Description

Tender lemon-garlic chicken strips served over creamy bowtie pasta in a rich Parmesan sauce with a zesty citrus finish. A comforting yet elegant dish perfect for weeknights or special occasions.

Ingredients

1 lb boneless, skinless chicken breasts, cut into strips

1 tsp garlic powder

½ tsp smoked paprika

Zest of 1 lemon

Salt & pepper, to taste

2 tbsp olive oil

3 tbsp butter

4 cloves garlic, minced

1½ cups heavy cream

1 cup grated Parmesan cheese

4 oz cream cheese, softened

Juice of 1 lemon (plus extra to taste)

1 tsp Italian seasoning

Salt & pepper, to taste

12 oz bowtie (farfalle) pasta

½ cup reserved pasta water

Fresh parsley, chopped (optional garnish)

Lemon wedges (optional garnish)

Extra Parmesan (optional garnish)

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Instructions

Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Reserve ½ cup of the pasta water before draining.
Season the chicken strips with garlic powder, smoked paprika, lemon zest, salt, and pepper. In a large skillet, heat olive oil over medium-high heat and sear the chicken for 6–8 minutes until golden and fully cooked. Set aside and keep warm.
In the same skillet, melt butter and sauté minced garlic for about 30 seconds until fragrant.
Add the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, cream cheese, lemon juice, and Italian seasoning. Whisk until smooth and season with salt and pepper to taste.
Add the cooked pasta to the sauce, tossing to coat evenly. Use reserved pasta water as needed to loosen the sauce to desired consistency.
Serve the pasta topped with warm lemon garlic chicken. Garnish with chopped parsley, extra Parmesan, and lemon wedges if desired.

Notes

Use shrimp or salmon instead of chicken for a seafood version.

Add spinach, asparagus, or sun-dried tomatoes for extra flavor and nutrients.

Penne or fettuccine can replace bowtie pasta if desired.

Use half-and-half instead of heavy cream for a lighter sauce.

Red pepper flakes can be added for a spicy kick.

Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.

Not recommended for freezing due to the cream-based sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 800
Sugar: 3g
Sodium: 550mg
Fat: 48g
Saturated Fat: 25g
Unsaturated Fat: 20g
Trans Fat: 0.5g
Carbohydrates: 55g
Fiber: 2g
Protein: 40g
Cholesterol: 160mg