I absolutely love meals that feel indulgent but come together quickly with everyday ingredients—and this Lemon Garlic Chicken with Creamy Bowtie Pasta hits all the right notes. It’s one of those dishes I keep coming back to because it combines juicy, pan-seared chicken with a silky, lemon-kissed cream sauce that clings beautifully to bowtie pasta. The garlic gives it that savory depth, while the lemon brightens everything up, making it comforting and fresh at the same time.

This recipe was born out of a craving for something hearty but not heavy. I had leftover bowtie pasta in the pantry, a couple of chicken breasts in the fridge, and lemons on the counter—everything just fell into place. The result? A cozy, crowd-pleasing dinner that’s perfect for weeknights but also special enough for a dinner guest. One bite of the tangy cream sauce with that golden chicken, and you’ll understand why this one’s on regular rotation in my kitchen.

Why You’ll Love This Lemon Garlic Chicken with Creamy Bowtie Pasta

Fast but fancy: Ready in about 30 minutes, but feels like a restaurant-quality dish.
Balanced flavors: Creamy and rich with a punch of lemon and garlic to keep it vibrant.
Family-friendly: Kids love the creamy pasta, and adults appreciate the elevated flavor.
Great for leftovers: Reheats surprisingly well, and might even taste better the next day.
Customizable: You can switch up the pasta, add veggies, or even make it lighter with a few tweaks.

What Kind of Chicken Should I Use for Lemon Garlic Chicken with Creamy Bowtie Pasta?

Boneless, skinless chicken breasts work beautifully in this dish—they cook quickly and slice easily over the creamy pasta. But if you prefer juicier, more flavorful meat, boneless thighs are a fantastic alternative. The key is to pound the chicken to an even thickness before cooking, which helps it sear evenly and stay tender inside. You can also use pre-cooked rotisserie chicken in a pinch—just skip the searing step and stir it in at the end to warm through.

Options for Substitutions

One of the best things about this recipe is how adaptable it is to what you have on hand. Here are a few swaps that work well:

Pasta: No bowties? No problem. Penne, rigatoni, or fettuccine all hold the sauce nicely.
Cream: You can use half-and-half or even whole milk for a lighter version, though the sauce will be a bit thinner.
Lemon: Fresh lemon juice is a must, but if you’re out, bottled lemon juice will do in a pinch. Add some zest if you want extra zing.
Garlic: Fresh is best, but garlic powder can work (about ½ teaspoon per clove).
Cheese: Parmesan is ideal, but Romano or Asiago can add a sharp, salty kick too.
Chicken: Swap in shrimp or tofu if you want a different protein or a meatless version.

Ingredients for Lemon Garlic Chicken with Creamy Bowtie Pasta

Chicken Breasts
They’re the star of the dish—lean, tender, and quick to cook. Pounding them thin ensures even cooking and a juicy bite every time.

Bowtie Pasta (Farfalle)
This pasta shape holds onto the creamy sauce in all the right places. Plus, it looks great on the plate.

Garlic
Fresh garlic infuses the entire dish with rich, aromatic depth. It’s essential for that bold, savory flavor.

Lemon Juice and Zest
The lemon cuts through the richness of the cream, adding a bright, fresh contrast. A little zest takes it up a notch.

Heavy Cream
For that luscious, velvety sauce. It coats the pasta and chicken beautifully without feeling overly heavy.

Grated Parmesan Cheese
Melted into the sauce for a salty, umami-packed finish. It thickens the sauce slightly and ties the flavors together.

Olive Oil and Butter
Used for searing the chicken and sautéing the garlic. The combo gives richness and a golden crust.

Salt and Black Pepper
Simple seasonings, but key to enhancing all the other flavors in the dish.

Optional: Crushed Red Pepper Flakes
Just a pinch gives the sauce a subtle kick, balancing the creaminess perfectly.

Step 1: Cook the Bowtie Pasta

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, according to the package instructions. Drain and set aside, reserving ½ cup of the pasta water.

Step 2: Prepare and Sear the Chicken

While the pasta cooks, slice the chicken breasts in half horizontally for thinner cutlets, or pound them to even thickness. Season both sides generously with salt and pepper. Heat olive oil and a bit of butter in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and let it rest.

Step 3: Make the Garlic Lemon Cream Sauce

In the same skillet (don’t clean it!), lower the heat to medium. Add a little more butter and the minced garlic. Sauté for about 30 seconds until fragrant. Stir in the lemon juice and zest, scraping up any browned bits from the pan.

Step 4: Add the Cream and Cheese

Pour in the heavy cream and stir until warmed through. Slowly add grated Parmesan, stirring until the sauce thickens slightly and the cheese melts into the cream. Season with more salt and pepper to taste. Add a pinch of red pepper flakes if using.

Step 5: Combine Everything

Slice the rested chicken into strips. Add the cooked pasta to the sauce, along with a splash of the reserved pasta water to help the sauce cling. Toss gently to coat. Return the sliced chicken to the skillet and spoon sauce over the top. Let everything warm together for 1–2 minutes.

Step 6: Serve and Garnish

Serve the pasta hot, garnished with extra Parmesan, chopped parsley, or an extra squeeze of lemon if desired.

How Long to Cook Lemon Garlic Chicken with Creamy Bowtie Pasta

The total time from start to finish is around 30 to 35 minutes:

Pasta: 10–12 minutes
Chicken: 8–10 minutes, depending on thickness
Sauce: 5–7 minutes
Final Assembly: 3–5 minutes

It’s fast enough for a weeknight but impressive enough to serve for guests.

Tips for Perfect Lemon Garlic Chicken with Creamy Bowtie Pasta

Pound the chicken evenly for a quicker, more uniform cook—no dry edges!
Use fresh garlic and lemon. They’re the key to a bright and vibrant flavor.
Reserve pasta water before draining—it helps the sauce cling and adds creaminess without more cream.
Don’t overcook the chicken—once it hits 165°F internally, pull it off the heat and let it rest.
Add cheese gradually to prevent clumping in the sauce. Stir continuously for a smooth texture.
Taste and adjust seasoning after combining everything. The lemon and Parmesan can alter salt levels.
Garnish just before serving for that extra pop of color and freshness.

Watch Out for These Mistakes While Cooking

Skipping the Pasta Water: That starchy water helps bind the sauce to the pasta—don’t toss it!
Overcooking the Chicken: Dry chicken can ruin the entire dish. Keep an eye on it and use a thermometer if needed.
Adding Lemon Too Early: Lemon juice should go in after the garlic is sautéed to avoid bitterness.
Boiling the Cream Sauce: Let it gently simmer—boiling can cause it to separate or become grainy.
Using Pre-Shredded Cheese: It often contains anti-caking agents that prevent smooth melting. Freshly grated is best.
Not Seasoning in Layers: Season each component—chicken, sauce, and pasta—for the best overall flavor.
Neglecting Rest Time: Letting the chicken rest keeps it juicy and easier to slice neatly.

What to Serve With Lemon Garlic Chicken with Creamy Bowtie Pasta?

Simple Arugula Salad

Peppery arugula with a light lemon vinaigrette perfectly complements the creamy sauce.

Warm Garlic Bread

Crunchy on the outside, soft inside—ideal for scooping up extra sauce.

Roasted Broccoli

Adds color, texture, and a healthy veggie balance to the rich pasta.

A Glass of White Wine

A crisp Sauvignon Blanc or Chardonnay enhances the lemon and garlic notes beautifully.

Caprese Skewers

Fresh mozzarella, basil, and cherry tomatoes drizzled with balsamic glaze—light and easy.

Lemon Asparagus

Roasted asparagus with lemon zest echoes the citrus flavors in the dish.

Grapes or a Light Fruit Salad

A sweet and refreshing finish to a creamy, savory meal.

Sauteed Spinach with Garlic

Adds a garlicky green that blends well with the pasta without overpowering it.

Storage Instructions

Got leftovers? Lucky you—this dish holds up well!

Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.
Freezer: Not ideal. Cream-based sauces can separate when frozen and thawed. If you must freeze it, do so before adding the cream and cheese, then finish the sauce fresh when reheating.
Meal prep tip: Store pasta and chicken separately if planning ahead. This helps preserve texture and avoids overcooking when reheating.

Estimated Nutrition (Per Serving)

Note: Based on 4 servings and general ingredient amounts.

Calories: ~620
Protein: 38g
Carbohydrates: 45g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 130mg
Sodium: 520mg
Fiber: 2g
Sugar: 3g

These values can vary depending on substitutions and portion sizes, but overall, this recipe offers a nice balance of protein and carbs with a rich, satisfying creaminess.

Frequently Asked Questions

How can I make this recipe lighter?

Swap the heavy cream for half-and-half or whole milk, and use less cheese. You can also use grilled chicken and reduce the butter for a lighter twist.

Can I use pre-cooked chicken?

Absolutely. Shredded rotisserie chicken works well—just stir it into the sauce to warm it through before serving.

Is this recipe kid-friendly?

Yes! The creamy pasta and mild lemon flavor are usually a hit with kids. You can skip the red pepper flakes for younger eaters.

What if I don’t have bowtie pasta?

Any short pasta like penne, rotini, or fusilli will work. Even spaghetti can stand in if that’s all you have.

Can I make this dish gluten-free?

Yes! Just use your favorite gluten-free pasta and double-check that your chicken broth and cheese are gluten-free as well.

Can I add vegetables into the sauce?

Definitely. Spinach, peas, or mushrooms can be sautéed and stirred in with the sauce or pasta for a more veggie-packed meal.

How do I reheat without drying it out?

Add a splash of cream, milk, or pasta water before reheating. Warm it over low heat to keep the chicken moist and the sauce creamy.

Can I prep this in advance?

You can cook the chicken and pasta ahead of time. Store them separately and make the sauce fresh when you’re ready to serve for the best texture.

Conclusion

Lemon Garlic Chicken with Creamy Bowtie Pasta is the kind of dish that effortlessly combines elegance with ease. It’s packed with bold yet balanced flavors, from the zesty brightness of lemon to the rich comfort of cream and Parmesan. Whether you’re cooking for a cozy night in or impressing friends at dinner, this pasta brings restaurant-quality flavor to your table with pantry staples and minimal fuss. Keep this one in your back pocket—it’s sure to become a favorite!