Buttery Chicken with Lemon (Printable Version)
Tangy chicken with silky pasta blend.
# What You'll Need:
→ Main Ingredients
01 -
2 big chicken breasts
02 -
Salt
03 -
Pepper
04 -
1 tablespoon olive oil
05 -
3 cloves garlic, chopped
06 -
1 cup heavy cream
07 -
1/2 cup chicken broth
08 -
1 tablespoon lemon juice
09 -
Zest of 1 lemon
10 -
1 teaspoon dried Italian seasoning
11 -
8 oz bowtie pasta
12 -
1/4 cup grated Parmesan cheese
13 -
Fresh parsley, diced
# Step-by-Step Guide:
01 -
Get a large pot with salty water boiling. Toss in your bowtie pasta and cook till it's tender but still firm. Don't forget to save 1/2 cup of the cooking water before you drain it. You might need it later for the sauce. Put the drained pasta aside.
02 -
Dry your chicken breasts with a paper towel. Sprinkle salt and pepper on both sides. Warm olive oil in a big skillet over medium-high heat. Cook chicken about 4-5 minutes each side until it's golden and done inside. Move it to a plate and wrap with foil to stay warm.
03 -
Using that same skillet, melt the butter on medium heat. Throw in your chopped garlic and cook for about 30 seconds till it smells good. Pour chicken broth in and scrape all those tasty brown bits from the bottom to make your sauce richer.
04 -
Turn the heat down low and add your heavy cream, lemon juice, lemon zest, and Italian seasoning. Let everything bubble gently for 2-3 minutes so the flavors can mix together. Then slowly mix in your Parmesan cheese, stirring all the time until it melts and your sauce gets nice and smooth.
05 -
Dump your cooked pasta into the skillet and gently mix it around to cover with sauce. If it seems too thick, splash in some of that pasta water you saved. Cut the chicken and lay it on top of your pasta. Scatter fresh parsley over everything before you serve it.
# Additional Notes:
01 -
Keep some pasta water handy to thin out the sauce if it gets too thick.