Lemon Garlic Chicken Pasta (Print)
Zesty chicken with creamy lemon garlic pasta in one irresistible dish.
# Ingredients:
01 -
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
12 oz bowtie (farfalle) pasta
03 -
2 tablespoons olive oil
04 -
2 tablespoons butter
05 -
1 teaspoon Italian seasoning
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
10 -
Zest of 1 lemon
11 -
Juice of 1 large lemon (about 3 tablespoons)
12 -
4 cloves garlic, minced
13 -
1 cup heavy cream
14 -
½ cup chicken broth
15 -
4 oz cream cheese, softened and cubed
16 -
1 cup shredded mozzarella cheese
17 -
½ cup grated Parmesan cheese
18 -
Optional: crushed red pepper flakes, to taste
19 -
Optional: chopped fresh parsley or basil, for garnish
# Directions:
01 -
Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside.
02 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, garlic powder, onion powder, and Italian seasoning. Add the chicken to the skillet and cook for 6–8 minutes until golden and fully cooked. Transfer to a plate and set aside.
03 -
In the same skillet, add the remaining 1 tablespoon of butter. Sauté the garlic for about 1 minute until fragrant. Stir in lemon zest and juice, then pour in the chicken broth and bring to a simmer.
04 -
Reduce heat to medium-low and add the heavy cream and cream cheese. Stir until smooth and combined. Add mozzarella and Parmesan cheeses and stir until fully melted and the sauce becomes thick, creamy, and visibly luscious.
05 -
Return the cooked chicken to the skillet, then fold in the cooked bowtie pasta. Toss to coat everything evenly in the creamy lemon garlic sauce. Let it simmer for another minute or two. Sprinkle with parsley and crushed red pepper flakes if desired. Serve hot and creamy with a side of garlic bread or salad.