Zesty Lemon Garlic Chicken Bowtie Pasta

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Zesty Lemon Garlic Chicken Bowtie Pasta — vibrant, tangy, and savory, tossed with tender chicken and al dente pasta for a bold, flavorful bite.

Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 30 minutes, great for busy weeknights.
  • Full of Flavor: The combo of garlic, lemon, and Parmesan makes every bite delicious.
  • Creamy and Comforting: Rich without being too heavy, thanks to the lemony brightness.
  • Family-Friendly: Loved by kids and adults alike.
  • Versatile: Easily customizable with veggies or different proteins.
  • One-Pan Wonder: Minimal cleanup when using one skillet.
  • Restaurant-Quality: Feels gourmet, but it’s simple to make at home.
  • Perfect for Entertaining: Looks and tastes impressive.
  • Leftovers Are Great: Tastes just as good the next day.
  • Seasonal Appeal: A refreshing meal that works well year-round.

Ingredients

  • 12 oz bowtie pasta (farfalle)
  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts, cubed
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Directions

  1. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper, then sauté until golden and fully cooked, about 6–8 minutes. Remove from the pan and set aside.
  3. In the same skillet, reduce heat to medium and add the butter. Once melted, stir in the garlic and cook for 1 minute until fragrant.
  4. Sprinkle in the flour and whisk continuously for 1 minute to create a roux.
  5. Slowly add the chicken broth, whisking to prevent lumps, then pour in the heavy cream. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
  6. Stir in lemon juice, zest, and red pepper flakes if using. Add Parmesan cheese and mix until melted and smooth.
  7. Return the cooked chicken to the skillet and stir in the drained pasta until everything is well coated.
  8. Garnish with fresh parsley before serving.

Servings And Timing

  • Servings: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Calories per serving: Approximately 540 kcal

Variations

  • Add Veggies: Toss in spinach, asparagus, or broccoli.
  • Make it Spicier: Use more red pepper flakes or a pinch of cayenne.
  • Use Different Pasta: Penne, rotini, or linguine work well too.
  • Try Shrimp: Swap the chicken for sautéed shrimp.
  • Lighten It Up: Use half-and-half instead of heavy cream.
  • Make it Gluten-Free: Use gluten-free pasta and flour.
  • Add Sun-Dried Tomatoes: For a tangy, Mediterranean twist.
  • Herb Boost: Add fresh basil or thyme for extra aroma.

Storage/Reheating

  • Storage: Store in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat, adding a splash of broth or cream to loosen the sauce. Microwave in 30-second intervals, stirring between each.
  • Freezing: Not recommended due to the cream-based sauce, which may separate.

FAQs

Can I make this dish ahead of time?

Yes, but it’s best served fresh. Reheat gently with extra cream or broth if needed.

Can I use rotisserie chicken?

Absolutely, just skip the sautéing step and add it when combining with pasta.

What if I don’t have heavy cream?

Use half-and-half, or make your own by mixing whole milk with a bit of butter.

Is the lemon flavor strong?

It’s noticeable but balanced. Reduce the lemon juice slightly for a milder taste.

Can I double the recipe?

Yes, just use a large enough pan to fit all ingredients comfortably.

Can I make it dairy-free?

Use coconut cream and dairy-free Parmesan or nutritional yeast, though flavor may vary.

What can I serve with this dish?

A crisp green salad or garlic bread pairs well.

How do I prevent the cream from curdling?

Simmer gently and avoid high heat after adding the lemon juice.

Can I use bottled lemon juice?

Fresh is best, but bottled can work in a pinch—reduce the quantity slightly.

What if I want a thicker sauce?

Let it simmer longer, or add an extra teaspoon of flour when making the roux.

Conclusion

Zesty lemon garlic chicken bowtie pasta is a vibrant, creamy dish that balances richness with fresh citrus zing. Whether you’re cooking for a family dinner or need an impressive meal in a hurry, this pasta delivers big flavor with minimal effort. It’s a crowd-pleaser you’ll find yourself making on repeat.

Print
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A white plate of bowtie pasta topped with grilled chicken breast slices, garnished with parsley, cracked black pepper, and a lemon wedge.

Zesty Lemon Garlic Chicken Bowtie Pasta

  • Author: Chef Clara
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Halal
Print Recipe

Description

Tender chicken, al dente bowtie pasta, and a creamy garlic-lemon sauce come together in this vibrant and comforting dish that’s perfect for busy weeknights or casual entertaining.

Ingredients

Scale
  • 12 oz bowtie pasta (farfalle)
  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts, cubed
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper, then sauté until golden and fully cooked, about 6–8 minutes. Remove from the pan and set aside.
  3. In the same skillet, reduce heat to medium and add the butter. Once melted, stir in the garlic and cook for 1 minute until fragrant.
  4. Sprinkle in the flour and whisk continuously for 1 minute to create a roux.
  5. Slowly add the chicken broth, whisking to prevent lumps, then pour in the heavy cream. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
  6. Stir in lemon juice, zest, and red pepper flakes if using. Add Parmesan cheese and mix until melted and smooth.
  7. Return the cooked chicken to the skillet and stir in the drained pasta until everything is well coated.
  8. Garnish with fresh parsley before serving.

Notes

  • Use freshly squeezed lemon juice for the best flavor.
  • Add extra Parmesan on top before serving for a cheesier finish.
  • This dish can be made ahead and reheated with a splash of cream or broth.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 540 kcal
  • Sugar: 2g
  • Sodium: 460mg
  • Fat: 30g
  • Saturated Fat: 16g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 135mg

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