I’ll be honest most of my weekday lunches are pretty uneventful. Reheated leftovers, a quick sandwich, maybe a salad if I’m feeling virtuous. But last week, I decided I deserved something better. It was one of those mornings where the inbox was already overflowing, the to-do list was glaring at me, and I knew that by noon I’d need more than just caffeine to keep me going.

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That’s when this Bowtie Lemon Garlic Chicken Pasta idea popped into my head. I wanted something that would feel like a treat, but still be practical for a workday easy to make ahead, easy to reheat, and easy to eat at my desk without looking like .The answer was a creamy, citrusy pasta with tender chicken, the kind of dish that smells so good you almost don’t want to eat it right away because you’re too busy inhaling the aroma.

The lemon brightens the rich cream sauce, the garlic gives it that “I cooked something amazing” scent, and the bowtie pasta catches every drop of sauce in its folds.A couple of coworkers actually came over to ask, “What is that?” (and yes, they looked jealous).Plus, it reheats beautifully the sauce stays silky, the chicken stays juicy, and that lemon-garlic perfume stays as irresistible as the moment you made it.

Short Description

A creamy, zesty pasta with tender chicken, infused with fresh lemon and garlic. Perfect for make-ahead lunches or a quick, satisfying dinner.

Key Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts, sliced into strips
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
1 tablespoon butter

For the Pasta

8 oz bowtie pasta
2 tablespoons butter
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chicken broth
1/2 teaspoon salt
1 pinch pepper, to taste
Fresh parsley, chopped (for garnish)

Tools Needed

Large pot for boiling pasta
Large skillet
Cutting board & knife
Wooden spoon or spatula
Measuring cups & spoons

Cooking Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until just tender, about 10–11 minutes. Drain well and set aside, reserving about 1/2 cup pasta water in case you need to loosen the sauce later.

Step 2: Season and Cook the Chicken
Pat the chicken strips dry, then season evenly with salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, until golden brown and fully cooked through (internal temperature should reach 165°F).

Step 3: Add Lemon and Garlic
Reduce heat to medium. Add minced garlic to the chicken and stir for about 1 minute until fragrant. Stir in the lemon zest and juice. Add 1 tablespoon butter and let it melt, coating the chicken in a glossy lemon-garlic glaze. Remove chicken from the skillet and set aside.

Step 4: Make the Cream Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the heavy cream and chicken broth, letting it simmer for 2–3 minutes until slightly thickened.

Step 5: Add Cheese and Season
Stir in the Parmesan cheese until it melts smoothly into the sauce. Taste and season with extra salt and pepper if needed.

Step 6: Combine Everything
Add the cooked pasta to the sauce, tossing gently to coat every bowtie. If the sauce feels too thick, add a splash of the reserved pasta water. Fold the chicken back into the pasta, mixing until evenly distributed.

Step 7: Serve and Garnish
Plate the pasta and garnish with chopped parsley and extra Parmesan if desired. Serve immediately, or let it cool before storing for lunch prep.

Why You’ll Love This Recipe

– Bright, fresh lemon flavor cuts through the richness.

– Perfect for meal prep reheats without losing creaminess.

– Family-friendly flavors that even picky eaters love.

– Quick cooking time (under 40 minutes).

– Balanced combination of protein, carbs, and flavor.

Mistakes to Avoid & Solutions

Mistake 1: Overcooking the chicken
Solution: This will make the chicken dry. Use a meat thermometer and stop cooking when the internal temperature reaches 165°F.

Mistake 2: Sauce breaking or curdling
Solution: Keep the heat at medium when adding cream; high heat can cause it to split.

Mistake 3: Pasta absorbing all the sauce
Solution: Toss the pasta with sauce right before serving, or save extra sauce to stir in when reheating.

Mistake 4: Lemon overpowering the dish
Solution: Use lemon zest for fragrance and juice for brightness, but avoid adding too much juice at once.

Mistake 5: Clumpy cheese in the sauce
Solution: Add Parmesan slowly and stir constantly until smooth and melted.

Serving and Pairing Suggestions

– Serve with a crisp green salad for a lighter lunch.

– Pair with garlic bread for a heartier meal.

– Enjoy alongside chilled white wine like Sauvignon Blanc.

– For a lunchbox meal, pack with roasted vegetables on the side.

Storage and Reheating Tips

– Store leftovers in an airtight container in the fridge for up to 3 days.

– For reheating, microwave in 45-second intervals, stirring between each, or reheat gently on the stove with a splash of broth or cream.

– Avoid freezing cream-based sauces can separate after thawing.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and stay extra juicy.

2. Can I make this without cream?
You can swap cream for half-and-half, but the sauce will be slightly thinner.

3. What if I don’t have bowtie pasta?
Penne, rotini, or even spaghetti work fine just adjust cooking time.

4. How do I make it more lemony?
Add extra zest at the end, or a squeeze of juice right before serving.

5. Can I make it vegetarian?
Yes, skip the chicken and add sautéed mushrooms or roasted vegetables instead.

Tips & Tricks

– Warm your plates before serving to keep the pasta hot longer.

– Always zest the lemon before juicing it’s much easier.

– For extra flavor, deglaze the skillet with a splash of white wine after cooking the chicken.

– Freshly grated Parmesan melts smoother than pre-shredded.

Recipe Variations

Spicy Kick: Add red pepper flakes to the sauce for heat.

Herb Lover’s Version: Add fresh basil, thyme, or oregano when tossing the pasta.

Seafood Twist: Swap chicken for shrimp and cook until just pink before adding to the sauce.

Extra Veggie: Stir in baby spinach or steamed broccoli in the last step.

Final Thoughts

This Bowtie Lemon Garlic Chicken Pasta has that magic it’s bright but still rich, simple yet special, and somehow manages to make an ordinary office lunch feel like a little moment of self-care.

Meal prep doesn’t have to be boring it can be fragrant, flavorful, and worth looking forward to. The next time you’re tempted to grab something quick and forgettable for lunch, try this instead. It might just turn your midday break into the best part of your day.

Bowtie Lemon Garlic Chicken Pasta