Zesty Lemon Garlic Chicken & Creamy Bowtie Pasta
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:
Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside.
Meanwhile, season the chicken breasts on both sides with salt, pepper, Italian seasoning, and a touch of red pepper flakes if you like heat.
Warm the olive oil in a large skillet over medium-high heat. Sear the chicken for about 5 to 7 minutes on each side, until nicely browned and fully cooked through. Once done, transfer to a plate and let rest.
In the same pan, melt a tablespoon of butter over medium heat. Stir in the garlic and sauté just until fragrant about 60 seconds.
Deglaze the skillet with chicken broth, scraping up any flavorful bits stuck to the bottom. Stir in the heavy cream and Parmesan cheese, then reduce the heat to low and let the sauce gently simmer for a couple of minutes until slightly thickened.
Add lemon juice, lemon zest, salt, and pepper to the sauce, giving it a good stir to combine. Adjust seasoning to taste.
Slice the rested chicken into strips and return it to the skillet. Toss in the cooked pasta and stir until everything is evenly coated in the creamy lemon garlic sauce.
Top with fresh parsley and an extra sprinkle of Parmesan just before serving. Enjoy the fresh, tangy richness in every bite!
Cooking Time: 30 minutes
Servings: 6