Ingredients
Scale
- 12 oz bowtie (farfalle) pasta
- 1 lb 5 oz boneless skinless chicken thighs or breasts, cut into hearty chunks
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- Fine sea salt and cracked black pepper, to taste
- ¾ tsp Italian seasoning
- ¼ tsp paprika
- ½ tsp onion powder
- 5 cloves garlic, minced
- 2 tbsp finely grated Parmesan (for finishing the chicken)
- ¾ cup whole milk
- ¾ cup heavy cream
- 1½ tsp cornstarch
- 1 cup shredded sharp cheddar
- ½ cup freshly grated Parmesan
- Pinch of white pepper or nutmeg (optional)
Instructions
- Cook bowtie pasta in salted boiling water until al dente, then drain.
- In a skillet, heat olive oil and butter over medium-high heat. Season chicken with salt and spices, cook until golden brown and cooked through, then transfer to a plate.
- In the same skillet, melt remaining butter and sauté minced garlic until fragrant.
- Whisk cornstarch into milk, add to skillet along with cream. Stir until thickened.
- Gradually add cheddar and Parmesan cheeses, stirring until melted and smooth.
- Toss cooked pasta in the sauce, then add chicken back to combine well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 670
- Sugar: 4g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg