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Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.

Add 1 heaping tablespoon of minced garlic to the hot oil and stir for about 30 seconds until fragrant.

Add the 2 diced chicken breasts to the pan with the garlic. Season generously with garlic powder, onion powder, dried oregano, all purpose seasoning, and 1 teaspoon of Kinders Cowboy Butter seasoning. Stir the chicken and seasonings thoroughly to combine and cook until the chicken is browned and cooked through, about 5-7 minutes.

Once the chicken is cooked, add 2 tablespoons of tomato paste and 1/2 cup of pasta water to the pan. Stir to incorporate the tomato paste and pasta water into the chicken mixture, scraping up any browned bits from the bottom of the pan.

Pour in 2 cups of heavy whipping cream into the pan and stir until it is well combined with the chicken and sauce base. Bring the mixture to a gentle simmer.

Reduce the heat to low and add about 1 cup of shredded and grated Parmesan cheese to the sauce. Stir continuously until the cheese is completely melted and the sauce becomes smooth and creamy.

Add more seasoning to the sauce: 1 teaspoon of Kinders Cowboy Butter seasoning, additional garlic powder, onion powder, and freshly ground black pepper to taste. Stir everything together one more time.

Add the 1 pound of cooked bow tie pasta to the pan with the sauce.

Stir all the ingredients together thoroughly until the pasta is evenly coated with the creamy sauce and chicken. Serve immediately.


Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.

Add 1 heaping tablespoon of minced garlic to the hot oil and stir for about 30 seconds until fragrant.

Add the 2 diced chicken breasts to the pan with the garlic. Season generously with garlic powder, onion powder, dried oregano, all purpose seasoning, and 1 teaspoon of Kinders Cowboy Butter seasoning. Stir the chicken and seasonings thoroughly to combine and cook until the chicken is browned and cooked through, about 5-7 minutes.

Once the chicken is cooked, add 2 tablespoons of tomato paste and 1/2 cup of pasta water to the pan. Stir to incorporate the tomato paste and pasta water into the chicken mixture, scraping up any browned bits from the bottom of the pan.

Pour in 2 cups of heavy whipping cream into the pan and stir until it is well combined with the chicken and sauce base. Bring the mixture to a gentle simmer.

Reduce the heat to low and add about 1 cup of shredded and grated Parmesan cheese to the sauce. Stir continuously until the cheese is completely melted and the sauce becomes smooth and creamy.

Add more seasoning to the sauce: 1 teaspoon of Kinders Cowboy Butter seasoning, additional garlic powder, onion powder, and freshly ground black pepper to taste. Stir everything together one more time.

Add the 1 pound of cooked bow tie pasta to the pan with the sauce.

Stir all the ingredients together thoroughly until the pasta is evenly coated with the creamy sauce and chicken. Serve immediately.
