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Tuesday 23 June 2026 06:27:44 GMT
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Lemon Garlic Chicken with Creamy Bowtie Pasta brought plenty of fresh lemon and garlic flavor to dinner. Ingredients: 1 lb (450g) boneless skinless chicken breasts, cut into bite-sized pieces 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon lemon zest ½ teaspoon paprika Salt and pepper, to taste 1 tablespoon fresh parsley, chopped (optional for garnish) 8 oz (225g) bowtie pasta (farfalle) 1 cup heavy cream ½ cup chicken broth ½ cup Parmesan cheese, grated 1 tablespoon butter Salt and pepper, to taste Fresh parsley or basil, for garnish (optional) Directions: Cook the bowtie pasta in salted water until al dente. Drain and set aside. Season the chicken pieces with paprika, salt, and pepper. Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Stir in the garlic, lemon juice, and lemon zest. Cook for another 1 to 2 minutes, then transfer the chicken to a plate. Add the remaining 1 tablespoon butter to the skillet, followed by the heavy cream and chicken broth. Let the mixture heat gently for a couple of minutes. Stir in the Parmesan and season with salt and pepper. Cook over low heat until the sauce thickens slightly. Fold the bowtie pasta into the creamy Parmesan sauce. Add the lemon garlic chicken back to the skillet and gently mix everything together. Finish with fresh parsley or basil if using and serve hot. Cooking Time: 30 minutes | Servings: 5 | Calories: Approximately 630 per serving
Lemon Garlic Chicken with Creamy Bowtie Pasta brought plenty of fresh lemon and garlic flavor to dinner. Ingredients: 1 lb (450g) boneless skinless chicken breasts, cut into bite-sized pieces 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon lemon zest ½ teaspoon paprika Salt and pepper, to taste 1 tablespoon fresh parsley, chopped (optional for garnish) 8 oz (225g) bowtie pasta (farfalle) 1 cup heavy cream ½ cup chicken broth ½ cup Parmesan cheese, grated 1 tablespoon butter Salt and pepper, to taste Fresh parsley or basil, for garnish (optional) Directions: Cook the bowtie pasta in salted water until al dente. Drain and set aside. Season the chicken pieces with paprika, salt, and pepper. Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Stir in the garlic, lemon juice, and lemon zest. Cook for another 1 to 2 minutes, then transfer the chicken to a plate. Add the remaining 1 tablespoon butter to the skillet, followed by the heavy cream and chicken broth. Let the mixture heat gently for a couple of minutes. Stir in the Parmesan and season with salt and pepper. Cook over low heat until the sauce thickens slightly. Fold the bowtie pasta into the creamy Parmesan sauce. Add the lemon garlic chicken back to the skillet and gently mix everything together. Finish with fresh parsley or basil if using and serve hot. Cooking Time: 30 minutes | Servings: 5 | Calories: Approximately 630 per serving
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