Creamy Garlic Parmesan Chicken Bowtie Pasta Alfredo
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 pound bowtie pasta
4 tablespoons butter, divided
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 cup heavy cream
1 cup chicken broth
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup milk
Directions:
Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
Season the chicken pieces with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
Pour in the heavy cream and chicken broth, and bring to a simmer. Reduce heat to low and add the softened cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth.
Stir in the grated Parmesan cheese and shredded mozzarella cheese until melted and the sauce is creamy and cheesy. Add the milk to adjust the consistency, if needed.
Add the cooked pasta and chicken to the skillet with the sauce. Toss to coat everything evenly.
Serve immediately, garnished with additional Parmesan cheese, if desired.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650 calories per serving