A creamy and cheesy chicken pasta dish with a touch of spice and freshness, perfect for a comforting meal.
Cook the bow tie pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later if needed.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the chicken breast pieces and sauté until lightly browned, about 4 minutes. Remove and set aside.
Cut the chicken into even-sized pieces for uniform cooking.
In the same skillet, combine the heavy cream, chicken broth, thyme, and red pepper flakes. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.
Stir frequently to prevent the cream from scorching.
Reduce the heat to medium and stir in the cream cheese and feta cheese until melted and smooth.
Ensure the cheeses are fully melted for a creamy sauce.
Return the chicken to the skillet and cook until fully cooked through, about 5 minutes.
Check the chicken for doneness by cutting into the thickest piece.
Stir in the green onions, peas, salt, and black pepper. Toss the sauce with the cooked pasta in a large serving bowl.
Add the pasta gradually to the sauce to ensure even coating.
Serve the pasta warm, garnished with additional green onions if desired.
Serve immediately to enjoy the dish at its best.
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