If you love bold, fresh flavors with a touch of indulgence, this Lemon Garlic Chicken with Asparagus & Creamy Bowtie Pasta is the perfect dish. The combination of tender, golden chicken bites, vibrant asparagus, and a silky-smooth garlic Parmesan sauce creates a meal that feels light yet comforting at the same time.
The zesty lemon and buttery garlic give the chicken incredible depth, while the asparagus adds a crisp, bright contrast to the creamy, cheesy bowtie pasta. Whether you’re making this for a weeknight dinner, meal prep, or a cozy date night at home, this dish delivers on all fronts.
Let’s get into why this recipe works, step-by-step instructions, and a few pro tips to make it even better.
Why This Recipe Works
I’ve made countless versions of creamy pasta, but this one stands out for a few key reasons:
✔ Lemon garlic chicken is packed with flavor. The combination of citrus and garlic creates a deliciously tangy and aromatic base.
✔ Asparagus adds a fresh, healthy contrast. Its bright green color and crisp texture balance the richness of the sauce.
✔ Creamy, cheesy pasta makes every bite satisfying. Mozzarella and Parmesan blend together for the ultimate melt-in-your-mouth experience.
✔ One-pan magic. You can cook everything in one large skillet, keeping cleanup easy and stress-free.
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 minutes | Cook Time: 25 minutes)
For the Lemon Garlic Chicken:
- 2 large chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp Italian seasoning
For the Creamy Bowtie Pasta with Asparagus:
- 12 oz bowtie pasta (farfalle)
- 1 tbsp butter
- 1 lb asparagus, trimmed & cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Zest of 1 lemon
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ¼ cup chopped fresh parsley or basil (for garnish)
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to the package instructions. Drain and set aside. (Pro tip: Save ½ cup of pasta water in case you need to loosen the sauce later!)
2. Sauté the Chicken
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, paprika, and Italian seasoning.
Cook the chicken for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
Add 2 tbsp butter and minced garlic, stirring for 30 seconds until fragrant. Squeeze in the lemon juice, toss everything together, then remove the chicken from the skillet and set aside.
3. Cook the Asparagus
In the same skillet, melt 1 tbsp butter over medium heat. Add the asparagus pieces and minced garlic, cooking for 3-4 minutes until the asparagus is tender-crisp but still bright green.
Remove the asparagus from the skillet and set aside with the chicken.
4. Make the Creamy Garlic Parmesan Sauce
Using the same skillet, pour in the heavy cream and chicken broth, stirring well to combine.
Gradually add the mozzarella and Parmesan cheeses, whisking continuously until the cheese melts and the sauce becomes smooth and creamy.
Stir in the lemon zest, Italian seasoning, and black pepper. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
5. Toss Everything Together
Add the cooked bowtie pasta to the skillet and toss it in the creamy sauce.
Return the chicken and asparagus to the skillet, gently mixing everything together. Let it cook for another 1-2 minutes, so the flavors can blend beautifully.
6. Garnish & Serve
Sprinkle with fresh parsley or basil, add an extra grating of Parmesan, and serve warm. Enjoy the bright, creamy, and garlicky flavors in every bite!
My Best Tips for This Recipe
- Use freshly grated Parmesan. Pre-shredded cheese doesn’t melt as smoothly and can make the sauce grainy.
- Don’t overcook the chicken. Keep the heat medium-high for a good sear, but don’t let it dry out.
- Cook asparagus just until crisp-tender. Overcooked asparagus turns mushy, so watch it closely!
- Adjust the sauce consistency. If it gets too thick, add a splash of reserved pasta water or extra broth to loosen it.
- Want more protein? Stir in cooked shrimp or grilled salmon for a seafood twist.
What to Serve with This Dish
This creamy pasta is satisfying on its own, but if you want to round out the meal, try these pairings:
✔ A crisp green salad – A simple arugula or mixed greens salad with a lemon vinaigrette.
✔ Garlic bread or breadsticks – Perfect for soaking up that creamy sauce.
✔ Roasted vegetables – Brussels sprouts, cherry tomatoes, or zucchini complement this dish well.
✔ A chilled white wine – Sauvignon Blanc or Chardonnay pairs beautifully with the lemony, creamy flavors.
Frequently Asked Questions
Q: Can I use a different pasta shape?
A: Yes! Penne, rigatoni, or fettuccine work just as well in this dish.
Q: Can I make this ahead of time?
A: While best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of cream or broth to revive the sauce.
Q: Can I make it lighter?
A: Yes! Swap half-and-half for heavy cream, use low-fat cheese, or cut back on the cheese amount.
Q: Can I use frozen asparagus?
A: Fresh is best, but frozen asparagus works in a pinch. Just sauté it for an extra 1-2 minutes to cook off any excess moisture.
Why You’ll Love This Recipe
This Lemon Garlic Chicken with Asparagus & Creamy Bowtie Pasta is bright, creamy, and full of flavor. It’s a one-pan wonder that combines fresh ingredients, comforting pasta, and a luscious garlic Parmesan sauce.
If you try this recipe, let me know how it turns out! Did you add your own twist? I’d love to hear about it. Happy cooking!
Creamy Bowtie Pasta with Lemon Garlic Chicken & Asparagus
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp salt
- 1 tsp Italian seasoning
- 12 oz bowtie pasta (farfalle)
- 1 lb chicken breast, cubed
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tbsp of olive oil and 2 tbsp of butter over medium-high heat.
- Add the cubed chicken breast, season with salt and Italian seasoning, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add 1 tbsp of butter and the minced garlic. Sauté for about 1 minute until fragrant.
- Add the asparagus to the skillet and sauté for 3-4 minutes until tender but still crisp.
- Pour in the heavy cream, stirring to combine, and bring to a simmer.
- Stir in the cooked chicken and Parmesan cheese, mixing well until the cheese has melted and the sauce is creamy.
- Add the cooked bowtie pasta to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve hot, garnished with fresh parsley.
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