Name: Creamy Lemon Herb Farfalle with Chicken (30 Min Skillet)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz Farfalle ((bow-tie pasta)); 1 lb Chicken breast, (boneless + skinless (cut into bite-sized pieces)); 1 tbsp Olive oil; 2 tbsp Butter; 3 Cloves garlic, (minced); ¾ cup Heavy cream ((or half-and-half)); ½ cup Chicken broth; ½ cup Parmesan cheese (grated); 1 Lemon zest; 2 tbsp Lemon juice (fresh); 1 tsp Italian seasoning (or mixed dry herbs); ½ tsp Salt ((adjust to taste)); ¼ tsp Black pepper; ¼ tsp Red pepper flakes (optional); ¼ cup Pasta water (reserved, use as needed); Fresh parsley or basil (chopped (optional garnish))

Flavour Quest Recipes

Creamy Lemon Herb Farfalle with Chicken (30 Min Skillet)

Creamy Lemon Herb Farfalle with Chicken is a bright yet comforting skillet dinner that balances fresh citrus with a rich, creamy sauce. Tender chicken and bow-tie pasta are tossed together with herbs, Parmesan, and a hint of lemon for a flavorful meal that comes together in just 30 minutes. It’s perfect for weeknights when you want something fresh, satisfying, and easy to make.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Ingredients Method

Ingredients

12 oz Farfalle (bow-tie pasta)
1 lb Chicken breast, boneless + skinless (cut into bite-sized pieces)
1 tbsp Olive oil
2 tbsp Butter
3 Cloves garlic, minced
¾ cup Heavy cream (or half-and-half)
½ cup Chicken broth
½ cup Parmesan cheese grated
1 Lemon zest
2 tbsp Lemon juice fresh
1 tsp Italian seasoning or mixed dry herbs
½ tsp Salt (adjust to taste)
¼ tsp Black pepper
¼ tsp Red pepper flakes optional
¼ cup Pasta water reserved, use as needed
Fresh parsley or basil chopped (optional garnish)

Method

Bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente. Reserve ¼ cup pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Add chicken, season lightly with salt and pepper, and cook for 4–5 minutes until golden and cooked through. Remove chicken from skillet and set aside.
In the same skillet, melt butter over medium-low heat. Add garlic and cook for 30 seconds, just until fragrant.
Stir in chicken broth and heavy cream. Bring to a gentle simmer.
Add Parmesan cheese, lemon zest, lemon juice, Italian seasoning, and red pepper flakes if using. Stir until the sauce is smooth and lightly thickened
Return the cooked chicken to the skillet, then add the cooked farfalle. Toss to coat evenly. Use reserved pasta water as needed to loosen the sauce.
Remove from heat. Taste and adjust seasoning.
Garnish with fresh herbs and serve warm.

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🔄 Variations

Swap chicken for shrimp or salmon

Use half-and-half instead of cream for a lighter sauce

Add spinach or peas for extra color

Try different herbs like thyme or rosemary

🍽️ Serving Suggestions

Serve with garlic bread or crusty baguette

Pair with a simple green salad or roasted vegetables

Finish with extra Parmesan and fresh herbs

Add lemon wedges on the side for extra brightness

❄️ Storage

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

Reheat gently on the stovetop or microwave with a splash of cream or broth

Freezing is not recommended, as the cream sauce may separate

💡 Tips

Add lemon zest before juice for balanced flavor

Simmer the sauce gently to prevent curdling

Reserve pasta water to adjust sauce thickness

Taste and adjust seasoning before serving

❓ FAQs

Q: Can I make this dish ahead of time?
A: It’s best enjoyed fresh, but leftovers reheat well with added liquid.

Q: Is this dish very lemony?
A: No, it’s balanced and lightly citrusy. Adjust lemon juice to taste.

Q: Can I use dried herbs instead of fresh?
A: Yes. Use half the amount of dried herbs in place of fresh.

Q: Can I make this without chicken?
A: Yes. Simply omit the chicken or replace it with vegetables.

Want More Cozy Dinner Ideas?

If you loved this recipe, you’ll love my free Comfort Dinner Guide—packed with easy, satisfying weeknight meals.