🧄 Garlic Parmesan Chicken with Bow Tie Pasta

Prep: 10min | Cook: 30min | Total: 40min


  • 3 tbsp Olive Oil
  • 2 tbsp butter unsalted
  • 1 lb boneless skinless chicken breast, cubed
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 4 cloves garlic minced
  • 2 1/2 cups low sodium chicken broth
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 12oz bowtie pasta
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 cup parmesan cheese
  • fresh parsley, chopped


  1. Heat the olive oil and butter over medium heat in a deep-sided skillet or Dutch oven.
  2. To the dutch oven, add the cubed chicken and cook, stirring regularly, for 5 minutes or until the outside is browned.
  3. Stir in the bell peppers
  4. Now stir in the garlic, salt, and black pepper, then continue cooking for an additional 5 minutes.
  5. Add the chicken broth, milk, cream, and dry pasta to the pot and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover.
  7. Simmer for 20 minutes, stirring occasionally.
  8. Add in the parmesan cheese in batches, stir until melted, and until all combined
  9. Serve and topped with parsley for taste.