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.