Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound bowtie pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 8 ounces mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Cook bowtie pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, onion powder, salt, and pepper. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes (if using) and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
- Pour in chicken broth and heavy cream. Bring to a simmer, then reduce heat to low. Stir in mozzarella cheese and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta and chicken to the sauce. Toss to coat evenly. Garnish with fresh parsley. Serve immediately.
Notes
For a richer flavor, use half-and-half instead of heavy cream. You can also add other vegetables like broccoli or spinach to this dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 8g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg