Ingredients:
2 large chicken breasts, sliced thin
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 lemon, juiced and zested
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
8 oz bowtie pasta, cooked and drained
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Directions:
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 3-4 minutes per side until golden and cooked through. Remove and set aside.
Make the sauce: In the same skillet, reduce the heat to medium, melt the butter, and add minced garlic. Sauté for 1 minute until fragrant.
Add lemon: Stir in the lemon juice and zest, followed by the chicken broth. Let it simmer for 2 minutes.
Creamy touch: Lower the heat and stir in heavy cream and Parmesan cheese. Let it simmer gently until the sauce thickens, about 3-4 minutes.
Combine: Add the cooked bowtie pasta to the skillet and toss to coat in the sauce. Slice the chicken and place it on top.
Garnish: Sprinkle with fresh parsley if desired and serve hot.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins
Kcal: 450 | Servings: 4
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