Easy Creamy Lemon Garlic Chicken with Parmesan Bowtie Pasta Recipe

If comfort food could wear a little black dress, this dish would be it.Creamy lemon garlic chicken with bowtie pasta is elegance and coziness twirled together in one skillet. Tender chicken, velvety cream sauce, zesty lemon, and just the right hit of Parmesan—that’s what dinner dreams are made of. Trust me, this one’s a weeknight game-changer that feels like it came straight off a restaurant menu.

Why You’ll Love This Recipe

• Zesty & Creamy Combo: Bright lemon cuts through the richness of the cream, making every bite perfectly balanced.
• One-Pan Wonder: Cook the chicken and sauce in the same skillet for fewer dishes and maximum flavor.
• Quick Yet Fancy: Ready in 40 minutes, but feels like you put in way more effort.
• Family-Friendly: Comforting pasta + juicy chicken = smiles all around the table.

Ingredients

Here’s what you’ll need to make this creamy, zesty chicken pasta:

• Chicken Breasts: Juicy and tender, the protein star of the dish.
• Salt & Pepper: Simple seasonings that bring everything to life.
• Olive Oil: Helps sear the chicken to golden perfection.
• Garlic: Aromatic and savory—this is where the magic begins.
• Heavy Cream: Creates that luscious, silky sauce we’re after.
• Chicken Broth: Adds depth and keeps the sauce from being too heavy.
• Lemon Juice & Zest: Brightens everything up with fresh citrus flavor.
• Italian Seasoning: A cozy blend of herbs to tie the sauce together.
• Bowtie Pasta (Farfalle): Perfect little pockets that hold onto all that sauce.
• Parmesan Cheese: Melts into the sauce for savory, salty richness.
• Fresh Parsley: Adds a pop of color and freshness to finish the dish.

Note: Full ingredient list with exact measurements is in the recipe card below.

How to Make the Recipe

Step 1: Cook the Pasta

Bring a pot of salted water to a boil. Add your bowtie pasta and cook until al dente (8–10 minutes). Drain and save a splash (about ½ cup) of the pasta water for later.

Step 2: Sear the Chicken

Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken for 6–7 minutes per side until golden brown and cooked through (165°F inside). Set aside and cover with foil to keep warm.

Step 3: Build the Sauce Base

In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up those golden bits (flavor bombs!). Let it simmer briefly.

Step 4: Make It Creamy & Zesty

Pour in the heavy cream, lemon juice, zest, and Italian seasoning. Stir and let it simmer until it thickens slightly. Season with more salt and pepper if needed.

Step 5: Add Parmesan Magic

Stir in the Parmesan cheese until melted and the sauce turns silky. Thin with reserved pasta water if needed for the perfect consistency.

Step 6: Bring It All Together

Slice the chicken and toss it back into the skillet along with the pasta. Stir gently so everything gets coated in that dreamy sauce. Garnish with parsley and serve hot.

Pro Tips for Making the Recipe

• Don’t Overcook the Chicken: Use a meat thermometer for perfect juiciness.
• Save Pasta Water: It’s liquid gold for adjusting sauce thickness.
• Use Fresh Lemon: Bottled juice just doesn’t bring the same zing.
• Try Different Pasta: Penne, fettuccine, or spaghetti also work beautifully.

How to Serve

This creamy chicken pasta shines as the star of the table, but here are some pairing ideas:

• With a Fresh Salad: A crisp Caesar or garden salad balances the richness.
• Bread for Dipping: Garlic bread or a crusty baguette to mop up every drop.
• Wine Pairing: A glass of Chardonnay or Sauvignon Blanc complements the lemony sauce.

Make Ahead and Storage

Storing Leftovers

Place cooled leftovers in an airtight container. Keep in the fridge for up to 3 days.

Freezing

This dish freezes well! Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently on the stove with a splash of broth or cream to loosen the sauce, or microwave in short intervals, stirring in between.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay extra juicy and work beautifully in this recipe.

Can I lighten this recipe up?
Yes! Use half-and-half instead of heavy cream and whole wheat pasta for a lighter but still delicious version.

What can I use instead of Parmesan?
Pecorino Romano or Asiago cheese give a similar salty, nutty flavor.

How do I prevent the sauce from curdling?
Make sure to simmer gently (not boil) after adding the cream and lemon, and stir constantly for a smooth, creamy sauce.