Buttery Lemon Chicken

This zingy lemon garlic butter chicken with velvety parmesan bowtie pasta brings together sharp citrus and smooth creaminess in every mouthful. The juicy chicken works wonderfully with the rich sauce that wraps around each pasta piece, making a fancy-looking meal right in your own home.

I came up with this dish when my wife's parents dropped by without warning and I needed to throw together something fancy without camping out in the kitchen. When everyone cleaned their plates and asked for more, I knew right away this would turn into a regular family hit.

Ingredients

• Chicken breasts: Gives you that filling protein base - try to grab organic ones for better taste
• Olive oil: Gets you that nice golden brown on your chicken - go with extra virgin if you can
• Garlic: Brings amazing smell and flavor - fresh cloves work way better than the jarred stuff
• Heavy cream: Makes that dreamy sauce - don't skimp with low-fat or it won't thicken right
• Chicken broth: Adds that yummy depth - homemade is awesome but the box kind works too
• Lemon juice and zest: Gives that pop of freshness and cuts the richness - always go fresh, not from a bottle
• Italian seasoning: Spreads herb flavors all through the dish - make sure yours isn't super old
• Bowtie pasta: Grabs onto sauce in all its little folds - cook it with a bit of bite for the best texture
• Parmesan cheese: Adds that nutty, salty kick - grate it yourself for smoother melting
• Fresh parsley: Perks up the finished meal with color and fresh flavor notes

Step-by-Step Instructions

Cook the Pasta:

Get a big pot of water going with a big spoonful of salt. Wait for it to bubble hard before dropping in your bowties. Stir right away so they don't stick together. Cook them following the box directions, usually around 8-10 minutes until they're tender but still a bit firm when you bite them. Before you drain, scoop out half a cup of the starchy water to fix your sauce later if needed. Drain everything but don't rinse the pasta - that starch helps the sauce stick better.

Prepare the Chicken:

Wipe your chicken breasts totally dry with paper towels for better browning. Sprinkle plenty of salt and fresh black pepper on both sides. Warm up olive oil in a big pan until it looks shimmery but isn't smoking. Put your chicken in carefully, leaving room between pieces. Let them cook without moving for 4-5 minutes until they get a pretty golden crust, then flip them over. Cook until they hit 165°F inside. Move them to a plate and cover loosely with foil to stay warm and let the juices settle back in.

Make the Sauce:

In that same pan with all the tasty chicken bits, drop in butter and let it melt all the way. Toss in your chopped garlic and cook just until you can smell it, about half a minute, watching it closely so it doesn't burn. Pour in your chicken broth and use a wooden spoon to scrape up all those browned pieces from the bottom - this step pulls in tons of flavor. Let the liquid cook down a bit, around 2 minutes.

Add the Cream and Lemon:

Turn down the heat so nothing curdles, then slowly pour in your heavy cream while stirring all the time. Mix in lemon juice, zest and Italian seasoning, stirring everything together well. Let the sauce bubble very gently, not boil, for 2-3 minutes as it starts to thicken up a little. Add your Parmesan cheese bit by bit, stirring non-stop until it's all melted in and your sauce looks smooth and silky.

Combine Everything:

Dump your drained pasta straight into the sauce and gently toss it around with tongs so every piece gets coated evenly. If your sauce looks too thick, add some of that saved pasta water a spoonful at a time until it feels right. Cut your rested chicken across the grain into thin slices and lay them over the pasta. Finish with lots of fresh parsley and extra Parmesan if you want, then serve it up while it's hot.

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You Must Know

• Packed with 34 grams of protein in each serving
• Can be made earlier and warmed up with a little splash of cream
• The whole meal comes together in just half an hour
• Flexible dish that works great with whatever veggies are in season

The lemon zest is really the hidden star in this dish. I found this out by chance when I ran short on lemon juice one night and decided to grate the whole lemon peel to make up for it. Those aromatic oils in the zest filled the sauce with amazing citrus flavor that worked perfectly against the rich cream.

Perfect Pasta Doneness

Getting your pasta cooked just right makes a huge difference in this dish. You want it al dente, which means it should still have a tiny bit of firmness when you bite it. To nail this, I always set my timer 1-2 minutes before the box says it'll be done, then I taste it myself. When you drain it, don't rinse your pasta - that starchy coating helps the sauce stick to every piece. Just remember your pasta will keep cooking a little from leftover heat even after it's drained.

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Make-Ahead Options

You can partly prep this lemon garlic butter chicken pasta ahead of time to make dinner even faster on busy nights. Cook your chicken all the way and keep it in the fridge for up to two days. You can make the sauce on its own and store it in a container with a tight lid. When you're ready to eat, just warm up the sauce slowly, cook fresh pasta, and slice and add your chicken. For the best results, always throw the fresh herbs on just before serving. You can keep the finished dish in the fridge up to three days, though the pasta might soak up some sauce, so you'll need to add a bit more cream when you warm it up.

Vegetarian Adaptation

You can turn this into an amazing vegetarian meal without losing any of the deep flavors. Switch out the chicken for roasted cauliflower pieces or cooked mushrooms, which give you that meaty texture. Portobello, brown or oyster mushrooms work really well. For the broth, use vegetable or mushroom stock, which adds wonderful savory notes. Keep everything else the same, including the lemon and cream parts, which go great with veggies. This version has become a favorite even with my friends who love meat - they're often shocked by how filling the vegetarian option can be.

Frequently Asked Questions

→ Can I use a different protein?

Of course! Chicken thighs or shrimp work great here. Just adjust the cooking time to make sure it’s fully done.

→ Is there a lighter cream option?

If you prefer, use half-and-half, or combine milk with a little butter. The texture will still be creamy but lighter.

→ Can I prepare this ahead of time?

You can! Cook everything in advance, then reheat gently. Adding a bit of reserved pasta water will refresh the sauce nicely.

→ How do I stop the sauce from curdling?

Keep the temperature low when adding the cream, and stir constantly when mixing in the Parmesan to smooth it all out.

→ What’s the best pasta choice?

Bowties hold onto the sauce perfectly, but you could switch it up with penne, fettuccine, or any shape that grabs sauce well.