Ingredients:

  • 4 boneless, skinless chicken breasts (about 600g / 1.3 lbs), pounded to ½-inch thickness
  • 1 teaspoon kosher salt (6g)
  • ½ teaspoon black pepper (3g)
  • 2 tablespoons all-purpose flour (30g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • 4 cloves garlic, minced (about 12g)
  • ½ cup dry white wine (120ml) (e.g., Sauvignon Blanc or Pinot Grigio)
  • ¼ cup chicken broth (60ml)
  • ¼ cup fresh lemon juice (60ml)
  • 2 tablespoons capers, drained (30g)
  • 2 tablespoons fresh parsley, chopped (5g)
  • 1 pound (450g) bowtie pasta (farfalle)
  • 4 tablespoons unsalted butter (60g)
  • 1 cup heavy cream (240ml)
  • ½ cup grated Parmesan cheese (about 50g)
  • Salt and black pepper, to taste

Instructions:

  1. Season chicken with salt and pepper, then dredge in flour.
  2. Heat olive oil and butter in a large skillet. Sear chicken until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken and set aside.
  3. Add garlic to the skillet and sauté until fragrant. Deglaze with white wine, scraping up any browned bits. Add chicken broth and lemon juice. Reduce the sauce slightly.
  4. Stir in capers and parsley. Return chicken to the skillet to coat in the sauce.
  5. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  6. Melt butter in the pasta pot. Add heavy cream and simmer until slightly thickened. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
  7. Add the cooked pasta to the creamy sauce. Toss to coat, adding reserved pasta water if needed to adjust consistency.
  8. Divide pasta among plates. Top with lemon garlic chicken and a sprinkle of fresh parsley.