Instructions
Step 1: Cook the bowtie pasta according to package instructions until al dente, then reserve 1/2 cup pasta water and drain.\nStep 2: Season the chicken pieces with salt, pepper, and paprika.\nStep 3: Heat olive oil in a large skillet over medium-high heat.\nStep 4: Add the chicken and cook until golden brown and cooked through, then remove and set aside.\nStep 5: In the same skillet, melt butter and sauté the garlic until fragrant.\nStep 6: Pour in the heavy cream and bring to a gentle simmer.\nStep 7: Stir in mozzarella and Parmesan cheese until melted and smooth.\nStep 8: Add Italian seasoning and adjust salt and pepper to taste.\nStep 9: Return the cooked chicken to the skillet and stir to coat in the sauce.\nStep 10: Add the cooked pasta and toss everything together, adding reserved pasta water as needed to loosen the sauce.\nStep 11: Cook for another 2–3 minutes until everything is well combined and heated through.\nStep 12: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of milk or cream to restore the sauce consistency.
Microwave reheating works as well, though stirring halfway helps even heating.
Freezing is not recommended as the cream sauce may separate.
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