Name: Lemon Garlic Chicken with Parmesan Bowtie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp olive oil; 3–4 cloves garlic, minced; Zest of 1 lemon; Juice of 1 lemon; 1/2 tsp dried thyme (or fresh); 1/2 tsp dried rosemary (optional); Salt and pepper, to taste; 1/4 tsp red pepper flakes (optional); 8 oz bowtie pasta (farfalle); 1 tbsp butter; 1 tbsp olive oil; 2 tbsp garlic, minced; 1/2 cup heavy cream (or half-and-half for lighter version); 1/2 cup parmesan cheese, grated (plus more for serving); 1/4 cup chicken broth (or reserved pasta water); Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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I love how this Lemon Garlic Chicken with Parmesan Bowtie Pasta combines tender, juicy chicken with a rich, creamy lemon garlic sauce tossed through perfectly cooked bowtie pasta. It’s a comforting yet fresh dish that feels both elegant and easy enough for a weeknight dinner.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 boneless, skinless chicken breasts

2 tbsp olive oil

3–4 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1/2 tsp dried thyme (or fresh if I have it)

1/2 tsp dried rosemary (optional)

Salt and pepper, to taste

1/4 tsp red pepper flakes (optional, for heat)

For the Pasta:

8 oz bowtie pasta (farfalle)

1 tbsp butter

1 tbsp olive oil

2 tbsp garlic, minced

1/2 cup heavy cream (or half-and-half for a lighter version)

1/2 cup parmesan cheese, grated (plus more for serving)

1/4 cup chicken broth (or reserved pasta water)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Directions

Cook the bowtie pasta according to package directions in salted water. Before draining, I reserve 1/4 cup of the pasta water. Drain and set aside.

While the pasta cooks, I season both sides of the chicken breasts with salt, pepper, thyme, rosemary (if using), and red pepper flakes.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes per side until golden and cooked through (internal temp 165°F / 75°C). Remove and let rest before slicing thinly.

In the same skillet, lower heat to medium and add 1 tablespoon olive oil and butter. When butter melts, add minced garlic and cook for 1–2 minutes until fragrant (careful not to burn it).

Stir in lemon zest and juice, scraping any browned bits off the pan.

Add heavy cream and chicken broth (or pasta water), stirring to combine. Let the sauce simmer for 2–3 minutes until it thickens slightly.

Stir in grated parmesan and cook for another minute until the sauce is creamy and smooth. Adjust seasoning with salt and pepper.

Add the cooked pasta to the skillet, tossing to coat evenly. If needed, loosen the sauce with a splash of reserved pasta water.

Serve the pasta topped with sliced chicken, extra parmesan, and a sprinkle of fresh parsley.

Servings and Timing

This recipe serves 2 to 3 people. The total time is about 30 minutes—perfect for a quick but impressive dinner.

Variations

To make it lighter, I swap heavy cream for half-and-half or even almond milk for a dairy-free option.

For a veggie boost, I toss in sautéed spinach, peas, or sun-dried tomatoes right before serving.

If I want more heat, I add cayenne pepper or a few dashes of hot sauce to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the pasta in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. Microwaving works too, but I add a little liquid to keep it creamy and prevent drying out.

FAQs

Can I use a different type of pasta?

Absolutely. While bowtie pasta is great for holding sauce, penne, fusilli, or linguine would work well too.

How can I tell when the chicken is cooked properly?

I rely on an instant-read thermometer; the internal temperature should be 165°F (75°C). The chicken should also be firm and no longer pink inside.

Can I prepare this recipe ahead of time?

Yes, you can cook the chicken and pasta separately and make the sauce fresh when ready to serve. Reheat gently to keep the sauce creamy.

What can I substitute for heavy cream?

Half-and-half or whole milk can be used for a lighter version. For dairy-free, unsweetened almond milk or coconut milk works but changes the flavor slightly.

Can I freeze leftovers?

I don’t recommend freezing this dish because the creamy sauce may separate when thawed. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

I find this Lemon Garlic Chicken with Parmesan Bowtie Pasta to be one of those dishes I return to again and again. It’s flavorful, comforting, and feels special without requiring hours in the kitchen. Whether I’m cooking for myself or guests, it hits the perfect balance of zest, creaminess, and herbaceous goodness. I hope you’ll enjoy making and eating it as much as I do.

Recipe:

Lemon Garlic Chicken with Parmesan Bowtie Pasta

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Author: Cheryl
Total Time: 30 minutes
Yield: 2-3 servings
Diet: Low Fat

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Description

Tender, juicy chicken breasts cooked in a creamy lemon garlic sauce with parmesan, tossed with perfectly cooked bowtie pasta. This dish balances fresh lemon zest and garlic richness for a comforting yet elegant meal.

Instructions

Cook the bowtie pasta in salted water according to package directions. Reserve ¼ cup pasta water before draining; set pasta aside.
Season chicken breasts with salt, pepper, thyme, rosemary (if using), and red pepper flakes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 6–7 minutes per side until golden and cooked through (165°F/75°C). Remove and let rest, then slice thinly.
Lower heat to medium in the same skillet; add 1 tablespoon olive oil and butter. When butter melts, add minced garlic and cook 1–2 minutes until fragrant.
Stir in lemon zest and juice, scraping browned bits off the pan.
Add heavy cream and chicken broth (or reserved pasta water), stirring to combine. Simmer 2–3 minutes until slightly thickened.
Stir in grated parmesan and cook 1 more minute until sauce is creamy and smooth. Adjust seasoning with salt and pepper.
Add cooked pasta to skillet, tossing to coat evenly. Loosen sauce with reserved pasta water if needed.
Serve pasta topped with sliced chicken, extra parmesan, and chopped fresh parsley.