Directions
- 1Season chicken with garlic powder, salt, and pepper.
- 2Heat olive oil in a large deep skillet or pot over medium-high.
- 3Sear chicken 6–7 minutes until golden and cooked through. Remove and set aside.
- 4In the same pot, melt butter.
- 5Add garlic and sauté for 1 minute until fragrant.
- 6Stir in uncooked bowtie pasta, chicken broth, and cream.
- 7Bring to a gentle boil, then reduce heat and simmer 12–14 minutes, stirring often, until pasta is tender and sauce is creamy.
- 8Return chicken to the pot.
- 9Stir in Parmesan and Italian seasoning. Let simmer 1–2 more minutes to thicken.
- 10Top with fresh parsley or red pepper flakes. Serve hot straight from the pot!
Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 lb boneless skinless chicken breast, diced
- to taste Salt
- to taste black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 0.5 tsp Italian seasoning
- Fresh parsley or basil, for garnish
- Optional red pepper flakes
Equipment
large deep skilletpot
Tips
- Creamy, garlicky, and made in one pot for an easy weeknight meal.
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