Lemon Garlic Bowtie Chicken Pasta
This Lemon Garlic Bowtie Chicken Pasta is a perfect blend of zesty flavors and tender chicken, making for a delightful and satisfying meal. The bright citrus notes combined with hearty pasta create a dish that is both refreshing and filling.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large skillet
Ingredients
- 12 oz bowtie pasta
- 1 lb boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1 lemon zested and juiced
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ¼ cup fresh parsley, chopped
- ½ cup grated Parmesan cheese
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt, black pepper, and red pepper flakes (if using). Add the chicken to the skillet and cook for about 6-8 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
- Lower the heat, then add the lemon zest, lemon juice, and cooked pasta to the skillet. Toss to combine, making sure the pasta is well coated with the lemon-garlic mixture.
- Slice the chicken into strips and add it back to the skillet, tossing everything together.
- Stir in the chopped parsley and grated Parmesan cheese until evenly distributed.
- Serve immediately, garnished with additional parsley and Parmesan if desired.
Notes
For added flavor, you can marinate the chicken in lemon juice and garlic for about 30 minutes before cooking.
Feel free to add vegetables such as spinach or cherry tomatoes to the dish for extra nutrition and color.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.