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 pasta water, then drain and set aside.
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Step 2 Season the chicken breasts with garlic powder, paprika, salt, and black pepper.
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Step 3 Heat olive oil in a skillet over medium heat. Cook the chicken for 5–7 minutes per side until golden and fully cooked. Remove, rest, and slice.
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Step 4 In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
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Step 5 Add heavy cream and milk, stirring until warmed through.
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Step 6 Stir in mozzarella and Parmesan cheese until melted and smooth.
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Step 7 Add lemon zest, lemon juice, Italian seasoning, and red pepper flakes.
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Step 8 Gradually add reserved pasta water to reach desired sauce consistency.
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Step 9 Toss the cooked pasta in the sauce until fully coated. Add cherry tomatoes if using.
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Step 10 Plate the pasta and top with sliced chicken. 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 on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce. Avoid overheating to keep the chicken tender and the sauce creamy.
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