A delicious and creamy pasta dish featuring bowtie pasta, tender chicken, and a rich mozzarella cream sauce, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
2 cups bowtie pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the Italian seasoning and season with salt and pepper.
Gradually add the mozzarella cheese, stirring continuously until melted and smooth.
Return the cooked chicken to the skillet and add the cooked bowtie pasta. Toss everything together until well coated in the sauce.
Stir in the remaining 2 tablespoons of butter until melted and combined.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream.
Add steamed broccoli or spinach for extra veggies and color.