Garlic Butter Chicken with Parmesan Bowtie Pasta
Ingredients:
12 oz Bowtie pasta
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 tablespoons butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Cook the bowtie pasta in a large pot of salted boiling water according to the package directions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1-2 minutes, until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and cook for 3-4 minutes.
Add the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and cook for 2-3 minutes, until the sauce has thickened.
Return the cooked chicken to the skillet, along with the cooked pasta. Toss everything together until the pasta is well coated with the sauce.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~550 per serving