Garlic Butter Chicken Farfalle with Velveeta Parmesan Sauce

Instructions

Step 1 Cook the farfalle according to package instructions until al dente, then drain and set aside.
/n Step 2 Season the chicken with paprika, salt, and black pepper.
/n Step 3 Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
/n Step 4 Add the chicken and cook until golden brown and cooked through, then remove and set aside.
/n Step 5 In the same skillet, melt the remaining butter and sauté the garlic until fragrant.
/n Step 6 Pour in the heavy cream and chicken broth, stirring to combine.
/n Step 7 Add Velveeta cheese and Parmesan cheese, stirring until fully melted and smooth.
/n Step 8 Stir in Italian seasoning and adjust seasoning if needed.
/n Step 9 Add the cooked pasta and chicken back into the skillet and toss until well coated.
/n Step 10 Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

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 broth to maintain the creamy texture. Avoid overheating to prevent the sauce from separating.