Sunshine in a Bowl Creamy Lemon Garlic Chicken with Bowtie Pasta

Creamy Lemon Garlic Pasta

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:4 servings

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:

• 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.
• 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.
• 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.
• 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.
• 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).
• 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).
• 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.
• 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.

Nutrition Facts

Calories:1453 kcal

Protein:23.8 g

Fat:80.3 g

Carbs:77.5 g

Fiber:16.5 g

Sugar:0.0 g

Sodium:563 mg

Recipe Info

Category:Main Course

Cuisine:Italian-American

The Magic Marriage of Zest and Comfort: Why This Recipe Shines

There are certain dishes that possess an almost effortless elegance—they taste incredibly complex, yet they arrive on the table in under an hour, proving that sophisticated flavour doesn't demand hours of labour. This Lemon Garlic Chicken with Creamy Bowtie Pasta is precisely one of those culinary gems. It’s a recipe built on contrast: the rich, comforting embrace of a velvety cream sauce is perfectly sliced through by the vibrant, uplifting zing of fresh lemon and the deep, earthy warmth of sautéed garlic. It’s sunshine captured in a bowl, making it an ideal feature for any dinner rotation, whether you’re feeding a family or looking for Chicken Recipes For 2 People Creamy needs.

A Weeknight Wonder: Unpacking the Appeal of Lemon Garlic Chicken with Creamy Bowtie Pasta

The true brilliance of this Easy Lemon Garlic Chicken with Creamy Bowtie Pasta lies in its balance and speed. In about 45 minutes total, you transition from raw ingredients to a fully composed, restaurant-quality meal. This isn't just fast food; it’s fast good food. The textural interplay between the tender chicken, the perfectly cooked pasta, and the coating sauce elevates it beyond the mundane. It quickly earns a spot as your secret weapon when unexpected guests drop by or when you simply crave something luxurious after a long day.

Setting the Stage: Flavor Profile Breakdown

The core flavour of this dish rests on three pillars: richness, brightness, and aroma. The richness comes from high-quality heavy cream and the emufied butter base of the sauce. The brightness is non-negotiable—it must come from freshly squeezed lemon juice and zest, avoiding the flat taste of bottled alternatives. Finally, the aroma is established by carefully coaxing the flavour out of fresh garlic without allowing it to burn. When you execute these elements well, you unlock the full potential of this Stove Top Lemon Chicken Pasta .

Your New Go-To Dinner Secret Weapon

For those weeknights when inspiration wanes, having a reliable, impressive dish in your back pocket is invaluable. This preparation transforms humble chicken breasts into something truly special. It’s substantially more exciting than a simple baked chicken, yet requires almost the same level of active cooking time. Whether you call it Lemon Garlic Chicken Pasta or the more specific Creamy Bowtie Pasta Chicken Recipe , its ability to satisfy complex cravings with straightforward execution makes it a standout choice for any busy cook.

The Perfect Balance: Brightness Meets Richness

Achieving that perfect equilibrium is key to mastering this Bow Tie Lemon Chicken Pasta Recipe . Too much cream, and the dish becomes heavy and cloying; too much lemon, and it tastes jarringly sharp. The process involves building a foundational pan sauce using the fond (those delicious browned bits left after searing the chicken), deglazing with wine or broth, and then folding in the dairy and citrus at the very end. This meticulous layering ensures that every forkful offers that delightful duality of comforting creaminess juxtaposed with exhilarating zest.

Assembling the Pantry: Essential Components for Success

Before we turn on the heat, let’s look at what we need to gather. Success in a quick pan sauce relies heavily on having everything prepped and within arm's reach—a concept known in professional kitchens as mise en place . We need sharp ingredients for the sauce, quality protein, and the right vehicle for that luxurious coating. For this recipe, serving four generous portions, aim to have your 1.5 lbs of chicken breasts trimmed, your four cloves of garlic minced, and your lemon zested and juiced (you’ll need about 1/4 cup of juice).

Mastering the Elements: Sourcing Premium Ingredients

The difference between a good pan sauce and a truly memorable one often comes down to the quality of the core ingredients. Since the sauce relies so heavily on just a few powerful flavours—garlic, lemon, and cream—we must treat them with respect. We are aiming for a vibrant Lemon Garlic Chicken with Asparagus Pasta feel, even if we skip the asparagus today, demanding brightness at every turn.

The Chicken Prep: Marinade Must-Haves and Cutting Techniques

We will use boneless, skinless chicken breasts, totalling about 1.5 lbs. To ensure even cooking and a better sauce-to-meat ratio, slice these breasts horizontally to create thinner cutlets, roughly 3/4 of an inch thick. A crucial first step involves seasoning them generously with kosher salt and freshly ground black pepper, followed by a very light dredge in about 1/4 cup of all-purpose flour. This flour serves two vital purposes: it helps develop a beautiful, deep golden crust when searing, and those microscopic remnants left in the pan become the foundation for our sauce's body.

Selecting the Ideal Bowtie Pasta Shape and Texture

Bowtie pasta, or farfalle, is chosen specifically for its shape; those pinched centres and wide 'wings' capture the creamy sauce beautifully, ensuring every bite is fully coated. When cooking the 12 oz of dry pasta, aim for al dente —it should still have a slight resistance when bitten. Because the pasta will continue to absorb liquid once tossed with the hot sauce, cook it about one minute shy of the package instructions. And please, never forget to reserve at least one cup of that cloudy, starchy cooking water before draining; this is liquid gold for sauce emufication.

Building the Velvety Sauce: Cream, Zest, and Aromatic Garlic Ratios

The sauce requires a precise blend of butter (using 3 Tbsp for the sauce base), four cloves of finely minced fresh garlic, 1 cup of low-sodium chicken broth, 3/4 cup of heavy cream (35% fat content is ideal for stability), and the fresh lemon components. Pay close attention to the garlic; it should sizzle gently, not immediately turn brown. The ratio here balances the richness of the cream against the acidity of the lemon juice (1/4 cup), while the zest provides the volatile, bright aromatics that hit the nose first.

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The Culinary Choreography: Step-by-Step Cooking Journey

Creating this dish is a smooth dance between cooking the chicken and building the sauce in the same vessel, utilizing the leftover flavour deposits from the meat. We need a large, heavy-bottomed skillet—cast iron or stainless steel works best—to maintain an even heat across the entire surface. The total active cooking time should clock in right around 25 minutes after your initial 20 minutes of prep work.

Achieving Peak Flavor in Your Lemon Garlic Chicken with Creamy Bowtie Pasta

The sequence in which we introduce heat and liquid is paramount to preventing a broken or grainy sauce. We are moving rapidly from searing to simmering to finishing, ensuring maximum flavour transfer at every stage.

Step 1: Searing the Chicken to Golden Perfection

First, ensure your flour-dusted chicken cutlets are well-seasoned. In your skillet, heat 2 tablespoons of olive oil along with 2 tablespoons of unsalted butter over medium-high heat until the butter foams and subsides. Carefully place the chicken in the hot fat, ensuring not to overcrowd the pan (work in batches if necessary). Sear for 4 to 5 minutes per side until deeply golden and the internal temperature reaches 165° F ( 74° C). Remove the cooked chicken and set it aside on a clean plate, loosely covering it with foil to rest and keep warm.

Step 2: Crafting the Luscious Cream Sauce Base

Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet, letting it melt into the chicken drippings. Immediately introduce the 4 cloves of finely minced garlic, stirring constantly for just 60 seconds until intensely fragrant—do not allow it to darken past light gold. If using, pour in 1/2 cup of dry white wine (like Pinot Grigio) and use a wooden spoon to vigorously scrape up all the flavourful browned bits (the fond ) stuck to the bottom of the pan. Allow this liquid to reduce by half. Next, pour in the 1 cup of chicken broth and the 3/4 cup of heavy cream, stirring until it just begins to bubble gently around the edges. Allow this mixture to simmer slowly for a few minutes until it begins to slightly coat the back of a spoon.

Step 3: The Grand Finale—Combining Pasta, Chicken, and Sauce

Remove the skillet from the direct heat source. Whisk in the 1/4 cup of fresh lemon juice and the 1 teaspoon of lemon zest, followed by the 1/4 cup of grated Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. If the consistency is too thick, add reserved pasta water, a splash at a time, until it reaches a perfect, silky drape. Return your drained, al dente bowtie pasta to the warm pot, pour the entire sauce mixture over it, and toss until every piece is gloriously coated. Slice the rested chicken breasts against the grain and nestle them into the pasta before garnishing generously with chopped fresh parsley. This method guarantees a cohesive Easy Lunch With Chicken Pasta .

Elevating Your Plate: Tips, Tricks, and Delicious Customizations

While the base recipe is fantastic on its own, mastering the small details and knowing when to pivot can take this Lemon Garlic Chicken Pasta to legendary status.

Ingredient Swaps for Dietary Needs and Flavor Twists (Beyond Pumpkin)

If you want to introduce a subtle vegetable element similar to a Lemon Garlic Chicken with Asparagus Pasta , consider adding blanched asparagus tips or wilted spinach in Step 3, incorporating them along with the pasta. For those avoiding dairy, excellent results can be achieved by substituting the heavy cream with a rich, thick unsweetened oat cream or the thick portion of a chilled can of full-fat coconut milk, though you may need slightly more lemon to maintain the necessary acidity balance.

Garnishing Goals: Finishing Touches That Pop

Garnishing is not just decoration; it adds final layers of texture and freshness. A generous showering of bright green, finely chopped parsley is essential. Follow this with freshly cracked black pepper and, perhaps most importantly, a final dusting of high-quality grated Parmesan cheese—the real stuff, grated just before serving, melts differently and provides a sharper finish than pre-shredded varieties.

Troubleshooting Common Sauce Issues: Avoiding Breakage or Thinness

The most common sauce mishap is a split sauce, usually caused by adding the Parmesan while the heat is too high, causing the cheese to curdle. If your sauce ever seems oily or separated, remove it from the heat immediately and whisk in a small ice cube or a tablespoon of cold water vigorously—this shock can sometimes force the emuon back together. If it’s simply too thin, let it simmer gently for a few more minutes. If it’s too thick, use that precious reserved pasta water to thin it out gradually.

Maximizing Leftovers: Storage and Reheating Notes

This dish stores remarkably well, making it a fantastic option for meal prepping, although the texture of the sauce will change slightly upon cooling. Transfer leftovers to an airtight container. You can safely store them in the refrigerator for up to three days.

When reheating, always do so gently. Microwave reheating can sometimes cause the cream sauce to seize up. The best method is to place the leftovers in a small saucepan over low heat, stirring frequently. Add a small splash of milk or chicken broth before heating to revive the creaminess and prevent drying out. This ensures your reheated portion maintains the smooth texture you worked so hard to achieve in the initial cooking process.