Buttery Lemon Chicken (Print)
Juicy chicken breast and pasta coated in a silky lemon cream sauce with Parmesan cheese and fresh herbs.
# Ingredients:
→ Main Ingredients
01 -
2 large chicken breasts
02 -
Pepper, to taste
03 -
Salt, to taste
04 -
1/4 cup grated Parmesan cheese
05 -
A handful of fresh parsley, chopped
06 -
8 ounces bowtie pasta
07 -
1 teaspoon dried Italian seasoning
08 -
Zest of 1 lemon
09 -
1 tablespoon lemon juice
10 -
1/2 cup chicken stock
11 -
1 cup heavy cream
12 -
3 garlic cloves, minced
13 -
1 tablespoon olive oil
# Steps:
01 -
Fill a large pot with water, add salt, and bring to a boil. Cook the bowtie pasta until al dente. Reserve 1/2 cup of the pasta water, then drain and set pasta aside.
02 -
Pat the chicken breasts dry with a paper towel. Season both sides with salt and pepper. Heat olive oil in a large pan over medium-high heat and cook chicken for 4-5 minutes per side until golden brown and fully cooked. Transfer to a plate and cover with foil to keep warm.
03 -
In the same pan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Deglaze the pan with chicken stock, scraping up any browned bits for flavor.
04 -
Reduce the heat to low. Stir in the heavy cream, lemon juice, lemon zest, and dried Italian seasoning. Cook for 2-3 minutes, allowing the flavors to meld. Gradually add grated Parmesan, stirring constantly until melted and the sauce achieves a smooth consistency.
05 -
Add the cooked pasta to the skillet and gently toss to coat in the sauce. If the mixture seems too thick, add a small amount of the reserved pasta water to thin it out.
06 -
Slice the chicken breasts into strips and arrange over the pasta. Garnish with chopped parsley before serving.
# Additional Notes:
01 -
Reserve pasta water to adjust the sauce's consistency as needed.