Bowtie Pasta Lemon Garlic Chicken

Bowtie pasta layered with creamy lemon garlic chicken and plenty of parmesan is the very definition of comfort food with a bright twist. This is the dish I lean on when I want something easy but crave the lively flavor of fresh citrus and garlic. Each bite brings just the right amount of richness and zing

The first time I made this my house smelled like garlic and melted butter for hours and the plates were scraped clean before I could even finish putting away leftovers

Ingredients

• Boneless skinless chicken breasts: provide lean protein and soak up all the seasonings try to choose organic or high quality if possible
• Garlic powder and onion powder: bring an extra layer of depth to the chicken
• Italian seasoning: adds herby warmth use a blend that lists oregano and basil high in the ingredients
• Olive oil: offers richness and keeps the chicken juicy pick extra virgin for best results
• Fresh garlic: makes the kitchen smell incredible when sautéed chop it right before cooking for boldest flavor
• Lemon zest and juice: deliver the signature brightness use a heavy unwaxed lemon for maximum zest and juiciness
• Butter: gives both the chicken and sauce a silky finish opt for a good quality unsalted variety
• Bowtie pasta: creates fun texture and holds up well to creamy sauces look for bronze cut pasta for a rougher exterior which helps the sauce cling better
• Heavy cream: ensures the sauce is extra luscious
• Parmesan cheese: brings saltiness and nutty flavor grate it yourself for the best melt and flavor
• Chicken broth: enriches the sauce but keep an eye on sodium if using store-bought
• Fresh parsley as garnish: gives a pop of color and garden flavor pick leaves that are bright green and unwilted

Step-by-Step Instructions

Prep the Pasta:

Fill a large pot with water and add a generous pinch of salt Bring to a rolling boil Add bowtie pasta and cook until al dente stirring occasionally This usually takes about ten minutes but check a piece to be sure Drain pasta and save a half cup of pasta water for possible use later Set pasta aside

Season and Sear the Chicken:

Pat chicken breast strips dry and sprinkle with salt pepper garlic powder onion powder and Italian seasoning Heat olive oil over medium-high in a large skillet Lay in the chicken strips carefully and let them cook untouched for seven minutes Flip and cook the other side until the chicken looks golden and cooked through about another six minutes Remove the chicken to a plate for now

Layer in the Garlic and Lemon:

Lower heat to medium and add minced garlic to the skillet Stir for about one minute so it turns fragrant but not browned Zest a lemon over the garlic and add the juice too Drop in a tablespoon of butter and stir to melt Turn off the heat and toss the chicken back in to coat it all well with the lemony garlic goodness Take chicken out again so it does not dry out while you make the sauce

Build the Cream Sauce:

Using the same skillet turn heat to medium-low and melt the remaining butter Pour in heavy cream and chicken broth Stir everything as it starts to bubble Let it simmer for about three minutes so it thickens a bit

Melt in the Cheese:

Freshly grate parmesan and sprinkle it slowly into the simmering sauce Stir constantly until cheese melts totally making the sauce smooth Taste and add salt and pepper

Toss the Pasta and Chicken:

Add cooked pasta to the sauce Gently toss or stir until every bowtie is cradled by sauce If the sauce feels too thick drizzle in some pasta water Add in the lemon garlic chicken Stir again so every bite gets a piece of chicken and a coating of tangy sauce

Serve it Up:

Spoon the pasta into shallow bowls Top with chopped parsley and another flurry of parmesan Serve hot and enjoy

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I always reach for the extra bright yellow lemons from my backyard tree They make the whole house smell like sunshine and remind me of spring dinners on our patio with a bowl of this pasta at the center

Storage Tips

Let any leftovers cool completely before sealing in airtight containers Cooked pasta and chicken will keep fresh in the fridge for up to three days If reheating add a splash of milk or broth to loosen the sauce Use a skillet on low for best results and avoid the microwave if you want to keep the chicken juicy

Ingredient Substitutions

No bowtie pasta Use penne or rotini for a similar bite If you are out of heavy cream try full-fat coconut milk for a dairy-free twist Swap the chicken for firm tofu or cooked shrimp for a different protein Grana Padano or Pecorino Romano can stand in for Parmesan if needed

Serving Suggestions

Serve this pasta with a crisp green salad and some garlicky bread For an extra veggie boost toss in some steamed broccoli or spinach at the end This pasta is also great paired with a chilled glass of white wine and maybe a squeeze of extra lemon right before digging in

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Cultural Context

Bowtie pasta or farfalle gets its name from the Italian word for butterfly It is traditionally used in creamy and tomato based dishes because its shape holds sauce beautifully This recipe echoes classic northern Italian flavors but gives them an American comfort twist with lots of cream and parmesan

Recipe FAQs

→ Can I substitute another pasta shape for bowtie?

Absolutely! Penne, fusilli, or rotini all work well to catch the creamy sauce and chicken pieces.

→ How do I prevent the cream sauce from separating?

Keep the heat at medium-low when adding the cream and Parmesan, and stir gently to ensure a smooth, silky texture.

→ What can I use instead of heavy cream?

Half-and-half or whole milk can be used, though the sauce may be slightly less rich and thick.

→ How can I add more vegetables to this dish?

Stir in spinach, peas, or sautéed mushrooms when you combine the pasta and sauce, adding color and extra nutrients.

→ Is it possible to make this ahead of time?

It's best served fresh, but you can prep the chicken and sauce in advance and reheat gently before combining with cooked pasta.