Bowtie Pasta With Lemon Garlic

If you need a fast yet impressive dinner for family or guests this bowtie pasta with creamy lemon garlic chicken and parmesan is the recipe I reach for when I want comfort food with a little zing The balance of rich cream sauce bright lemon and savory chicken always makes everyone go back for seconds

My family was instantly obsessed the first time I made this dish and now it is our top request for Sunday dinners. The velvety lemon sauce and garlicky chicken hit all the right notes no matter the season

Ingredients

• Boneless skinless chicken breasts: choose firm chicken for the juiciest result
• Salt: enhances all the flavors use fine sea salt for even seasoning
• Pepper: gives a gentle heat grind it fresh for more aroma
• Garlic powder and onion powder: create a deep savory taste always check for fresh spices
• Italian seasoning: provides an Italian herb blend that lifts the overall flavor look for one with real basil and oregano
• Olive oil: for searing the chicken opt for extra-virgin for better flavor
• Fresh garlic: is an absolute must for aroma and taste chop it right before cooking
• Lemon zest and juice: bring brightness and cut through the richness pick a firm lemon for more juice
• Butter: makes both the chicken and the sauce deliciously silky always use real unsalted butter
• Bowtie pasta: also known as farfalle its fun and perfect for catching sauce check the pasta aisle for a good Italian brand
• Heavy cream: is the backbone of the sauce fresher cream makes a creamier sauce
• Parmesan cheese: for nutty richness grate your own from a wedge for best melting
• Chicken broth: ties everything together and adds a savory undertone look for low sodium
• Fresh parsley: adds color and brightness snip it just before serving

Step-by-Step Instructions

Season the Chicken:

Pat the chicken strips dry and coat all sides with salt pepper garlic powder onion powder and Italian seasoning. This ensures full flavor in every bite

Brown the Chicken:

Heat olive oil in a skillet over medium high until shimmering. Lay the seasoned chicken in a single layer without crowding and sear undisturbed about six to seven minutes per side until the edges are deep gold and the inside is just cooked through. This locks in juices

Infuse with Garlic and Lemon:

Add the minced garlic to the skillet. Stir for one minute just until the garlic is aromatic but not browned. Immediately add lemon zest and juice swirling them around the pan so all chicken gets glossy and fragrant. Toss in a tablespoon of butter letting everything blend into a shiny lemony glaze then move the chicken to a plate

Make the Cream Sauce:

In the same skillet melt the remaining butter and lower the heat to medium. Splash in the heavy cream and chicken broth stirring gently as it starts to bubble. Let it simmer for two to three minutes until just slightly thickened

Add the Cheese:

Stir in the grated parmesan allowing the cheese to fully melt so the sauce becomes satiny with no clumps. Taste and sprinkle in salt and a touch of pepper adjusting as needed

Cook the Pasta:

Meanwhile boil a large pot of salted water and add the bowtie pasta. Cook until just al dente so it still has a slight bite. Reserve a few tablespoons of pasta water before draining

Combine Everything:

Stir the cooked pasta into the sauce ensuring every bowtie is coated. If the sauce seems too thick stir in a spoonful of reserved pasta water. Return the lemon garlic chicken to the skillet and gently mix so the chicken and pasta marry together

Garnish and Serve:

Transfer the finished pasta to plates or a large bowl. Shower with chopped fresh parsley and extra parmesan for the perfect finish

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I love using a wedge of parmesan and grating it right over the hot pasta One night my daughter insisted on helping and showered her bowl with parmesan until there was a snowy layer every bite was heaven We always laugh about it when making this recipe

Storage Tips

Store leftovers covered in the fridge for up to three days Make sure to reheat slowly over low heat with a splash of chicken broth or milk to keep the sauce creamy Freezing is not ideal because of the dairy but if you must freeze wrap tightly and thaw gently before reheating

Ingredient Substitutions

No chicken Try shrimp or thinly sliced turkey Chicken thighs work well if you prefer dark meat No heavy cream Half and half can stand in for a lighter sauce Fresh spinach or peas can be stirred in at the end for extra veggie power

Serving Suggestions

This pasta shines with a simple arugula salad and crusty bread for soaking up every drop of sauce For a special dinner try roasted asparagus or homemade garlic knots Lemon iced tea or a crisp white wine make perfect pairings

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Recipe Roots

Bowtie pasta is traditional in northern Italian kitchens where it is called farfalle. Creamy chicken pasta with lemon echoes classic Italian American comfort food The blend of zesty citrus and rich dairy has always been a hit in our house especially when we want to feel like we are dining out at home

Frequently Asked Questions

→ What type of chicken works best?

Boneless, skinless chicken breasts are ideal for their quick cooking and tender texture, but thighs can also be used for richer flavor.

→ How do I prevent the sauce from curdling?

Simmer the cream gently and add the Parmesan off heat to avoid overheating, which keeps the sauce smooth and silky.

→ Can I substitute the bowtie pasta?

Yes, penne or fusilli also work well, as their shape holds the creamy sauce beautifully.

→ What’s the best way to reheat leftovers?

Warm gently on the stovetop with a splash of milk or reserved pasta water to restore the creamy texture.

→ How can I make it lighter?

Use half-and-half instead of heavy cream, or try Greek yogurt for a tangy, lighter alternative.