A creamy, zesty pasta dish with tender lemon-garlic chicken, Parmesan sauce, and perfectly cooked bowtie pasta — an easy, elegant dinner ready in under 40 minutes.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes
Servings: 4
Dietary: Comfort food, Family-friendly
Ingredients
For the chicken:
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Boneless, skinless chicken breasts – 1 lb, sliced into strips
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Salt – 1 tsp
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Pepper – ⅛ tsp
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Garlic powder – 1 tsp
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Onion powder – 1 tsp
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Italian seasoning – 1 tsp
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Olive oil – 2 tbsp
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Garlic – 3 cloves, minced
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Lemon – zest & juice of 1
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Butter – 1 tbsp
For the pasta & sauce:
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Bowtie pasta – 8 oz
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Butter – 2 tbsp
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Heavy cream – ½ cup
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Parmesan cheese – grated (½ cup)
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Chicken broth – ½ cup
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Salt – ½ tsp
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Pepper – pinch, to taste
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Fresh parsley – chopped (for garnish)
Instructions
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Cook the pasta: Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, drain, and set aside. Reserve ½ cup pasta water to loosen sauce later if needed.
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Season & cook the chicken: Season chicken strips with salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high and cook chicken 6–7 minutes per side until golden brown and cooked through.
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Add garlic & lemon: Stir in minced garlic and cook for 1 minute. Add lemon zest, lemon juice, and 1 tbsp butter. Let butter melt and coat chicken. Remove chicken and set aside.
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Make the sauce: In the same skillet, melt remaining 2 tbsp butter. Stir in heavy cream and chicken broth, simmering for 2–3 minutes until slightly thickened.
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Add Parmesan: Whisk Parmesan into the sauce until melted and smooth. Season with salt and pepper.
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Combine: Add pasta to the skillet, tossing to coat. Stir in the lemon-garlic chicken. Add reserved pasta water if needed to loosen the sauce.
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Garnish & serve: Plate pasta, top with chopped parsley and extra Parmesan. Serve immediately.
Quick Notes & Pro Tips
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Reserve pasta water: It’s perfect for adjusting the sauce consistency.
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Zest first, then juice: It’s easier to zest a whole lemon before cutting it.
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Use freshly grated Parmesan: It melts better than pre-shredded.
Why You’ll Love It
This dish is bright, creamy, and comforting — a perfect balance of tangy lemon, savory Parmesan, and tender chicken. It’s easy enough for a weeknight yet elegant enough for entertaining.
Ingredient Details & Substitutions
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Pasta: Swap bowtie for penne, spaghetti, or fettuccine.
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Cream: Use half-and-half for a lighter version or mascarpone for extra richness.
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Chicken: Substitute with shrimp or salmon for a seafood twist.
Variations & Serving Suggestions
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Add veggies: Toss in spinach, asparagus, or sun-dried tomatoes.
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Make it spicy: Add a pinch of red pepper flakes to the sauce.
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Serve with: Garlic bread and a crisp side salad for a complete meal.
Storage & Make-Ahead
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm gently in a skillet with a splash of chicken broth or cream to loosen the sauce.
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Make-ahead: Cook chicken ahead and refrigerate. Assemble and heat when ready to serve.
FAQs
Q: Can I make this without cream?
A: Yes — use extra broth and a bit of cream cheese for creaminess.
Q: Can I meal prep this?
A: Absolutely — keep chicken, pasta, and sauce separate and combine when reheating.
Q: How do I prevent the sauce from breaking?
A: Keep the heat low when adding cream and cheese, and stir continuously.
Personal Note
This recipe is one of my favorite quick pasta dinners — the lemon brightens the creamy sauce, and the chicken makes it hearty enough for a full meal. It’s a weeknight win that feels restaurant-worthy!
Your turn!
Tried this Bowtie Pasta with Lemon Garlic Chicken? Leave a comment or tag me on social media — I’d love to see how yours turned out!
Would you like me to create a “one-pan version” (everything cooked in one skillet) or a “veggie-loaded version” with greens and roasted vegetables?