Instructions
Step 1: Cook the bowtie pasta in salted boiling water according to package instructions. Drain and set aside.
Step 2: Season chicken pieces with paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes until golden and cooked through. Remove from skillet and keep warm.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Step 4: Pour in heavy cream and bring to a gentle simmer. Stir in Velveeta cheese until melted and smooth, then add mozzarella cheese and stir until combined.
Step 5: Toss the cooked pasta in the sauce until fully coated. Return the chicken to the skillet or serve it on top of the pasta.
Step 6: Garnish with chopped fresh parsley if desired and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to keep the sauce creamy.
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