Lemon Garlic Butter Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large chicken breasts
02 -
Salt
03 -
Pepper
04 -
1 tablespoon olive oil
05 -
3 cloves garlic, minced
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, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water to adjust the sauce later if needed. Drain and set aside.
02 -
Pat the chicken breasts dry with a paper towel. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side until golden brown and fully cooked. Transfer to a plate and cover with foil to keep warm.
03 -
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to add depth of flavor.
04 -
Reduce the heat to low and stir in the heavy cream, lemon juice, lemon zest, and Italian seasoning. Let the sauce simmer for 2-3 minutes, allowing the flavors to combine. Slowly add the grated Parmesan cheese, stirring continuously until fully melted and the sauce becomes smooth.
05 -
Add the cooked pasta to the skillet and toss gently to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Slice the chicken and place it on top of the pasta. Garnish with fresh parsley before serving.
# Notes:
01 -
Reserve some pasta water to adjust the consistency of the sauce if needed.