Ingredients:
2 chicken breasts (boneless, skinless), sliced into thin strips
12 oz bowtie pasta
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
1 tablespoon butter
Directions:
1. Cook the Pasta:
Boil the bowtie pasta according to the package instructions in salted water.
Reserve 1/2 cup of pasta water before draining the pasta, then set aside.
2. Cook the Asparagus:
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the asparagus and sauté for 3-4 minutes, until tender but still crisp.
Remove the asparagus from the skillet and set aside.
3. Cook the Chicken:
In the same skillet, add another tablespoon of olive oil.
Season the chicken slices with salt, pepper, and Italian seasoning.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until fully cooked and browned on all sides.
Remove the chicken from the skillet and set aside with the asparagus.
4. Make the Creamy Sauce:
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant.
Pour in the heavy cream, lemon zest, and lemon juice.
Stir in the butter and grated Parmesan cheese, letting it melt into the sauce.
Simmer for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
5. Combine the Pasta:
Add the cooked bowtie pasta and reserved pasta water to the skillet, tossing to coat in the creamy sauce.
Stir in the cooked chicken and asparagus, mixing everything together until well combined and evenly coated.
6. Serve:
Garnish with fresh chopped parsley and a sprinkle of additional Parmesan cheese, if desired.
Serve immediately while warm and creamy.
Enjoy this bright, creamy, and delicious pasta dish with a perfect balance of lemon, garlic, and tender chicken!
