Ingredients
Method
- Pat chicken breasts dry, cut into bite-sized pieces, and season with salt and pepper. Mince garlic, grate Parmesan cheese, and chop parsley.
- Cook bowtie pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of starchy pasta water before draining.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear seasoned chicken pieces until golden brown and cooked through, about 3-5 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium and add the remaining 3 tablespoons of butter to the skillet. Once melted, add minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
- Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes. Stir in heavy cream and cook for another 3-5 minutes until slightly thickened.
- Remove skillet from heat and stir in grated Parmesan cheese until melted. Add cooked chicken and drained pasta, tossing gently to coat everything in the sauce. Adjust consistency with reserved pasta water if necessary.
- Serve pasta in bowls, garnished with fresh chopped parsley.
Nutrition
Notes
Ingredient Swap: I've definitely used boneless, skinless chicken thighs when I wanted a richer flavor in this dish, and they work beautifully, just be sure to cook them until they