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LEMON GARLIC CHICKEN WITH CREAMY BOWTIE PASTA

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.

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

Ingredients

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)

Instructions

Cook the pasta:
    Cup of Yum
  1. 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:
  1. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. 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).
  3. 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:
  1. In the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic for about 30 seconds, until fragrant.
  2. 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.
  3. Stir in the heavy cream and let it cook for another 3-4 minutes until it thickens slightly.
  4. Add the Parmesan cheese and stir until it melts into the sauce. Season with salt and pepper to taste.
Combine the pasta and chicken:
  1. 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.
  2. Add the sliced chicken on top of the pasta and toss gently to combine.
Serve:
  1. 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.

Nutrition Information

Calories 450kcal (23%) Carbohydrates 45g (15%) Protein 35g (70%) Fat 20g (31%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 450

% Daily Value*

Calories 450kcal 23%
Carbohydrates 45g 15%
Protein 35g 70%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.