Lemon Garlic Chicken with Creamy Bowtie Pasta 
A comforting, creamy, and zesty dish that combines perfectly seared chicken with a luscious lemon-garlic sauce and tender bowtie pasta.
Ingredients:For the Chicken:
2 large boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
For the Creamy Sauce:
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
Zest of 1 lemon
1/4 cup grated Parmesan cheese
For the Pasta:
8 oz bowtie pasta (farfalle)
For Garnish:
Fresh parsley, chopped
Instructions:
Prepare the Chicken:Season the chicken breasts with salt, pepper, and Italian seasoning.
Cook the Chicken:Heat olive oil in a large skillet over medium-high heat.
Add the seasoned chicken breasts and cook for 5-6 minutes per side, until golden and fully cooked (internal temperature of 165°F/74°C).
Remove from the skillet and set aside.
Make the Creamy Sauce:In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
Stir in the heavy cream, chicken broth, lemon juice, and lemon zest.
Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Cook the Pasta:While the sauce simmers, cook the bowtie pasta according to the package directions.
Drain the pasta and set aside.
Slice the Chicken:Slice the cooked chicken breasts into thin strips.
Combine and Toss:Add the cooked pasta to the skillet with the creamy sauce and toss until the pasta is fully coated.
Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Serve:Plate the creamy bowtie pasta, top with sliced chicken, and garnish with fresh parsley.
Pro Tips:For extra zest, add an additional teaspoon of lemon zest just before serving.
You can also add a pinch of red pepper flakes for a hint of spice.
Make this dish even richer by using a mix of heavy cream and half-and-half.
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