Introduction

Oh, hello there, friend! You know those nights when you’re craving something that feels a little fancy, maybe even restaurant-worthy, but you really don’t have a ton of time or energy? I totally get it. This Bowtie Pasta with Creamy Lemon Garlic Chicken & Parmesan recipe is my absolute go-to for those moments. It’s like a warm hug in a bowl, bursting with bright, zesty lemon and savory garlic, all wrapped up in a dreamy, creamy sauce. Plus, it’s so incredibly simple to whip up – you’ll be amazed at how quickly this deliciousness comes together!

Why You’ll Love This Recipe

Fast: Seriously, you can have dinner on the table in under 30 minutes. Perfect for those busy weeknights!
Easy: No complicated steps here! Even if you’re new to cooking, you can totally master this.
Giftable: While you’ll want to eat it all yourself, these flavors also make for a fantastic meal to share with a neighbor or friend who needs a little cheering up.
Crowd-pleasing: Kids and adults alike adore this dish. It’s got that perfect balance of comfort and brightness that everyone enjoys.

Ingredients

Let’s gather up what we need. Don’t worry, it’s all pretty standard stuff you probably have in your pantry or can grab on a quick grocery run.

1 lb boneless, skinless chicken breasts, sliced into strips: This is our protein powerhouse!
1 teaspoon salt: To bring out all the yummy flavors.
1/8 teaspoon pepper: Just a little kick.
1 teaspoon garlic powder: Because is there anything better than garlic?
1 teaspoon onion powder: For that subtle savory depth.
1 teaspoon Italian seasoning: A little sprinkle of sunshine from herbs!
2 tablespoons olive oil: Our cooking foundation.
3 cloves garlic, minced: Fresh garlic is key for that amazing aroma and taste.
Zest of 1 lemon: This is where that bright, citrusy magic happens!
Juice of 1 lemon: More lemony goodness to cut through the richness.
1 tablespoon butter: For sautéing the aromatics.
8 oz bowtie pasta: The fun shape that holds onto all that glorious sauce.
2 tablespoons butter: For making our sauce extra creamy and luxurious.
1/2 cup heavy cream: The secret to that velvety smooth sauce.
1/2 cup grated Parmesan cheese: Hello, salty, nutty deliciousness!
1/2 cup chicken broth: Helps create the perfect sauce consistency.
1/2 teaspoon salt: For seasoning the sauce.
1 pinch pepper, to taste: Just a whisper more pepper.
Fresh parsley, chopped (for garnish): A pop of green and freshness to finish!

How to Make It

Alright, let’s get cooking! Tie on your apron, and let’s make some magic happen.

Prep the Chicken: First things first, let’s get our chicken ready. In a bowl, toss your chicken strips with salt, pepper, garlic powder, onion powder, and Italian seasoning. Give them a good mix so they’re evenly coated.
Cook the Chicken: Heat the olive oil in a nice, big skillet over medium-high heat. Once it’s shimmering, add your seasoned chicken strips. Let them cook until they’re beautifully browned on all sides and cooked through. I like to cook them in a single layer so they get a nice sear. Once they’re done, scoop them out of the skillet and set them aside for a moment.
Build the Flavor Base: Now, to that same skillet (don’t you dare wash it!), add the minced garlic, lemon zest, lemon juice, and that first tablespoon of butter. Stir it around and let it cook for just about a minute. You’ll smell that amazing citrusy garlic aroma – that’s your cue!
Cook the Pasta: While the flavor base is happening, get a separate pot of water boiling for your bowtie pasta. Cook the pasta according to the package directions until it’s perfectly al dente. Before you drain it, scoop out about 1/2 cup of that starchy pasta water – this is liquid gold for adjusting your sauce later! Drain the rest of the water.
Create the Creamy Sauce: Back to our skillet with the garlic and lemon. Add the heavy cream, grated Parmesan cheese, chicken broth, the remaining 2 tablespoons of butter, 1/2 teaspoon of salt, and that pinch of pepper. Stir everything together gently. Keep stirring until the butter melts and the sauce becomes smooth and wonderfully creamy.
Bring it All Together: Now, return those cooked chicken strips to the skillet with the luscious sauce.
Combine and Toss: Add the drained bowtie pasta directly into the skillet with the chicken and sauce. Give it all a good toss to make sure every piece of pasta and chicken is coated in that glorious creamy goodness. If the sauce seems a little too thick for your liking, just add a splash of that reserved pasta water, a tablespoon at a time, until it reaches your perfect consistency.
Serve with Love: Spoon this deliciousness into bowls immediately. Garnish with a sprinkle of fresh chopped parsley for a beautiful finish. Dig in and enjoy every single bite!

Substitutions & Additions

Want to make this recipe your own? I love getting creative in the kitchen, and this dish is super forgiving!

Chicken: No chicken breasts? Boneless, skinless thighs work wonderfully too! Just adjust cooking time as needed. You could also swap chicken for shrimp or even some pan-seared tofu for a vegetarian option.
Pasta: Bowtie is fun, but any short pasta shape like penne, rotini, or farfalle will be fantastic.
Veggies: Want to add some greens? Toss in a handful of fresh spinach or some steamed broccoli florets in step 6. Asparagus spears or peas are also great additions.
Spice: If you like a little heat, add a pinch of red pepper flakes to the sauce along with the other seasonings.
Creaminess: For a lighter sauce, you can try using half-and-half instead of heavy cream, but it won’t be quite as rich.

Tips for Success

A few little tricks I’ve picked up to make this even better:

Don’t Overcook the Chicken: Keep an eye on the chicken while it’s cooking. You want it to be browned and cooked through, but not dry.
Taste and Adjust: Always taste your sauce before adding the pasta! Does it need a little more salt? A touch more lemon? Go with your gut!
Pasta Water is Your Friend: Don’t skip reserving that pasta water. It’s the secret ingredient that helps emulsify the sauce and make it perfectly smooth.
Prep Ahead: You can slice your chicken and mince your garlic a day in advance to save even more time on busy nights.

How to Store It

Leftovers are a beautiful thing! Once cooled, store any remaining pasta in an airtight container in the refrigerator. It should stay good for about 3-4 days. Reheat gently on the stovetop with a splash of milk or chicken broth to loosen up the sauce, or in the microwave.

FAQs

Can I make this gluten-free?

Absolutely! Simply swap out the regular bowtie pasta for your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free.

Is this dish spicy?

No, this recipe is not spicy. It’s wonderfully bright and savory with the lemon and garlic. If you prefer a little heat, you can add a pinch of red pepper flakes when you’re making the sauce.

How do I get my sauce to be smooth and not clumpy?

Make sure your heat isn’t too high when you add the cream and cheese. Stirring continuously and adding the chicken broth helps to create a smooth emulsion. Using freshly grated Parmesan cheese also tends to melt better than pre-grated cheese, which can sometimes have anti-caking agents.

Lemon Garlic Chicken Bowtie Pasta

A quick and easy weeknight pasta dish featuring tender chicken in a creamy lemon garlic sauce with bowtie pasta, perfect for busy evenings.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Large skillet
Pot For cooking pasta
bowl For seasoning chicken

Ingredients

Chicken

1 lb boneless, skinless chicken breasts sliced into strips
1 teaspoon salt for chicken
0.125 teaspoon pepper for chicken
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning

Pasta & Sauce

2 tablespoons olive oil
3 cloves garlic minced
1 lemon zest from 1 lemon
1 lemon juice from 1 lemon
1 tablespoon butter for aromatics
8 oz bowtie pasta
2 tablespoons butter for sauce
0.5 cup heavy cream
0.5 cup grated Parmesan cheese
0.5 cup chicken broth
0.5 teaspoon salt for sauce
1 pinch pepper to taste
fresh parsley chopped, for garnish

Instructions

In a bowl, toss chicken strips with salt, pepper, garlic powder, onion powder, and Italian seasoning until evenly coated.
1 lb boneless, skinless chicken breasts
Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
1 lb boneless, skinless chicken breasts
To the same skillet, add minced garlic, lemon zest, lemon juice, and 1 tablespoon of butter. Cook for about a minute until fragrant.
1 lb boneless, skinless chicken breasts
Meanwhile, cook bowtie pasta in a pot of boiling water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
1 lb boneless, skinless chicken breasts
Add heavy cream, Parmesan cheese, chicken broth, remaining 2 tablespoons of butter, 1/2 teaspoon salt, and a pinch of pepper to the skillet with the garlic and lemon. Stir until butter melts and sauce is smooth and creamy.
1 lb boneless, skinless chicken breasts
Return the cooked chicken to the skillet with the sauce.
1 lb boneless, skinless chicken breasts
Add the drained pasta to the skillet with the chicken and sauce. Toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
1 lb boneless, skinless chicken breasts
Serve immediately, garnished with fresh chopped parsley.
1 lb boneless, skinless chicken breasts

Notes

This dish is also adaptable; feel free to add spinach, broccoli, or swap chicken for shrimp or tofu.