Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs)

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp salt

• ½ tsp black pepper

• Zest of 1 lemon

• 2 tbsp butter

For the Pasta & Sauce:

• 8 oz farfalle (bowtie) pasta

• 1 cup heavy cream (or half-and-half for lighter option)

• ½ cup grated Parmesan cheese (+ extra for serving)

• Juice of 1 lemon (about 3 tbsp)

• ½ cup chicken broth

• 1 tsp red pepper flakes (optional, for heat)

• ¼ cup fresh parsley, chopped

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Step-by-Step Instructions

Step 1: Cook the Pasta

1. Boil bowtie pasta in salted water until al dente (about 10 mins). Drain, reserving ½ cup pasta water.

Step 2: Sear the Chicken

1. Season chicken with salt, pepper, and Italian seasoning.

2. Heat olive oil in a large skillet over medium-high heat.

3. Cook chicken for 5-6 mins per side until golden and cooked through (165°F internal temp).

4. Remove chicken, set aside, and slice.

Step 3: Make the Lemon Garlic Sauce

1. In the same skillet, melt butter over medium heat.

2. Add garlic and sauté for 30 secs until fragrant.

3. Pour in chicken broth, lemon juice, and heavy cream, stirring well.

4. Simmer for 2-3 mins, then stir in Parmesan cheese until melted.

Step 4: Combine & Serve

1. Toss cooked pasta in the sauce, adding pasta water as needed to loosen.

2. Add sliced chicken back to the skillet and coat in sauce.

3. Garnish with lemon zest, red pepper flakes, and fresh parsley.

4. Serve with extra Parmesan cheese and a lemon wedge!