Garlic Chicken Bowtie Skillet with Paprika & White Cheddar

Shared by Ben · with credit

Original recipe from facebook.com · shared with credit by Ben

A creamy one-pan dinner where garlicky chicken and bowtie pasta swim in a smoky white cheddar sauce that comes together in minutes. The paprika is the secret—it adds just enough warmth and depth to make every bite feel like home.

Ingredients

• 12 oz bowtie (farfalle) pasta
• 1½ lbs boneless skinless chicken breast, cut into bite-sized pieces
• Salt, black pepper, garlic powder, smoked paprika
• Salt, black pepper, garlic powder, smoked paprika
• Salt, black pepper, garlic powder, smoked paprika
• Salt, black pepper, garlic powder, smoked paprika
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• ¾ cup heavy cream
• ½ cup milk
• 1½ cups shredded white cheddar cheese
• ½ cup grated parmesan cheese (optional for extra richness)
• Optional: chopped parsley, red pepper flakes, squeeze of lemon
• Optional: chopped parsley, red pepper flakes, squeeze of lemon
• Optional: chopped parsley, red pepper flakes, squeeze of lemon

Instructions

1. Cook the pasta: Boil bowtie pasta in salted water until al dente. Drain and set aside.
2. Sear the chicken: Season chicken with salt, pepper, garlic powder, and smoked paprika. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook 5–6 minutes, until golden and fully cooked. Remove and set aside.
3. Make the garlic-cheddar sauce: Reduce heat to medium. Melt butter in the skillet and add garlic. Sauté 1 minute until fragrant. Stir in heavy cream and milk; let simmer 2–3 minutes to thicken slightly.
4. Add the cheese: Whisk in shredded white cheddar (and parmesan if using) until melted and creamy. Adjust seasoning to taste.
5. Bring it all together: Return chicken and pasta to the skillet. Toss gently to coat everything in the garlic cheddar sauce.
6. Garnish and serve: Top with chopped parsley, a sprinkle of paprika, or red pepper flakes if you like heat. Serve hot!

Nutrition (per serving, estimated)

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