Garlic Parmesan Chicken and Bowtie Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining.

Step 2: In a large bowl, season the chicken pieces with garlic powder, paprika, Italian seasoning, salt, and black pepper.

Step 3: Heat the olive oil in a large skillet over medium-high heat.

Step 4: Add the chicken pieces to the skillet and cook for 6 to 8 minutes, turning occasionally, until golden brown and fully cooked.

Step 5: Remove the cooked chicken from the skillet and set aside.

Step 6: In the same skillet, melt the butter over medium heat.

Step 7: Add the minced garlic and sauté for about 1 minute until fragrant.

Step 8: Pour in the heavy cream and milk, stirring continuously until warmed through.

Step 9: Gradually whisk in the Parmesan cheese until melted and smooth.

Step 10: Season the sauce with salt, black pepper, red pepper flakes, and Italian seasoning.

Step 11: Add the cooked bowtie pasta to the skillet and toss until fully coated in the creamy sauce.

Step 12: Stir in a splash of reserved pasta water if needed to loosen the sauce.

Step 13: Return the cooked chicken to the skillet and toss gently to combine.

Step 14: Garnish with chopped fresh parsley and additional Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover Garlic Parmesan Chicken and Bowtie Pasta 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 of the sauce. This dish is best served fresh but can also be frozen for up to 1 month.