Ingredients
Scale
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 8 oz bowtie pasta (farfalle)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 pinch crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- In a small bowl or directly on the chicken, combine lemon juice, lemon zest, a pinch of salt, black pepper, and 1 tablespoon of olive oil. Rub the mixture into both sides of the chicken and let it marinate for 10 minutes.
- Heat a skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. When the oil shimmers, add the chicken. Sear until golden brown on both sides and fully cooked through, about 5 to 7 minutes per side. Set aside.
- In a large pot, bring salted water to a boil. Cook the bowtie pasta until al dente according to package instructions. Drain the pasta while reserving 1 cup of cooking water.
- Return the same skillet to medium heat and melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in heavy cream and stir in grated Parmesan cheese. Let simmer gently until slightly thickened, about 2 to 4 minutes.
- Slice or leave the chicken whole as desired. Return it to the skillet along with drained pasta. Toss everything together to coat evenly in sauce. Warm through for a minute or two.
- Taste your dish and adjust salt and pepper as needed. Garnish with chopped parsley and red pepper flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 525
- Sugar: 2g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg