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–+ servings
Lemon Garlic Pasta

Lemon Garlic Pasta

Creamy lemon garlic chicken pasta ready in 30 minutes. A quick, one-pan dinner with bowties, parmesan, and a bright, cheesy sauce. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
  • 10 oz bowtie (farfalle) pasta
  • 1 tbsp olive oil
  • 1 tbsp butter, divided
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • zest of 1 small lemon
  • 2 tbsp juice of 1 large lemon (about 2 tbsp)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 3 oz cream cheese, softened and cubed
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • Crushed red pepper flakes (optional)
  • Chopped fresh parsley or basil, for garnish

Equipment

  • Large pot
  • Large deep skillet
  • Colander
  • Cutting board
  • Sharp knife

Method
 

  1. Fill a large pot with water, salt it, and bring to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil and half the butter in a large skillet over medium-high heat. Toss chicken with Italian seasoning, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes until golden brown and cooked through. Remove chicken and set aside.
  3. In the same skillet, melt the remaining butter, add minced garlic, lemon zest, and juice. Pour in chicken broth and simmer for a minute.
  4. Lower heat, add heavy cream and softened cream cheese. Whisk until smooth and combined.
  5. Turn heat to low, add shredded mozzarella and grated Parmesan. Stir until melted and creamy.
  6. Return chicken and pasta to the skillet and toss everything together until fully coated. Warm through for another minute.
  7. Remove from heat, garnish with parsley or basil, and serve immediately.

Nutrition

Calories: 700kcalCarbohydrates: 60gProtein: 35gFat: 35gSaturated Fat: 20gCholesterol: 135mgSodium: 820mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Don’t skip zesting the lemon before juicing; it makes infusing the flavor into the sauce easier. Feel free to swap ingredients based on preference; this recipe is flexible with various proteins and vegetables. For storage, let leftovers cool before refrigerating in an airtight container for up to 3-4 days. Reheat with a splash of chicken broth to revive the creamy sauce.
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