Bowtie Lemon Garlic Chicken Pasta

This Bowtie Lemon Garlic Chicken Pasta is a light yet comforting pasta dish made with tender chicken, al dente bowtie pasta, and a bright lemon garlic cream sauce. It’s quick enough for a busy weeknight, elegant enough for guests, and totally satisfying with every bite.

Think: juicy chicken, fresh lemon zest, aromatic garlic, and Parmesan cheese — all tossed with bowtie pasta (farfalle) that perfectly holds the creamy sauce in its folds.

 Prep & Cook Time

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: ~40 minutes

 Intensity Level

Easy to Moderate
This dish involves simple cooking techniques like sautéing, boiling, and making a quick cream sauce. Great for beginner to intermediate home cooks.

 Ingredients (Serves 4–6)

 For the Chicken:

• 1 lb (450g) boneless skinless chicken breast or thighs, cut into bite-sized pieces

• 2 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ¼ teaspoon paprika (optional)

 For the Pasta:

• 12 oz bowtie pasta (farfalle)

• Salted water for boiling

 For the Lemon Garlic Sauce:

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 tablespoon all-purpose flour

• 1 cup chicken broth

• 1 cup heavy cream (or half and half)

• Zest of 1 lemon

• Juice of 1 lemon (about 2–3 tablespoons)

• ½ cup grated Parmesan cheese

• Salt and pepper, to taste

• 1 tablespoon chopped parsley (optional, for garnish)

• Crushed red pepper flakes (optional, for heat)

 Instructions

 Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the bowtie pasta and cook until al dente according to package instructions (usually about 10–11 minutes).

3. Drain, reserving ½ cup of pasta water, and set aside.

Tip: Don’t overcook the pasta — you want it firm enough to hold up in the sauce.

 Step 2: Cook the Chicken

1. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.

2. Season the chicken with salt, pepper, garlic powder, and paprika.

3. Sauté chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temp should be 165°F / 74°C).

4. Remove chicken from the pan and set aside on a plate.

Optional: Add a squeeze of lemon juice over the cooked chicken for extra flavor.

 Step 3: Make the Lemon Garlic Cream Sauce

1. In the same skillet (don’t clean it — those bits add flavor!), melt butter over medium heat.

2. Add the minced garlic and cook for 1 minute, until fragrant.

3. Sprinkle in the flour and stir constantly to form a light roux, cooking for about 1 minute.

4. Slowly pour in the chicken broth, whisking to deglaze the pan and prevent lumps.

5. Add the cream, lemon zest, and lemon juice. Stir until smooth.

6. Bring to a gentle simmer and let cook for 3–5 minutes, until the sauce thickens slightly.

 Step 4: Finish the Dish

1. Add the Parmesan cheese to the sauce and stir until melted and smooth.

2. Return the cooked chicken to the skillet.

3. Add the cooked pasta, tossing to coat everything evenly.

4. If needed, loosen the sauce with a few tablespoons of the reserved pasta water.

5. Taste and adjust seasoning with salt, pepper, and more lemon juice if desired.

 Step 5: Serve

• Garnish with fresh parsley, extra Parmesan, and a pinch of red pepper flakes for a hint of heat.

• Serve hot with a side of garlic bread, a crisp green salad, or roasted vegetables.

 Storage & Reheating

 Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

 Reheating:

• Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce.

• Microwave: Heat in 30-second intervals, stirring in between to prevent drying out.

Not recommended for freezing due to cream-based sauce separation.

 Nutritional Information (Per Serving – Approximate)

Note: This is a creamy pasta dish; for a lighter option, see variations below.

 Variations & Substitutions

 Make It Lighter:

• Use half-and-half or evaporated milk instead of heavy cream.

• Cut butter and Parmesan by 25% and add more lemon juice for brightness.

• Use grilled or poached chicken breast for leaner protein.

 Add Veggies:

• Stir in baby spinach or kale at the end — the heat will wilt it.

• Add steamed broccoli, zucchini, or asparagus for color and fiber.

• Toss in sun-dried tomatoes or roasted red peppers for extra flavor.

 Make It Vegetarian:

• Skip the chicken and use chickpeas, white beans, or tofu.

• Add mushrooms for an umami punch.

 Make It Gluten-Free:

• Use gluten-free pasta (like brown rice or chickpea pasta).

• Replace flour with a gluten-free thickener (like cornstarch slurry or GF flour blend).

 Why You’ll Love This Recipe

 Bright and zesty lemon flavor
 Creamy without being heavy
 Ready in under an hour
 Great for meal prep and leftovers
 Easy to customize for your family’s taste

 Final Thoughts

Whether you’re craving a cozy pasta dish or a light, citrusy dinner, this Bowtie Lemon Garlic Chicken Pasta checks all the boxes. It’s comfort food with a fresh twist — easy enough for a weeknight, impressive enough for guests.

The combination of lemon, garlic, and Parmesan cream is timeless, and the bowtie pasta adds a fun, family-friendly touch that kids and adults will love.