Description
A velvety, herb-butter sauce clings to golden-brown chicken and pillowy bowtie pasta, delivering cozy comfort in 40 minutes. No heavy cream required.
Ingredients
4 boneless, skinless chicken breasts (6 oz each)
1/2 cup unsalted butter
4 cloves garlic, minced
1 lb bowtie pasta
1/4 cup fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tsp fresh thyme leaves
Salt and pepper to taste
1 tbsp olive oil
1 lemon, zested (optional)
1/4 cup grated Parmesan (optional, omit for dairy-free)
Instructions
1. Season chicken breasts with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Sauté chicken until golden-brown and cooked through (6-8 minutes per side). Remove and set aside.
4. In the same skillet, melt butter over medium heat.
5. Add minced garlic and sauté until fragrant and lightly golden (1-2 minutes).
6. Stir in chopped parsley, basil, and thyme.
7. Cook bowtie pasta according to package instructions. Drain.
8. Toss cooked pasta in the garlic-herb butter mixture until evenly coated.
9. Return chicken to the skillet and simmer everything together for 2-3 minutes.
10. Garnish with lemon zest and Parmesan (if using). Serve immediately.
Notes
1. Use bowtie pasta for optimal sauce-to-pasta ratio.
2. Sauce simmers better pre-made; store overnight for deeper flavor.
3. Add steamed asparagus or spinach for extra nutrition.
4. Substitute lemon juice for a tangy twist if omitted during cooking.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stir-fry/Sauté
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg