Ingredients
Scale
- 1 lb bowtie pasta
- 2 lb boneless skinless chicken breasts, cut into chunks
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1½ cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 1 tsp Italian herb seasoning
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley or basil (for garnish)
Instructions
- Cook the pasta: Boil water in a large pot, add salt, and cook the bowtie pasta until al dente. Drain and set aside.
- Sauté chicken: In a skillet over medium heat, melt butter and olive oil. Add chicken chunks seasoned with salt and pepper; sauté until golden brown (about 5-7 minutes). Remove from skillet.
- Prepare the sauce: In the same skillet, sauté diced onion and minced garlic until soft (about 3-4 minutes). Stir in flour for about a minute, then gradually whisk in heavy cream and chicken broth until smooth.
- Combine ingredients: Stir in mozzarella, cheddar, Parmesan, and cream cheese until melted. Return chicken to the skillet and mix well.
- Mix pasta with sauce: Add cooked bowtie pasta and toss gently to coat evenly in creamy sauce.
- Serve: Plate your dish and garnish with chopped fresh parsley or basil before enjoying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 670
- Sugar: 5g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 140mg