Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts (sliced)
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic (minced)
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon black pepper
1/2 teaspoon paprika
For the Creamy Bowtie Pasta:
8 oz bowtie pasta (farfalle)
1 1/2 cups heavy cream (or half & half)
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup pasta water (reserved)
2 tablespoons chopped parsley (for garnish)
Instructions:
Cook the Pasta:
Boil bowtie pasta according to package directions.
Reserve 1/2 cup of pasta water, then drain and set aside.
Cook the Chicken:
Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
Season chicken with black pepper and paprika.
Add chicken to the skillet and cook for 4-5 minutes per side, until golden and cooked through.
Add garlic, lemon zest, and lemon juice, stirring for 1 minute. Remove chicken and set aside.
Make the Creamy Sauce:
In the same skillet, add the remaining 1 tablespoon butter and heavy cream.
Stir in Parmesan cheese, Italian seasoning, black pepper, and red pepper flakes.
Let simmer for 2-3 minutes, then add reserved pasta water to thin the sauce if needed.
Combine Everything:
Add cooked pasta to the sauce, tossing to coat.
Slice the chicken and place it on top of the pasta.
Garnish with fresh parsley and extra Parmesan.
🍋✨ Creamy, garlicky, and full of zesty lemon flavor—perfect for a comforting meal! 😋