Garlic Butter Chicken Bowtie Pasta
Warm, comforting, and indulgently creamy, this Garlic Butter Chicken Bowtie Pasta brings together tender seared chicken and al dente farfalle in a garlic-infused butter and Parmesan cream sauce. Each bite delivers a silky mouthfeel from the heavy cream and Parmesan, a nutty aroma from the sautéed garlic, and a satisfying chew from the bowtie pasta. The chicken is golden on the outside and juicy inside, providing savory pockets of flavor throughout the dish. This recipe is perfect for weeknight family dinners, easy date nights at home, or when you want a simple, impressive meal without fuss. If you enjoy hearty pasta dinners with a rich sauce, you might also like this creamy garlic beef bowtie pasta recipe for another comforting variation.
Ingredients
-
1.5 pounds boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
Tender protein that sears nicely; thighs give extra richness if preferred. -
12 ounces bowtie pasta (farfalle)
Classic shape that holds sauce in its folds for good coverage. -
6-8 cloves fresh garlic, minced
Adds bright, aromatic garlic flavor; adjust to taste. -
4 tablespoons unsalted butter
Forms the buttery base of the sauce and helps mellow the garlic. -
1.5 cups chicken broth
Deglazes the pan and adds savory depth without overpowering the cream. -
1 cup heavy cream
Creates a rich, silky sauce that clings to the pasta. -
1 cup freshly grated Parmesan cheese
Melts into the cream for salty, nutty flavor and a smooth texture. -
Fresh parsley, chopped (for garnish)
Adds a fresh, herbaceous finish and color. -
1 tablespoon olive oil
For searing the chicken and achieving a golden crust. -
Salt and black pepper (to taste)
Essential seasonings to bring all the flavors together.
For another bowtie pasta idea that leans into similar creamy flavors, check out this creamy garlic beef bowtie pasta variation.
Step-by-Step Instructions
-
Prepare the Chicken
Pat the chicken pieces dry with paper towels. Season generously with salt, black pepper, and a light dusting of garlic powder as instructed. Dry chicken sears better and yields a nicer crust. -
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set aside. -
Sear the Chicken
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 3 to 5 minutes per side depending on piece size. Remove the chicken from the skillet and set aside. Avoid overcrowding the pan so the chicken browns instead of steams. -
Build the Garlic Butter Sauce
Reduce the heat to medium. Add 4 tablespoons unsalted butter to the same skillet and let it melt. Add the minced garlic and sauté until fragrant, about 30 to 60 seconds. Watch the garlic closely so it does not burn. -
Deglaze and Add Liquids
Pour in 1.5 cups chicken broth, scraping up browned bits from the bottom of the skillet with a wooden spoon. Let the broth simmer for a few minutes to concentrate flavor. -
Introduce the Cream and Cheese
Stir in 1 cup heavy cream and simmer gently until the mixture is slightly thickened. Add 1 cup freshly grated Parmesan cheese and stir until melted and smooth. If the sauce is too thick, loosen it with a splash of the reserved pasta water as needed. -
Combine and Finish
Return the seared chicken to the skillet, then add the cooked bowtie pasta. Toss everything together so the sauce coats the pasta and chicken evenly. Use reserved pasta water, a tablespoon at a time, to reach your desired sauce consistency. -
Garnish and Serve
Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan if desired. Warm plates help keep the sauce silky as you serve.
For another creamy poultry-and-pasta idea based on similar techniques, see this baked Caesar chicken with creamy Parmesan pasta to inspire a different finish.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 1,035 per serving
If you want a slightly different texture or seasoning profile, this baked Caesar chicken with creamy Parmesan pasta offers another comforting poultry and pasta option.
Tips, Storage & Variations
Tips
- Dry the chicken well before searing to get a golden crust.
- Grate the Parmesan fresh for the best melting and flavor.
- If the sauce separates, whisk in a splash of reserved pasta water over low heat to bring it back together.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or pasta water to restore creaminess.
Freezing
- This dish does not freeze optimally because cream-based sauces can separate. If you must freeze, cool completely, store in a freezer-safe container for up to 1 month, and thaw overnight in the refrigerator before reheating slowly.
Variations using existing ingredients only
- Use chicken thighs instead of breast for richer flavor and a slightly more forgiving texture.
- Increase garlic to 8 cloves for a bolder garlic profile.
- Add more Parmesan for a cheesier, thicker sauce, adjusting with reserved pasta water as needed.
For a beef-based twist on bowtie pasta that uses similar creamy sauce ideas, you might enjoy this beef stroganoff with bowtie pasta.
FAQ
Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs work well and give a richer flavor and slightly more forgiving texture.
Q: How much garlic should I use if I love garlic?
A: Use 8 cloves for a bolder garlic taste, or scale back to 6 for a milder profile.
Q: Do I have to reserve pasta water?
A: It is recommended. The starchy water helps thin and bind the sauce for a silky finish.
Q: Will the sauce thicken as it cools?
A: Yes. The sauce will thicken slightly when standing; loosen it with a bit of reserved pasta water when reheating.
Q: Can I make this ahead of time?
A: You can cook components ahead, but finish and combine just before serving for best texture.
Q: Is freshly grated Parmesan necessary?
A: Freshly grated melts better and tastes brighter, but pre-grated can be used in a pinch.
People Also Ask
Q: What is the best pasta for a garlic butter cream sauce?
A: Bowtie pasta is ideal because its shape catches the sauce, but other short pastas can work.
Q: How do I prevent garlic from burning?
A: Sauté garlic on medium heat for a short time, about 30 to 60 seconds, and remove from high heat if it starts to brown quickly.
Q: Can I use low-fat cream instead of heavy cream?
A: Low-fat cream may not provide the same richness or sauce stability, and texture will be thinner.
Q: How long should I sear chicken pieces for bite-sized pieces?
A: About 3 to 5 minutes per side over medium-high heat, until golden and cooked through.
Q: Why add chicken broth to the sauce?
A: Broth deglazes the pan and adds savory depth while keeping the sauce from becoming too heavy.
Q: How can I make the sauce thicker without more cheese?
A: Simmer the sauce gently until reduced, or add a small amount of reserved pasta water less often to concentrate it.
Q: Is it okay to toss pasta directly in the skillet with the sauce?
A: Yes. Tossing in the skillet ensures the pasta absorbs the sauce and gets even coating.
Q: Can I substitute butter with more olive oil?
A: Olive oil changes the flavor profile and richness; the butter provides a characteristic creaminess to this sauce.
Conclusion
I hope this Garlic Butter Chicken Bowtie Pasta becomes a go-to in your weeknight rotation. It is straightforward to make, delivers crowd-pleasing flavors, and reheats well when handled gently. For more recipe ideas that explore similar creamy pasta themes, take a look at this detailed write-up on Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork and this alternative version on Garlic Butter Chicken With Bowtie Pasta – Cooked. Enjoy the cooking, and if you make this recipe, please share how it turned out and any small tweaks you loved.
Garlic Butter Chicken Bowtie Pasta
Ingredients
Method
- Pat the chicken pieces dry with paper towels. Season generously with salt, black pepper, and a light dusting of garlic powder.
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 3 to 5 minutes per side.
- Reduce the heat to medium, add 4 tablespoons unsalted butter to the skillet and let melt. Add the minced garlic and sauté until fragrant.
- Pour in 1.5 cups chicken broth, scraping up browned bits from the bottom of the skillet. Simmer for a few minutes to concentrate flavor.
- Stir in 1 cup heavy cream and simmer until slightly thickened. Add 1 cup freshly grated Parmesan cheese and stir until melted and smooth.
- Return the seared chicken to the skillet and add the cooked bowtie pasta. Toss together to coat evenly. Use reserved pasta water to adjust sauce consistency if needed.
- Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan if desired.
