Easy Lemon Garlic Chicken with Creamy Bowtie Pasta
Ingredients:
2 large chicken breasts, boneless and skinless
Salt and pepper, to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
Zest of 1 lemon
1 teaspoon dried Italian seasoning
8 oz bowtie pasta (farfalle)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
Directions:
Start by seasoning the chicken breasts with a generous pinch of salt, pepper, and Italian seasoning, giving them plenty of flavor.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until they turn golden brown and are cooked through. Once done, remove the chicken from the skillet and set it aside.
In the same skillet, toss in the minced garlic and sauté it for about 30 seconds, allowing it to become fragrant and savory.
Now, pour in the heavy cream, chicken broth, lemon juice, and zest. Stir everything together and bring it to a simmer. Let it cook for 3-4 minutes, until the sauce starts to thicken up slightly.
While the sauce is simmering, cook the bowtie pasta according to the package instructions. Once done, drain the pasta and set it aside.
Slice the cooked chicken into thin strips for a tender bite.
Add the cooked pasta to the skillet with the creamy sauce, tossing it gently to coat the pasta in that luscious sauce.
Stir in the Parmesan cheese, letting it melt and blend in to make the sauce extra creamy and smooth.
Plate the pasta and top it with the sliced chicken. Finish with a garnish of fresh parsley to add a burst of color.
Cooking Time: 20 minutes | Servings: 4
