Tried this Lemon Garlic Chicken with Parmesan Bowtie Pasta and it turned out so flavorful bright, creamy and perfect for a quick dinner!
Ingredients:
For the Chicken:
1.5 lbs boneless, skinless chicken breasts
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional, for a little kick!)
Salt and pepper to taste
2 tbsp lemon juice
1 tbsp butter
For the Pasta:
1 lb bowtie pasta
4 tbsp butter
4 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley
Zest of 1 lemon
Salt and pepper to taste
Directions:
Fill a large pot with salted water and bring to a boil. Cook the bowtie pasta until al dente, according to the package. Drain and set aside while you prepare the rest.
Pat the chicken breasts dry and rub them with Italian seasoning, salt, pepper, and red pepper flakes if using. This helps seal in flavor during cooking.
In a large skillet, heat olive oil over medium-high. Add the chicken and sear for about 6–8 minutes on each side, or until golden and fully cooked. Remove from the skillet and let it rest.
Reduce the heat to medium. Melt the butter in the same skillet and stir in the minced garlic. Sauté for about a minute, just until aromatic keep it gentle so the garlic doesn’t brown.
Deglaze the skillet with chicken broth, scraping up the flavorful bits from the bottom. Add the heavy cream and Parmesan, stirring constantly as the sauce starts to thicken.
Mix in the lemon juice and zest, giving the sauce a fresh lift. Taste and adjust with salt and pepper as needed.
Slice the rested chicken into strips. Return it to the skillet along with the cooked pasta. Gently toss everything in the sauce until evenly coated and heated through.
Sprinkle chopped parsley and extra Parmesan on top before serving. Serve warm and enjoy the creamy, zesty comfort in every bite!
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 550 per serving