Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 8 oz bowtie pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 lemon, juiced and zested
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook bowtie pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- Season chicken with salt and pepper. Cook in olive oil over medium-high heat until golden and cooked through (165°F). Remove and set aside.
- In same skillet, melt butter and sauté garlic for ~30 seconds.
- Add chicken broth, lemon juice, lemon zest, oregano, thyme, and red pepper flakes. Simmer 2 minutes.
- Lower heat, stir in heavy cream and Parmesan. Simmer until slightly thickened.
- Add chicken and pasta back in. Toss to coat, adding pasta water if needed.
- Garnish with parsley and serve warm.
Notes
- Reserve pasta water to adjust sauce thickness.
- Add white wine after garlic for deeper flavor (optional).
- Adjust spice level with red pepper flakes.
- Best eaten fresh; cream sauces may separate when frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg