Garlic Butter Chicken with Bowtie Pasta

This garlic butter chicken with bowtie pasta is a comforting, weeknight-ready meal that balances rich, creamy sauce with bright garlic flavor. Tender diced chicken is seared in butter until golden, then finished in a silky sauce of chicken broth and heavy cream that clings to every bowtie. Expect a luxurious mouthfeel from the cream, a savory, slightly nutty edge from grated Parmesan, and a fragrant garlicky aroma that fills the kitchen as it cooks. The bowtie pasta holds pockets of sauce in its twists for satisfying bites, while chopped parsley adds a fresh finishing note. This dish is ideal for busy families, casual dinner guests, or any night you want something simple but comforting. If you enjoy variations on garlic butter pasta, try a beefier twist in the garlic butter beef cheesy bowtie pasta for a different take on the same flavors that stays comforting and quick. For a bolder buttery chicken version, see this cowboy butter chicken pasta idea for inspiration.

Ingredients

• 1 lb chicken breast, diced — Boneless chicken breast cut into bite-size pieces for quick, even cooking.
• 8 oz bowtie pasta — Dried farfalle that traps sauce in its folds; cook al dente.
• 4 tbsp butter — Provides the rich base for sautéing and sauce flavor.
• 4 cloves garlic, minced — Fresh garlic gives bright, aromatic depth.
• 1/2 cup chicken broth — Adds savory body and helps deglaze the pan.
• 1/2 cup heavy cream — Creates a silky, lush sauce that coats the pasta.
• Salt and pepper to taste — Simple seasoning to enhance the other ingredients.
• Parmesan cheese, for serving — Grated on top for a salty, nutty finish.
• Fresh parsley, chopped (for garnish) — Adds color and a mild herb note.

Step-by-step Instructions

1. Cook the bowtie pasta according to package instructions. Drain and set aside, and reserve a quarter cup of pasta cooking water. Tip: saving pasta water helps if the sauce needs thinning later.
2. In a large skillet, melt the butter over medium heat until foaming.
3. Add the diced chicken and cook until browned and cooked through, about 6 to 8 minutes. Stir occasionally so the pieces cook evenly.
4. Stir in the minced garlic and cook for 1 to 2 minutes until fragrant, watching so the garlic does not burn.
5. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan for extra flavor.
6. Add the heavy cream and stir to combine. Season with salt and pepper. Simmer for 2 to 3 minutes until the sauce thickens slightly.
7. Toss the cooked pasta into the skillet with the chicken and sauce, stirring to coat the pasta. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
8. Serve warm, topped with grated Parmesan cheese and chopped parsley. Small tip: grate the Parmesan fresh for the best texture and melt.

For another creamy chicken pasta idea, you might like the buffalo chicken Alfredo pasta which plays with similar textures and richness if you want a spicy variation.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 620 kcal per serving

Tips, Storage & Variations

• Tips:
  • Pat the chicken dry before dicing to help it brown better in the butter.
  • Use medium heat to avoid burning the garlic while still getting a good sear on the chicken.
  • Reserve pasta water as directed; the starch helps the sauce cling to the bowties.
• Storage:
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently on the stove over low heat, adding a splash of milk or reserved pasta water to revive the sauce.
• Freezing:
  • This dish freezes, but cream-based sauces can separate. For best results, freeze cooked chicken and pasta separately from the sauce, then gently reheat and combine.
• Flavor variations using only the listed ingredients:
  • Extra cheesy: stir more Parmesan into the sauce before tossing with pasta for a creamier, richer finish.
  • Garlic forward: add an extra clove or two of minced garlic in step 4 for a more pronounced garlic aroma.
  • Creamier sauce: increase the heavy cream slightly and reduce the broth for a thicker, richer coating.
  • Herb-forward finish: increase the chopped parsley garnish for a fresher note.

For ideas on adapting creamy chicken pasta to use rotisserie or leftover chicken, check this creamy rotisserie chicken and broccoli pasta for technique tips you can apply here that match texture and timing. For a quick handheld version using similar flavors, the cheesy garlic chicken wraps show how these ingredients translate into other meals if you need a portable option.

Frequently Asked Questions

1. How long does the chicken need to cook when diced?
   Diced chicken takes about 6 to 8 minutes over medium heat until browned and no longer pink inside.

2. Can I use a different pasta shape?
   Yes, any short pasta works, but bowtie pasta traps sauce well and gives a nice texture.

3. Do I need to pre-cook the chicken before adding cream?
   Yes, cook the chicken fully first so it is browned and cooked through before adding the cream.

4. How can I thin the sauce if it becomes too thick?
   Stir in a little reserved pasta cooking water or a splash of chicken broth until you reach the desired consistency.

5. Is it okay to skip the Parmesan?
   You can skip it, but Parmesan adds savory depth and a balanced finish to the dish.

People Also Ask

1. What is the best way to brown diced chicken?
   Pat pieces dry, heat butter to medium, and avoid crowding the pan so each piece contacts the surface.

2. Will the sauce separate if left uncovered while simmering?
   Short simmering is fine; prolonged high heat can cause cream to separate, so keep the heat moderate.

3. How do I prevent garlic from burning?
   Add garlic after the chicken is mostly cooked and stir for only 1 to 2 minutes until fragrant.

4. Can I make this recipe dairy free by omitting heavy cream and butter?
   This recipe relies on butter and heavy cream for texture and flavor, so omitting them will change the result significantly.

5. Should I salt the pasta cooking water?
   Yes, salting the water seasons the pasta from within and enhances the overall dish.

6. How do I know when the sauce has thickened enough?
   The sauce should coat the back of a spoon and cling to the pasta without being syrupy.

7. Is this recipe suitable for meal prep?
   Yes, portion into meal prep containers and store in the refrigerator for up to 3 days.

8. Can I double the recipe for a larger group?
   Yes, double all ingredients and use a larger skillet or two pans to keep even cooking.

Conclusion

I hope this garlic butter chicken with bowtie pasta becomes a go-to for cozy weeknights and simple entertaining. If you want to compare versions or draw inspiration from similar recipes, take a look at this detailed write-up on Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork for another perspective. For additional variations and saved recipe notes, this collection on Garlic Butter Chicken With Bowtie Pasta – Cooked can spark new ideas. Try the recipe, adjust to your taste, and share how it turned out with friends and family for a warm, satisfying meal.

Garlic Butter Chicken with Bowtie Pasta

Print Recipe

A comforting weeknight-ready meal with rich garlic flavor, tender chicken, and bowtie pasta in a creamy sauce.

• Author: hannah-reed
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Non-Vegetarian

Ingredients

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• 1 lb chicken breast, diced
• 8 oz bowtie pasta
• 4 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Parmesan cheese, for serving
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the bowtie pasta according to package instructions. Drain and set aside, reserving a quarter cup of pasta cooking water.
2. Melt the butter in a large skillet over medium heat until foaming.
3. Add the diced chicken and cook until browned and cooked through, about 6 to 8 minutes.
4. Stir in the minced garlic and cook for 1 to 2 minutes until fragrant.
5. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan.
6. Add the heavy cream and stir to combine. Season with salt and pepper, and simmer for 2 to 3 minutes.
7. Toss the cooked pasta into the skillet, stirring to coat. Add a splash of reserved pasta water if the sauce is too thick.
8. Serve warm, topped with grated Parmesan cheese and chopped parsley.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, separate the sauce from the chicken and pasta.

Nutrition

• Serving Size: 1 serving
• Calories: 620
• Sugar: 2g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 90mg

Keywords: Garlic Butter Chicken, Bowtie Pasta, Comfort Food, Weeknight Dinner, Creamy Pasta