This bowtie lemon garlic chicken pasta is a comforting yet fresh dish that combines tender chicken, perfectly cooked farfalle, and a creamy lemon-infused garlic sauce finished with Parmesan. It is rich without being heavy, making it ideal for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
This recipe is simple to prepare but tastes like something you would order at a restaurant. The lemon adds brightness that balances the creamy sauce, while the bowtie pasta holds the sauce beautifully. It is family-friendly, filling, and made with everyday ingredients that come together quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 g (1 lb) boneless chicken breasts, sliced into thin strips
340 g (12 oz) bowtie (farfalle) pasta
2 tablespoons olive oil
1 tablespoon unsalted butter
4 cloves garlic, finely minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
240 ml (1 cup) heavy cream
120 ml (½ cup) chicken broth
60 g (½ cup) freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
Directions
Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
Season the chicken strips with garlic powder, onion powder, salt, and black pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes, turning occasionally, until golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
Pour in the chicken broth and simmer for 2 minutes, scraping up any flavorful bits from the bottom of the pan. Add the heavy cream, lemon juice, and lemon zest, stirring well. Let the sauce simmer gently for 4 to 5 minutes until slightly thickened.
Stir in the Parmesan cheese until melted and smooth. Return the cooked chicken to the skillet, followed by the cooked pasta. Toss everything together until evenly coated in the sauce.
Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.
For a lighter version, substitute half-and-half for the heavy cream.
Add sautéed mushrooms or spinach for extra vegetables.
Use grilled chicken instead of pan-seared chicken for a smoky flavor.
Replace Parmesan with grated Grana Padano for a slightly milder taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce. Microwave reheating is also possible, stirring halfway to ensure even heating.
FAQs
Can I use a different type of pasta?
Yes, penne, rotini, or fettuccine work well if bowtie pasta is unavailable.
Is this dish very lemony?
The lemon flavor is balanced and mild. You can reduce the lemon juice slightly if you prefer a softer citrus taste.
Can I make this ahead of time?
It is best enjoyed fresh, but it can be made a few hours ahead and gently reheated before serving.
Can I use pre-cooked chicken?
Yes, add it at the end with the pasta so it does not overcook.
What can I use instead of heavy cream?
You can use half-and-half or a mixture of milk and a little butter for a lighter sauce.
Does this recipe freeze well?
Cream-based sauces do not freeze well, as they can separate when thawed.
How do I prevent the sauce from curdling?
Keep the heat at medium to low when adding lemon juice and cream, and avoid boiling the sauce.
Can I add vegetables to this dish?
Yes, broccoli, peas, spinach, or asparagus pair very well with the flavors.
Is Parmesan necessary?
Parmesan adds richness and depth, but you can reduce the amount if desired.
How do I make it extra creamy?
Add an extra 2 to 3 tablespoons of cream and a bit more Parmesan cheese.
Conclusion
Bowtie lemon garlic chicken pasta is a satisfying meal that brings together creamy comfort and fresh citrus flavor in every bite. Easy to prepare and endlessly adaptable, it is a recipe you can rely on whenever you want something hearty, bright, and crowd-pleasing.
Bowtie Lemon Garlic Chicken Pasta is a creamy, citrusy pasta dish made with tender chicken, farfalle pasta, and a rich garlic-lemon cream sauce finished with Parmesan. It’s a comforting yet fresh meal perfect for both weeknights and special occasions.
Ingredients
450 g (1 lb) boneless chicken breasts, sliced into thin strips
340 g (12 oz) bowtie (farfalle) pasta
2 tablespoons olive oil
1 tablespoon unsalted butter
4 cloves garlic, finely minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
240 ml (1 cup) heavy cream
120 ml (½ cup) chicken broth
60 g (½ cup) freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. Drain and set aside.
Season chicken strips with garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–7 minutes until golden and fully cooked. Remove and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth and simmer for 2 minutes, scraping the bottom of the pan.
Add heavy cream, lemon juice, and lemon zest. Stir well and simmer for 4–5 minutes until slightly thickened.
Stir in Parmesan cheese until melted and sauce is smooth.
Return chicken and cooked pasta to the skillet. Toss everything together to coat evenly.
Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.
Notes
Use half-and-half for a lighter version of the sauce.
To add more vegetables, stir in sautéed mushrooms, spinach, or peas.
Grilled chicken can be substituted for added flavor.
If reheating, add a splash of milk or cream to loosen the sauce.
