Creamy Parmesan Bowtie Pasta with Zesty Lemon Garlic Chicken
Ingredients:
2 large chicken breasts, boneless and skinless
Salt and pepper, to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
Zest of 1 lemon
1 teaspoon dried Italian seasoning
8 oz bowtie pasta (farfalle)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
Directions:
Cook the pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package instructions. Once cooked, drain and set aside.
Prepare the chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest before slicing it into bite-sized pieces.
Make the creamy sauce: In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 3-5 minutes, allowing it to thicken slightly.
Add the lemon and seasoning: Stir in the lemon juice, lemon zest, and dried Italian seasoning. Let it simmer for another 2 minutes.
Combine the pasta and sauce: Add the cooked pasta to the skillet, tossing it to coat in the creamy sauce. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Finish and serve: Return the sliced chicken to the skillet, mixing it into the pasta. Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4