Description
Bowtie Lemon Garlic Chicken Pasta is the perfect balance of rich comfort food and refreshing citrus flavor. Tender chicken strips are sautéed with bold garlic notes, then simmered in a creamy lemon sauce and served over bowtie pasta. This dish is quick enough for a weeknight meal yet impressive enough for guests. If you’re looking for a dinner that’s both satisfying and light, this easy recipe checks all the boxes.
Ingredients
- 1 lb boneless skinless chicken breasts, sliced
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 12 oz bowtie (farfalle) pasta
- Fresh parsley, chopped (optional, for garnish)
Instructions
-
- Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
- Season the sliced chicken breasts with garlic powder, salt, and pepper.
- In a large skillet, heat olive oil over medium heat. Add the chicken and cook until golden and fully cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese.
- Add the lemon zest and juice, then simmer the sauce for 3 to 5 minutes until slightly thickened.
- Return the cooked chicken to the pan and let it simmer in the sauce for 2 minutes.
- Add the cooked bowtie pasta and toss everything together until evenly coated.
- Garnish with fresh chopped parsley if desired and serve immediately.
Notes
Serving Tips
- Serve the pasta hot, straight from the skillet for best texture and flavor.
- Garnish with fresh parsley and extra grated Parmesan for added freshness and richness.
- Pair with a crisp green salad or roasted vegetables for a complete meal.
- Add garlic bread or a crusty baguette to soak up the creamy lemon sauce.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream, milk, or chicken broth to loosen the sauce.
- Not recommended for freezing, as the cream sauce may separate when thawed and reheated.