Instructions
Step 1 Cook bowtie pasta according to package instructions until al dente, then drain and set aside.
/n Step 2 Heat olive oil in a large skillet over medium-high heat.
/n Step 3 Season the chicken with salt, pepper, paprika, and Italian seasoning.
/n Step 4 Add the chicken to the skillet and cook until golden brown and fully cooked.
/n Step 5 Reduce heat to medium and add butter and minced garlic, stirring until fragrant and the chicken is coated.
/n Step 6 Remove the chicken from the skillet and set aside.
/n Step 7 In the same skillet, pour in heavy cream and milk, bringing to a gentle simmer.
/n Step 8 Add cream cheese, mozzarella, cheddar, and Parmesan, stirring until melted and smooth.
/n Step 9 Season the sauce with garlic powder, onion powder, and crushed red pepper flakes if using.
/n Step 10 Add cooked pasta to the sauce and toss until fully coated.
/n Step 11 Return the chicken to the skillet and mix or serve alongside the pasta.
/n Step 12 Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat with a splash of milk or cream to maintain the sauce’s creaminess.
Microwave in short intervals, stirring between each, until heated through.
Freezing is not recommended as the creamy sauce may separate.
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