Description
A creamy, citrus-infused pasta dish featuring tender chicken and a luxurious lemon cream sauce, perfect for both weeknight dinners and special occasions.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 pound farfalle (bowtie) pasta
- 2 cups heavy cream
- 3 cloves garlic, minced
- 2 lemons, juiced and zested
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Reserve 1 cup pasta water.
- Season chicken with salt and pepper. Heat olive oil in a large skillet and cook chicken until golden and cooked through.
- Remove chicken and set aside. In the same pan, melt butter and sauté garlic until fragrant.
- Add heavy cream, lemon juice, and zest. Simmer until slightly thickened.
- Stir in Parmesan cheese until melted and smooth.
- Slice chicken and add to the sauce along with cooked pasta. Toss to combine.
- Add pasta water if needed to achieve desired consistency.
- Garnish with fresh parsley and serve.
Notes
- For dairy-free option, use coconut milk instead of cream and nutritional yeast instead of Parmesan.
- Any medium pasta shape works well as an alternative to farfalle.
- Components can be prepared ahead: cook chicken and prepare sauce base (without cream) up to 2 days in advance.
- Add vegetables like spinach, asparagus, peas, or zucchini for extra nutrition.
- For freezing, prepare without cream and add fresh cream when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 3g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
Keywords: lemon chicken pasta, creamy pasta, Italian chicken pasta, lemon cream sauce, farfalle chicken
