Ingredients
Scale
- 8 ounces of bowtie pasta
- 2 tablespoons unsalted butter
- 3 cloves of garlic, minced
- 1 pound of chicken breast, cut into bite-sized pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Begin by cooking the bowtie pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. This step always takes me back to my mum’s kitchen, where the smell of cooking garlic was a prelude to something wonderful.
- Add the chicken pieces to the skillet, seasoning with half of the salt and pepper. Cook until the chicken is golden brown and cooked through, about 7-8 minutes.
- Reduce the heat to low and stir in the heavy cream, allowing it to warm through. Then, gradually add the mozzarella and Parmesan cheeses, stirring until the sauce is smooth and creamy.
- Season the sauce with the remaining salt, pepper, and Italian seasoning. This is where the magic happens — the flavors meld into a sauce so rich it could tell stories of its own.
- Combine the cooked pasta with the chicken and sauce, stirring to coat the bowties in the luscious cheese mixture.
- Garnish with fresh parsley if desired, and serve immediately. Remember to serve with love, just as we did in my childhood home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
