Easy Lemon Chicken Pasta with Lemon Garlic Sauce
A creamy, zesty, and ultra-satisfying pasta dish made with bow tie pasta, juicy chicken breast, fresh garlic, lemon zest, and a touch of cream. This lemon garlic chicken pasta is quick enough for weeknights, elegant enough for entertaining, and flexible enough for meal prep. Serve hot or chilled, and enjoy with your favorite sides or as a complete one-bowl meal.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
Cook the bowtie pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
In the same skillet, reduce heat to medium and add the garlic. Sauté for about 1 minute until fragrant.
Stir in lemon juice, lemon zest, and chicken broth. Bring to a simmer and cook for 2–3 minutes.
Add heavy cream and Parmesan cheese. Stir until the sauce is smooth and slightly thickened.
Return the cooked chicken to the skillet and simmer for another 2–3 minutes.
Add the cooked pasta and toss to coat evenly in the sauce.
Sprinkle with chopped parsley before serving.
Notes
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Use freshly squeezed lemon juice and zest for the brightest flavor.
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Stir sauce constantly while adding cream to prevent curdling.
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Save some pasta water to loosen the sauce if needed.
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Make it vegetarian by substituting the chicken with sautéed mushrooms or tofu.
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This dish can be doubled easily for large gatherings or potlucks.