Ingredients:
2 large chicken breasts, boneless and skinless
Salt and pepper, to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
Zest of 1 lemon
1 teaspoon dried Italian seasoning
8 oz bowtie pasta (farfalle)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
Instructions:
Boil the Pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside while you prepare the rest of the dish.
Sear the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6–7 minutes per side, or until the outside is golden and the inside is fully cooked. Remove from the pan and let rest for a few minutes before slicing into thin strips.
Start the Sauce: In the same skillet, reduce heat slightly and add the minced garlic. Cook for about 1 minute, stirring constantly so it doesn’t burn.
Build Creamy Base: Pour in the heavy cream and chicken broth, stirring well to deglaze the pan. Let the sauce come to a gentle simmer and cook for 3–5 minutes, or until slightly thickened.
Add Lemon & Seasoning: Stir in lemon juice, lemon zest, and Italian seasoning. Simmer for another 2 minutes to let the flavors meld.
Bring it Together: Add the cooked bowtie pasta to the skillet, tossing well to coat in the creamy lemon garlic sauce. Mix in the grated Parmesan cheese until melted and smooth.
Serve with Chicken: Return the sliced chicken to the skillet and gently combine. Sprinkle with fresh parsley and serve hot for a fresh, tangy twist on creamy chicken pasta.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4