Lemon Garlic Butter Chicken

This lemon garlic butter chicken with creamy parmesan bowtie pasta delivers the perfect combination of tangy citrus and rich creaminess in every bite. The tender chicken pairs beautifully with the silky sauce that clings to each piece of pasta, creating a restaurant-quality dish right at your kitchen table.

I first created this recipe when my in-laws were visiting unexpectedly and needed to make something impressive without spending hours in the kitchen. The empty plates and requests for seconds told me everything I needed to know this would become a family favorite.

Ingredients

• Chicken breasts: Creates a hearty protein foundation choose organic if possible for best flavor
• Olive oil: Helps achieve that perfect golden sear on the chicken use extra virgin for best results
• Garlic: Adds aromatic depth fresh cloves provide significantly more flavor than pre-minced
• Heavy cream: Creates the luxurious sauce base look for full-fat for proper thickening
• Chicken broth: Adds savory depth homemade elevates the flavor but store-bought works well
• Lemon juice and zest: Provides brightness and cuts through richness use fresh not bottled
• Italian seasoning: Infuses herb flavors throughout check your blend for freshness
• Bowtie pasta: Holds the sauce perfectly in its crevices cook al dente for proper texture
• Parmesan cheese: Adds nutty richness freshly grated melts much better than pre-packaged
• Fresh parsley: Brightens the finished dish adds color and fresh herbal notes

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and add a generous tablespoon of salt. Bring to a rolling boil before adding the bowtie pasta. Stir immediately to prevent sticking. Cook according to package directions usually 8 to 10 minutes until just al dente with a slight firmness in the center. Before draining remember to reserve half a cup of starchy pasta water which works magic for adjusting sauce consistency later. Drain thoroughly but never rinse the pasta as the starch helps the sauce adhere.

Prepare the Chicken:

Pat chicken breasts completely dry with paper towels to ensure proper browning. Season generously with salt and freshly ground black pepper on both sides. Heat olive oil in a large skillet until it shimmers but doesn’t smoke. Place chicken carefully into the hot pan leaving space between pieces. Allow to cook undisturbed for 4 to 5 minutes until a golden crust forms before flipping. Cook the second side until internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm and allow juices to redistribute.

Make the Sauce:

Using the same skillet with all those flavorful chicken bits add butter and let it melt completely. Add minced garlic and cook just until fragrant about 30 seconds watching carefully to prevent burning. Pour in chicken broth and use a wooden spoon to scrape up all the browned bits from the pan bottom this deglazing step incorporates tremendous flavor. Let the liquid reduce slightly about 2 minutes.

Add the Cream and Lemon:

Reduce heat to prevent curdling before adding heavy cream in a slow stream while stirring constantly. Add lemon juice zest and Italian seasoning mixing thoroughly. Allow the sauce to simmer gently not boil for 2 to 3 minutes watching as it begins to thicken slightly. Add Parmesan cheese in small batches stirring continuously until completely melted and incorporated creating a silky smooth texture.

Combine Everything:

Add the drained pasta directly to the sauce and gently toss using tongs to ensure every piece is evenly coated. If the sauce seems too thick add reserved pasta water one tablespoon at a time until you reach your desired consistency. Slice the rested chicken against the grain into half-inch pieces and arrange over the pasta. Finish with a generous sprinkle of fresh parsley and additional Parmesan if desired serve immediately while hot.

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You Must Know

• High in protein with 34 grams per serving
• Can be prepared ahead and reheated with a splash of cream
• The entire dish comes together in just 30 minutes
• Versatile recipe that can be customized with seasonal vegetables

The lemon zest is truly the secret ingredient in this recipe. I discovered this by accident when I was short on lemon juice one evening and decided to zest the whole lemon to compensate. The aromatic oils in the zest infused the sauce with intense citrus flavor that perfectly balanced the rich cream.

Perfect Pasta Doneness

Achieving perfectly cooked pasta makes all the difference in this recipe. The ideal texture is al dente which literally means “to the tooth” in Italian. This indicates pasta that still has a slight firmness when bitten. To achieve this I always set my timer for 1-2 minutes less than the package directions suggest then taste test. When draining never rinse your pasta as the starchy exterior helps the sauce cling beautifully to each piece. Remember that pasta continues cooking slightly from residual heat even after draining.

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Make-Ahead Options

This lemon garlic butter chicken pasta can be partially prepared ahead of time to make weeknight dinners even quicker. Cook the chicken completely and refrigerate for up to two days. The sauce can be made separately and stored in an airtight container. When ready to serve simply reheat the sauce gently cook fresh pasta and slice and add the chicken. For best results always add the fresh herbs just before serving. The complete dish can be refrigerated for up to three days though the pasta may absorb some sauce requiring additional cream when reheating.

Vegetarian Adaptation

Transform this dish into a delicious vegetarian option without losing any of the flavor depth. Replace chicken with roasted cauliflower florets or sautéed mushrooms which provide wonderful meaty texture. Portobello brown or oyster mushrooms work exceptionally well. For the broth substitute vegetable stock or mushroom broth which adds remarkable umami notes. Keep all other ingredients the same including the lemon and cream components which pair beautifully with vegetables. This adaptation has become a favorite even among my meat-loving friends who are often surprised by how satisfying the vegetarian version can be.

Frequently Asked Questions

→ Can I substitute the chicken breasts?

Yes, you can use chicken thighs or even shrimp for a different protein option, adjusting the cooking time as needed.

→ What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half or a combination of milk and a touch of butter for a lighter option.

→ Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the components in advance and reheat gently, adding a splash of reserved pasta water to loosen the sauce.

→ How do I prevent the sauce from separating?

To prevent separation, keep the heat on low when adding cream, and stir continuously as you incorporate Parmesan cheese.

→ What type of pasta works best for this dish?

Bowtie pasta pairs well, but you can substitute with fettuccine, penne, or any pasta that holds sauce well.