Instructions
Step 1: Cook the bowtie pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
Step 2: Season the chicken chunks with salt, pepper, and half of the lemon zest. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes, until golden and cooked through. Add minced garlic and cook for 1 more minute. Remove chicken from skillet and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add heavy cream, Parmesan cheese, Italian seasoning, and remaining lemon zest and juice. Stir until the sauce is smooth and slightly thickened, about 3-4 minutes.
Step 4: Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen. Stir in parsley and red pepper flakes if using.
Step 5: Serve the creamy pasta topped with the lemon garlic chicken. Garnish with extra Parmesan and parsley if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to refresh the sauce.
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