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Lemon Garlic Chicken served with Creamy Bowtie Pasta on a plate

Lemon Garlic Chicken with Creamy Bowtie Pasta

This dish mixes bright lemon and garlic with creamy pasta and tender chicken, perfect for a quick weeknight dinner or a special occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 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
  • 1 zest and juice of 1 lemon
  • Salt & black pepper, to taste
For the Pasta
  • 12 oz bowtie pasta (farfalle)
For the Sauce
  • 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
For Garnish
  • Fresh parsley for garnish
  • Lemon wedges for garnish
  • Extra Parmesan for garnish

Method
 

Cook the Pasta
  1. Boil salted water and cook the bowtie pasta until al dente. Reserve 1/4 cup pasta water, drain, and set pasta aside.
Cook the Chicken
  1. Season sliced chicken breasts with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add minced garlic and cook for 30 seconds.
  4. Add chicken strips and cook about 4–5 minutes per side until golden and done.
  5. Stir in zest and juice of lemon, toss to coat. Remove chicken and set aside.
Make the Sauce
  1. In the same skillet, melt butter and sauté minced garlic for 30 seconds.
  2. Add heavy cream and bring to a gentle simmer.
  3. Whisk in cream cheese and grated Parmesan until smooth. Season with salt and pepper.
  4. Add reserved pasta water if the sauce is too thick.
Combine
  1. Add cooked bowtie pasta to the sauce and toss to coat.
  2. Return the chicken to the skillet and gently fold in.
Serve
  1. Plate the pasta and chicken.
  2. Drizzle extra sauce over the top and garnish with fresh parsley, extra Parmesan, and lemon wedges.

Notes

Cool the meal to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce.