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. Reserve 1/2 cup of pasta water, then drain and set aside. /n
Step 2: Season the chicken strips with garlic powder, onion powder, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked through, about 5–7 minutes. Remove from the skillet and set aside. /n
Step 4: In the same skillet, reduce heat to medium and add butter. Once melted, sauté the minced garlic until fragrant, about 1 minute. /n
Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in the Velveeta cheese and whisk until melted and smooth. /n
Step 6: Add the grated Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the sauce thickens slightly. /n
Step 7: Return the cooked pasta and chicken to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce. /n
Step 8: Cook for an additional 2–3 minutes until everything is heated through and well coated. /n
Step 9: Garnish with fresh parsley and extra Parmesan if desired. Serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream and warm gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture. Avoid overheating, as the sauce may separate. For best results, reheat in short intervals and stir frequently.
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