Preparation

• Begin by boiling water in a large pot. Add a pinch of salt, then toss in the bowtie pasta. Cook according to package instructions until al dente, then drain and set aside.
• In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
• In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant, about 1 minute. Be cautious not to burn the garlic, as it can become bitter.
• Pour in the heavy cream, stirring to combine. Bring to a gentle simmer and let it thicken slightly. Gradually whisk in the grated Parmesan until smooth.
• Add the cooked pasta and sautéed chicken back into the skillet. Toss everything together, coating the pasta and chicken with the creamy sauce. Taste and adjust the seasoning with salt and pepper.
• Garnish your dish with freshly chopped parsley and any additional Parmesan on top. Serve immediately for a creamy, satisfying meal!