Flavorful bowtie pasta with creamy lemon garlic sauce, tender chicken strips, and Parmesan cheese.

Preparation Time 15 min
Cooking Time 25 min
Overall Time 40 min

Ingredients

Chicken
1 lb boneless, skinless chicken breasts, sliced into strips
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
1 tablespoon butter
Bowtie Pasta
8 oz bowtie pasta
2 tablespoons butter
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chicken broth
1/2 teaspoon salt
1 pinch pepper, to taste
Fresh parsley, chopped (garnish)

Steps

Bring a large pot of salted water to a boil. Cook the bowtie pasta until just tender, then drain and set aside. Reserve some pasta water to loosen the sauce if needed.
Season the chicken strips with salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side, until golden brown and fully cooked.
Add minced garlic to the skillet with chicken and cook for 1 minute. Stir in the lemon zest and juice, then add 1 tablespoon of butter. Let it melt to coat the chicken. Turn off the heat and set aside.
In the same skillet, melt the remaining butter. Add the heavy cream and chicken broth, stirring as it simmers. Cook for 2-3 minutes until slightly thickened.
Stir in the Parmesan cheese into the sauce until fully melted and smooth. Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat each piece in the sauce. If needed, add reserved pasta water to thin the sauce. Fold in the lemon garlic chicken and stir to combine evenly.
Plate the pasta and chicken, garnishing with fresh parsley and additional Parmesan cheese if desired. Serve immediately.

Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
Calories: 540
Fats: 24 g
Carbohydrates: 39 g
Proteins: 36 g