Directions
- 1Boil bowtie pasta in salted water until al dente.
- 2Drain and set aside.
- 3Season chicken with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
- 4Heat olive oil in a large skillet over medium-high heat.
- 5Cook chicken for 6–7 minutes until golden and cooked through.
- 6Remove and set aside.
- 7In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
- 8Stir in heavy cream and chicken broth.
- 9Let simmer for 3–4 minutes until slightly thickened.
- 10Add Parmesan cheese and stir until smooth and melty.
- 11Return chicken and pasta to the skillet.
- 12Toss everything together until well coated.
- 13Garnish with parsley and a pinch of red pepper flakes if desired.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 lb boneless, skinless chicken breast, cut into strips
- Salt
- pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.75 cup grated Parmesan cheese
- 1 tsp dried parsley or fresh chopped parsley
- red pepper flakes
Equipment
large skillet
Tips
- One pan, pure satisfaction!
- Creamy, herby, and packed with Southern-style comfort—this bowtie pasta is a weeknight dinner dream!
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