Key Ingredients
For the Chicken:
-
Boneless, skinless chicken breasts or thighs
-
Olive oil or butter
-
Garlic (minced)
-
Salt and pepper
-
Optional: Italian herbs like thyme, oregano, or parsley
For the Pasta & Sauce:
-
Bowtie (farfalle) pasta
-
Heavy cream or half-and-half
-
Parmesan cheese (freshly grated works best)
-
Lemon juice and zest (for brightness)
-
Garlic (additional, if desired)
-
Butter
-
Salt and pepper
-
Optional: Fresh parsley for garnish
How to Make It
-
Cook the pasta: Boil bowtie pasta in salted water until al dente. Drain and set aside, reserving some pasta water.
-
Cook the chicken:
-
Season chicken with salt, pepper, and optional herbs.
-
Sear in a skillet with olive oil or butter over medium-high heat until golden brown and cooked through. Remove and set aside.
-
-
Make the sauce:
-
In the same skillet, add butter and minced garlic; sauté for 1–2 minutes until fragrant.
-
Add cream and bring to a gentle simmer.
-
Stir in Parmesan cheese until melted and smooth.
-
Add lemon juice and zest for a fresh, tangy flavor.
-
Adjust seasoning with salt and pepper.
-
-
Combine pasta and chicken:
-
Toss the cooked bowtie pasta in the sauce, adding a little reserved pasta water if needed to thin the sauce.
-
Slice or cube the chicken and add it to the pasta.
-
-
Serve:
-
Garnish with fresh parsley and extra Parmesan.
-
Optional: drizzle with a little olive oil for richness.
-
This dish is creamy, garlicky, and bright with lemon, making it perfect for a weeknight dinner or a casual dinner party.
If you want, I can write a full, step-by-step recipe with exact measurements and cooking times so you can make it perfectly every time. Do you want me to do that?
