Creamy Lemon Garlic Chicken

This creamy lemon garlic chicken pasta is the meal I turn to when I want something that feels incredibly special but comes together on a weeknight. It's a bright, comforting, and utterly delicious dish that wraps you in a hug, combining tender chicken and a luscious parmesan sauce that’s bursting with fresh lemon flavor.

I first made this on a whim when I had a lemon and some cream I needed to use up. Now, it's the most requested dinner in our house, the one my family asks for when they want a real treat.

Ingredients

• One and a half pounds boneless skinless chicken breasts: cut into strips they cook quickly and stay tender
• One teaspoon garlic powder: adds a savory depth to the chicken seasoning
• One teaspoon onion powder: complements the garlic powder for a classic flavor base
• One tablespoon Italian seasoning: a blend of dried herbs that gives the chicken an instant flavor boost
• Two tablespoons olive oil: for searing the chicken and getting a beautiful golden crust
• Four cloves garlic: minced fresh is best for a pungent aromatic kick
• Zest and juice of one lemon: using both the zest and juice gives you the bright acidic taste and the fragrant essential oils
• Two tablespoons unsalted butter divided: it adds richness to both the chicken and the final sauce
• One pound bowtie pasta: also called farfalle its shape is perfect for catching the creamy sauce
• One cup heavy cream: the essential ingredient for a truly luscious and rich sauce
• One half cup chicken broth: thins the sauce slightly and adds savory depth
• One cup freshly grated Parmesan cheese: always grate your own it melts much smoother than pre shredded and has a superior nutty flavor
• Salt and pepper: to taste to season every layer of the dish
• Fresh parsley chopped: for garnish it adds a touch of fresh color and flavor at the end

Step by Step Instructions

Cook the Pasta Perfectly:

Bring a large pot of generously salted water to a rolling boil. Adding salt to the water seasons the pasta from the inside out. Drop in the bowtie pasta and cook according to the package directions until it's al dente, which usually takes about 10 minutes. This means it should still have a slight bite. Before you drain it, use a mug to scoop out about a half cup of the starchy pasta water. This water is liquid gold for finishing your sauce later. Drain the pasta and set it aside.

Season and Sear the Chicken:

While the pasta is cooking, prepare your chicken. Pat the chicken strips completely dry with a paper towel; this is crucial for getting a great sear. Sprinkle them generously on all sides with salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat the olive oil in a large skillet or pan over medium high heat until it shimmers. Carefully place the chicken strips in a single layer, making sure not to overcrowd the pan. Cook for about 7 minutes on the first side without moving them, allowing a deep golden brown crust to form. Flip and cook for another 7 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and place it on a plate.

Build the Flavor Base:

Lower the heat under the skillet to medium. Add the minced garlic and cook, stirring constantly, for just about one minute until it becomes wonderfully fragrant. Be careful not to let it burn. Add the lemon zest, lemon juice, and one tablespoon of the butter. Stir everything together as the butter melts, scraping up any browned bits from the bottom of the pan—that's pure flavor. Return the seared chicken to the skillet and toss it well to coat every piece in that beautiful lemon garlic butter. Remove the chicken from the pan one more time and set it aside.

Create the Cream Sauce:

Keeping the heat on medium low, add the remaining tablespoon of butter to the same skillet. Once it's melted, pour in the heavy cream and the chicken broth. Whisk them together and let the mixture come to a gentle simmer. Allow it to cook for about 3 minutes, stirring occasionally, until it has thickened just slightly.

Bring It All Together:

Turn the heat down to low. Gradually sprinkle in the freshly grated Parmesan cheese, stirring constantly with a whisk to ensure it melts into a perfectly smooth and creamy sauce. Once the cheese is fully incorporated, taste the sauce and add salt and pepper as needed. Add the cooked bowtie pasta directly into the skillet with the sauce. Gently toss to coat every single piece. If the sauce seems a little too thick, stir in a tablespoon or two of that reserved pasta water until it reaches your desired consistency. Finally, add the lemon garlic chicken back into the pan and stir to combine everything.

Serve and Garnish:

Spoon the hot pasta and chicken into bowls. For a final touch of freshness, garnish with a sprinkle of chopped fresh parsley and an extra grating of Parmesan cheese. Serve immediately.

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My favorite part of this whole recipe is adding the lemon zest and juice to the hot pan. The burst of citrusy steam that hits you is just incredible and it’s the moment the kitchen truly starts to smell like something special is happening. It’s a small step that makes all the difference.

Storing Your Leftovers

If you have any leftovers, they store wonderfully. Let the pasta cool down slightly and then transfer it to an airtight container. It will keep well in the refrigerator for up to three days. When you're ready to reheat, the best way is gently on the stovetop over low heat. Add a small splash of milk, cream, or chicken broth to loosen the sauce and bring it back to its original creamy consistency.

Easy Ingredient Swaps

This recipe is very forgiving, so feel free to make substitutions. If you don't have bowtie pasta, penne, rotini, or even fettuccine work just as well. For a different protein, shrimp is a fantastic choice; just cook it for a couple of minutes per side until it's pink. To sneak in some greens, wilt a few large handfuls of fresh spinach into the sauce right before you add the pasta.

Serving Suggestions

While this pasta is a satisfying meal all on its own, it pairs beautifully with a few simple sides. A crisp green salad with a light vinaigrette offers a refreshing contrast to the rich sauce. Some crusty garlic bread is also a must have for sopping up every last bit of that delicious creamy lemon sauce from the bottom of the bowl.

Frequently Asked Questions

→ Can I use a different type of pasta?

Absolutely! Penne, rotini, or even spaghetti work well in place of bowtie pasta. Just ensure it's cooked al dente.

→ What can I substitute for heavy cream?

For a lighter option, try half-and-half or full-fat coconut milk. Nutritional yeast can add a cheesy flavor if you're looking for a dairy-free alternative to Parmesan.

→ How do I prevent the sauce from becoming too thick?

The reserved pasta water is key! Add it a little at a time to thin the sauce to your desired consistency. Stir constantly while adding the Parmesan to prevent clumping.

→ Can I make this dish ahead of time?

Yes, you can! Prepare the chicken and sauce separately and store them in the refrigerator. Cook the pasta just before serving and combine everything when you're ready to eat.

→ What are some good vegetables to add to this dish?

Spinach, broccoli, mushrooms, or sun-dried tomatoes are all excellent additions. Add them to the skillet along with the garlic and lemon for a flavorful boost.

→ How long does the leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth. Note that pasta may absorb more sauce upon cooling.