Can I make lemon garlic chicken with creamy bowtie pasta ahead of time?

Yes, you can! Cook the chicken and pasta ahead and store them separately in airtight containers in the refrigerator for up to 2–3 days. When ready to serve, reheat the sauce gently on the stovetop, adding a splash of broth or milk to maintain creaminess, then combine with pasta and sliced chicken.

What’s the best way to store and reheat leftovers?

Leftovers should be stored in an airtight container in the fridge for up to 3 days. To reheat, place the pasta in a saucepan over low heat and stir in a little milk, cream, or chicken broth to loosen the sauce. Stir occasionally until heated through and creamy.

Can I use a different type of pasta?

Absolutely. While bowtie pasta adds visual appeal and holds the sauce well, other options like penne, rotini, or fettuccine work great. Just make sure to cook the pasta al dente to prevent it from becoming mushy when mixed with the sauce.

Lemon Garlic Chicken with Creamy Bowtie Pasta – Creamy Pasta Recipe You’ll Love

Name: Lemon Garlic Chicken with Creamy Bowtie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large chicken breasts, boneless and skinless; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1 tablespoon lemon juice; 1 teaspoon lemon zest (from 1 lemon); 1 teaspoon dried Italian seasoning; 8 oz bowtie pasta (farfalle); 1/4 cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped (for garnish)

Description

Lemon Garlic Chicken with Creamy Bowtie Pasta is a quick and comforting meal featuring tender seared chicken breasts in a zesty lemon garlic cream sauce tossed with farfalle pasta and finished with Parmesan cheese and fresh parsley. Perfect for weeknight dinners or casual entertaining.

Ingredients

Scale

2 large chicken breasts, boneless and skinless
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon dried Italian seasoning
8 oz bowtie pasta (farfalle)
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Season chicken breasts on both sides with salt, pepper, and dried Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5–6 minutes on each side until golden brown and cooked through. Remove from skillet and set aside to rest.
In the same skillet, reduce heat to medium and sauté minced garlic for 30 seconds until fragrant.
Add heavy cream, chicken broth, lemon juice, and lemon zest to the skillet. Stir and bring to a simmer. Let it cook for 3–4 minutes to slightly thicken.
Meanwhile, cook the bowtie pasta according to the package instructions. Drain and set aside.
Slice the cooked chicken into thin strips.
Add the cooked pasta to the skillet with the sauce and toss to coat evenly. Stir in Parmesan cheese until the sauce is creamy and smooth.
Plate the pasta and top with sliced chicken. Garnish with fresh parsley before serving.

Notes

Use fresh lemon zest for a more vibrant citrus flavor.
If the sauce is too thick, add a splash of reserved pasta water or chicken broth.
For a lighter version, substitute half-and-half for heavy cream.
To make it spicy, add red pepper flakes while sautéing garlic.
Leftovers can be refrigerated for up to 3 days in an airtight container.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate (about 1/4 of recipe)
Calories: 450
Sugar: 2g
Sodium: 420mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 28g
Cholesterol: 115mg