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.
