Lemon Garlic Chicken with Asparagus Creamy Bowtie Pasta Recipe

There is something deeply comforting about the sound of a wooden spoon hitting the side of a pasta pot and the scent of garlic hitting hot butter. This Lemon Garlic Chicken with Asparagus Creamy Bowtie Pasta is one of those rare dishes that feels like a fancy bistro meal but comes together in the time it takes to catch up on the day’s news.

I remember the first time I made this on a humid Tuesday evening. The kitchen was filled with the bright, citrusy aroma of fresh lemon zest and the savory notes of browning chicken. It’s a dish that manages to be both rich and light—a paradox that makes you want to reach for seconds. The bow tie pasta, or farfalle, is the perfect vessel, catching the velvety parmesan sauce in every little fold.

Why You’ll Love This

• Balanced Flavors: The zingy lemon cuts through the heavy cream, ensuring the dish feels fresh rather than heavy.

• Textural Variety: You get the snap of tender-crisp asparagus, the bite of al dente pasta, and the golden, juicy sear on the chicken.

• Minimal Cleanup: Since the chicken and sauce happen in the same skillet, you aren’t left with a mountain of dishes after dinner.

The Picky Eater Test

My youngest nephew is notorious for his “green-free” policy. If it’s a vegetable, he usually identifies it with the precision of a heat-seeking missile and moves it to the edge of his plate. However, when I served this dish, something changed. Between the creamy cheese sauce and the fun shape of the “bowtie” pasta, he didn’t even protest the asparagus. He actually asked for more “green sticks” because they tasted like butter and lemon. If a five-year-old skeptic clears his plate, you know you have a winner.

What Makes It Special

• Fresh Lemon Duo: Using both the juice and the zest provides a multi-layered citrus flavor that bottled juice simply can’t match.

• Freshly Grated Parmesan: Unlike the pre-shaken stuff in a can, fresh Parmesan melts into a silky, cohesive sauce that clings to the pasta.

• The Fond: By cooking the sauce in the same pan as the chicken, you pick up the browned bits (the fond) which adds an incredible depth of savory flavor to the cream.

Making It Happen

Success with this recipe is all about the workflow. Start by getting your pasta water going; it’s the longest part of the process. While the bowties dance in the boiling water, focus on your chicken. Season it generously and let it get a deep, golden crust in the skillet. That color equals flavor.

Once the chicken is resting, the pan is ready for the “liquid gold.” Melt your butter and let the garlic soften—don’t let it brown too much or it will turn bitter. Toss in the asparagus just long enough to turn it a vibrant, electric green. The magic happens when the heavy cream and Parmesan hit the pan. As you whisk, the sauce transforms into a thick, glossy coating. Finally, everything returns to the pan for a communal toss, ensuring every inch of pasta and chicken is draped in that lemon-garlic goodness.

You Must Know

• Don’t Overcook the Asparagus: You want it to have a slight “snap.” It will continue to soften slightly once it’s tossed in the hot cream sauce.

• The Pasta Water Trick: Before draining your pasta, splash a small cup of the starchy cooking water aside. If your sauce gets too thick while sitting, a tablespoon of this water will thin it out perfectly without losing the creaminess.

• Chicken Temperature: For the juiciest results, ensure your chicken reaches an internal temperature of 165°F (74°C). Overcooking will make the breast meat dry.

Serving Ideas

This pasta is a complete meal on its own, but a side of warm, crusty sourdough bread is perfect for mopping up any leftover sauce. For a drink pairing, a crisp Sauvignon Blanc or a chilled Pinot Grigio complements the lemon and garlic beautifully. If you prefer a non-alcoholic option, a sparkling water with a wedge of fresh lime works wonders.

Make It Different

• The Protein: Swap the chicken for large succulent shrimp or even sliced Italian sausage.

• Veggie Swaps: If asparagus isn’t in season, try fresh broccoli florets or baby spinach.

• The Pasta: Penne or fusilli work great if you don’t have bowties on hand.

• Dairy-Free: Use a high-quality cashew cream and nutritional yeast instead of heavy cream and Parmesan for a plant-based twist.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, cream sauces tend to thicken or “break” in the microwave. To fix this, add a splash of milk or water to the bowl before heating. Stir halfway through to redistribute the moisture and keep the sauce smooth.

Success Tips

• Zest First: Always zest your lemon before you juice it. It is nearly impossible to zest a squeezed, hollow lemon half!

• Room Temp Cream: If you have time, let your heavy cream sit on the counter for 10 minutes before adding it to the hot pan to prevent curdling.

• Even Cuts: Cut your chicken and asparagus into uniform sizes so every bite is consistent and everything cooks at the same rate.

FAQ

Can I use frozen asparagus?

You can, but the texture will be much softer. If using frozen, add it directly to the sauce without sautéing it first to avoid it turning mushy.

Is there a substitute for heavy cream?

Half and half can work, but the sauce will be thinner. You may need to simmer it a bit longer to achieve the desired thickness.

Can I make this gluten-free?

Absolutely. Simply swap the dry bowtie pasta for your favorite gluten-free alternative.

How do I keep the garlic from burning?

Garlic cooks very quickly. Only sauté it until you can smell it (about 30 seconds), then immediately add your asparagus or liquids to lower the pan temperature.

Why did my sauce turn out clumpy?

This usually happens if the heat is too high when adding the cheese or if you used pre-shredded cheese that contains anti-clumping starches. Turn the heat to low and whisk vigorously.

Recipe Card

Equipment

• Large pot for pasta

• Large skillet

• Whisk

• Tongs or spatula

Ingredients

• 6 ounces dry bow tie pasta

• 1 tablespoon olive oil

• 2 boneless skinless chicken breasts

• salt and pepper to taste

• 3 tablespoons unsalted butter

• 1 tablespoon minced garlic

• 1 pound trimmed and cut asparagus cut into 2-inch pieces

• ¾ cup heavy cream

• 1 zested and juiced lemon

• 1 teaspoon garlic powder

• ½ teaspoon dried thyme

• 1 ½ cups freshly grated Parmesan cheese

• chopped fresh parsley and lemon slices for garnish

Instructions

1. Fill a large pot with water and bring it to a boil. Add 6 ounces dry bow tie pasta and cook according to package directions. Drain and set aside.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with salt and pepper to taste, and add them to the skillet. Cook the chicken for 5-8 minutes on each side or until browned and cooked through. Transfer to a plate and set aside.

3. Returning to the same skillet, add 3 tablespoons unsalted butter and melt over medium-high heat. Add 1 tablespoon minced garlic and cook for 30 seconds until fragrant.

4. Add 1 pound trimmed and cut asparagus and saute for 1 minute, just until the asparagus turns bright green.

5. Whisk in ¾ cup heavy cream, 1 zested and juiced lemon, 1 teaspoon garlic powder, ½ teaspoon dried thyme, and 1 ½ cups freshly grated Parmesan cheese. Allow the sauce to thicken and the cheese to melt, about 5 minutes.

6. Add the cooked pasta to the skillet. Cut the cooked chicken into 1-inch pieces and add it to the skillet. Toss everything together and season with additional salt and pepper to taste.

7. Garnish with chopped fresh parsley and lemon slices, if desired.

Notes

If the sauce becomes too thick, add a splash of pasta water or chicken broth to loosen it up. For extra heat, add a pinch of red pepper flakes during the garlic sauté step.

Nutrition

Calories: 580kcal | Carbohydrates: 38g | Protein: 34g | Fat: 32g | Saturated Fat: 18g | Fiber: 4g | Sugar: 3g