Garlic Butter Chicken with Creamy Cheesy Bowtie Pasta

 

Garlic Butter Chicken with Creamy Cheesy Bowtie Pasta

👉Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

4 tbsp butter, divided

5 cloves garlic, minced

8 oz bowtie pasta (farfalle)

1 ½ cups heavy cream

1 cup whole milk

1 cup chicken broth

1 cup Velveeta cheese, cubed

1 cup shredded sharp cheddar cheese

1 cup freshly grated Parmesan cheese

4 oz cream cheese, softened

½ tsp smoked paprika

½ tsp garlic powder

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

👉Directions:

1. Cook bowtie pasta in salted boiling water until al dente. Drain and reserve ½ cup pasta water.

2. In a large skillet, melt 3 tablespoons butter over medium heat. Add chicken pieces, season with salt, pepper, smoked paprika, and garlic powder. Cook until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.

3. In the same skillet, add remaining 1 tablespoon butter and minced garlic. Sauté for 1 minute until fragrant.

4. Lower heat, then pour in heavy cream, milk, and chicken broth. Stir well and bring to a gentle simmer.

5. Add Velveeta cubes, cream cheese, cheddar, and Parmesan. Stir continuously until all cheeses melt into a thick, velvety sauce. If sauce is too thick, add reserved pasta water a little at a time until desired creaminess and sauce coverage are achieved.

6. Return chicken to skillet, then fold in cooked bowtie pasta. Toss gently to coat everything with the luscious cheese sauce.

7. Taste and adjust seasoning with salt and pepper if needed.

8. Garnish generously with fresh parsley before serving.

Cooking Time:30 minutes | Servings:4 | Calories:Approx. 720 kcal per serving