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.
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:
- 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.