A comforting, creamy pasta dish combining tender chicken, bowtie pasta, and a rich garlic butter cream sauce.
Author:emma-brooks
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 servings 1x
Category:Main Course
Method:Cooking
Cuisine:Italian
Diet:None
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
4 tbsp butter, divided
1 lb bowtie pasta
4 cups heavy cream
4 oz cream cheese, softened
1 cup shredded mozzarella cheese, plus more for topping
1/2 cup grated Parmesan cheese
Instructions
Cook the bowtie pasta according to package instructions, drain, and set aside, reserving 1/2 cup of the pasta cooking water.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the chicken, cooking until no longer pink, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of the butter; add minced garlic and sauté for about 30 seconds.
Pour in the heavy cream, bringing it to a simmer. Stir in the softened cream cheese until smooth, then add the shredded mozzarella and grated Parmesan, stirring until melted and the sauce is velvety.
Return the cooked chicken to the skillet, add the drained pasta, and toss gently to coat everything in the sauce. Serve immediately with additional mozzarella on top, if desired.
Notes
Pat the chicken pieces dry before cooking for better browning. Use reserved pasta water gradually to adjust sauce consistency.