Lemon Garlic Chicken with Creamy Bowtie Pasta
Lemon Garlic Chicken with Creamy Bowtie Pasta is a vibrant, flavorful dish featuring tender, juicy chicken breasts in a savory lemon garlic sauce, paired with creamy, perfectly cooked bowtie pasta. Ideal for a quick weeknight dinner, this dish is bursting with fresh flavors and is sure to please the whole family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-searing, Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 chicken breasts (boneless, skinless)
- 8 oz bowtie pasta (farfalle)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 lemon (zested and juiced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- 1 tablespoon butter
- 1/2 teaspoon dried thyme (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions. Drain and set aside.
- Prepare the chicken: Season the chicken breasts with salt, pepper, and dried thyme (optional). In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for about 6-7 minutes per side, until golden brown and fully cooked through. Remove from the skillet and set aside to rest.
- Make the lemon garlic sauce: In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes, until fragrant. Add the lemon zest, lemon juice, and heavy cream. Stir to combine, then let the sauce simmer for 3-5 minutes until it thickens.
- Combine pasta and sauce: Add the cooked pasta to the skillet, tossing it in the creamy lemon garlic sauce. Stir in the Parmesan cheese and season with additional salt and pepper to taste.
- Serve: Slice the chicken into thin strips and place on top of the creamy pasta. Garnish with fresh parsley.
Notes
- For extra richness, add a splash of chicken broth or white wine to the sauce.
- If you prefer a bit of heat, you can sprinkle in some red pepper flakes while cooking the garlic.
- You can substitute the heavy cream with half-and-half for a lighter version.
