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 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3: While the pasta cooks, pat the chicken breasts dry and season both sides with paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Step 4: Heat the olive oil in a large skillet over medium-high heat.
Step 5: Cook the chicken for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 6: Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
Step 7: In a large saucepan, melt the butter over medium heat.
Step 8: Add the minced garlic and cook for 30 seconds until fragrant.
Step 9: Pour in the heavy cream and bring to a gentle simmer.
Step 10: Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper until smooth and creamy.
Step 11: Add the cooked pasta and toss until evenly coated in the sauce.
Step 12: If needed, stir in a little reserved pasta water to reach the desired consistency.
Step 13: Mix in the chopped parsley.
Step 14: Arrange the creamy Parmesan pasta on serving plates.
Step 15: Slice the chicken and place it alongside the pasta.
Step 16: Garnish with additional Parmesan cheese and fresh parsley.
Step 17: Serve immediately while hot and creamy.
Storage and Reheating Tips
Store the chicken and pasta in separate airtight containers in the refrigerator for up to 3 days.
Reheat the chicken gently in a skillet or microwave until warmed through.
Reheat the pasta over low heat with a splash of milk or cream to restore its creamy texture.
Avoid overheating the sauce, as the Parmesan and cream may separate.
The chicken can be frozen for up to 2 months, but the creamy pasta is best enjoyed fresh.
For the best flavor and texture, consume leftovers within 2–3 days.
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