This cozy weeknight winner brings creamy, cheesy comfort to the table in about 30 minutes.
Author:emma-brooks
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:None
Ingredients
Scale
8 oz bowtie pasta (farfalle)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced
4 tablespoons unsalted butter
1 cup heavy cream
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
Salt and pepper, to taste
1 teaspoon Italian seasoning
Fresh parsley or basil, chopped, for garnish
Instructions
Boil the pasta: Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente. Drain and reserve half a cup of pasta water.
Cook the chicken: In a skillet, melt 2 tablespoons butter over medium heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken and set aside.
Make the garlic butter: In the same skillet, melt the remaining 2 tablespoons butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Create the creamy sauce: Pour in heavy cream and bring to a gentle simmer. Add shredded mozzarella and grated Parmesan, stirring until the cheeses melt and the sauce is smooth.
Combine pasta and chicken: Add the cooked bowtie pasta and the cooked chicken back into the skillet. Toss gently to coat everything evenly with the sauce.
Garnish and serve: Serve immediately topped with chopped fresh parsley or basil. Taste and adjust salt and pepper if needed.
Notes
Follow tips to ensure even cooking and texture. Use reserved pasta water to adjust sauce consistency.