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The bright tang of citrus meets velvety cream in this Lemon Garlic Chicken with Creamy Bowtie Pasta. Juicy chicken chunks, buzzing with lemon and garlic, sit atop al dente farfalle swimming in a smooth Parmesan cream bath. This fancy yet down-to-earth meal brings fine dining taste to your home kitchen while keeping things quick and easy.
I've whipped this up so many times and it always wows everyone. During a backyard get-together last summer, my friends couldn't believe how just lemon and garlic could turn basic chicken and pasta into something they'd pay good money for.
Key Ingredients Breakdown
- Chicken Breasts: Go for similar sized pieces so they cook at the same rate.
- Lemons: Use whole ones for both juice and zest to pack in flavor.
- Garlic: Grab whole bulbs instead of the jarred stuff for better taste.
- Bowtie Pasta: These little bows trap all that yummy sauce in their nooks.
- Heavy Cream: This makes your sauce thick and dreamy.
- Parmesan Cheese: Grate it yourself for the richest flavor kick.
Putting It All Together
- Flavor Soaking:
- Mix up lemon juice, grated zest, and crushed garlic with some dried herbs so the chicken soaks up all those bright flavors.
- Pasta Done Right:
- Boil your bowties in water that tastes like the sea until they're just right, and save some of that starchy water for later.
- Chicken Know-How:
- Brown your soaked chicken until it's got a nice golden outside while staying juicy inside.
- Building Your Sauce:
- Start with softened onions and garlic, then pour in cream and sprinkle Parmesan to create a smooth mixture.
- Bringing It Together:
- Mix everything so each pasta piece gets coated in that silky sauce before laying the sliced chicken on top.
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I've found that lemon zest is the game-changer here. Adding a bit to both the chicken soak and the sauce creates these awesome layers of citrus flavor that make people ask for seconds.
Stunning Presentation
Make this a whole meal by adding some oven-roasted asparagus or a handful of peppery arugula tossed with lemony dressing.
Fun Twists
Throw in some browned mushrooms for a woodsy touch, or toss baby spinach into the hot sauce to wilt it for color and extra goodness.
Keeping Leftovers
Pop any extras in a sealed container and they'll stay good for three days. When you warm it up, splash in a bit of cream to bring back that smooth sauce texture.
After making tons of pasta dishes over the years, this Lemon Garlic Chicken with Creamy Bowtie Pasta stays on my top list because it hits that sweet spot between zingy and rich. The way the sunny citrus cuts through the creamy sauce makes dinner feel fancy but still cozy and familiar. Every time I cook it, I remember how basic stuff from your kitchen, when you treat it right, can turn into something that'll make everyone think you're a food genius.
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Recipe Questions & Answers
- → Can I switch up the pasta shape?
- Sure, anything works – try fettuccine, penne, or your go-to favorite.
- → My sauce got really thick. What can I do?
- Just add a splash of your pasta water to thin it until it’s how you like it.
- → Can I skip cooking chicken from scratch?
- Yep, use leftover chicken or rotisserie. Just heat it with the sauce!
- → What’s the best way to keep extras fresh?
- Store in a sealed container in the fridge for up to 3 days. Heat gently with a splash of cream.
- → Can I make this dish lighter?
- Swap in half-and-half for the heavy cream, but the sauce won’t be as thick.