Tangy Lemon Garlic Butter Chicken

This zesty lemon garlic butter chicken with bowtie pasta in parmesan cream sauce brings together bright citrus flavors and rich creaminess in every mouthful. The juicy chicken works wonderfully with the velvety sauce that wraps around each pasta piece, making a fancy restaurant-style meal right in your own home.

I came up with this dish when my spouse's parents dropped by without much notice and I wanted to whip up something that would wow them without spending all day cooking. Seeing their cleaned plates and hearing them ask for more told me right away - this was gonna be a hit the family would want again and again.

Ingredients

• Chicken breasts: They form the tasty protein base - grab organic ones if you can for better flavor
• Olive oil: This gets you that nice golden outside on your chicken - try to use extra virgin for tastier results
• Garlic: Adds wonderful aroma - always go with fresh cloves instead of the jarred stuff
• Heavy cream: Makes the sauce super smooth - don't skimp with low-fat versions
• Chicken broth: Gives depth to the flavor - homemade is awesome but boxed works fine too
• Lemon juice and zest: Adds zip and cuts the richness - always use actual lemons
• Italian seasoning: Spreads herby goodness throughout - make sure yours isn't old and dusty
• Bowtie pasta: Catches all the yummy sauce in its nooks - don't overcook it
• Parmesan cheese: Gives a nutty rich taste - grate it yourself for smoother melting
• Fresh parsley: Makes the final dish pop with color and fresh flavor

Step-by-Step Instructions

Cook the Pasta:

Get a big pot of water going with a good spoonful of salt. Wait for bubbling water before dropping in your bowties. Give them a quick stir right away so they don't stick together. Follow the package timing but aim for pasta with a tiny bit of firmness left. Don't forget to save half a cup of the cooking water before you drain - this starchy liquid helps fix sauce texture later. Drain well but skip rinsing since the starchy coating helps sauce stick better.

Prepare the Chicken:

Dry your chicken breasts completely with paper towels so they'll brown nicely. Sprinkle plenty of salt and fresh black pepper on both sides. Heat your olive oil in a big pan until it's hot but not smoking. Put your chicken in carefully, leaving room between pieces. Let them cook without moving for 4-5 minutes until they're golden, then flip them over. Cook until they hit 165°F inside. Move them to a plate and cover loosely with foil to stay warm while the juices settle back in.

Make the Sauce:

Use that same pan with all the tasty chicken bits still in it. Drop in your butter and let it melt all the way. Toss in your chopped garlic and cook just until you can smell it, about half a minute. Keep an eye on it so it doesn't burn. Pour in your chicken broth and scrape the pan bottom with a wooden spoon to mix in all those flavorful browned bits. Let the liquid cook down just a bit for around 2 minutes.

Add the Cream and Lemon:

Turn down the heat so nothing curdles, then slowly pour in your heavy cream while stirring the whole time. Mix in your lemon juice, zest and Italian seasoning until everything's well combined. Let it bubble gently for 2-3 minutes as it starts to thicken up a bit. Add your Parmesan cheese bit by bit, stirring all the while until it's totally melted and your sauce looks smooth and silky.

Combine Everything:

Put your drained pasta straight into the sauce and gently mix with tongs until every piece gets coated evenly. If your sauce looks too thick, add some of that saved pasta water a spoonful at a time until it feels right. Cut your rested chicken across the grain into thin slices and arrange them over your pasta. Finish with lots of fresh parsley sprinkled on top and extra Parmesan if you want. Serve it up right away while everything's hot.

Pin

You Must Know

• Packs 34 grams of protein in each serving
• You can make it ahead and warm it up with a splash of cream
• From start to finish it only takes half an hour
• You can mix in whatever veggies are in season

The lemon zest really makes this dish special. I found this out by chance when I ran short on lemon juice one night and decided to grate the whole lemon peel to make up for it. The oils in the zest filled the sauce with amazing citrus flavor that worked perfectly with the rich cream.

Perfect Pasta Doneness

Getting your pasta cooked just right makes a huge difference in this dish. You want it al dente, which means it should still have a slight bite to it. To nail this texture, I always set my timer for a minute or two less than what the box says, then taste a piece to check. When you drain it, never rinse your pasta - that starchy coating on the outside helps all that delicious sauce stick to each piece. Keep in mind that pasta keeps cooking a bit from its own heat even after you drain it.

Pin

Make-Ahead Options

You can prep parts of this lemon garlic butter chicken pasta ahead of time to make dinner even faster on busy nights. Cook your chicken completely and keep it in the fridge for up to two days. You can also make the sauce separately and store it in a sealed container. When you're ready to eat, just warm up the sauce slowly, cook fresh pasta, and add your sliced chicken. For the best taste, always add your fresh herbs just before serving. You can keep leftover finished dish in the fridge for up to three days, but the pasta might soak up some sauce, so you'll probably need to add a bit more cream when you heat it back up.

Vegetarian Adaptation

You can easily turn this into a tasty vegetarian meal without losing any flavor punch. Just swap out the chicken for some roasted cauliflower pieces or cooked mushrooms that give you a meaty texture. Portobellos, brown or oyster mushrooms work really well here. Instead of chicken broth, use veggie stock or mushroom broth which adds amazing savory flavors. Keep all the other ingredients the same - the lemon and cream still work great with veggies. This version has become popular even among my friends who usually prefer meat dishes, and they're often surprised by how filling the vegetarian option can be.

FAQs About the Recipe

→ Can I use different meat instead of chicken breasts?

You can swap in chicken thighs or try shrimp for something different, just watch your cooking times as they'll vary.

→ What's a good swap for heavy cream?

Try using half-and-half or mix milk with a bit of butter if you want something lighter than heavy cream.

→ Is this okay to make before I need it?

It tastes best right after cooking, but you can get everything ready ahead and warm it up gently, adding some saved pasta water to thin the sauce if needed.

→ How do I keep my sauce from breaking?

Keep your heat low when you're adding the cream, and don't stop stirring when you mix in the Parmesan cheese.

→ Which pasta shapes work with this sauce?

Bowtie pasta is great, but you can go with fettuccine, penne, or any pasta that can hold onto lots of sauce.