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This creamy parmesan chicken with bow tie pasta was born from a busy weeknight when I craved something cozy but didn't want to spend ages cooking. The way those cute pasta bows cling to the garlicky sauce, mixed with juicy chicken and a splash of veggies, just hits differently. It’s my not-so-secret move for a speedy dinner that still tastes like you spent hours on it.
Why You'll Love This
One skillet—that’s all you need! Cleanup’s a breeze. The noodles make every bite fun and there’s always a way to mix things up with different veggies or spices. My crew loves it because it never gets boring, no matter what you toss in.
What Goes In Here
- Fresh Parsley: Chopped up and tossed on at the end for a pop of color and flavor.
- Parmesan Cheese: You’ll want to grate it yourself for that real meltiness.
- Salt and Pepper: These basic seasonings tie everything together.
- Bow Tie Pasta: All those folds grab extra sauce in every bite.
- Milk and Cream: This is how you get a sauce that’s super smooth.
- Chicken Broth: Makes a rich, cozy sauce base.
- Garlic: Mincing it fresh really boosts the flavor.
- Tricolor Peppers: Adds crunch and a pop of brightness.
- Purple Onion: Sweetness and color with every forkful.
- Unsalted Butter: Brings rich flavor minus a salty overload.
- Chicken: Cut into bite-sized bits for faster cooking.
- Olive Oil: Just a splash to brown up your chicken nicely.
Time to Get Cooking
- Step 5: Finish It Off
- Mix in parmesan so it gets all gooey, drop your chicken back in, sprinkle parsley, and you're set.
- Step 4: Pasta in the Pan
- Pour the pasta straight into your sauce, cover it, and let things bubble, stirring once in a while so it doesn't stick.
- Step 3: Make That Sauce
- Add broth, milk, and cream and watch it come together.
- Step 2: Get the Veggies Going
- Throw in those peppers and onions; let them soften and sweeten up, then quickly stir in garlic till it smells great.
- Step 1: Chicken First
- Heat your pan, drizzle in oil and butter, and cook the chicken till golden and juicy—about 6 minutes.
Tweak It Your Way
- Keep it Gluten Free: Swap in your favorite gluten free pasta, works just the same.
- Try New Proteins: Rotisserie chicken is so fast, or throw in shrimp for something different.
- Switch Up Cheese: Make it sharper with Pecorino or extra gooey with mozzarella.
- Play with Flavors: Kick it up with a little Cajun seasoning—so good.
- Add More Veggies: Peas or cherry tomatoes look pretty and add freshness.
Stay Tasty
- Skip the Freezer: Creamy sauces aren’t freezer-friendly—just trust me here.
- Warm it Up: A splash of milk gets the sauce nice and smooth again when reheating.
- Store it Right: Pop it in the fridge and it'll stay good for three days, easy grab for lunches.
My Tips
- Keep Stirring: Give it some love while it cooks to stop any sticking messes.
- Perfect Sauce: Got extra milk? Add some if it starts looking too thick.
- Fresh is Best: Real garlic and home-grated cheese really shine here.
- Watch the Pasta: You want it just cooked—not mushy!
- Size Matters: If your chicken pieces are similar in size they’ll cook up perfectly together.
Round Out Your Meal
This goes so well with a leafy salad. Grab some warm garlic bread too; it soaks up every bit of that sauce. Pour a glass of chilly white wine and suddenly dinner feels a little special.
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Frequently Asked Questions
- → Can I swap out the pasta type?
- Definitely! Use penne, rotini, or any medium-sized pasta you like. Just stick to the same amount and cook it the same way.
- → What if my sauce feels too thick?
- Thin it out by stirring in a splash of milk little by little. Keep in mind, pasta keeps absorbing liquid.
- → Can I skip the heavy cream?
- You can! Replace it with milk. It won’t be as rich, but it’ll still taste great.
- → Can I throw in other veggies?
- Absolutely! Try mushrooms, zucchini, or broccoli. Just adjust the cook time for the vegetables you pick.
- → What’s the best way to store leftovers?
- Pop them in an airtight container in the fridge. To reheat, add a little milk or cream since the pasta absorbs sauce when stored.