Instructions
Step 1 Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside./nStep 2 Season the chicken with salt, black pepper, paprika, Italian seasoning, and crushed red pepper flakes./nStep 3 Heat olive oil in a large skillet over medium-high heat and add the chicken./nStep 4 Cook for 5–7 minutes until golden brown and fully cooked. Remove and set aside./nStep 5 In the same skillet, reduce heat to medium and add butter and garlic. Sauté for 1 minute until fragrant./nStep 6 Return chicken to the skillet and toss in the garlic butter. Set aside./nStep 7 In a saucepan, melt butter over medium heat and pour in heavy cream.
Step 8 Stir in provolone, mozzarella, and Parmesan cheese until fully melted and smooth./nStep 9 Add garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Mix well./nStep 10 Add cooked bowtie pasta to the sauce and toss until fully coated./nStep 11 Plate the creamy pasta and top with garlic butter chicken./nStep 12 Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to maintain the sauce’s smooth texture. Reheat chicken separately in a skillet to keep it tender and flavorful.
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