Instructions
Step 1: Cook bowtie pasta according to package instructions until al dente, then drain and set aside./n
Step 2: Season chicken pieces with salt, pepper, and Italian seasoning./n
Step 3: Heat olive oil in a large skillet over medium heat and cook the chicken until golden and fully cooked./n
Step 4: Remove chicken from the skillet and set aside./n
Step 5: In the same skillet, melt butter and sauté minced garlic until fragrant./n
Step 6: Add chicken broth, heavy cream, lemon juice, and lemon zest, stirring to combine./n
Step 7: Bring to a gentle simmer and stir in Parmesan cheese until the sauce thickens./n
Step 8: Return the cooked chicken to the skillet and mix well with the sauce./n
Step 9: Add the cooked pasta and toss until fully coated in the creamy sauce./n
Step 10: Simmer for 2–3 minutes to allow flavors to meld.
Step 11: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of broth or cream to loosen the sauce, or microwave in short intervals while stirring. This dish is best enjoyed fresh but can be frozen for up to 2 months, noting the sauce may slightly change in texture.
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