Lemon Garlic Chicken with Creamy Bowtie Pasta

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 12 oz bowtie (farfalle) pasta
• Zest of 1 lemon
• Juice of 1 large lemon
• 4 cloves garlic, minced
• ½ cup chicken broth
• 1 cup heavy cream
• 4 oz cream cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• Fresh parsley or basil
• Crushed red pepper flakes (optional)

Instructions

1. Boil the bowtie pasta until al dente, then drain.
2. Mix the garlic powder, onion powder, Italian seasoning, salt, and pepper with the cubed chicken. Sauté the chicken in olive oil and butter until it is golden brown and fully cooked.
3. In the same pan used for the chicken, sauté the minced garlic. Add the lemon zest, lemon juice, and chicken broth, and let the mixture simmer briefly.
4. Stir the heavy cream and cream cheese into the pan until the sauce is smooth. Add the mozzarella and Parmesan, stirring until the cheese has melted.
5. Add the cooked chicken and pasta back into the skillet, tossing everything together until well coated.
6. Top with fresh parsley or basil and red pepper flakes if desired before serving.