Instructions
Step 1. Bring a large pot of salted water to a boil and cook the bow tie pasta according to package directions until al dente.
Step 2. Reserve ½ cup of pasta water, then drain the pasta and set aside.
Step 3. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper.
Step 4. Toss the chicken pieces with olive oil and the seasoning mixture until evenly coated.
Step 5. Heat a large skillet over medium-high heat.
Step 6. Add the chicken and cook for 6–8 minutes, turning occasionally, until browned and cooked through.
Step 7. Transfer the chicken to a plate and keep warm.
Step 8. In the same skillet, melt the butter over medium heat.
Step 9. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 10. Pour in the heavy cream and bring to a gentle simmer.
Step 11. Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Cook until the sauce is smooth and creamy.
Step 12. Add the cooked pasta to the sauce and toss to coat evenly. Add a little reserved pasta water if needed to loosen the sauce.
Step 13. Stir in the chopped parsley.
Step 14. Arrange the Alfredo pasta on a serving platter and top with the blackened chicken pieces.
Step 15. Garnish with additional Parmesan cheese and parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s creamy consistency.
Microwave in short intervals, stirring between each interval to prevent the sauce from separating.
Do not overheat, as cream-based sauces can become grainy.
This dish is best enjoyed fresh, but it can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
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