“Holy Wow, This Lemon Garlic Chicken & Creamy Bowtie Pasta is a Game-Changer!”

Ever make something that just makes your whole week better? Like, seriously, I whipped this up and I’m still dreaming about it!

Main dish photo — *The finished dish — looks amazing, right?*

Trust me, it’s as delicious as it sounds, and you want to see this beauty!

Okay, Let’s Talk Ingredients

So, I hit up the grocery store (a.k.a. my second home) and here’s what you need:

– 8 oz bowtie pasta (farfalle, because who doesn’t love cute pasta?)
– 2 large chicken breasts, boneless and skinless – super important, trust me!
– 1 teaspoon dried Italian seasoning (I always go a little heavy on this, just sayin’)
– 1/4 cup grated Parmesan cheese (get the good stuff, not that powdered nonsense)
– And like… a ton of garlic (I used about 4 cloves, but you do you!)
– Fresh lemon juice, cream, chicken broth, salt, pepper, and olive oil.

Honestly, I could live in a world where pasta is the main food group.

So Here’s Why I Make This Constantly

So, funny story: the first time I made this, I was trying to impress my mom. I had NO idea what I was doing. I mean, I was seriously winging it! My kitchen looked like a tornado hit it by the time I was done. But then, BAM! I took that first bite, and my mom’s eyes lit up like it was Christmas morning. She went back for seconds (and thirds, lol) and I just knew I’d stumbled onto something magical. It’s now our go-to comfort food, and honestly, I can whip it up in about 30 minutes. It’s like my secret weapon.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up — the key is the garlic. You gotta sauté it in olive oil until it’s just golden. If you burn it? Yikes! That’ll ruin everything. You want it fragrant and cozy, not like you just set fire to your dinner, ya know?

Don’t Mess This Up (My Top Tips)

– Don’t overcook the chicken! Seriously, 7-8 minutes on each side is all you need. It’ll keep it juicy and tender.
– Keep an eye on that pasta. You don’t want mushy bowties! Al dente is the way to go – a little bite to it!
– When adding the cream, do it on low heat. If you crank it up too high, you’ll risk it splitting.

I’ve made mistakes, trust me. I once made a creamy sauce that looked more like scrambled eggs. NEVER AGAIN.

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (which is rare in my house), just pop it in an airtight container and keep it in the fridge for up to 3 days. Reheat gently in a pan on the stove – microwave is a no-go, trust me. It’ll just turn into a weird texture nightmare.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into this vibe, you’ll probably love my One-Pan Pesto Chicken or my Creamy Mushroom Risotto. Both are like culinary hugs, I swear!

So, what’s your favorite pasta dish? Hit me up, I wanna know! 🥳🍝