Cheesy Garlic Parmesan Chicken with Bowtie Pasta
Ingredients:
5 boneless, skinless chicken breasts (about 6 oz each)
1 tbsp olive oil
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for garnish
1/4 cup shredded mozzarella cheese, plus more for garnish
2 tbsp butter
1 pound bowtie pasta
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
1/4 cup fresh basil, chopped
1 red bell pepper, diced
1/2 tsp Italian seasoning
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley, for garnish
2 tbsp lemon juice
1/4 cup grated Pecorino Romano cheese
Directions:
1. Preheat: Preheat oven to 375°F (190°C).
2. Cook Pasta: Cook bowtie pasta according to package directions. Drain and set aside.
3. Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning. Sear chicken for 3-4 minutes per side until golden brown.
4. Make Sauce: Remove chicken from skillet and set aside. Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
5. Add Cheese: Stir in Parmesan cheese and mozzarella cheese until melted and smooth. Add sun-dried tomatoes, diced red bell pepper, basil, and lemon juice. Season with salt and pepper to taste.
6. Combine: Return chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the chicken.
7. Bake: Transfer skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and the sauce is bubbly.
8. Serve: Remove skillet from oven. Stir in cooked pasta to coat with the cheesy sauce. Garnish with fresh parsley, extra Parmesan cheese, and Pecorino Romano cheese. Serve immediately.
Cooking Time: 35 minutes | Servings: 5 | Calories: Approximately 650 calories