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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian‑American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
