Tangy Buttery Lemon Chicken

This bright lemon garlic butter chicken with creamy parmesan bowtie pasta blends tangy citrus notes and smooth richness in every bite. The tender chicken pairs perfectly with the luscious sauce that coats each pasta fold, creating a restaurant-worthy dinner right at your kitchen table.

I created this meal when my in-laws showed up unexpectedly and I needed something impressive without spending ages in the kitchen. When I saw everyone scrape their plates clean and ask for seconds, I knew right then this would become a family favorite on regular rotation.

Ingredients

• Chicken breasts: They're the hearty protein foundation - organic ones taste noticeably better
• Olive oil: Helps you get that beautiful sear on your chicken - extra virgin adds more flavor
• Garlic: Adds that wonderful aroma and taste - always go with fresh instead of pre-minced
• Heavy cream: Creates that silky sauce texture - full-fat is a must for proper thickness
• Chicken broth: Builds flavor depth - boxed works fine but homemade takes it up a notch
• Lemon juice and zest: Brings brightness and cuts through richness - squeeze it fresh for best results
• Italian seasoning: Infuses herbs throughout the dish - check yours isn't sitting in the cabinet too long
• Bowtie pasta: Catches sauce in its nooks and crannies - cook it with some firmness for best texture
• Parmesan cheese: Adds that savory, salty finish - freshly grated melts much better than pre-packaged
• Fresh parsley: Gives the final dish a pop of color and fresh flavor

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil before adding your bowties. Give them a quick stir to prevent sticking. Cook according to package instructions, usually 8-10 minutes until al dente. Save about half a cup of the cooking water before draining. Don't wash the pasta after draining since that starch helps your sauce stick better.

Prepare the Chicken:

Pat your chicken breasts completely dry with paper towels for better browning. Season both sides generously with salt and fresh pepper. Heat olive oil in a large skillet until it shimmers but doesn't smoke. Add chicken carefully, leaving space between pieces. Let them cook undisturbed for 4-5 minutes until golden brown, then flip. Cook until internal temperature reaches 165°F. Transfer to a plate and loosely tent with foil to keep warm and let juices redistribute.

Make the Sauce:

Using the same pan with all those tasty chicken bits, add butter and let it melt completely. Add your minced garlic and cook just until fragrant, about 30 seconds, watching carefully to avoid burning. Pour in chicken broth and use a wooden spoon to scrape all the flavorful browned bits from the bottom. Let the liquid reduce slightly, about 2 minutes.

Add the Cream and Lemon:

Lower the heat to prevent curdling, then gradually pour in heavy cream while constantly stirring. Add lemon juice, zest and Italian seasoning, mixing everything well. Let the sauce gently simmer, not boil, for 2-3 minutes as it starts to thicken slightly. Gradually add Parmesan cheese, stirring continuously until fully melted and sauce looks velvety smooth.

Combine Everything:

Add drained pasta directly into the sauce and gently toss with tongs until every piece is evenly coated. If sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency. Slice your rested chicken against the grain into thin strips and arrange over pasta. Finish with a sprinkle of fresh parsley and extra Parmesan if desired, then serve immediately while hot.

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You Must Know

• Each serving packs 34 grams of protein
• Can be reheated with a splash of cream for next-day enjoyment
• Goes from kitchen to table in just 30 minutes
• Works beautifully with any seasonal vegetables you want to add

Lemon zest is truly the secret weapon in this dish. I found this out by accident when I ran low on lemon juice one evening and grated in the entire peel to make up for it. The essential oils in the zest gave the sauce an amazing citrus punch that balanced the creamy richness perfectly.

Perfect Pasta Doneness

Getting your pasta texture just right makes all the difference in this meal. You want it al dente with a slight firmness when you bite into it. I always check it about 1-2 minutes before the package says it'll be done by tasting a piece myself. When you drain it, skip rinsing your pasta because that starchy coating helps your sauce cling to every bite. Just keep in mind your pasta continues cooking a bit from residual heat even after draining.

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Make-Ahead Options

You can prep parts of this lemon garlic butter chicken pasta in advance to save time on busy evenings. Cook your chicken completely and store it in the fridge for up to two days. The sauce can be made separately and kept in an airtight container. When ready to eat, gently reheat the sauce, cook fresh pasta, then slice and add your chicken. Always sprinkle fresh herbs just before serving for best flavor. Leftovers will keep in the fridge for up to three days, though the pasta may absorb some sauce, so you'll need to add a bit more cream when reheating.

Vegetarian Adaptation

You can transform this into a delicious vegetarian meal while keeping all the rich flavors intact. Swap the chicken for chunks of roasted cauliflower or sautéed mushrooms for that meaty texture. Portobellos, cremini or oyster mushrooms work especially well. Use vegetable or mushroom broth instead of chicken for that savory base. Keep all the creamy lemon elements the same as they pair wonderfully with vegetables. This version has won over even my most carnivorous friends who can't believe how satisfying the meatless option turns out.

Common Questions

→ Can I swap out the chicken?

Absolutely! Try it with juicy chicken thighs or plump shrimp instead. Just watch your cooking times to make sure everything's done right.

→ What about a less heavy cream option?

You can totally use half-and-half or mix some milk with a pat of butter. You'll still get a smooth sauce, just not as rich.

→ Is this good for making ahead?

It works great! Fix everything beforehand and warm it up slowly later. Splash in some saved pasta water to bring the sauce back to life.

→ How do I keep my sauce smooth?

Turn down the heat when you add the cream, and don't stop stirring as you mix in the Parmesan – this helps everything stay nice and smooth.

→ Which pasta works best?

Bowties catch all that yummy sauce in their nooks, but try penne, fettuccine, or any shape that'll grab onto the sauce well.