Lemon Garlic Chicken Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
12 oz bowtie (farfalle) pasta
→ Protein
02 -
1 lb boneless, skinless chicken breasts, cut into strips
→ Fats and Oils
03 -
3 tablespoons olive oil
→ Flavorings
04 -
4 cloves garlic, minced
05 -
Juice and zest of 1 lemon
06 -
Salt and freshly ground black pepper, to taste
→ Dairy
07 -
1/2 cup grated Parmesan cheese
08 -
1/2 cup heavy cream
→ Herbs
09 -
1 tablespoon chopped fresh parsley, for garnish
# Instructions:
01 -
Cook bowtie pasta in salted boiling water until al dente. Drain and set aside.
02 -
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken strips, season with salt and pepper, and cook until golden and cooked through, about 6–8 minutes. Remove and set aside.
03 -
Add remaining olive oil to the same skillet. Sauté garlic for 1 minute until fragrant, then stir in lemon juice, zest, and cream. Let simmer for 2–3 minutes.
04 -
Stir in Parmesan cheese until melted and smooth. Add cooked pasta and chicken, tossing to coat evenly.
05 -
Garnish with fresh parsley and additional Parmesan before serving.
# Notes:
01 -
For best results, ensure the chicken is cooked until golden and slightly crispy before setting aside.
02 -
Reserve some pasta water to adjust sauce consistency if needed.