Description
This Indulgent Lemon Garlic Chicken with Creamy Bowtie Pasta is a delightful and creamy dish that combines tender bites of seared chicken with a luscious lemon garlic cream sauce over perfectly cooked farfalle pasta. It’s quick to prepare and perfect for a comforting weeknight dinner with a rich, flavorful sauce that balances bright citrus with savory garlic and parmesan cheese.
Ingredients
Scale
Chicken
- 1 pound Chicken Breasts, cut into bite-sized chunks
- 2 tablespoons Olive Oil, for searing the chicken
- 3 cloves Garlic, minced
- 1 teaspoon Salt, to taste
- 1/2 teaspoon Black Pepper, freshly ground
Sauce
- 1 tablespoon Lemon juice and zest, freshly squeezed
- 1 cup Heavy Cream (can substitute with half-and-half)
- 1/2 cup Parmesan Cheese, freshly grated
Pasta
- 8 ounces Farfalle Pasta (can swap with favorite short pasta)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add the chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté garlic and add lemon: Reduce the heat to medium, add the minced garlic to the same skillet, and sauté for 1-2 minutes until fragrant but not browned. Stir in the lemon juice and zest to deglaze the pan, scraping up any browned bits from the chicken.
- Make the creamy sauce: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until slightly thickened.
- Add parmesan and chicken: Stir in the freshly grated parmesan cheese until melted and the sauce is smooth. Return the cooked chicken to the skillet and toss to coat in the creamy lemon garlic sauce. Let everything warm through for 2 minutes.
- Combine pasta and sauce: Add the drained farfalle pasta to the skillet and gently toss to combine all ingredients well and heat through.
- Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the creamy lemon garlic chicken pasta hot garnished with extra parmesan or fresh herbs if desired.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half, but note the sauce will be less thick.
- Use freshly squeezed lemon juice and zest for the best bright citrus flavor.
- Any short pasta shape can be used instead of farfalle if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
