Cooking Instructions:

Preheat your oven to 375°F. Pat the chicken pieces dry with a paper towel and sprinkle them liberally with kosher salt. In a large bowl, combine the chicken thighs with olive oil, minced garlic, salt, pepper, oregano, thyme, and lemon juice, ensuring they're well-coated. Let this marinate while you prepare the pasta.

In a large pot, cook the bowtie and linguini pasta according to the package instructions, usually around 10 minutes. Once cooked, reserve a cup of pasta water, then drain and set aside.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth, lemon juice, and heavy cream, stirring to combine. Bring this mixture to a simmer and let it thicken.

While the sauce is thickening, heat a separate skillet over medium-high heat. Add the marinated chicken thighs and sear them for about 7-8 minutes on each side until browned and crispy. Transfer the chicken to the oven and roast for an additional 25-30 minutes until fully cooked.

Once the chicken is done, shred or chop it into bite-sized pieces. Add the cooked pasta to the cream sauce, tossing to coat evenly. Stir in the shredded chicken and extra lemon zest, adjusting the consistency with reserved pasta water if necessary.

Serve the pasta in bowls, garnished with fresh parsley and extra parmesan cheese.

Extra Tips:

For an added depth of flavor, consider using bone broth instead of regular chicken broth. Additionally, feel free to throw in some sautéed vegetables, like spinach or cherry tomatoes, for extra nutrition and color. If you like a bit of heat, a pinch of red pepper flakes can elevate the dish further. Enjoy your cooking adventure!

This recipe is characterized as easy and approachable, making it perfect for both everyday meals and elegant dinner parties.