Ingredients
Method
Prep and Cook Pasta
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining, then drain the pasta and set aside.
Sear Chicken
- While the pasta cooks, pat the chicken pieces dry and season generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 3-5 minutes per side. Transfer the chicken to a plate and set aside.
Make the Spicy Cream Sauce
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant, being careful not to let the garlic brown.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes. Stir in the heavy cream and let it cook for another 3-5 minutes, until the sauce thickens slightly.
Combine and Serve
- Remove the skillet from heat. Stir in the grated Parmesan cheese until melted and smooth. Add the cooked chicken and drained pasta, tossing gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
- Serve the pasta in bowls, garnished with fresh chopped parsley.
Nutrition
Notes
For extra heat, add more red pepper flakes or a pinch of cayenne pepper. You can substitute half-and-half for heavy cream for a lighter sauce, but it will be less rich. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth. To make ahead, cook the pasta and chicken separately, then combine with the sauce just before serving. Avoid overcooking the garlic to prevent bitterness.