Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 12 oz bowtie (farfalle) pasta
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the bowtie pasta according to package instructions until al dente; drain and set aside.
- Season sliced chicken with garlic powder, salt, and pepper.
- In a large skillet over medium heat, heat olive oil and cook the chicken until golden brown; set aside.
- Sauté minced garlic in the same skillet for about 1 minute until fragrant.
- Add chicken broth; bring to a simmer. Stir in heavy cream and Parmesan cheese until combined.
- Mix in lemon zest and juice; simmer for 3–5 minutes to thicken.
- Return chicken to the sauce for an additional 2 minutes.
- Toss cooked pasta into the skillet until evenly coated with sauce.
- Serve immediately, garnished with chopped parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 540
- Sugar: 2g
- Sodium: 660mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 120mg