Creamy Garlic Chicken with Lemon Parmesan Bowtie Pasta
Ingredients:
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Juice of 1/2 lemon
For the Pasta & Sauce:
12 oz bowtie pasta
1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
Zest of 1 lemon
1 tablespoon lemon juice (adjust to taste)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
Cook the Chicken: In a large skillet, heat olive oil and butter over medium heat. Add the chicken, season with salt, pepper, Italian seasoning, and sauté until golden brown and cooked through, about 5–7 minutes. Add minced garlic and cook for 1 minute more. Squeeze lemon juice over the chicken, stir, then remove from the skillet and set aside.
Make the Sauce: In the same skillet, add 1 tablespoon butter and the remaining garlic. Sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring well. Bring to a simmer.
Add the Cheese & Lemon: Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste. Let the sauce simmer for 2–3 minutes until slightly thickened.
Combine: Add the cooked bowtie pasta to the sauce and toss to coat. Return the cooked chicken to the pan and stir everything together. Simmer for another minute until heated through.
Garnish & Serve: Plate the pasta and chicken. Garnish with chopped parsley and extra Parmesan if desired.
Cooking Time: 30 minutes
Servings: 4
Calories: ~680 per serving