Lemon Garlic Butter Chicken with Creamy Parmesan Bowtie Pasta
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:
Generously season the chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, chicken broth, lemon juice, and lemon zest, stirring to combine. Let the sauce simmer for 3-4 minutes, allowing it to slightly thicken.
Meanwhile, cook the bowtie pasta in salted boiling water according to the package directions. Drain and set aside.
Slice the cooked chicken into thin strips.
Add the drained pasta to the skillet with the creamy sauce, tossing to coat it evenly. Stir in the grated Parmesan cheese until melted and smooth.
Plate the creamy pasta and top with the sliced chicken. Sprinkle with fresh parsley for a bright finishing touch.
Cooking Time: 20 minutes | Servings: 4