Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breast or thighs
- 12 ounces bowtie pasta (farfalle)
- 6–8 cloves fresh garlic
- 4 tablespoons unsalted butter
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Pat chicken dry, season with salt, pepper, and garlic powder.
- Boil salted water in a large pot; cook bowtie pasta until al dente. Reserve 1 cup pasta water before draining.
- In a skillet over medium-high heat, sear chicken pieces until golden brown (3-5 mins per side). Remove and set aside.
- In the same skillet, reduce heat, add butter and sauté minced garlic until fragrant (about 1 min).
- Pour in chicken broth; scrape the bottom of the pan and let simmer for 2-3 mins.
- Stir in heavy cream gradually; then add Parmesan cheese until melted and smooth. Season to taste.
- Combine cooked pasta and chicken with the sauce; toss gently to coat, adding reserved pasta water as needed.
- Serve hot, garnished with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 570
- Sugar: 2g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg