Lemon Garlic Chicken with Parmesan Bowtie Pasta is a bright, comforting dish that blends juicy, pan-seared chicken with tender pasta tossed in a zesty lemon garlic sauce. Finished with a generous sprinkle of Parmesan, this meal is creamy, tangy, and totally satisfying—one of those quick dinners I keep coming back to.
Why You’ll Love This Recipe
I love how this recipe combines fresh and comforting flavors in one easy dish. The lemon keeps it light, the garlic gives it depth, and the Parmesan ties everything together with a savory richness. It feels like something I’d get at a nice Italian restaurant, but it’s simple enough to throw together on a weeknight. And the bowtie pasta? It just makes the whole dish extra fun to eat.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
bowtie pasta (farfalle)
boneless, skinless chicken breasts
salt and pepper
olive oil
butter
garlic, minced
lemon juice (fresh is best)
lemon zest (optional for extra brightness)
chicken broth or pasta water
heavy cream or half-and-half (optional for a creamier version)
grated Parmesan cheese
fresh parsley or basil (optional for garnish)
directions
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I start by cooking the bowtie pasta in salted water until al dente. I drain it, reserving about 1/2 cup of the pasta water for the sauce.
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While the pasta cooks, I season the chicken breasts with salt and pepper.
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I heat olive oil in a large skillet over medium-high heat and cook the chicken for 5–6 minutes per side, or until golden and cooked through. I remove it from the pan and let it rest before slicing.
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In the same pan, I lower the heat and melt a tablespoon of butter. I add the garlic and sauté for about 30 seconds until fragrant.
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I stir in the lemon juice, lemon zest, and chicken broth or reserved pasta water, scraping up any bits from the pan.
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If I want a creamier sauce, I add a splash of cream or half-and-half here, then stir in the Parmesan until melted and smooth.
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I toss the cooked bowtie pasta into the sauce, coating it well. Then I add the sliced chicken on top and give it a final toss or just plate it up.
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I garnish with fresh parsley or basil and serve hot.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 20–25 minutes to cook, so dinner is ready in around 30–35 minutes.
Variations
Sometimes I add spinach or peas to the pasta for a veggie boost. I’ve also swapped the chicken for shrimp, which pairs beautifully with the lemon garlic sauce. When I want more heat, I sprinkle in a pinch of red pepper flakes. For a dairy-free version, I skip the cream and use a dairy-free Parmesan alternative—it still turns out delicious.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or broth and warm it gently in a skillet or microwave. If I used cream in the sauce, I reheat slowly to keep it from separating.
FAQs
Can I use another type of pasta?
Yes, I’ve made this with penne, linguine, and rotini. I just use whatever I have on hand.
Is the sauce very lemony?
It has a nice bright lemon flavor, but I can adjust it to my taste. I use less juice for a milder flavor or more zest for extra punch.
Can I make this without cream?
Definitely. The lemon, garlic, and Parmesan create a flavorful sauce on their own. The cream just adds a bit more richness.
What kind of Parmesan works best?
I like to use freshly grated Parmesan for the best melt and flavor, but pre-shredded works too in a pinch.
Can I prep this ahead of time?
Yes, I cook the chicken and pasta ahead, then store them separately. I reheat everything together with a splash of broth and add the cheese just before serving.
Conclusion
Lemon Garlic Chicken with Parmesan Bowtie Pasta is one of those dishes that feels comforting but still fresh and bright. It’s easy enough for a weeknight, impressive enough for company, and so flavorful that I always end up going back for seconds. If I’m looking for a crowd-pleasing meal with minimal effort, this one never fails.
Print
Lemon Garlic Chicken with Parmesan Bowtie Pasta
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Yield: 4 servings
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Description
Lemon Garlic Chicken with Parmesan Bowtie Pasta is a fresh and comforting one-pan meal made with juicy seared chicken, tender farfalle pasta, and a bright lemon garlic sauce. Tossed with Parmesan and optional cream, it’s the perfect easy weeknight dinner or cozy pasta dish with zesty Italian flavor.
Ingredients
- 8 oz bowtie pasta (farfalle)
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3–4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- ½ cup chicken broth or reserved pasta water
- ¼ cup heavy cream or half-and-half (optional)
- ½ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
Instructions
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Cook bowtie pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
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Season chicken breasts with salt and pepper.
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Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and fully cooked. Remove and let rest; then slice.
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Lower heat, add butter to the same pan. Sauté garlic for 30 seconds until fragrant.
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Stir in lemon juice, lemon zest, and broth (or pasta water), scraping the pan to deglaze.
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(Optional) Add cream and stir, then mix in Parmesan until melted and smooth.
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Toss cooked pasta into the sauce to coat. Add sliced chicken on top and toss again or plate.
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Garnish with parsley or basil and serve warm.
Notes
- Add peas, spinach, or red pepper flakes for extra flavor or nutrition.
- Swap chicken with shrimp for a seafood variation.
- Use freshly grated Parmesan for the best taste and melt.
- For dairy-free, skip cream and use a dairy-free cheese substitute.
- Reheat gently with a splash of broth to prevent sauce separation.
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