This creamy lemon chicken with pasta is a bright, comforting weeknight supper that balances rich, silky sauce with fresh citrus brightness. Tender slices of boneless, skinless chicken are seared until golden, then folded into a garlic butter and heavy cream sauce that is brightened by tangy lemon juice and fresh parsley. Farfalle pasta holds the sauce in its little bows, delivering saucy bites and a pleasing texture contrast between soft pasta and succulent chicken. The aroma is warm garlic and butter at first, followed by a citrus lift that keeps each bite lively. Serve this dish anytime you want a cozy, impressive meal without fuss, from casual family dinners to relaxed weekend guests. If you like creamy pasta dinners, try a similar take with a baked Caesar twist in this baked Caesar chicken with creamy Parmesan pasta to compare textures and flavors.

Ingredients

• 12 oz Farfalle (bowtie) pasta, dry, for holding the sauce in its folds.
• 1 teaspoon olive oil (optional), to keep pasta from sticking while boiling if desired.
• 2 tablespoons olive oil, for searing the chicken and adding depth.
• 1 pound boneless, skinless chicken breasts, sliced, the main protein; slice to even thickness for even cooking.
• 1/4 teaspoon dried thyme, a subtle herb note that complements the lemon.
• 1/2 teaspoon paprika, for color and gentle warmth.
• 1/4 teaspoon ground black pepper, freshly ground if possible for the best flavor.
• 1/2 teaspoon salt, to season the chicken and sauce.
• 1/2 cup butter, provides a rich, silky base for the sauce.
• 8 cloves garlic, peeled and minced, gives savory aroma and flavor.
• 1 cup heavy cream, makes the sauce luxuriously creamy.
• 1/3 cup lemon juice, adds bright, tangy acidity to cut the richness.
• 3 tablespoons fresh minced parsley, stirred in at the end for freshness and color.
• 3/4 cup grated parmesan cheese, stirred in for savory depth and slight thickness.

For another creamy chicken and pasta idea that uses rotisserie chicken and broccoli, see this creamy rotisserie chicken broccoli pasta.

Step-by-Step Instructions

1. Bring a large stockpot of salted water to a boil. Add the optional 1 teaspoon olive oil and the 12 oz farfalle pasta. Stir and boil for 12 minutes. Drain the pasta and keep warm. Tip: Reserve a small cup of pasta water before draining if you want to loosen the sauce later.
2. In a heavy bottomed saucepan over medium heat, add 2 tablespoons olive oil. In a small bowl, mix 1/4 teaspoon dried thyme, 1/2 teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt. Add the sliced chicken to the skillet, sprinkle with the seasoning, and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Add 1/2 cup butter to the skillet and melt. Reduce the heat and add the 8 cloves minced garlic. Sauté until fragrant, about 30 to 60 seconds, being careful not to brown the garlic.
4. Slowly add 1 cup heavy cream while whisking, then bring the sauce to a gentle simmer. Let simmer for 5 minutes to thicken slightly, stirring occasionally.
5. Stir in 1/3 cup lemon juice and 3 tablespoons fresh minced parsley into the sauce, then return the cooked chicken to the skillet.
6. Toss the cooked farfalle with the chicken and sauce, then add 3/4 cup grated parmesan cheese and mix until combined. If the sauce is too thick, stir in a splash of reserved pasta water to reach the desired consistency. Serve immediately.

Recipe Details

• Prep Time: 10 minutes.
• Cook Time: 25 minutes.
• Total Time: 35 minutes.
• Servings: 4 generous servings.
• Calories: Approximately 1,000 kcal per serving, estimate based on listed ingredients.

For more ideas on creamy chicken pasta variations, you might enjoy this jalapeno popper inspired entree in a different format at jalapeno popper cheesy chicken enchiladas with creamy sauce.

Tips, Storage & Variations

• Tip: Slice chicken to uniform thickness so pieces cook evenly and finish at the same time.
• Tip: Do not overheat the cream or it may separate; keep the sauce at a gentle simmer.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to revive the sauce.
• Freezing: This dish freezes less well because cream can change texture. If you must freeze, cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on low.
• Flavor variations using only the existing ingredients: Stir extra parmesan into the sauce for a cheesier finish, or increase lemon juice for a brighter, tangier profile. You can also omit the optional teaspoon of olive oil during pasta boiling for a slightly different mouthfeel.

For a spicy comfort twist using similar creamy sauce ideas, see this alternate recipe for jalapeno popper cheesy chicken enchiladas with creamy sauce.

FAQ

1. How long does the chicken need to cook?
   Cook sliced chicken until golden brown and cooked through, typically 5 to 8 minutes depending on thickness.

2. Can I use a different pasta shape?
   Yes, other short shapes like penne or fusilli will work to hold the sauce.

3. Is heavy cream necessary?
   Heavy cream gives the sauce its rich texture. Using a lighter dairy will yield a thinner sauce.

4. Can I prepare parts ahead of time?
   You can slice the chicken and mince the garlic ahead. Cooked chicken and sauce are best when made fresh.

5. How do I prevent the sauce from breaking?
   Keep the sauce at a gentle simmer and avoid high heat once the cream is added.

People Also Ask

1. What is the best way to reheat creamy pasta?
   Reheat slowly on the stovetop over low heat, stirring and adding a small splash of liquid to loosen the sauce.

2. Can I use lemon zest instead of more lemon juice?
   Lemon zest adds aromatic oils and a bright note without increasing acidity, but the recipe calls for lemon juice for acidity.

3. Should I salt the pasta water?
   Yes, salting the pasta water seasons the pasta from within and improves overall flavor.

4. How do I keep chicken moist when searing?
   Cook over medium heat until golden and avoid overcooking; removing chicken from the pan as soon as it is done helps keep it juicy.

5. Is it okay to use pre-grated parmesan?
   Pre-grated parmesan works, though freshly grated parmesan melts more smoothly and offers better flavor.

6. Can I reduce the butter in the sauce?
   The butter contributes to richness. Reducing it will change the texture and flavor of the final sauce.

Conclusion

This creamy lemon chicken with pasta is an easy, elegant weeknight dinner that delivers rich creaminess and bright lemon flavor in every bite. If you love exploring similar recipes, you can compare techniques with this lovely version from Creamy Lemon Chicken Pasta – Salt & Lavender. For a quicker, 30 minute take on a similar concept, check out Creamy Lemon Chicken Pasta (30 minutes only!) – Joyous Apron. I hope you try this recipe soon and share how it turned out with family or friends, it is one of those dishes that feels both special and familiar.