Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 to 1 1/4 pounds)
- 8 oz bowtie pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the bowtie pasta according to package instructions; drain and set aside.
- In a skillet over medium heat, melt the butter until bubbly.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Season chicken breasts with salt and pepper; cook in the skillet for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest before slicing.
- In the same skillet, add heavy cream and stir well while scraping any bits off the bottom.
- Stir in Parmesan cheese until melted and smooth to create the creamy sauce.
- Return cooked pasta and sliced chicken to the skillet; toss gently to coat with sauce.
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 596
- Sugar: 2g
- Sodium: 400mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 140mg