Ingredients:

  • 5 lbs boneless, skinless chicken breasts, halved horizontally into cutlets
  • 1/4 cup all-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter (for searing)
  • 3 Tbsp unsalted butter (for sauce)
  • 4 cloves fresh garlic, minced finely
  • 1/2 cup dry white wine (e.g., Pinot Grigio, optional)
  • 1 cup low sodium chicken broth
  • 3/4 cup heavy cream (35% fat)
  • 1/4 cup fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • 12 oz dry Bowtie Pasta (Farfalle)
  • 2 Tbsp fresh parsley, chopped, for garnish

Instructions:

  1. Pound chicken cutlets to even thickness (about 3/4 inch). Season generously with salt and pepper. Bring a large pot of salted water to a rolling boil.
  2. Add bowtie pasta to boiling water and cook according to package directions until perfectly al dente (usually 1 minute less than recommended). Reserve 1 cup of the starchy pasta water before draining.
  3. Lightly dredge chicken in flour, shaking off excess. Heat olive oil and 2 Tbsp butter in a large skillet over medium-high heat until shimmering. Sear chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove chicken and set aside on a clean plate; tent loosely with foil.
  4. Reduce heat to medium. Add remaining 3 Tbsp butter to the skillet. Once melted, add minced garlic and sauté gently for 60 seconds until fragrant—do not let it brown.
  5. Pour in white wine (if using) and scrape up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  6. Pour in chicken broth and bring to a simmer. Stir in heavy cream, lemon juice, and lemon zest. Simmer gently until the sauce thickens slightly (about 3 minutes).
  7. Remove the pan from the heat. Whisk in the Parmesan cheese until smooth. If the sauce is too thick, thin it with small splashes of the reserved pasta water until it coats the back of a spoon nicely. Taste and adjust seasoning.
  8. Return the drained pasta to the empty pasta pot. Pour the creamy sauce over the pasta and toss well to coat. Slice the rested chicken breasts and nestle them amongst the pasta. Garnish liberally with fresh parsley and extra Parmesan.