Garlic Butter Chicken with Bowtie Pasta

This Garlic Butter Chicken with Bowtie Pasta is a weeknight favorite that feels special enough for guests. Tender, golden chicken meets silky, garlicky butter sauce clinging to chewy bowtie pasta, creating a comforting plate of rich flavor and smooth texture. The aroma of browned butter and sautéed garlic fills the kitchen, while the Parmesan adds a subtle salty tang and gentle creaminess from the heavy cream helps the sauce coat every noodle. It is perfect for a family dinner, a cozy date night, or anytime you want a satisfying meal with minimal fuss. If you enjoy creamy chicken pasta variations, try my take on a creamy rotisserie chicken broccoli pasta for another crowd pleaser.

Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed and patted dry. Choose even sized pieces so they cook uniformly.
• 8 ounces bowtie pasta, dry. Bowtie pasta holds sauce well in the folds for every bite.
• 1/2 cup unsalted butter, divided. Unsalted butter lets you control the seasoning.
• 4 cloves garlic, minced. Fresh garlic gives bright, fragrant flavor.
• 1 cup chicken broth. Use low sodium if you prefer milder salt levels.
• 1 cup heavy cream. Heavy cream creates a rich, silky sauce.
• 1/2 cup grated Parmesan cheese. Adds savory, nutty depth and helps thicken the sauce.
• 1 teaspoon Italian seasoning. A simple herb blend for balanced flavor.
• Salt and pepper to taste. Adjust to your preference at the end.
• Fresh parsley, chopped for garnish. Adds a fresh, bright finish and color.

Step-by-Step Instructions

1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of the cooking water. Tip: reserve the water before you drain so you can loosen the sauce if needed.
2. Season the chicken breasts evenly with salt and pepper on both sides.
3. In a large skillet, melt 1/4 cup of butter over medium-high heat. When the butter is hot and foaming, add the chicken and sear for about 5 to 7 minutes on each side until golden brown and cooked through. Use a meat thermometer if needed; cooked chicken should reach 165 degrees F. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, melt the remaining 1/4 cup of butter and add the minced garlic. Sauté until fragrant, about 1 to 2 minutes, being careful not to burn the garlic.
5. Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the pan. Bring the mixture to a gentle simmer.
6. Add the grated Parmesan cheese and Italian seasoning, stirring until the cheese melts and the sauce thickens, about 3 to 4 minutes. If the sauce becomes too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
7. Slice the cooked chicken into pieces and return them to the pan. Add the cooked bowtie pasta and toss gently until everything is well coated in the sauce and heated through. For a slight twist, you can boost savory notes by stirring in a little extra Parmesan. See a bolder spin in this buffalo chicken alfredo pasta.
8. Taste and adjust seasoning with salt and pepper if necessary. If the sauce is too thin, let it simmer a minute longer to reduce. If it is too thick, use reserved pasta water to loosen.
9. Garnish with chopped fresh parsley and serve immediately while warm.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 generous servings
• Calories: Approximately 850 calories per serving

Tips, Storage & Variations

• Tips: Use room temperature chicken for even cooking. Do not overcrowd the pan when searing so you get a nice golden crust. Keep the reserved pasta water handy; its starch helps the sauce cling to the pasta.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to revive the sauce.
• Freezing: You can freeze cooked chicken and pasta in the sauce, but texture may change. For best results, freeze in a heavy duty freezer container for up to 2 months and thaw overnight in the refrigerator before reheating.
• Flavor variations using only the listed ingredients: add more grated Parmesan for a cheesier dish, stir in extra garlic for a punchier aroma, reduce the heavy cream slightly if you prefer a lighter sauce, or increase the Italian seasoning for a more herb forward flavor. For a heartier feel, see the cowboy butter chicken pasta recipe for inspiration using similar pantry items. Also consider turning this into a bowtie pasta and beef combo by referencing the garlic butter beef cheesy bowtie pasta idea for notes on pairing butter and bowties.

FAQ

1. How long does the chicken take to cook through?
   Sear the chicken about 5 to 7 minutes per side over medium-high heat, until the internal temperature reads 165 degrees F. Thicker breasts may need a few more minutes.
2. Can I use a different pasta shape?
   Yes. Any short pasta works, but bowties have folds that hold the sauce nicely.
3. Do I need to use heavy cream?
   Heavy cream gives the richest sauce. For a lighter sauce, reduce the cream and add a little extra chicken broth.
4. How do I prevent the garlic from burning?
   Sauté minced garlic only 1 to 2 minutes over medium heat until fragrant. Remove from direct high heat and stir into the liquids quickly.
5. Can I make this ahead of time?
   You can prepare components ahead, such as cooking the pasta and chicken, then finish the sauce and combine before serving for best texture.
6. Is Parmesan necessary?
   Parmesan adds savory depth and helps thicken the sauce, but the dish still works with less if you prefer.

People Also Ask

1. What is the best way to reheat pasta with cream sauce?
   Reheat gently in a skillet over low heat with a splash of broth or water, stirring until warmed through.
2. Can I use pre-grated Parmesan?
   Yes. Pre-grated works, but freshly grated melts more smoothly into the sauce.
3. Should I salt the pasta water?
   Yes. Salting the pasta water seasons the pasta from the inside and enhances overall flavor.
4. How do I thicken a cream sauce that is too thin?
   Simmer it a few minutes to reduce, or stir in more grated Parmesan to help thicken.
5. Can I use leftover cooked chicken?
   Yes. Add pre-cooked chicken at the end to warm through, but do not overcook so it stays tender.
6. What temperature should chicken reach when cooked?
   Cook chicken to an internal temperature of 165 degrees F for safe consumption.
7. Is bowtie pasta called farfalle?
   Yes, bowtie pasta is also known as farfalle and has a shape that traps sauce.
8. Can I double this recipe?
   You can double quantities in a larger skillet or in two batches, keeping cooking times similar.

Conclusion

I hope this Garlic Butter Chicken with Bowtie Pasta becomes a new go-to for comforting weeknight dinners or a simple special meal. If you would like to compare variations or see another recipe with similar flavors, take a look at the Healthy By Fork version of Garlic Butter Chicken with Bowtie Pasta to explore another take. For an alternate saved recipe perspective, you can also view the Cooked wiki page for Garlic Butter Chicken With Bowtie Pasta. Please try the recipe, tweak it to your taste, and share how it turned out for you. Enjoy this cozy plate with someone you love.