Creamy Lemon Chicken Pasta (Print Version)
# Ingredients:
→ Chicken & Seasonings
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1 teaspoon paprika
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon black pepper
→ Pasta & Sauce
06 -
300g (10 oz) bowtie pasta
07 -
1 cup (240ml) heavy cream
08 -
1/2 cup (50g) grated Parmesan cheese
→ Fresh Ingredients
09 -
3 cloves garlic, minced
10 -
1 lemon (juice and zest)
11 -
2 tablespoons fresh parsley, chopped
→ Oils & Fats
12 -
2 tablespoons olive oil
13 -
2 tablespoons butter
# Instructions:
01 -
Bring salted water to boil and cook bowtie pasta according to package instructions. Drain and set aside.
02 -
Season chicken with garlic powder, paprika, salt, and pepper. Cook in olive oil for 5-7 minutes per side until golden. Finish with lemon juice.
03 -
In the same skillet, melt butter and sauté garlic. Add cream and simmer. Stir in Parmesan and lemon zest until sauce thickens.
04 -
Toss pasta with the creamy sauce and parsley. Season to taste with salt and pepper.
05 -
Slice chicken and place over the creamy pasta. Garnish with extra parsley if desired.
# Notes:
01 -
Can use any pasta shape instead of bowties
02 -
Add red pepper flakes for extra heat
03 -
Chicken thighs can be used for a juicier option