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Lemon Garlic Chicken with Creamy Bowtie Pasta

A bright, comforting weeknight meal that combines zesty lemon and rich creamy sauce with juicy chicken and bowtie pasta.

Ingredients

Scale
  • 2 boneless skinless chicken breasts
  • 8 oz bowtie pasta (farfalle), dry
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 pinch crushed red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Season the chicken: In a small bowl, combine the lemon juice, lemon zest, a pinch of salt, black pepper, and 1 tablespoon olive oil. Rub the mixture into both sides of the chicken and let it marinate for 10 minutes.
  2. Sear the chicken: Heat a skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Sear the chicken until golden brown, about 5 to 7 minutes per side. Remove from the pan and set aside to rest.
  3. Cook the pasta: Bring a large pot of salted water to a boil, then cook the bowtie pasta until al dente according to package directions. Drain, reserving 1 cup of the pasta cooking water.
  4. Make the garlic sauce: In the same skillet, melt the butter over medium heat and sauté the minced garlic for about 1 minute.
  5. Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese, simmering until slightly thickened, about 2 to 4 minutes.
  6. Combine chicken and pasta: Return the seared chicken to the skillet, add the drained pasta, and toss everything to coat in the sauce.
  7. Finish and garnish: Taste and adjust salt and pepper as needed. Garnish with chopped parsley and crushed red pepper flakes if using.

Notes

Let the chicken rest to keep the juices locked in. Use pasta water sparingly to loosen the sauce while keeping it creamy. Store leftovers for up to 3 days in an airtight container.

Nutrition

Keywords: lemon, garlic, chicken, creamy pasta, bowtie pasta, weeknight meal