Description
Tender, pan-seared chicken in a bright lemon garlic sauce served over creamy farfalle pasta.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz farfalle (bowtie) pasta
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Season the chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and parmesan cheese. Bring the sauce to a gentle simmer and let it thicken for 2-3 minutes. Season with salt and pepper.
- Return the cooked chicken and any accumulated juices to the skillet. Add the drained pasta and toss everything together until well coated and heated through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.