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Lemon Garlic Chicken with Creamy Bowtie Pasta

This dinner recipe is quick and easy to make perfect for a weeknight meal. Chicken is seasoned and cooked in a skillet. Then a sauce is started in the skillet with garlic, heavy cream and lemon juice. After the sauce thickens, grated Parmesan cheese is whisked into the sauce. Once the cheese is melted, cooked pasta is added to the skillet. The pasta is served with the cooked chicken.
Course Entree
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 people

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 12 oz bowtie pasta
  • 4 garlic cloves minced
  • 1 large lemon zests and juiced
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp chopped parsley
  • ½ cup reserved pasta water

Instructions

  1. Bring a large pot of water to a boil and cook the bowtie pasta until al dente. Reserve ½ to 1 cup pasta water, drain pasta.
  2. Pat the chicken dry and season on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through. Transfer to a plate and rest 5 minutes, then slice the chicken.
  3. Reduce the heat to medium, in the same skillet add the garlic and cook for 30 seconds until fragrant, stirring to avoid browning.
  4. Stir in the heavy cream, lemon zest and lemon juice. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.
  5. Whisk in the Parmesan cheese until smooth and creamy. If the sauce becomes too thick, loosen with a splash of the reserved pasta water.
  6. Add the cooked pasta to the skillet and toss to coat in the sauce. Fold in the parsley.
  7. Top with sliced chicken, toss again and adjust seasoning with extra salt, pepper and lemon to taste. Garnish with parsley.