Description
This Lemon Garlic Chicken with Parmesan Bowtie Pasta is a bright, flavorful dish combining tender chicken breasts cooked to perfection with a zesty lemon garlic sauce and creamy Parmesan-infused bowtie pasta. Ready in just 30 minutes, it’s an elegant yet simple weeknight meal that balances fresh citrus notes with rich creaminess for a delightful experience.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
For the Pasta and Sauce
- 8 oz bowtie pasta (farfalle)
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set it aside.
- Prepare the Chicken: While the pasta is cooking, season both sides of the chicken breasts with salt, pepper, and dried oregano. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for about 6 to 7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside. Once cooled, slice it thinly against the grain.
- Make the Lemon Garlic Sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic. Add the lemon zest, lemon juice, and 1/4 cup of the reserved pasta water, scraping up any browned bits from the chicken. Bring the mixture to a simmer and cook for 2 to 3 minutes until slightly reduced.
- Make the Pasta Sauce: Add the butter to the skillet and stir until melted. Pour in the heavy cream, garlic powder, and Parmesan cheese, stirring to combine. Let the sauce simmer for 3 to 4 minutes, or until it thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
- Combine the Pasta and Chicken: Add the cooked pasta to the skillet with the lemon garlic sauce and toss to coat the pasta evenly with the creamy sauce. Add the sliced chicken on top and give everything a gentle final toss to incorporate.
- Serve: Serve the Lemon Garlic Chicken with Parmesan Bowtie Pasta immediately, garnished with fresh basil or parsley. Enjoy your flavorful and creamy dish!
- Optional Substitutions and Tips: You may substitute bowtie pasta with penne or fusilli. For a spicy kick, add red pepper flakes to the sauce. For a lighter variation, replace heavy cream with half-and-half or milk. To make it gluten-free, use gluten-free pasta and ensure all seasonings are gluten-free.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Reserve pasta water to adjust sauce consistency as needed.
- Do not burn garlic to avoid bitterness in sauce.
- For extra flavor, fresh herbs like basil or parsley work great as garnish.
- Substitutions like gluten-free pasta or lighter dairy options can easily adapt this recipe for dietary preferences.
