Lemon Garlic Chicken with Asparagus Creamy Bowtie Pasta

Ingredients:

2 chicken breasts (boneless, skinless), sliced into thin strips

12 oz bowtie pasta

1 bunch asparagus, trimmed and cut into 2-inch pieces

3 tablespoons olive oil, divided

4 cloves garlic, minced

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

1 tablespoon butter

Directions:

Cook the pasta: Boil the bowtie pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.

Cook the asparagus: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until tender but still crisp. Remove from the skillet and set aside.

Cook the chicken: In the same skillet, add another tablespoon of olive oil. Season the sliced chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 5-6 minutes, or until fully cooked and browned on all sides. Remove from the skillet and set aside with the asparagus.

Make the creamy sauce: In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant. Pour in the heavy cream, lemon zest, and lemon juice. Stir in the butter and grated Parmesan cheese, letting it melt into the sauce. Simmer for 3-4 minutes until the sauce thickens.

Combine the pasta: Add the cooked bowtie pasta and reserved pasta water to the skillet, tossing to coat in the creamy sauce. Stir in the chicken and asparagus, mixing everything together until well combined.

Serve: Garnish with fresh parsley for a pop of color and flavor. Serve immediately.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4