Description
A comforting skillet dinner featuring tender chicken and creamy lemon garlic sauce over bowtie pasta.
Ingredients
Scale
- 8 oz dry bowtie pasta (farfalle)
- 2 tsp kosher salt, divided
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 tsp 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 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
Instructions
- Boil the water. Bring a 4- to 6-quart pot of water to a rolling boil. Add 1 teaspoon kosher salt, followed by the bowtie pasta. Cook according to the package directions until al dente, usually 10 to 12 minutes.
- Reserve pasta water and drain. Before draining, carefully scoop out 1/2 cup of the starchy cooking water. Drain the pasta thoroughly, but do not rinse it.
- Season the chicken. Pat the chicken pieces dry with paper towels. Season them evenly with the paprika, 1/2 teaspoon black pepper, and the remaining 1 teaspoon kosher salt.
- Brown the chicken. Heat the olive oil and 2 tablespoons butter in a 12-inch skillet over medium-high heat. Once the butter stops foaming, add the chicken in a single layer. Cook for 6 to 8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F.
- Add the citrus and garlic. Reduce the heat to medium. Add the minced garlic and lemon zest, then cook for 30 seconds while stirring. Add the lemon juice and toss for another 30 seconds.
- Build the sauce. Lower the heat to medium-low and melt the remaining 1 tablespoon butter in the same skillet. Pour in the heavy cream and chicken broth. Stir while scraping up the flavorful browned bits, then maintain a gentle simmer for 3 to 4 minutes. Do not let the cream boil vigorously.
- Melt the Parmesan. Reduce the heat to low. Add the Parmesan a small handful at a time, stirring after each addition until smooth. Stir in the remaining 1/2 teaspoon black pepper.
- Combine and finish. Add the drained pasta and cooked chicken with its juices. Toss over low heat for 1 to 2 minutes. If needed, stir in reserved pasta water 1 tablespoon at a time until the dish looks glossy and generously coated.
- Garnish and serve. Remove the skillet from the heat. Fold in the parsley and basil, then serve immediately while the sauce is creamy.
Notes
For extra cheesiness, increase Parmesan to 3/4 cup. Add vegetables like spinach or mushrooms for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 790
- Sugar: 2g
- Sodium: 600mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 150mg
Keywords: chicken pasta, creamy pasta, comfort food, lemon garlic