Bowtie Pasta Creamy Lemon Garlic (Print Version)
# Ingredients:
→ Chicken and Seasoning
01 -
1 lb boneless, skinless chicken breasts, sliced into strips
02 -
1 teaspoon salt
03 -
1/8 teaspoon pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon Italian seasoning
07 -
2 tablespoons olive oil
08 -
3 cloves garlic, minced
09 -
Zest and juice of 1 lemon
10 -
1 tablespoon butter
→ Pasta and Sauce
11 -
8 oz bowtie pasta
12 -
2 tablespoons butter
13 -
1/2 cup heavy cream
14 -
1/2 cup grated Parmesan cheese
15 -
1/2 cup chicken broth
16 -
1/2 teaspoon salt
17 -
1 pinch pepper, to taste
18 -
Fresh parsley, chopped (garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until just tender. Drain and reserve a small amount of the pasta water for later use.
02 -
Season chicken strips with salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and fully cooked.
03 -
Add minced garlic to the skillet and cook for one minute. Stir in lemon zest and juice. Add 1 tablespoon of butter, allowing it to melt and coat the chicken. Remove from heat and set aside.
04 -
In the same skillet, melt 2 tablespoons of butter. Add heavy cream and chicken broth, stirring as the mixture simmers. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
05 -
Stir Parmesan cheese into the sauce until fully melted and smooth. Adjust seasoning with salt and pepper.
06 -
Add cooked pasta to the skillet, tossing gently to coat each piece in the sauce. If needed, add reserved pasta water to loosen the sauce.
07 -
Fold the prepared lemon garlic chicken into the pasta and sauce mixture. Serve on plates or bowls, garnished with fresh parsley and additional Parmesan cheese.