I love how this lemon chicken pasta delivers creamy richness and bright lemon flavor in one comforting bowl. The tender chicken, farfalle pasta, and silky lemon garlic sauce come together quickly, making this dish something I reach for when I want a meal that feels both refreshing and satisfying.
Why You’ll Love This Recipe
I appreciate how this recipe balances simplicity with flavor. I can make it on a busy night without feeling overwhelmed, yet it still tastes like something special. The cream softens the citrus, the lemon brings a fresh finish, and the garlic ties everything together with warmth. I often rely on it for meal prep because it stores well and reheats beautifully. It’s also incredibly flexible, letting me adjust it depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz bowtie (farfalle) pasta
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
Zest and juice of 1 lemon
½ cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Directions
I bring a pot of salted water to a boil and cook the bowtie pasta until al dente. I drain it and set it aside.
I heat olive oil in a large skillet over medium-high heat, add the chicken, season with salt and pepper, and cook until golden and fully cooked. I remove it and set it aside.
In the same skillet, I reduce the heat and sauté the minced garlic for about a minute.
I stir in the lemon juice, lemon zest, and chicken broth, letting it simmer for 2–3 minutes.
I add the heavy cream and Parmesan, stirring until the sauce becomes creamy and slightly thickened.
I return the chicken to the skillet and let everything simmer for another couple of minutes.
I add the pasta and toss until the sauce coats every piece.
I finish with chopped parsley before serving.
Servings And Timing
This recipe serves 4 people.
Approximate timing:
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I enjoy switching things up depending on what I’m craving or what’s available:
I add spinach, kale, or cherry tomatoes for extra freshness.
I swap the chicken for shrimp when I want a lighter, seafood version.
I toss in mushrooms or bell peppers for more texture and earthiness.
I stir in red pepper flakes when I want a little heat.
I replace the cream with half-and-half if I want a lighter sauce.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm the pasta gently on the stovetop with a splash of broth, milk, or cream so the sauce stays smooth. The microwave also works in short intervals, stirring in between.
If I need to freeze it, I freeze the chicken and sauce separately from the pasta for best texture and thaw overnight in the fridge before reheating.
FAQs
Can I make this with leftover chicken?
I can easily use leftover or rotisserie chicken by stirring it into the sauce during the simmering stage.
Can I make this without heavy cream?
I can replace the cream with half-and-half, coconut milk, or even a mix of olive oil and pasta water for a lighter option.
What vegetables work best in this pasta?
I like adding spinach, asparagus, mushrooms, cherry tomatoes, or zucchini depending on the season.
Can I make this gluten-free?
Yes, I simply use my favorite gluten-free pasta and confirm my broth and cheese are gluten-free.
How do I prevent the sauce from curdling?
I make sure the heat is on low before adding the cream and stir steadily as it blends into the sauce.
Conclusion
I love how this lemon garlic chicken pasta brings together comfort and brightness in such an effortless way. With simple ingredients, quick cooking time, and plenty of room for variations, it’s a dish I can return to again and again, whether for weeknights, meal prep, or sharing with friends.
A bright, creamy pasta with tender chicken, bowtie pasta, and a lemon‑garlic sauce — light, comforting, and full of fresh flavor.
Total Time:30 minutes
Yield:4 servings
Ingredients
12 oz bowtie (farfalle) pasta
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
Zest and juice of 1 lemon
½ cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
Instructions
Cook pasta in salted boiling water until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to skillet and cook until golden and cooked through. Remove chicken and set aside.
In the same skillet, reduce heat and sauté minced garlic for about 1 minute.
Stir in lemon juice, lemon zest, and chicken broth; simmer for 2–3 minutes.
Add heavy cream and Parmesan cheese, stirring until the sauce becomes creamy and slightly thickened.
Return the chicken to the skillet and let simmer for another couple of minutes.
Add the cooked pasta and toss until everything is well coated in the sauce.
Sprinkle chopped parsley over the top, adjust seasoning if needed, and serve warm.
Notes
You can add vegetables like spinach, cherry tomatoes, zucchini or mushrooms for more color and nutrition.
Swap chicken for shrimp if you prefer a seafood version.
Use half‑and‑half or a mixture of milk and olive oil instead of heavy cream for a lighter sauce.
Add a pinch of red pepper flakes for a touch of heat and depth.
When reheating leftovers, warm gently on the stove with a splash of broth or cream to restore the sauce’s creaminess.
