@recipelady1111: Garlic Herb Chicken with Provolone Sun-Dried Tomato Bowties INGREDIENTS 1 1/2 pounds boneless, skinless chicken breasts, cut into strips about 3/4 inch thick 1 tablespoon olive oil 4 tablespoons unsalted butter, divided 6 garlic cloves, finely minced, divided 1/2 teaspoon fine salt, plus more to taste 1/2 teaspoon ground black pepper 1 teaspoon Italian seasoning 1 teaspoon garlic powder 1/2 teaspoon smoked paprika 12 ounces dry bowtie pasta 1 cup heavy whipping cream 1 cup whole milk 2 ounces full-fat cream cheese, softened and cut into cubes 4 ounces low-moisture whole-milk mozzarella, freshly shredded (about 1 cup), divided 2 ounces Parmesan, freshly grated, divided 4 ounces provolone, freshly shredded (about 1 cup) 1/3 cup oil-packed sun-dried tomatoes, well drained and finely chopped 2 tablespoons finely chopped fresh parsley 1 cup reserved pasta cooking water, used as needed DIRECTIONS 1. Cook the bowtie pasta in lightly salted water until al dente. Save 1 cup of the cooking water, then drain. 2. Pat the chicken dry and season with Italian seasoning, garlic powder, smoked paprika, black pepper and 1/4 teaspoon salt. Sear in the olive oil over medium-high heat, in batches, for 5–8 minutes per batch, turning halfway, until golden and 165°F inside. 3. On low heat, toss the chicken with 2 tablespoons butter and half the garlic for 30 seconds. Take off the heat. 4. In a clean skillet, melt the remaining butter. Add the remaining garlic on low heat for 30 seconds. Stir in the sun-dried tomatoes for 1 minute. Stir in the cream, milk and cream cheese; warm gently for 3–4 minutes until smooth. 5. Save 1/4 cup mozzarella and 1 tablespoon Parmesan for topping. Melt in the provolone, then take off the heat. Stir in the remaining Parmesan and mozzarella a handful at a time. 6. Fold in the bowtie pasta. Add reserved pasta water a tablespoon or two at a time if needed for a creamy sauce. Taste and add the remaining salt as needed. 7. Sprinkle the reserved mozzarella over the bowtie pasta. Cover off the heat for 1 minute to soften. Plate the chicken and its garlic butter beside the pasta. Finish with the reserved Parmesan and fresh parsley. Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Servings: 6 Calories: about 800 per serving (estimated) #GarlicHerbChicken #ProvoloneSunDriedTomatoBowties #fyp #recipelady1111 #followmeformore

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Wednesday 16 September 2026 21:23:20 GMT