Garlic Butter Chicken with Bowtie Pasta

Warm, comforting, and richly flavored, this Garlic Butter Chicken with Bowtie Pasta is exactly the kind of weeknight dinner that feels special without a fuss. Tender seared chicken breasts sit in a silky garlic butter cream sauce tossed with al dente bowtie pasta and brightened with a sprinkle of fresh parsley. The dish offers a pleasing contrast of textures, with golden-brown chicken outside and juicy slices inside, while the sauce is creamy, garlicky, and slightly nutty from the Parmesan. The aroma fills the kitchen with inviting butter and roasted garlic notes that pair beautifully with a simple salad or steamed vegetables. This recipe is ideal for busy weeknights, easy family dinners, or when you want a cozy meal to share with friends. If you enjoy creamy pasta meals, you might also like this take on chicken Alfredo garlic bread bowls as another comforting option.

Ingredients

1 pound boneless, skinless chicken breasts, room temperature if possible for even cooking.
8 ounces bowtie pasta, standard dry amount, cooks to a satisfying al dente texture.
1/2 cup unsalted butter, divided into two 1/4 cup portions for searing and sauce.
4 cloves garlic, minced, for a bright, fragrant garlic flavor.
1 cup chicken broth, adds savory depth and thins the sauce slightly.
1 cup heavy cream, makes the sauce rich and velvety.
1/2 cup grated Parmesan cheese, for nutty, salty umami and sauce thickening.
1 teaspoon Italian seasoning, a blend of herbs that complements the chicken and sauce.
Salt and pepper to taste, to season both chicken and finished dish.
Fresh parsley, chopped, for a fresh, green garnish and mild herb contrast.

If you enjoy recipes that use similar creamy techniques, try this comforting version of chicken Alfredo in garlic bread bowls for another crowd pleaser.

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of the pasta cooking water. Tip: reserve the pasta water before draining to help loosen the sauce later if needed.
Season the chicken breasts with salt and pepper on both sides. Pat them dry for better browning.
In a large skillet, melt 1/4 cup of butter over medium-high heat. Add the chicken breasts and sear for about 5 to 7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. Small tip: use an instant read thermometer if you have one; chicken is done at 165 degrees F.
In the same skillet, add the remaining 1/4 cup butter and the minced garlic. Sauté for 1 to 2 minutes until fragrant, stirring so the garlic does not brown.
Pour in the chicken broth and heavy cream, stirring to combine, and bring the mixture to a gentle simmer over medium heat.
Stir in the Parmesan cheese and Italian seasoning, allowing the sauce to thicken for 3 to 4 minutes. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time to loosen it to your desired consistency.
Slice the cooked chicken and add it back to the skillet along with the cooked bowtie pasta. Toss gently until everything is well coated in the sauce and heated through.
Taste and season with additional salt and pepper as needed.
Garnish with fresh chopped parsley and serve immediately for best texture and temperature.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 845 per serving

Tips, Storage & Variations

Tips:
- Pat the chicken dry before seasoning to get a better sear and deeper color.
- Grate the Parmesan fresh for the creamiest melt and best flavor.
- If your sauce separates slightly, a splash of the reserved pasta water and a quick whisk will bring it back together.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or reserved pasta water to revive the sauce.
Freezing:
- This dish freezes best without pasta. Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat on low and toss with freshly cooked pasta.
Variations using only the existing ingredients:
- Make it extra garlicky by increasing the garlic by 1 or 2 cloves.
- For a richer sauce, stir in an extra tablespoon or two of butter at the end.
- If you prefer a more herb-forward dish, add a pinch more Italian seasoning to the sauce.
- For a lighter finish, use slightly less heavy cream and loosen the sauce with reserved pasta water while keeping the Parmesan for flavor.

You might find helpful tips for creamy chicken pasta in this comforting recipe as well classic chicken pot pie pasta.

FAQ

How do I know when the chicken is cooked through?
Check for an internal temperature of 165 degrees F or slice the thickest part to ensure there is no pink remaining and juices run clear.
Can I use a different pasta shape?
Yes, bowtie pasta works well, but any short pasta cooks similarly and will cling to the sauce.
Can I make this gluten free?
This recipe as written uses regular pasta. Use a gluten free bowtie pasta to adapt it.
What if my sauce is too thin?
Simmer a few more minutes to reduce it, or stir in a little more grated Parmesan to thicken slightly.
Can I prep parts ahead of time?
You can cook the pasta and reserve the water ahead, and store separately in the fridge for same day assembly.

Conclusion

This Garlic Butter Chicken with Bowtie Pasta is a straightforward, comforting meal that comes together quickly and delivers rich garlic and buttery cream flavor with every bite. If you enjoyed this version, compare notes with the similar preparation on Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork for inspiration, or see another saved variation at Garlic Butter Chicken With Bowtie Pasta – Cooked. I hope you try this recipe soon and share how it turned out, with your favorite tweaks and side dishes. Enjoy a cozy meal and happy cooking.