Ingredients
Ingredients You’ll Need:
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, sliced into strips
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tablespoon butter
- For the Bowtie Pasta:
- 8 oz bowtie pasta (you can substitute with other pasta shapes like penne or rotini)
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (use freshly grated for the best results)
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step-by-Step Directions:
Step 1: Prepare the chicken
Start by seasoning the chicken breasts with salt, pepper, and Italian seasoning. Make sure the seasoning is evenly distributed on both sides. This will give your chicken a burst of flavor as it cooks. Once seasoned, slice the chicken into strips, about 1-inch wide, so they cook quickly and evenly.
Step 2: Cook the pasta
In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to the package instructions, typically 8-10 minutes. Be sure to cook the pasta al dente, as it will continue to cook a little when combined with the sauce. Once done, drain the pasta, but reserve about 1/2 cup of pasta water for later. This starchy water can be used to adjust the consistency of the sauce if needed. Set the pasta aside.
Step 3: Cook the chicken
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken strips to the skillet and cook for 5-7 minutes, stirring occasionally. You want the chicken to be golden brown and fully cooked through, with an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add butter and allow it to melt. Once the butter is melted, add the minced garlic and cook for about 1-2 minutes until fragrant. Be careful not to burn the garlic. Add the zest and juice of 1 lemon to the skillet and stir to combine with the garlic. The lemon will infuse the sauce with its fresh, citrusy flavor. Then pour in the chicken broth and heavy cream, stirring well. Allow the mixture to come to a simmer, stirring occasionally, for about 3-5 minutes until the sauce begins to thicken.
Step 5: Combine the chicken and pasta
Add the cooked chicken back into the skillet and stir in the grated Parmesan cheese. The cheese will melt into the sauce, making it creamy and smooth. If the sauce is too thick, you can add a little reserved pasta water to thin it out. Once the sauce reaches your desired consistency, add the cooked bowtie pasta to the skillet. Toss everything together to ensure the pasta is fully coated with the creamy lemon garlic sauce.
Step 6: Garnish and serve
Once everything is combined and coated in the sauce, sprinkle chopped fresh parsley on top for a burst of color and a bit of freshness. Serve immediately, making sure each plate gets a generous portion of chicken, pasta, and creamy sauce.
Nutrition
- Calories: 620
- Sodium: 680
- Protein: 38