A delicious and easy Bowtie Lemon Garlic Chicken Pasta recipe that combines tender chicken, fresh tomatoes, and a zesty lemon garlic sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Main Course
Method:Skillet
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces bowtie pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
Zest of 1 lemon
Juice of 1 lemon
1 cup chicken broth
1 cup cherry tomatoes, halved
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
Stir in the lemon zest and juice, followed by the chicken broth. Bring to a simmer and let it cook for 3-4 minutes.
Add the cherry tomatoes and cooked chicken back into the skillet. Stir to combine and let it cook for an additional 2-3 minutes until heated through.
Toss the cooked bowtie pasta into the skillet, mixing everything together. Add the grated Parmesan cheese and stir until melted and well combined.
Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
For a creamier sauce, add 1/2 cup of heavy cream after adding the chicken broth.
Substitute the chicken with shrimp or tofu for a different protein option.