why make this recipe
This dish mixes bright lemon and garlic with creamy pasta and tender chicken. It cooks fast and feels special. It is great for a weeknight dinner or for guests.
introduction
This Lemon Garlic Chicken with Creamy Bowtie Pasta is easy and full of flavor. If you like creamy pasta with chicken, try a different twist with creamy Cajun chicken rotini with garlic Parmesan sauce for more ideas.
how to make Lemon Garlic Chicken with Creamy Bowtie Pasta
- Cook the pasta: Boil salted water and cook 12 oz bowtie pasta until al dente. Reserve 1/4 cup pasta water, drain, and set pasta aside.
- Cook the chicken: Season 1.25 lbs sliced chicken breasts with salt and pepper. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add 3 cloves minced garlic and cook 30 seconds. Add chicken strips and cook about 4–5 minutes per side until golden and done. Stir in zest and juice of 1 lemon, toss to coat. Remove chicken and set aside.
- Make the sauce: In the same skillet, melt 2 tbsp butter and sauté 2 cloves minced garlic for 30 seconds. Add 1 cup heavy cream and bring to a gentle simmer. Whisk in 2 oz cream cheese and 1/2 cup grated Parmesan until smooth. Season with salt and pepper. Add reserved pasta water if the sauce is too thick.
- Combine: Add cooked bowtie pasta to the sauce and toss to coat. Return the chicken to the skillet and gently fold in.
- Serve: Plate the pasta and chicken. Drizzle extra sauce over the top and garnish with fresh parsley, extra Parmesan, and lemon wedges.
Ingredients :
- 1.25 lbs boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 2 tbsp butter (for chicken)
- 3 cloves garlic, minced (for chicken)
- Zest and juice of 1 lemon
- Salt & black pepper, to taste
- 12 oz bowtie pasta (farfalle)
- 2 tbsp butter (for sauce)
- 2 cloves garlic, minced (for sauce)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 oz cream cheese
- Salt & pepper, to taste
- 1/4 cup reserved pasta water (if needed)
- Fresh parsley for garnish
- Lemon wedges for garnish
- Extra Parmesan for garnish
how to serve Lemon Garlic Chicken with Creamy Bowtie Pasta
Serve hot on plates or in a large bowl. Add a lemon wedge on the side for a fresh squeeze. A simple green salad and warm bread go well with this dish. For a bolder, spicy side idea, you can look at a similar style in creamy garlic butter Cajun chicken bowtie pasta.
how to store Lemon Garlic Chicken with Creamy Bowtie Pasta
Cool the meal to room temperature within two hours. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce. Do not refreeze after thawing.
tips to make Lemon Garlic Chicken with Creamy Bowtie Pasta
- Do not overcook the chicken. Cook until the center reads 165°F or until juices run clear.
- Use fresh lemon for bright flavor. Add more lemon juice if you want more tang.
- Reserve pasta water: it helps thin the sauce and makes it cling to the pasta.
- Heat the sauce low and stir while adding the cheeses so it stays smooth.
- If the sauce gets too thick, add small amounts of reserved pasta water or milk.
variation (if any)
- Add vegetables: stir in peas, spinach, or asparagus for color and nutrients.
- Use shrimp instead of chicken for a seafood version.
- Make it lighter: swap heavy cream for half-and-half and use less cream cheese.
- Add heat: sprinkle red pepper flakes or use Cajun seasoning for spice.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Trim and slice thighs and cook the same way. They stay moist and have more flavor.
Q: Can I make the sauce ahead?
A: You can make the sauce and cool it, but reheat gently and add a little water or cream when serving.
Q: How do I stop the sauce from breaking?
A: Heat the sauce low and stir constantly when adding cheeses. Avoid boiling after you add cheese.
Q: Can I use another pasta shape?
A: Yes. Penne, rotini, or farfalle all work well.
Q: Is this recipe freezer-friendly?
A: Sauces with cream do not freeze well. It is best to refrigerate and eat within 3 days.
Conclusion
For another take on creamy lemon chicken pasta, see a similar recipe.
Lemon Garlic Chicken with Creamy Bowtie Pasta
Ingredients
Method
- Boil salted water and cook the bowtie pasta until al dente. Reserve 1/4 cup pasta water, drain, and set pasta aside.
- Season sliced chicken breasts with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add minced garlic and cook for 30 seconds.
- Add chicken strips and cook about 4–5 minutes per side until golden and done.
- Stir in zest and juice of lemon, toss to coat. Remove chicken and set aside.
- In the same skillet, melt butter and sauté minced garlic for 30 seconds.
- Add heavy cream and bring to a gentle simmer.
- Whisk in cream cheese and grated Parmesan until smooth. Season with salt and pepper.
- Add reserved pasta water if the sauce is too thick.
- Add cooked bowtie pasta to the sauce and toss to coat.
- Return the chicken to the skillet and gently fold in.
- Plate the pasta and chicken.
- Drizzle extra sauce over the top and garnish with fresh parsley, extra Parmesan, and lemon wedges.