Description
A one-pan meal featuring tender chicken, bowtie pasta, and a rich lemon garlic creamy sauce that’s quick and comforting.
Ingredients
Scale
- 8 oz bowtie pasta (farfalle)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper, divided
- 1/2 tsp paprika
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup reserved pasta cooking water
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
Instructions
- Boil the water. Bring a 5- to 6-quart pot of water to a rolling boil over high heat. Stir in 1/4 teaspoon of the measured kosher salt.
- Cook the pasta. Add the bowtie pasta and cook according to the package directions until al dente, usually 10 to 12 minutes. Before draining, carefully reserve 1/4 cup of the starchy cooking water. Drain the pasta without rinsing it.
- Season the chicken. Pat the chicken pieces dry with paper towels. Toss them with the paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Brown the chicken. Heat the olive oil and 2 tablespoons butter in a 12-inch skillet over medium-high heat. Once the butter foams, arrange the chicken in one layer. Cook for 4 to 6 minutes, turning occasionally, until browned and the thickest pieces reach 165°F.
- Add the aromatics. Reduce the heat to medium. Add the minced garlic, lemon zest, and lemon juice. Stir for 30 to 60 seconds, just until fragrant. Transfer the chicken and any juices to a clean plate.
- Start the sauce. Place the skillet over medium-low heat and melt the remaining 1 tablespoon butter. Pour in the chicken broth, scraping the browned bits from the bottom. Add the heavy cream and bring it to a gentle simmer.
- Finish the cream sauce. Simmer for 3 to 4 minutes, stirring frequently, until the cream begins to thicken. Gradually stir in the Parmesan until smooth.
- Combine everything. Add the drained pasta and cooked chicken with its accumulated juices. Toss over low heat for 1 to 2 minutes.
- Garnish and serve. Remove the skillet from the heat. Sprinkle the parsley and basil over the pasta, then serve immediately.
Notes
For a richer sauce, you can use half-and-half instead of heavy cream, but beware that it may separate when heated too fast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 790
- Sugar: 5g
- Sodium: 760mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 165mg
Keywords: chicken, pasta, creamy, dinner, weeknight meal