Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts
- Bowtie pasta (Farfalle)
- 1 whole head of fresh garlic, minced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- Freshly grated Parmesan cheese
- Fresh chopped parsley
Instructions
- Pat chicken breasts dry and cut into bite-sized pieces; season with salt and pepper.
- Boil salted water in a large pot and cook bowtie pasta until al dente; reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil with 1 tablespoon of butter over medium-high heat. Sear chicken until golden brown and cooked through; transfer to a plate.
- In the same skillet, add remaining butter and minced garlic; sauté until fragrant.
- Pour in chicken broth, scraping browned bits from the pan; let simmer briefly before adding heavy cream. Cook until slightly thickened.
- Stir in Parmesan cheese until melted; add cooked chicken and drained pasta, mixing gently to coat evenly.
- Serve immediately, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 540
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg