Description
A delicious and creamy pasta dish featuring bowtie pasta, chicken, and mozzarella cheese.
Ingredients
Scale
- 1 pound bowtie pasta
- 1 pound boneless skinless chicken breast
- 2 cups shredded mozzarella cheese
- 1 1/4 cups heavy cream
- 5 cloves garlic, minced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Cut chicken into bite-sized pieces. Season with salt, pepper, and Italian seasoning.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high. Sear chicken until golden and fully cooked, 6–7 minutes. Set aside.
- In the same skillet, reduce heat to medium. Add remaining butter and garlic. Sauté 1–2 minutes until fragrant.
- Stir in heavy cream, scraping up browned bits from the pan. Simmer for 3–4 minutes.
- Gradually add mozzarella, stirring until melted and smooth.
- Return pasta and chicken to the skillet. Toss gently to coat. Add reserved pasta water as needed to thin the sauce.
- Stir in parsley and red pepper flakes (if using). Taste and adjust seasoning.
- Serve hot, garnished with extra parsley or cheese if desired.
Notes
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
- This dish is best served immediately for optimal creaminess.
- If desired, substitute chicken with shrimp or vegetables for a different variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg