Instructions
Step 1: Cook the farfalle pasta according to package instructions until al dente, then drain and set aside.
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Step 2: Heat olive oil and butter in a large skillet over medium heat and cook the chicken until golden and heated through. Remove and set aside.
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Step 3: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
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Step 4: Pour in the heavy cream and milk, stirring to combine.
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Step 5: Add mozzarella and Parmesan cheese, stirring continuously until melted and smooth.
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Step 6: Season with Italian seasoning, paprika, salt, and black pepper.
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Step 7: Return the chicken to the skillet and mix into the sauce.
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Step 8: Add the cooked farfalle and toss until fully coated.
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Step 9: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to maintain the creamy texture. This dish can be frozen for up to 1 month, though the sauce may slightly change consistency.
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