Instructions
Step 1: Cook the bowtie pasta in salted boiling water according to package instructions until al dente. Drain and set aside./nStep 2: Season the chicken with salt, pepper, paprika, and Italian seasoning./nStep 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4–5 minutes per side. Remove and set aside./nStep 4: In the same skillet, reduce heat to medium and add remaining butter and minced garlic. Sauté until fragrant./nStep 5: Stir in lemon juice and zest, then return the chicken to the skillet. Spoon the sauce over the chicken and cook for 1–2 minutes. Remove from heat and keep warm./nStep 6: In a separate pan, heat heavy cream and milk over medium heat. Stir in provolone and Parmesan cheese until melted and smooth./nStep 7: Add cooked pasta to the sauce and toss until well coated. Season with salt and pepper to taste./nStep 8: Slice the chicken and serve over or alongside the creamy bowtie pasta. Garnish with fresh parsley and lemon wedges.
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 with 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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