Boil the Pasta
Start by bringing a big pot of salted water to a boil. Cook the bowtie pasta until it’s just al dente tender but still with a little bite. Drain it, but don’t forget to save about ½ cup of the pasta water, just in case your sauce needs a little loosening up later.

Season and Sizzle the Chicken
While the pasta’s cooking, grab those chicken breasts and season them generously with salt, pepper, Italian seasoning, and a pinch of red pepper flakes if you want a little heat. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and let it sear about 5 to 7 minutes per side, until golden and fully cooked. Set it aside to rest while you build the sauce.

Make That Flavorful Garlic Butter Sauce
In the same skillet, melt the butter over medium heat. Toss in the minced garlic and let it sizzle for a minute don’t let it brown, just until it’s nice and fragrant.

Add Broth and Creamy Goodness
Pour in the chicken broth and scrape up all those tasty brown bits from the bottom. Then stir in the heavy cream and Parmesan cheese. Lower the heat and let everything simmer gently for 2–3 minutes until the sauce thickens up a bit.

Brighten with Lemon
Now for the zing add the lemon juice, lemon zest, and a little salt and pepper. Give it a taste and adjust the seasoning to your liking.

Bring It All Together
Slice the cooked chicken and stir it back into the pan. Add the cooked bowtie pasta and toss it gently until every piece is coated in that creamy, lemony garlic sauce.

Serve with Love
Sprinkle with fresh parsley and more Parmesan on top. Serve warm and enjoy every comforting bite!