Creamy Chicken & Vegetable Bowtie Pasta
Ingredients
300 g (10 oz) bowtie (farfalle) pasta
2 chicken breasts, cut into bite-size pieces
2 tablespoons olive oil or butter
2 cloves garlic, minced
1 cup broccoli florets
1 medium carrot, sliced thin
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
Salt and black pepper to taste
1 teaspoon Italian seasoning (optional)
Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta
Boil pasta in salted water according to package instructions.
Drain and set aside.
Cook the Chicken
Heat olive oil or butter in a large pan over medium heat.
Add chicken pieces, season with salt and pepper, and cook until golden and fully cooked (about 5–7 minutes).
Remove chicken from the pan and set aside.
Cook the Vegetables
In the same pan, add garlic and sauté for about 30 seconds.
Add broccoli and carrots. Cook for 3–4 minutes until slightly tender.
Make the Cream Sauce
Pour in chicken broth and heavy cream.
Stir and let it simmer for 2–3 minutes.
Add Parmesan cheese and stir until melted and smooth.
Add Italian seasoning if using.
Combine Everything
Return chicken to the pan.
Add cooked pasta and mix well to coat with sauce.
Simmer for 1–2 minutes.
Serve
Garnish with fresh parsley and extra Parmesan if desired.
Serve warm.
