If you’re looking for a dish that feels like a hug in food form, look no further than this Creamy Lemon Garlic Chicken with Parmesan Bowtie Pasta. It’s a restaurant-quality meal you can make at home, combining tender, juicy chicken breasts with a luscious, creamy sauce bursting with lemon and garlic flavors. The perfectly cooked bowtie pasta, generously coated in Parmesan, ties the whole dish together—pun intended! Whether it’s a weeknight dinner or a special occasion, this meal is a guaranteed crowd-pleaser. Let’s dive into everything you need to know to make this delicious dish a staple in your recipe rotation.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Sauce:
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Zest and juice of 1 large lemon
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- Salt and pepper to taste
For the Pasta:
- 12 ounces bowtie pasta (farfalle)
- 1 tablespoon olive oil (to prevent sticking)
- ½ cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Prep the Ingredients
- Start by seasoning the chicken breasts with salt, pepper, garlic powder, and paprika on both sides. Set aside while you prepare the other ingredients.
- Bring a large pot of salted water to a boil for the bowtie pasta. Cook according to package instructions until al dente. Drain, toss with 1 tablespoon olive oil, and set aside.
Step 2: Cook the Chicken
- Heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the seasoned chicken breasts.
- Cook for about 4-5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside, tenting with foil to keep warm.
Step 3: Make the Sauce
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Lower the heat and stir in the heavy cream, Parmesan cheese, lemon zest, and juice. Add Italian seasoning and red pepper flakes if using.
- Cook the sauce for 3-4 minutes, stirring frequently, until it thickens slightly. Taste and adjust seasoning with salt and pepper.
Step 4: Combine the Pasta
- Add the cooked bowtie pasta to the skillet, tossing to coat it evenly in the creamy sauce.
- Stir in the grated Parmesan cheese and mix well until the pasta is glossy and cheesy.
Step 5: Serve and Enjoy
- Slice the cooked chicken breasts and place them on top of the pasta in the skillet, or plate them individually.
- Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve warm and enjoy!
Tips
- Perfectly Cooked Chicken: Use a meat thermometer to ensure the chicken reaches 165°F internally. This prevents overcooking and keeps it juicy.
- Fresh Ingredients: Use freshly grated Parmesan cheese and freshly squeezed lemon juice for the best flavor.
- Creamy Sauce Consistency: If the sauce seems too thick, add a splash of chicken broth or pasta water to loosen it up.
- Make it Spicy: Add more red pepper flakes or a pinch of cayenne for extra heat.
- Keep Pasta Al Dente: Slightly undercooking the pasta ensures it doesn’t become mushy when mixed with the sauce.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to restore the sauce’s creaminess.
- Freezing: While the chicken freezes well, the creamy sauce may separate when thawed. If freezing, store the chicken and pasta separately for best results.
Variations
- Protein Options: Swap chicken breasts for chicken thighs, shrimp, or even salmon for a delightful twist.
- Low-Carb: Replace bowtie pasta with zucchini noodles or cauliflower rice for a keto-friendly version.
- Vegetarian Option: Use vegetable broth instead of chicken broth and add roasted vegetables like mushrooms, zucchini, or bell peppers in place of chicken.
- Herb Upgrade: Experiment with fresh basil or thyme for an herbal twist to the creamy sauce.
Nutrition Details (Per Serving)
- Calories: 620
- Protein: 38g
- Carbohydrates: 44g
- Fat: 32g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 780mg
- Fiber: 2g
- Sugar: 2g
FAQ
1. Can I use pre-grated Parmesan cheese?
Yes, but freshly grated Parmesan melts better and adds more flavor to the sauce.
2. How can I make the sauce thicker?
Let the sauce simmer a little longer, or stir in a teaspoon of cornstarch mixed with water to thicken it.
3. Can I make this dish ahead of time?
You can prepare the components (chicken, sauce, and pasta) separately and combine them just before serving to maintain freshness.
4. Is there a substitute for heavy cream?
You can use half-and-half or a mixture of milk and cream cheese for a lighter sauce, though the consistency may differ slightly.
5. What other pasta shapes work for this dish?
Fettuccine, penne, or rotini are great alternatives if you don’t have bowtie pasta on hand.
