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.
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)
Instructions
- Cook the bowtie pasta in salted water according to package directions. Reserve 1/4 cup pasta water before draining; set pasta aside.
- Season chicken breasts with salt, pepper, thyme, rosemary (if using), and red pepper flakes.
- Heat 1 tbsp 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 tbsp 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.
Notes
For a lighter sauce, substitute heavy cream with half-and-half or almond milk.
Add sautéed spinach, peas, or sun-dried tomatoes for extra veggies.
Increase heat with cayenne pepper or hot sauce if desired.
Store leftovers in airtight container in fridge for up to 3 days; reheat gently with a splash of broth or water.
Do not freeze as creamy sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
