LEMON GARLIC CHICKEN WITH CREAMY BOWTIE PASTA

Name: LEMON GARLIC CHICKEN WITH CREAMY BOWTIE PASTA
Prep time: 15 min
Cook time: 25 min
Yield: 4 people
Ingredients: 4 boneless; 1 tablespoon olive oil; 2 cloves garlic; 1 tablespoon lemon zest; 2 tablespoon fresh lemon juice; 1 teaspoon dried thyme; salt and pepper to taste; 8 oz bowtie pasta; 1 tablespoon olive oil; 2 cloves garlic; 1 cup heavy cream; 1 cup chicken broth; ½ cup grated Parmesan cheese; salt and pepper to taste; 1 tablespoon fresh parsley

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Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
450 kcal
Course
Main Course
Cuisine
Italian, American

LEMON GARLIC CHICKEN WITH CREAMY BOWTIE PASTA

Iris Warren

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Lemon Garlic Chicken with Creamy Bowtie Pasta is a light yet rich dish featuring tender chicken breasts, a zesty lemon garlic sauce, and creamy pasta. It’s a perfect combination of savory, tangy, and creamy, making it a delicious family meal.

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Ingredients

Servings

For the chicken:

4 boneless skinless chicken breasts
1 tablespoon olive oil
2 cloves garlic minced
1 tablespoon lemon zest
2 tablespoon fresh lemon juice
1 teaspoon dried thyme
salt and pepper to taste

For the creamy bowtie pasta:

8 oz bowtie pasta farfalle
1 tablespoon olive oil
2 cloves garlic minced
1 cup heavy cream
1 cup chicken broth
½ cup grated Parmesan cheese
salt and pepper to taste
1 tablespoon fresh parsley chopped (for garnish)

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Instructions

Cook the pasta:

Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water for later. Set aside.

Cook the chicken:

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, pepper, lemon zest, and dried thyme. Add the chicken to the skillet and cook for 6-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken from the skillet and set aside. Slice the chicken into thin strips once it has rested for a few minutes.

Make the creamy sauce:

In the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic for about 30 seconds, until fragrant.
Add the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Let the broth reduce slightly for 2-3 minutes.
Stir in the heavy cream and let it cook for another 3-4 minutes until it thickens slightly.
Add the Parmesan cheese and stir until it melts into the sauce. Season with salt and pepper to taste.

Combine the pasta and chicken:

Add the drained bowtie pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Add the sliced chicken on top of the pasta and toss gently to combine.

Serve:

Garnish with freshly chopped parsley and a squeeze of lemon juice, if desired. Serve immediately.

Notes

For a lighter version, you can substitute half-and-half for the heavy cream and use a lower-fat cheese.
You can swap the chicken breasts for chicken thighs for a juicier option.
Add vegetables such as spinach, sun-dried tomatoes, or broccoli for extra flavor and nutrition.
If you prefer a spicier dish, sprinkle red pepper flakes over the pasta or add some diced jalapeños to the sauce.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth or cream.