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This lemon garlic chicken with Parmesan bowtie pasta combines the bright zesty flavor of fresh lemon with savory garlic and creamy Parmesan sauce. The tender chicken strips and perfectly cooked farfalle create a satisfying meal that feels special enough for company but simple enough for weeknight dinners.
I first created this dish when looking for a way to elevate our regular pasta night. My family now requests it regularly, especially my husband who claims the lemony sauce is what pasta dreams are made of.
Ingredients
- Bowtie pasta: Provides the perfect shape to catch all that creamy sauce and looks beautiful on the plate
- Boneless skinless chicken breasts: Offer lean protein that cooks quickly and evenly
- Olive oil: Creates the foundation for sautéing and adds a subtle fruity note
- Fresh garlic cloves: Provide aromatic depth that dried versions simply cannot match
- Fresh lemon juice and zest: Deliver brightness that cuts through the richness of the cream
- Parmesan cheese: Brings nutty salty complexity and helps thicken the sauce
- Heavy cream: Creates luxurious silkiness without requiring complicated sauce techniques
- Fresh parsley: Adds color and a clean herbal finish to the dish
Step-by-Step Instructions
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil. Add bowtie pasta and cook until just al dente, usually 10 to 12 minutes but check your package instructions. Reserve a small cup of pasta water before draining in case you need it to thin the sauce later. Drain pasta but do not rinse to preserve the starches that help sauce adhere.
- Prepare the chicken:
- Heat a large skillet over medium heat and add 2 tablespoons olive oil until shimmering but not smoking. Season chicken strips liberally with salt and freshly ground black pepper on both sides. Place chicken in a single layer in the hot pan allowing each piece enough space to properly brown. Cook until golden on one side before flipping, about 3 to 4 minutes per side. Chicken is done when it reaches 165°F or when cut shows no pink inside. Transfer chicken to a clean plate and cover loosely with foil to keep warm.
- Create the sauce:
- In the same skillet with all those flavorful chicken bits, add remaining tablespoon of olive oil. Add minced garlic and reduce heat slightly to prevent burning. Sauté until fragrant and just beginning to turn golden, about 1 minute. Pour in fresh lemon juice and watch it bubble up as it deglazes the pan, scraping up any browned bits with a wooden spoon. Add lemon zest and heavy cream, stirring constantly. Let the mixture simmer gently for 2 to 3 minutes until it begins to thicken slightly.
- Finish the dish:
- Reduce heat to low and gradually add the grated Parmesan, stirring continuously until completely melted and the sauce is smooth. Return the cooked chicken to the pan along with any accumulated juices. Add the drained pasta and toss everything together until evenly coated in sauce. If sauce seems too thick, add a splash of reserved pasta water to achieve desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
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My absolute favorite component is the lemon zest which adds an incredible aromatic quality you simply cannot get from juice alone. I remember serving this to my mother in law who rarely comments on food, and she asked for the recipe before even finishing her plate!
Make Ahead Options
This dish is best served fresh, but you can prep components ahead of time to streamline cooking. Cut chicken and store in the refrigerator up to a day ahead. Measure out dry ingredients and prep garlic and lemon earlier in the day. The complete dish will keep refrigerated for up to 3 days, though the pasta may absorb some sauce. When reheating, add a splash of cream or chicken broth to refresh the sauce.
Perfect Pairings
This lemon garlic chicken pasta pairs beautifully with a simple arugula salad dressed with olive oil and lemon juice. For wine, choose a crisp Pinot Grigio or unoaked Chardonnay that complements the lemony notes without overwhelming the delicate sauce. If serving for company, consider adding garlic bread for soaking up every last bit of that incredible sauce.
Customize Your Dish
The versatile base recipe welcomes countless variations. Add red pepper flakes for heat or sun-dried tomatoes for sweet tanginess. For extra nutrition, stir in baby spinach or steamed broccoli during the final minute of cooking. Vegetarians can skip the chicken and add sautéed mushrooms or roasted cherry tomatoes instead. For a lighter version, substitute half and half for heavy cream, though the sauce will be less rich.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, feel free to substitute bowtie pasta with other types like penne, fettuccine, or spaghetti for a slightly different texture.
- → What other proteins can I use?
You can substitute chicken with shrimp, turkey, or even tofu for a vegetarian option.
- → Can I prepare this dish ahead of time?
Yes, you can cook the chicken and pasta ahead, but prepare the sauce fresh for the best flavor and texture.
- → What can I use instead of heavy cream?
Half-and-half, Greek yogurt, or a dairy-free cream alternative works well as substitutes for heavy cream.
- → How can I make this dish lighter?
Use light cream or omit the cream altogether and replace it with chicken broth for a lighter version.