Tangy Lemon Garlic Butter Chicken

This zesty lemon garlic butter chicken with creamy parmesan bowtie pasta brings together tangy citrus notes and velvety richness in each mouthful. The juicy chicken works so well with the smooth sauce that wraps around every pasta piece, making a fancy-looking meal right in your own home.

I whipped up this dish when my partner's parents dropped by without much notice and I needed something wow-worthy without being stuck in the kitchen forever. The clean plates and everyone asking for more told me all I needed to know—we'd found a new family hit.

Ingredients

• Chicken breasts: They give you that filling protein base—grab organic ones if you can for better taste
• Olive oil: Gets you that nice golden color on your chicken—go with extra virgin if possible
• Garlic: Adds that wonderful smell and flavor—real cloves beat the jarred stuff any day
• Heavy cream: Makes your sauce super luxurious—don't skimp with the low-fat kind
• Chicken broth: Gives you that deep, savory background—homemade is awesome but boxes work fine too
• Lemon juice and zest: Adds that zing and cuts the richness—always go fresh, never bottled
• Italian seasoning: Packs in those herb flavors—give yours a sniff to check it's still good
• Bowtie pasta: Catches all that yummy sauce in its folds—cook it with a bit of bite left
• Parmesan cheese: Brings a nutty richness—grate it yourself for way better melting
• Fresh parsley: Perks up the finished meal with color and fresh flavor

Step-by-Step Instructions

Cook the Pasta:

Get a big pot of water going with a big spoonful of salt. Wait for it to bubble like crazy before dropping in your bowties. Give it a good stir right away so nothing sticks together. Cook it following the box times, usually around 8-10 minutes, till it's got just a tiny bit of firmness left. Don't forget to save half a cup of that starchy water before draining—it's like magic for fixing your sauce later. Drain everything but don't rinse the pasta—that starch helps the sauce stick better.

Prepare the Chicken:

Grab some paper towels and get those chicken breasts totally dry—this is key for good browning. Sprinkle plenty of salt and fresh black pepper on both sides. Get your olive oil hot in a big pan until it looks shimmery but isn't smoking. Put your chicken in carefully, leaving some room between pieces. Let them sit untouched for 4-5 minutes until they're golden before you flip them. Cook the other side until they hit 165°F inside. Move them to a plate and cover loosely with foil to stay warm and let the juices settle.

Make the Sauce:

Use that same pan with all those tasty chicken bits left behind. Toss in your butter and let it melt all the way. Throw in your chopped garlic and cook just until you can smell it, about half a minute—watch it closely so it doesn't burn. Pour in your chicken broth and use a wooden spoon to scrape up all those brown bits from the bottom—this step adds tons of flavor. Let everything bubble and reduce a little, about 2 minutes.

Add the Cream and Lemon:

Turn down the heat so nothing curdles, then slowly pour in your heavy cream while stirring the whole time. Mix in your lemon juice, zest, and Italian seasoning until everything's well combined. Let it bubble gently (not boil) for 2-3 minutes as it starts to thicken up a bit. Add your Parmesan bit by bit, stirring non-stop until it's all melted in and looks smooth and silky.

Combine Everything:

Dump your drained pasta straight into the sauce and gently toss it around with tongs until every piece is coated. If it looks too thick, add that saved pasta water a spoonful at a time until it looks just right. Slice your rested chicken across the grain into half-inch pieces and lay them over your pasta. Finish with lots of fresh parsley and extra Parmesan if you want, then serve it up right away while it's hot.

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You Must Know

• Versatile dish you can customize with whatever veggies are in season
• The whole meal comes together in just half an hour
• You can make it ahead and warm it up with a splash of cream
• Packed with protein—34 grams in each serving

The lemon zest really makes this dish special. I found this out by chance when I ran short on lemon juice one night and decided to zest the whole lemon instead. Those aromatic oils in the zest filled the sauce with incredible citrus flavor that worked perfectly against the rich cream.

Perfect Pasta Doneness

Getting your pasta just right makes a huge difference in this dish. You want that al dente texture, which just means it still has a tiny bit of bite to it. To nail this, I always set my timer 1-2 minutes shorter than what the package says, then taste it myself. When you drain it, don't ever rinse your pasta—that starchy coating helps the sauce stick to each piece. Keep in mind that pasta still cooks a little from its own heat even after you've drained it.

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Make-Ahead Options

You can partly prep this lemon garlic butter chicken pasta ahead of time to make dinner even faster. Cook your chicken completely and stick it in the fridge for up to two days. The sauce can be made on its own and kept in a sealed container. When you're ready to eat, just warm up the sauce gently, cook fresh pasta, and add your sliced chicken. For the best flavor, always add those fresh herbs right before serving. You can keep leftover finished dish in the fridge up to three days, though you might need to add a splash of cream when reheating since the pasta soaks up some sauce.

Vegetarian Adaptation

You can easily turn this into a tasty vegetarian meal without losing any of the flavor punch. Swap out the chicken for roasted cauliflower chunks or cooked mushrooms, which give you that meaty texture. Portobello, brown or oyster mushrooms work really well here. Use vegetable stock instead of chicken broth for that deep flavor base. Keep everything else the same, including the lemon and cream parts, which taste amazing with veggies too. This version has become a hit even with my friends who love meat—they're always surprised by how filling the veggie version can be.

Common Recipe Questions

→ Is it okay to swap out the chicken breasts?

Absolutely! Try using chicken thighs or swap in some shrimp if you want something different. Just remember to adjust your cooking time.

→ What can I use if I don't have heavy cream?

You can swap in half-and-half or mix some milk with a bit of butter if you want something not as rich.

→ Can I cook this ahead of time?

It's tastiest when fresh, but you can make the parts beforehand and warm them up gently. Add a splash of pasta water to thin the sauce if needed.

→ How do I keep my sauce from breaking?

Keep your heat low when you add the cream, and don't stop stirring when you mix in the Parmesan cheese.

→ Which pasta shapes work with this sauce?

Bowtie pasta is great, but you can try fettuccine, penne, or any pasta that catches lots of sauce in its shape.