Description
Creamy Lemon Chicken Pasta made with bowtie pasta, tender chicken, garlic, lemon juice, and a rich cream sauce.
Ingredients
Scale
- 12 oz farfalle pasta
- 1 teaspoon olive oil
- Boiling salted water
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 1/4 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup butter
- 8 cloves garlic
- 1 cup heavy cream
- 1/3 cup lemon juice
- 3 tablespoons fresh parsley
- 3/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook pasta until tender, then drain and keep warm.
- Heat olive oil in a skillet and cook seasoned chicken until browned and cooked through, then remove.
- Melt butter in the same skillet and sauté garlic until fragrant.
- Slowly whisk in heavy cream and simmer until thickened.
- Add lemon juice and parsley, then return chicken to the sauce.
- Combine pasta with sauce and chicken, add Parmesan, and toss to coat.
Notes
- This dish is best served fresh.
- Leftovers can be eaten cold since reheating may cause sauce separation.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4
- Sodium: 620
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 32
- Cholesterol: 155