Zesty Lemon Chicken

This tangy lemon garlic butter chicken with creamy parmesan bowtie pasta blends bright citrus and smooth richness in every bite. The tender chicken pairs perfectly with the luscious sauce that coats each pasta shape, creating a restaurant-quality dish right from your kitchen.

I created this meal when my in-laws showed up unexpectedly and I needed something impressive without spending hours cooking. When I saw empty plates and heard requests for seconds, I knew this would become a family favorite we'd make again and again.

Ingredients

• Chicken breasts: Provides the hearty protein foundation - organic ones taste noticeably better
• Olive oil: Creates that perfect sear on your chicken - extra virgin adds more flavor
• Garlic: Delivers incredible aroma and taste - fresh minced beats pre-packaged every time
• Heavy cream: Creates that luxurious sauce texture - full-fat is a must for proper thickening
• Chicken broth: Adds wonderful flavor depth - boxed works fine but homemade is even better
• Lemon juice and zest: Brings brightness that balances the richness - always use fresh lemons
• Italian seasoning: Infuses herbal notes throughout - check that yours smells fragrant
• Bowtie pasta: Catches sauce in its nooks and crannies - cook until just tender for best results
• Parmesan cheese: Adds savory, salty goodness - freshly grated melts much better than pre-shredded
• Fresh parsley: Brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and add a generous pinch of salt. Once it's boiling rapidly, add your bowtie pasta. Give it a quick stir to prevent clumping. Cook according to package instructions, usually 8-10 minutes until al dente. Save about half a cup of the cooking water before draining. Don't rinse the pasta after draining as the starch helps sauce adherence.

Prepare the Chicken:

Pat chicken breasts completely dry with paper towels to ensure good browning. Season both sides generously with salt and pepper. Heat olive oil in a large skillet until it shimmers. Place chicken in carefully, leaving space between pieces. Don't move them for 4-5 minutes until a golden crust forms, then flip. Cook until internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil to rest and retain juices.

Make the Sauce:

Using the same pan with all those flavorful chicken bits, add butter and let it completely melt. Add your minced garlic and cook just until fragrant, about 30 seconds, watching carefully to prevent burning. Pour in chicken broth and scrape up all the browned bits from the bottom with a wooden spoon to capture all that flavor. Let it simmer and reduce slightly for about 2 minutes.

Add the Cream and Lemon:

Lower the heat to prevent curdling, then gradually pour in heavy cream while constantly stirring. Add lemon juice, zest and Italian seasoning, mixing everything thoroughly. Allow the sauce to simmer gently for 2-3 minutes as it begins to thicken slightly. Gradually add Parmesan cheese while stirring continuously until fully melted and the sauce looks velvety.

Combine Everything:

Add the drained pasta directly into the sauce and gently toss until each piece is thoroughly coated. If the sauce seems too thick, add splashes of reserved pasta water until you reach your desired consistency. Slice the rested chicken against the grain and arrange it over the pasta. Sprinkle with fresh parsley and additional Parmesan if desired, then serve immediately while hot.

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You Must Know

• Each serving packs in 34 grams of protein
• Can be reheated with a splash of cream for freshness
• Takes just thirty minutes from start to finish
• Works wonderfully with seasonal veggies added in

Lemon zest truly makes this dish special. I found this out accidentally one night when I ran low on lemon juice and grated the entire peel instead. Those citrus oils in the zest gave the sauce an amazing brightness that cut through the creamy richness perfectly.

Perfect Pasta Doneness

The key to this dish is getting your pasta just right. You want it al dente with a slight bite in the center. I always check it about 2 minutes before the package says it'll be done. Take a piece out and taste it yourself. When draining, skip rinsing your pasta so the sauce sticks better. Keep in mind your pasta will continue cooking slightly from residual heat even after draining.

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Make-Ahead Options

You can prep components of this lemon garlic butter chicken pasta in advance for quicker weeknight dinners. Cook chicken completely and store in the fridge for up to two days. The sauce can be made separately and kept in an airtight container. When ready to eat, warm the sauce gently, cook fresh pasta, and add your sliced chicken. Always sprinkle fresh herbs just before serving. Leftovers keep in the fridge for three days, though you'll need to add extra cream when reheating since the pasta absorbs sauce while storing.

Vegetarian Adaptation

This dish transforms beautifully into a vegetarian treat without losing its rich flavor profile. Replace chicken with crispy roasted cauliflower florets or sautéed mushrooms for that meaty texture. Brown, portobello or oyster mushrooms work particularly well. Swap in vegetable or mushroom broth for added umami depth. Keep the lemon and cream elements identical as they complement vegetables wonderfully. This version has won over even my most dedicated meat-eating friends who can't believe how satisfying the meatless option can be.

Common Questions

→ Will other meats work in this dish?

Absolutely! Try boneless thighs or even fresh shrimp instead. Just watch your cooking times to make sure everything's done right.

→ Can I make this less rich?

You can swap in half-and-half or mix regular milk with a pat of butter. You'll still get a nice creamy feel without all the heaviness.

→ Is this good for meal prep?

Totally! Make everything ahead and warm it up later. Splash in some saved pasta water when reheating to freshen up the sauce.

→ How do I keep my sauce smooth?

Use low heat when you add your cream, and don't stop stirring while the Parmesan goes in so everything stays silky.

→ Can I switch the pasta type?

Bowties are great sauce-catchers, but try penne, fettuccine, or any shape that'll trap all that yummy sauce in its nooks.