Directions:

Season the chicken breasts with salt, pepper, and Italian seasoning.

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for 30 seconds, until fragrant.

Add the heavy cream, chicken broth, lemon juice, and lemon zest to the skillet. Stir to combine and bring to a simmer. Cook for 3-4 minutes, until the sauce thickens slightly.

While the sauce simmers, cook the bowtie pasta according to package instructions. Drain and set aside.

Slice the cooked chicken into thin strips.

Add the cooked pasta to the skillet with the creamy sauce and toss to coat.

Stir in the Parmesan cheese and mix until the sauce is creamy and smooth.

Serve the creamy pasta topped with sliced chicken, and garnish with fresh parsley.

Cooking Time: 20 minutes | Servings: 4