This dish is elegant yet simple—perfect for serving guests or enjoying on a cozy weeknight. With tender seasoned chicken, silky bowtie pasta, and a creamy lemon-garlic sauce, it hits all the right notes. The bright tang of fresh lemon combined with the richness of cream and Parmesan makes each bite memorable. The shape of the bowtie pasta helps trap the sauce in its little creases, giving you flavorful bites throughout.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook for about 12 minutes or according to the package directions until al dente. Drain and set aside, keeping it warm.
While the pasta cooks, prepare the chicken: heat the olive oil in a large skillet over medium heat. Combine thyme, paprika, black pepper, and salt in a small bowl and sprinkle over the chicken slices. Cook the chicken for 4-5 minutes per side, or until cooked through (internal temperature about 165 °F) and nicely browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and melt it. Then add the minced garlic and sauté until fragrant (about 1 minute).
Pour in the heavy cream, stir to combine, and bring to a simmer over medium-low heat. Simmer for about 4-5 minutes until the sauce begins to thicken.
Add the fresh lemon juice and stir to combine. Then stir in the fresh parsley and remove the pan from the heat.
Add the cooked chicken back into the sauce and toss to coat. Then add the drained pasta into a large bowl, pour the chicken and sauce over it, and toss gently to combine. Stir in ½ cup of the grated Parmesan cheese. Serve immediately with the remaining grated Parmesan and additional chopped parsley on top if desired.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Swap the chicken for shrimp or turkey breast for a different protein twist.
Stir in a handful of fresh baby spinach or sun-dried tomatoes just before serving for extra colour and flavour.
Use whole-wheat or gluten-free bowtie pasta if you prefer.
Add a pinch of chili flakes for a gentle kick.
For a lighter version, substitute half the heavy cream with half-and-half or milk (though the sauce may be slightly thinner).
Storage/Reheating
This dish is best served fresh and hot. Because of the rich cream sauce, it does not reheat particularly well—when reheated the sauce can separate and lose its silky texture.
If you do have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stovetop over low heat, stirring frequently and adding a splash of cream or reserved pasta water to loosen the sauce.
FAQs
What kind of pasta works best with this sauce?
Bowtie (farfalle) pasta is ideal because its shape traps the creamy sauce in its creases, giving better flavour in every bite.
Can I use chicken thighs instead of chicken breasts?
Yes — boneless, skinless chicken thighs will work just fine. They may take slightly longer to cook and have a richer flavour, so adjust timing accordingly.
Can I prepare this dish ahead of time?
Because of the cream-based sauce, it’s best to serve immediately after cooking for the best texture and flavour. Preparing too far ahead may result in the sauce losing its smooth consistency.
Is there a vegetarian version of this dish?
Yes — you can omit the chicken and add sautéed mushrooms, broccoli florets, or zucchini. The creamy lemon sauce pairs nicely with many vegetables.
What should I serve alongside this pasta?
A simple green salad or steamed asparagus works great. Garlic bread or soft breadsticks also pair nicely if you don’t mind the extra carbs.
Can I reduce the amount of cream to make it lighter?
Yes. You can reduce the heavy cream by half and replace it with half-and-half or milk, but note that the sauce will be less rich and may not thicken as much.
How do I prevent the sauce from separating when reheating?
Reheat gently over low heat. Add a splash of cream or reserved pasta cooking water to help reincorporate the sauce. Stir frequently and avoid high heat.
Can I freeze leftovers of this dish?
Freezing this creamy dish isn’t recommended because the cream sauce may separate and become grainy upon thawing and reheating.
How can I add more lemon flavour without making it too sour?
Use both lemon juice and a little lemon zest. Start with the amount in the recipe, taste, then adjust. Fresh lemon zest adds aroma without adding too much sourness.
Is freshly grated Parmesan important?
Yes — freshly grated Parmesan melts more smoothly and provides better texture than pre-shredded versions. For best results, use real Parmigiano-Reggiano if possible.
Conclusion
This Creamy Lemon Chicken Bowties recipe delivers a wonderful balance of bright lemon flavour, rich creaminess, and tender seasoned chicken—all embraced by bowtie pasta that holds onto the sauce. It’s both elegant enough for guests and simple enough for a weeknight dinner. Serve it fresh, enjoy every bite, and you’ll likely find it becoming a go-to in your rotation.
Creamy Lemon Chicken Bowties is a comforting pasta dish combining tender seasoned chicken, bowtie pasta, and a bright, rich lemon-garlic cream sauce. It’s elegant enough for entertaining yet simple for a weeknight meal.
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook for about 12 minutes or according to the package directions until al dente. Drain and set aside, keeping it warm.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Combine thyme, paprika, black pepper, and salt in a small bowl and season the chicken slices. Cook the chicken for 4–5 minutes per side, until fully cooked and browned. Remove from skillet and set aside.
In the same skillet, melt the butter, then add the minced garlic. Sauté for about 1 minute until fragrant.
Pour in the heavy cream and stir to combine. Simmer over medium-low heat for 4–5 minutes, allowing the sauce to thicken slightly.
Add lemon juice and stir. Mix in the minced parsley, then remove the skillet from heat.
Return the cooked chicken to the sauce and toss to coat. In a large bowl, combine the drained pasta with the chicken and sauce. Stir in ½ cup of the Parmesan cheese. Serve immediately, topped with remaining Parmesan and additional parsley if desired.
Notes
Use freshly grated Parmesan for best melting and flavor.
Add lemon zest for extra lemon aroma without additional sourness.
Reheat gently with a splash of cream or pasta water to maintain the sauce’s consistency.
Can substitute chicken with shrimp, turkey, or vegetables for a vegetarian version.
Best enjoyed fresh as cream sauces don’t reheat well.
