Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound bowtie pasta
- 4 tablespoons olive oil, divided
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried Italian herbs
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat to low.
- Stir in Parmesan cheese, lemon juice, lemon zest, salt, pepper, garlic powder, onion powder, and Italian herbs. Simmer 5 minutes until slightly thickened.
- Add the cooked chicken to the skillet and stir to coat evenly.
- Add cooked bowtie pasta and toss until fully coated in sauce. Drizzle remaining 2 tablespoons olive oil over the pasta.
- Garnish with chopped parsley and serve immediately.
Notes
- Reserve a small amount of pasta water if you prefer a thinner sauce.
- Use freshly grated Parmesan for best flavor.
- Adjust lemon juice and zest to taste for brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American