comfortingly rich — this Bowtie Pasta with Creamy Lemon Garlic Chicken & Parmesan is the kind of weeknight meal that tastes like a treat but comes together in less time than you think.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 teaspoon salt (for seasoning chicken)
- 1/8 teaspoon pepper (for seasoning chicken)
- 1 teaspoon garlic powder (for seasoning chicken)
- 1 teaspoon onion powder (for seasoning chicken)
- 1 teaspoon Italian seasoning (for seasoning chicken)
- 2 tablespoons olive oil (for searing chicken)
- 3 cloves garlic, minced
- 1 each lemon (zest and juice) zest finely grated, juice freshly squeezed
- 1 tablespoon butter (for finishing chicken)
- 8 oz bowtie pasta (farfalle)
- 2 tablespoons butter (for sauce)
- 1/2 cup heavy cream room temperature if possible
- 1/2 cup grated Parmesan cheese freshly grated works best
- 1/2 cup chicken broth low-sodium preferred
- 1/2 teaspoon salt (for sauce; adjust to taste)
- 1 pinch pepper, to taste
- to taste Fresh parsley, chopped (for garnish)
Instructions
- Start by bringing a large pot of salted water to a boil. Add the 8 oz bowtie pasta and cook until just tender (al dente). Drain the pasta, reserving about 1/4 cup of pasta water, and set the pasta aside.
- While the pasta cooks, season the chicken strips with 1 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning. Toss to coat evenly.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips in a single layer; let them sizzle and cook for about 6–7 minutes per side, until golden brown and cooked through. Timing may vary slightly depending on strip thickness.
- Once the chicken is fully cooked, add the minced garlic to the skillet and cook for 1 minute, stirring constantly to avoid burning.
- Stir in the lemon zest and lemon juice, then add 1 tablespoon butter and let it melt, coating the chicken with the lemon-garlic flavor. Remove the chicken from the skillet and set it aside. Turn off the heat briefly if the pan is too hot.
- In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Pour in 1/2 cup heavy cream and 1/2 cup chicken broth, stirring as it comes to a gentle simmer.
- Let the cream mixture cook for 2–3 minutes to thicken slightly, then reduce heat to low and stir in 1/2 cup grated Parmesan cheese until it melts into a silky sauce.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper, then add the cooked bowtie pasta to the skillet. Toss gently to coat each piece, adding reserved pasta water a tablespoon at a time if you need to loosen the sauce.
- Fold the lemon garlic chicken back into the pasta and stir until everything is combined and heated through.
- Spoon the pasta into bowls or onto plates, garnish with chopped fresh parsley and extra Parmesan, and serve immediately.
Notes
Use freshly grated Parmesan for best results. Adjust lemon to taste for brightness. Reserve pasta water to loosen sauce if needed.