Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz bowtie (farfalle) pasta
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Zest of 1 lemon
Juice of 1 large lemon (about 3 tablespoons)
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
4 oz cream cheese, softened and cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional: crushed red pepper flakes, to taste
Optional: chopped fresh parsley or basil, for garnish
Directions:
Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside.
Meanwhile, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, garlic powder, onion powder, and Italian seasoning. Add the chicken to the skillet and cook for 6–8 minutes until golden and fully cooked. Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Sauté the garlic for about 1 minute until fragrant. Stir in lemon zest and juice, then pour in the chicken broth and bring to a simmer.
Reduce heat to medium-low and add the heavy cream and cream cheese. Stir until smooth and combined. Add mozzarella and Parmesan cheeses and stir until fully melted and the sauce becomes thick, creamy, and visibly luscious.
Return the cooked chicken to the skillet, then fold in the cooked bowtie pasta. Toss to coat everything evenly in the creamy lemon garlic sauce.
Let it simmer for another minute or two. Sprinkle with parsley and crushed red pepper flakes if desired. Serve hot and creamy with a side of garlic bread or salad.
Cooking Time:30 minutes
Servings:4–6
Calories: 780 per serving
Leave a Comment