Description
A cozy one-pan meal combining buttery sauce, tender chicken, and al dente bowtie pasta with bright lemon notes.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 8 oz bowtie (farfalle) pasta
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large lemon (zest + 3 tablespoons juice)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: 2 cups broccoli florets for a green boost
Instructions
- Pat the chicken pieces dry and season with salt, pepper, smoked paprika, and oregano. Bring a large pot of salted water to a boil and cook the bowtie pasta until 1 minute shy of al dente; drain and set aside.
- In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Add chicken in a single layer and sear until golden and almost cooked through, about 3–4 minutes per side. Remove to a plate.
- Reduce heat to medium. Add butter and remaining olive oil to the skillet. Once the butter foams, add minced garlic and cook until fragrant, about 30 seconds. Stir in lemon zest, lemon juice, and chicken broth, scraping any brown bits from the pan.
- Pour in the cream and bring to a gentle simmer. Stir in Parmesan until the sauce is silky. Return chicken to the skillet and add the cooked bowtie pasta and broccoli if using. Toss to coat and simmer for 2–3 minutes so flavors meld and pasta finishes cooking in the sauce.
- Taste and adjust seasoning. Garnish with chopped parsley and a little extra Parmesan. Serve immediately and enjoy the warm, buttery citrus comfort.
Notes
Don’t overcrowd the pan when searing chicken; work in batches for proper browning. Use fresh lemon juice and zest for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American