Instructions
Step 1 Cook the bowtie pasta according to package instructions until al dente, then drain and set aside.
/nStep 2 Season the chicken with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
/nStep 3 Heat olive oil in a skillet over medium-high heat and cook the chicken until blackened and fully cooked, then slice.
/nStep 4 In the same pan, melt butter and sauté garlic until fragrant.
/nStep 5 Pour in heavy cream and bring to a gentle simmer.
/nStep 6 Stir in mozzarella, parmesan, and Italian seasoning until the sauce is smooth and creamy.
/nStep 7 Add the cooked pasta to the sauce and toss until well coated.
/nStep 8 Serve the sliced blackened chicken alongside or over the creamy bowtie Alfredo, garnished with parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk or cream to keep the sauce smooth. Avoid overheating to maintain the chicken’s texture.
Continue on the next page