Ingredients
Scale
- 12 oz bowtie pasta
- 2 chicken breasts, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 1/4 cups grated parmesan cheese
- 1/2 cup mozzarella cheese
- Optional parsley for garnish
- Optional crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook bowtie pasta until tender. Drain and set aside.
- Season diced chicken with salt, black pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown and fully cooked. Remove and set aside.
- In the same skillet, melt butter and sauté mushrooms until golden and tender.
- Add garlic and cook until fragrant.
- Pour in heavy cream and milk, then simmer until slightly thickened.
- Stir in parmesan and mozzarella cheese until melted into a creamy sauce.
- Add spinach and cook until wilted.
- Return chicken and cooked pasta to the skillet and toss until fully coated.
- Garnish with parsley and crushed red pepper flakes if desired. Serve warm.
Notes
- Swap chicken with shrimp for a delicious seafood variation.
- Add sun-dried tomatoes for extra depth of flavor.
- Use half-and-half instead of heavy cream for a lighter sauce.
- A squeeze of fresh lemon juice adds brightness to the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 740
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 155 mg