Bowtie Lemon Garlic Chicken Pasta (Print version)

Creamy bowtie pasta tossed with golden chicken, garlic, Parmesan, and fresh lemon for a bright weeknight dinner.

# Ingredients:

For the pasta and chicken

01 - 12 oz (340 g) bowtie pasta, also called farfalle
02 - 1 lb (450 g) boneless skinless chicken breasts, sliced into thin strips
03 - 1 teaspoon kosher salt, divided
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon Italian seasoning
07 - 2 tablespoons olive oil

For the lemon garlic sauce

08 - 3 tablespoons unsalted butter
09 - 5 cloves garlic, minced
10 - 3/4 cup (180 ml) low-sodium chicken broth
11 - 1 cup (240 ml) heavy cream
12 - 3/4 cup (75 g) freshly grated Parmesan cheese, plus more for serving
13 - 1 large lemon, zested and juiced
14 - 1/4 teaspoon red pepper flakes, optional
15 - 1/2 cup reserved pasta water, as needed
16 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
02 - Pat the chicken strips dry. Season with 3/4 teaspoon salt, black pepper, garlic powder, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning once or twice, until golden and 165°F in the thickest pieces. Transfer to a plate.
04 - Lower the heat to medium. Add butter to the same skillet. Stir in the garlic and red pepper flakes, if using, and cook for about 30 seconds until fragrant.
05 - Pour in the chicken broth and scrape up the browned bits from the skillet. Stir in the heavy cream and simmer gently for 2-3 minutes. Whisk in the Parmesan until smooth.
06 - Add the cooked pasta, chicken, lemon zest, and 1 tablespoon lemon juice. Toss well, adding reserved pasta water a little at a time until the sauce is glossy and coats the bowties. Taste and add more lemon juice, salt, or pepper as needed. Finish with parsley and extra Parmesan.

# Good to know:

01 - Best served right after tossing while the sauce is glossy.
02 - Reserve pasta water before draining because it helps loosen and bind the sauce.
03 - Use fresh lemon zest for the cleanest lemon flavor.

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