Creamy Lemon Garlic Chicken Pasta (Print Version)

# Ingredients:

→ Primary Components

01 - 680 grams chicken breasts, boneless and skinless, cut into uniform strips
02 - 5 ml garlic powder
03 - 5 ml onion powder
04 - 15 ml Italian seasoning blend
05 - 30 ml olive oil
06 - 4 cloves garlic, finely minced
07 - Zest from 1 fresh lemon
08 - Juice from 1 fresh lemon
09 - 30 ml unsalted butter, divided
10 - 450 grams farfalle pasta (bowtie)
11 - 240 ml heavy cream
12 - 120 ml chicken broth
13 - 120 grams freshly grated Parmesan cheese
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
16 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the 450 grams of farfalle pasta and cook according to package directions until al dente, typically around 10 minutes. Before draining, reserve 120 ml of the pasta cooking water. Drain the pasta thoroughly and set it aside.
02 - Pat the chicken strips completely dry with paper towels. Season them generously with salt, freshly ground black pepper, 5 ml of garlic powder, 5 ml of onion powder, and 15 ml of Italian seasoning. Heat 30 ml of olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for approximately 7 minutes per side, or until they achieve a golden-brown crust and are fully cooked through. Remove the chicken from the skillet and set it aside.
03 - Reduce the heat in the skillet to medium. Add the finely minced garlic and cook for about 1 minute, until it becomes aromatic. Stir in the lemon zest, fresh lemon juice, and 15 ml of unsalted butter until the butter has completely melted. Return the cooked chicken to the skillet and toss to ensure each piece is evenly coated with the fragrant lemon-garlic mixture. Remove the chicken once more and set it aside.
04 - Using the same skillet, reduce the heat to medium-low. Melt the remaining 15 ml of unsalted butter. Pour in 240 ml of heavy cream and 120 ml of chicken broth. Stir the mixture well and allow it to simmer gently for approximately 3 minutes, or until the sauce begins to thicken slightly.
05 - Gradually sprinkle in 120 grams of freshly grated Parmesan cheese, stirring continuously until the cheese has completely melted and the sauce achieves a smooth, velvety consistency. Taste the sauce and adjust seasoning with additional salt and black pepper as needed.
06 - Add the cooked farfalle pasta to the prepared cream sauce in the skillet. Gently toss until all the pasta is thoroughly coated. If the sauce appears too thick, incrementally add some of the reserved pasta water until it reaches the desired consistency. Incorporate the lemon-garlic coated chicken and stir gently to combine all components.
07 - Spoon the creamy lemon garlic chicken pasta into individual serving bowls. Garnish generously with fresh chopped parsley and, if desired, a sprinkle of extra freshly grated Parmesan cheese. Serve immediately while hot.

# Notes:

01 - Ingredient Substitutions: Penne or rotini pasta can be used as alternatives to farfalle. For a dairy-free option, substitute full-fat coconut milk for heavy cream and nutritional yeast for Parmesan cheese. Shrimp or tofu make excellent chicken alternatives.
02 - Healthier Adaptation: Opt for whole wheat pasta and consider reducing the quantity of heavy cream. Enhance nutritional value by incorporating vegetables such as fresh spinach, broccoli florets, or sliced mushrooms.
03 - Storage Guidelines: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth to maintain moisture.
04 - Professional Tip: Always reserve some pasta cooking water; it's invaluable for adjusting sauce consistency to achieve a silkier texture. Thoroughly browning the chicken is crucial for developing maximum flavor.
05 - Spice Enhancement: For a subtle kick, add a pinch of red pepper flakes to the sauce during the simmering stage.
06 - Advance Preparation: The chicken can be cooked and the sauce can be prepared ahead of time, then stored separately. Combine with freshly cooked pasta just prior to serving.

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