Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 12 oz bowtie pasta
- 1 cup heavy cream
- 6 oz Velveeta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Cook the bowtie pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Season chicken with garlic powder, salt, and pepper.
- In a skillet, heat olive oil and 1 tbsp butter over medium-high heat. Sear chicken until golden brown (about 4-6 minutes per side). Remove from skillet.
- Sauté minced garlic in remaining butter until fragrant (30 seconds).
- Stir in heavy cream and bring to a simmer. Gradually add Velveeta cheese until melted.
- Mix in mozzarella and Parmesan cheese until thickened. Adjust seasoning and add reserved pasta water as needed.
- Toss cooked pasta with the sauce until well coated. Serve topped with seared chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg