Lemon Garlic Chicken Pasta

Lemon garlic chicken, parmesan, and bowtie pasta come together for comforting bites with a citrusy pop. Whenever I need something quick that doesn’t taste bland, I toss this together. It’s creamy, bright, and always leaves me reaching for seconds.

When I cooked this for the first time, my kitchen was full of buttery garlic smells, and there wasn’t a bite left on anyone’s plate before I could even box up the leftovers.

Ingredients

• Chicken breasts, boneless and skinless: soak up all the tasty flavors and keep things lean—grab the best you can
• Fresh lemon juice and zest: bring that zingy hit that cuts through the creaminess—pick lemons that feel heavy for max juice
• Italian seasoning: boosts the herby flavor—make sure oregano and basil are at the top of the list
• Chicken broth: adds a savory base, but if you use boxed broth, go easy on the salt
• Olive oil: keeps chicken juicy and adds a touch of richness—extra virgin is best
• Fresh parsley for garnish: a bright finish—choose fresh, green leaves
• Garlic powder and onion powder: add extra punch to the chicken
• Bowtie pasta: fun shape and really grabs onto that creamy sauce—bronze cut works best
• Butter: makes the sauce and chicken super silky—unsalted if you can swing it
• Fresh garlic: fills the house with that classic, cozy smell—chop it just before you use it
• Parmesan cheese: salty and nutty—grate it yourself for melty goodness
• Heavy cream: major key for that thick, creamy sauce

Step-by-Step Instructions

Spoon Up and Finish:

Scoop the creamy pasta into bowls, sprinkle a handful of fresh parsley, add extra parmesan if you want, and dig in while it’s steamy and hot.

Mix Pasta and Chicken:

Toss your cooked pasta into the creamy sauce, stirring gently until every piece is coated. If it seems a bit thick, splash in some of that saved pasta water. Now toss in the chicken and all its lemony bits and give it another good mix.

Add the Parmesan:

Shred your parmesan right into the bubbling sauce, mixing non-stop until it’s totally smooth. Taste it and sprinkle in more salt or pepper if it needs it.

Make the Creamy Sauce:

Grab the same pan, drop it to medium low heat, and let the rest of the butter melt. Pour in cream and broth, stirring as it gently bubbles. Simmer about three minutes so it starts to thicken.

Pile In Lemon and Garlic:

Turn your skillet to medium, toss in chopped garlic and cook for a minute till you smell it and it’s softened, not browned. Grate in lemon zest and squeeze in the juice, then melt a spoonful of butter on top. Kill the heat and coat the chicken in the garlicky lemon mix. Set aside to keep it juicy for later.

Season and Brown the Chicken:

Pat chicken strips dry, sprinkle on salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat olive oil over medium-high in a big pan. Lay chicken in without crowding and let it cook without moving for seven minutes, then flip and cook until it’s cooked through and has a nice golden crust—about six minutes more. Put chicken aside for now.

Get the Pasta Ready:

Fill a pot with salted water and bring it to a boil. Drop in your bowtie pasta and cook till it’s got a little bite, usually ten minutes—taste to check. Before you pour it off, scoop out half a cup of the water for later. Drain and set the pasta aside.

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I always grab the brightest, sunniest lemons from my backyard. Their smell reminds me of spring nights outdoors, everyone gathered around and this dish at the center of it all.

Storage Tips

Let leftovers cool off before popping them in airtight containers. Pasta and chicken will stay good in the fridge for up to three days. When you reheat, add a splash of milk or broth to loosen the sauce. Warm it up gently in a skillet—skip the microwave to keep the chicken from getting dry.

Ingredient Substitutions

No bowties around? Penne or rotini work just as well for holding sauce. No heavy cream? Use full-fat coconut milk for a dairy-free vibe. Try swapping the chicken for tofu or cooked shrimp if you want something different. No parmesan? Grana Padano or pecorino romano will do the trick.

Serving Suggestions

Plate this pasta with a crisp green salad and warm, garlicky bread on the side. You can toss in steamed broccoli or spinach for more veggies. A glass of cold white wine is a treat, and a last squeeze of lemon takes it over the top.

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Cultural Context

Farfalle means butterfly in Italian, but we call them bowties. They’re perfect for scooping up creamy or tomato sauces, thanks to their shape. This dish gives a nod to those northern Italian flavors, but with an extra American-style creamy and cheesy twist.

Recipe FAQs

→ Can I use a different type of pasta?

Sure thing! Shapes like penne, fusilli, or rotini work great to hold the sauce and chicken bits.

→ How do I keep the sauce creamy and smooth?

Stick to medium-low heat when adding cream and Parmesan, stirring gently as it blends together.

→ What can I swap for heavy cream?

Half-and-half or full-fat milk are good alternatives, though the sauce might not be as thick and creamy.

→ What veggies can I toss into this meal?

For extra color and nutrition, add spinach, peas, or sautéed mushrooms when mixing the pasta with the sauce.

→ Can I prepare this ahead of time?

It tastes best fresh, but you can prep the chicken and sauce early, then gently warm them before mixing with freshly cooked pasta.