Instructions
Step 1: Cook the bowtie pasta according to package instructions until al dente, then drain and set aside./n
Step 2: Season the chicken strips with salt, pepper, and paprika./n
Step 3: Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and fully cooked, about 5–7 minutes. Remove and set aside./n
Step 4: In the same skillet, melt butter and sauté the minced garlic and red pepper flakes until fragrant./n
Step 5: Pour in the heavy cream and milk, stirring over medium-low heat until combined./n
Step 6: Add Parmesan cheese, Italian seasoning, and garlic powder, stirring until the sauce becomes smooth and creamy./n
Step 7: Add the cooked pasta to the sauce and toss until fully coated./n
Step 8: Return the chicken to the skillet and mix gently to combine with the pasta and sauce./n
Step 9: Simmer for 2–3 minutes to allow flavors to meld.
Step 10: Garnish with chopped 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 with a splash of milk or cream to maintain the creamy texture.
Avoid overheating to prevent the sauce from separating.
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