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Tangy citrus meets velvety creaminess in this Lemon Garlic Chicken with Creamy Bowtie Pasta. Juicy chicken bathed in zesty lemon and fragrant garlic sits atop perfectly cooked farfalle coated in a smooth Parmesan cream sauce. This fancy yet down-to-earth meal brings restaurant-worthy taste to your home while keeping things quick and easy.
I've whipped this up so many times and it always gets rave reviews. At a backyard get-together last summer, friends couldn't believe how such basic ingredients like lemon and garlic completely transformed regular chicken and pasta into something they couldn't stop talking about.
Key Ingredients Breakdown
- Chicken Breasts: Go for similar sized pieces so they cook at the same rate.
- Lemons: Use whole fresh ones for both zest and juice to pack in flavor.
- Garlic: Skip the jar stuff - fresh cloves taste way better.
- Bowtie Pasta: These little bows grab onto the sauce perfectly.
- Heavy Cream: This creates that dreamy sauce base you'll love.
- Parmesan Cheese: Grate it yourself for the best taste and melt.
Crafting Your Delicious Dish
- Flavor Soaking:
- Mix fresh lemon juice, grated zest, and chopped garlic with dried herbs, letting chicken soak up all that goodness.
- Pasta Done Right:
- Boil your bowties in salty water until soft but still firm, saving some water for fixing sauce thickness later.
- Chicken Know-How:
- Cook your soaked chicken until golden outside but still juicy inside.
- Sauce Building:
- Start with softened onions and garlic, then slowly add cream and cheese for a smooth, rich result.
- Bringing It Together:
- Mix everything so each pasta bow gets coated in silky sauce before adding your sliced chicken on top.
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I can't stress enough how much lemon zest changes the game in this dish. I've learned that adding a pinch to both the chicken soak and the cream sauce creates amazing citrus flavor layers that make everyone ask for seconds.
Fancy Serving Ideas
Make it a full dinner by adding some oven-roasted asparagus or a handful of peppery arugula with a splash of lemony dressing.
Tasty Twists
Toss in some browned mushrooms for a woodsy flavor, or stir baby spinach into your sauce for a pop of color and extra nutrients.
Keeping It Fresh
Pop leftovers in a sealed container and eat within three days. When warming up, add a splash of cream to bring back that silky sauce texture.
After making tons of pasta dishes over the years, this Lemon Garlic Chicken with Creamy Bowtie Pasta stays at the top of my list because it hits that sweet spot between tangy and creamy. The way the bright lemon cuts through the rich sauce makes dinner feel fancy but still comforting. It reminds me every time that simple stuff from your kitchen can turn into something that tastes absolutely amazing when you give it a little love.
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Recipe Questions & Answers
- → Can I swap in a different kind of pasta?
- Sure, choose what you like – penne, linguine, or even shells work well.
- → What if the sauce turns out too thick?
- Just add a splash of pasta water to loosen it up a bit.
- → Can I use leftover or pre-cooked chicken?
- Absolutely, rotisserie or leftover chicken works perfectly. Just heat it in the sauce.
- → How do I store any extras?
- Pop it in a sealed container and refrigerate for up to 3 days. Reheat gently with a touch of cream, if needed.
- → How can I make this a bit lighter?
- Swap heavy cream for half-and-half. The sauce won’t be as thick, but it’ll still be tasty.