Description
This Lemon Garlic Chicken with Parmesan Bowtie Pasta is a vibrant and creamy one-pan dish featuring tender chicken breasts cooked to perfection, tossed with al dente bowtie pasta and a luscious lemon garlic Parmesan sauce. It’s a quick and flavorful meal perfect for busy weeknights or a comforting dinner with family.
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 tbsp of olive oil over medium heat. Add the chicken breasts and cook for about 6–7 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 the chicken is cool enough to handle, 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 it. Add the lemon zest, lemon juice, and 1/4 cup of reserved pasta water to the skillet, scraping up any browned bits left from cooking the chicken. Bring the mixture to a simmer and cook for 2–3 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 3–4 minutes, or until it thickens slightly. Taste and adjust the seasoning with salt and pepper if needed.
- Combine the Pasta and Chicken: Add the cooked pasta to the skillet with the lemon garlic sauce and toss to coat the pasta in the creamy sauce. Add the sliced chicken on top of the pasta and give it a final toss to mix everything together.
- Serve: Serve the Lemon Garlic Chicken with Parmesan Bowtie Pasta immediately, garnished with fresh basil or parsley. Enjoy!
- Optional Substitutions and Tips: You can substitute the bowtie pasta with any other pasta you like, such as penne or fusilli. For extra flavor, try adding a pinch of red pepper flakes to the sauce for a mild kick of heat. If you prefer a lighter sauce, use half-and-half or milk instead of heavy cream. To make this dish gluten-free, substitute gluten-free pasta and ensure the chicken is seasoned with gluten-free ingredients.
Notes
- Reserve some pasta water to adjust sauce consistency as needed.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Garlic can burn quickly; cook it only until fragrant to avoid bitterness.
- Use fresh lemon zest and juice for the best citrus flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Gluten-free pasta can be used to accommodate dietary restrictions.
- Adding fresh herbs at the end enhances flavor and presentation.
