Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Salt and black pepper, to taste
12 ounces bowtie (farfalle) pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2½ cups whole milk or half-and-half
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Optional: red pepper flakes, to taste
Optional: fresh parsley or basil, chopped (for garnish)
Directions:
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10–12 minutes. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken with Italian seasoning, garlic powder, salt, and pepper.
Add to the skillet and cook for 6–8 minutes until browned and fully cooked. Remove chicken and set aside.
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Whisk in the flour and stir continuously for 1 minute to form a smooth roux.
Slowly pour in the milk while whisking to keep the sauce smooth. Let it simmer for 3–4 minutes until slightly thickened.
Stir in the Parmesan cheese and ¾ cup of the mozzarella. Mix until melted and creamy. Add red pepper flakes if using.
Taste and adjust seasoning with more salt and pepper if needed.
Add the cooked bowtie pasta and chicken into the sauce. Toss gently to coat everything evenly.
Sprinkle the remaining ¼ cup of mozzarella on top, cover, and let sit for 1–2 minutes until melted and gooey.
Garnish with fresh chopped parsley or basil and serve warm.
Cooking Time:30 minutes
Servings:6
Calories: 770 per serving
