Ingredients
Scale
- 12 oz bowtie pasta
- 1 ½ lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 5 tbsp unsalted butter
- ¾ cup chicken broth
- 1 ¾ cups heavy cream
- ¾ cup grated Parmesan cheese
- 5 cloves garlic, minced
- Zest and juice of 1 large lemon
Instructions
- Cook the bowtie pasta in salted boiling water until al dente; reserve ½ cup pasta water before draining.
- In a skillet, heat olive oil and butter over medium-high heat. Season chicken with salt, pepper, garlic powder, onion powder, and Italian seasoning; cook until golden brown (about 6-8 minutes). Set aside.
- In the same skillet, reduce heat to medium and add more butter; sauté minced garlic and lemon zest for about 30 seconds.
- Add lemon juice and cooked chicken back to the skillet; toss to coat.
- For the creamy sauce, melt remaining butter in the skillet, whisk in flour for about a minute, then gradually add chicken broth followed by heavy cream until smooth.
- Stir in Parmesan cheese until melted; mix in cooked pasta and reserved pasta water as needed to reach desired consistency.
- Serve garnished with fresh herbs and additional lemon zest if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 670
- Sugar: 3g
- Sodium: 730mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg