Description
This Lemon Garlic Chicken with Creamy Bowtie Pasta is a delightful and comforting dish that combines tender, seared chicken chunks with al dente farfalle pasta coated in a luscious lemon-garlic cream sauce enriched with Parmesan cheese. Perfect for a family dinner, this recipe balances bright citrus flavors with rich creaminess, providing a satisfying and elegant meal in just 45 minutes.
Ingredients
Scale
Chicken
- 1 pound chicken breasts, cut into bite-sized chunks
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- Pinch of lemon zest
- 2 tablespoons olive oil, for searing the chicken
Sauce
- 3 cloves garlic, minced
- 1 whole lemon, juice and zest
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped
Pasta
- 12 ounces farfalle pasta (can substitute with whole wheat or spinach pasta)
- Salted water for boiling
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season them generously with salt, black pepper, and a pinch of lemon zest. Set aside while you heat the skillet to allow the flavors to meld into the chicken.
- Sear the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken pieces in a single layer. Sear for 5-6 minutes, turning as necessary, until golden brown on all sides and cooked through. Remove the chicken from the skillet and keep warm.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente, about 10-12 minutes. Reserve ½ cup of the pasta cooking water and drain the rest. Set the reserved water aside for later use.
- Sauté the Garlic: Reduce the skillet heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, making sure not to burn the garlic.
- Make the Sauce: Pour in the heavy cream, then add the fresh lemon juice and lemon zest. Allow the sauce to simmer gently for 3-4 minutes to let the flavors meld and for the sauce to thicken slightly.
- Incorporate the Cheese: Gradually whisk the freshly grated Parmesan cheese into the cream sauce until it is smooth and has thickened to your desired consistency.
- Combine Pasta and Chicken: Add the cooked farfalle and the seared chicken back into the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, adjust the consistency by adding some of the reserved pasta water a little at a time.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a fresh finish and serve hot, enjoying the creamy, zesty flavors.
Notes
- Use whole wheat or spinach pasta as a nutritious alternative to regular farfalle.
- For extra zest, add a bit more lemon zest or a splash of lemon juice right before serving.
- Reserve pasta water contains starch that helps adjust sauce consistency and improve coating.
- If you prefer a lighter version, substitute heavy cream with half-and-half, but the sauce may be less rich.
- Freshly grated Parmesan melts better than pre-grated for a smoother sauce.
