Bow Tie Pasta with Chicken
Equipment
- 1 Large pot
- 1 large skillet
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 colander
- 1 measuring cup
Ingredients
- 12 ounce bow tie pasta
- 2 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts diced
- 2 clove garlic minced
- 1 cup cherry tomatoes halved
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup fresh basil chopped
Instructions
- Bring a large pot of salted water to a boil and cook the bow tie pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat and add the diced chicken, cooking until golden brown.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in the cherry tomatoes and cook for another 2-3 minutes until they begin to soften.
- Pour in the heavy cream and add the Parmesan cheese, stirring until the cheese is melted and the sauce thickens.
- Season the sauce with Italian seasoning, salt, and pepper.
- Drain the cooked pasta using a colander and add it to the skillet with the chicken and sauce.
- Toss everything together until the pasta is well coated with the sauce.
- Remove from heat and let the dish rest for 5 minutes to allow the flavors to meld.
- Garnish with fresh basil before serving.
Notes
To enhance the flavor of the dish, consider marinating the chicken in olive oil, garlic, and Italian herbs for at least an hour before cooking. If you prefer a lighter version, substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. Feel free to add your favorite vegetables, such as spinach or bell peppers, for added nutrition and color.
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