Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Lemony Garlic Chicken with Parmesan Bow-tie Pasta

Tender chicken in a bright, flavorful sauce of fresh lemon and garlic, finished with Parmesan and served with bow-tie pasta. It’s a simple, satisfying dish with a nice balance of citrus, garlic and savory Parmesan.


Servings: 6
Prep Time: About 15 minutes
Cook Time: About 25 minutes

Ingredients:

  • 2 large boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon dried Italian seasoning
  • 8 ounces bow-tie pasta (farfalle)
  • ¼ cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish
  • Additional Parmesan, for serving, optional

Instructions:

  1. Cook the bow-tie pasta in generously salted water according to package directions until al dente. Drain and set aside.
  2. Season the chicken breasts on both sides with salt, pepper and Italian seasoning.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes per side, depending on thickness.
  5. Transfer the chicken to a plate and let rest before slicing.
  6. Reduce the heat to medium. Add the garlic to the same skillet and cook for about 30 seconds, until fragrant.
  7. Add the chicken broth and scrape up the flavorful browned bits from the bottom of the skillet.
  8. Stir in the heavy cream, lemon juice and lemon zest. Bring to a gentle simmer and cook for several minutes, until the sauce begins to thicken.
  9. Stir in the Parmesan cheese until melted and the sauce is smooth. Taste and adjust the salt and pepper as needed.
  10. Add the cooked bow-tie pasta to the skillet and toss until thoroughly coated with the lemon cream sauce.
  11. Slice the rested chicken and arrange it over the pasta.
  12. Spoon additional sauce over the chicken and garnish with chopped parsley and additional Parmesan, if desired.

Tip: Keep the sauce at a gentle simmer after adding the cream and lemon juice rather than allowing it to boil vigorously. This helps keep the sauce smooth and creamy.

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