One Pan Creamy Garlic Chicken & Cheesy Bowtie Pasta

This one pan creamy garlic chicken and cheesy bowtie pasta is comfort food made simple. Tender bite-sized chicken pieces are seared until golden, then simmered with bowtie pasta in a fragrant garlic and chicken broth base. The sauce finishes silky and rich when milk, optional heavy cream, mozzarella, and Parmesan melt together, coating each farfalle with cheesy goodness. Expect savory, garlicky aroma, a creamy mouthfeel, and a pleasant pasta bite from perfectly cooked bowties. It is ideal for weeknight dinners when you want something satisfying with minimal cleanup, for casual family meals, or for feeding guests who love classic Italian style flavors without fuss. Serve it with a simple salad or steamed vegetables for a balanced plate. The dish reheats well, making it a great choice for meal prep or leftover lunches the next day.

Ingredients

• 2 tablespoons olive oil or butter, for searing and flavor, use whichever you prefer for browning the chicken.
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces, the main protein, cooks quickly when cubed.
• 1 teaspoon Italian seasoning, adds warm herb flavor to the chicken and sauce.
• 1/2 teaspoon salt, to season the chicken and sauce, adjust to taste.
• 1/4 teaspoon black pepper, for mild heat and balance.
• 4 cloves garlic, minced, provides bright, fragrant garlic aroma and flavor.
• 4 cups chicken broth (low sodium), liquid for cooking the pasta and building the sauce, low sodium helps control salt.
• 3 cups uncooked bowtie pasta (farfalle), the pasta shape that holds the creamy sauce well.
• 1 cup whole milk or half-and-half, adds creaminess and body to the sauce, choose half-and-half for a richer result.
• 1/2 cup heavy cream (optional, for extra richness), optional for a silkier, more indulgent sauce.
• 1 cup shredded mozzarella cheese, melts into a smooth, stretchy texture and mild flavor.
• 1/2 cup grated Parmesan cheese, adds salty, nutty depth to the sauce.
• 2 tablespoons fresh parsley, chopped (for garnish), brightens the dish and adds color.

Step-by-step Instructions

1. Heat 2 tablespoons olive oil or butter in a large skillet or deep pan over medium heat. Allow the oil or butter to get hot but not smoking.
2. Season the 1 lb bite-sized chicken breast pieces with 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss so the chicken is evenly coated.
3. Add the seasoned chicken to the hot pan and cook for 5 to 6 minutes until golden and fully cooked. Stir occasionally so the pieces brown on all sides. Tip: cook in a single layer for best browning.
4. Remove the chicken from the pan and set aside on a plate. Keep any browned bits in the pan for flavor.
5. In the same pan, add the 4 cloves minced garlic and sauté for about 1 minute until fragrant. Watch closely so the garlic does not burn.
6. Pour in 4 cups chicken broth and bring to a boil, scraping browned bits off the bottom of the pan with a wooden spoon to loosen flavor.
7. Stir in 3 cups uncooked bowtie pasta, then reduce heat to a simmer. Cover and cook for 12 to 15 minutes until the pasta is al dente and the broth is mostly absorbed. Stir once or twice to prevent sticking.
8. Stir in 1 cup whole milk or half-and-half and add the cooked chicken back to the pan. If using 1/2 cup heavy cream, add it now. Simmer for 2 to 3 minutes to heat through and thicken the sauce.
9. Add 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese, stirring until melted and creamy. Taste and adjust seasoning if needed.
10. Garnish with 2 tablespoons chopped fresh parsley and serve hot. Tip: let the pasta sit for a minute off the heat to thicken slightly before serving.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: approximately 855 per serving

Tips, Storage & Variations

• Tips:
  • Cut chicken into uniform pieces for even cooking.
  • If the sauce seems too thin after adding milk, simmer a bit longer uncovered to reduce and thicken.
  • Stir gently once or twice while the pasta cooks to prevent sticking, but avoid constant stirring to keep pasta texture.
• Storage:
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently on the stove over low heat with a splash of milk or water to loosen the sauce.
• Freezing:
  • This dish freezes best without the fresh parsley. Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Flavor variations using only ingredients on the list:
  • Use butter instead of olive oil for a richer, slightly nutty flavor.
  • Swap whole milk for half-and-half for a creamier finished sauce without using heavy cream.
  • Omit the heavy cream for a lighter sauce, or include it for extra indulgence.
  • Increase the Italian seasoning slightly if you prefer a more herb-forward profile.

FAQ

1. How do I know when the chicken is fully cooked?

• Chicken pieces are done when they are no longer pink inside and reach 165 F if checked with a thermometer, or when juices run clear and the texture is firm.

2. Can I use a different pasta shape than bowtie?

• Yes, you can use a similar cooking-time pasta, but stick to shapes that cook in about the same time so the recipe timing stays accurate.

3. Do I need to use low sodium chicken broth?

• Low sodium broth gives you more control over salt, but regular broth will work. Taste before adding extra salt.

4. Is heavy cream necessary?

• Heavy cream is optional. It adds extra richness, but the dish is creamy enough with milk or half-and-half.

5. How do I prevent the pasta from sticking in a single pan?

• Stir the pasta once or twice during simmering and keep the heat at a gentle simmer to avoid sticking.

People Also Ask

1. Can I make this recipe dairy free using the listed ingredients?

• No, all listed dairy options include milk, half-and-half, heavy cream, mozzarella, and Parmesan, so dairy free is not possible without adding other ingredients.

2. What type of pan is best for one pan pasta?

• Use a large skillet or deep pan with enough capacity for liquid and pasta, and even heat distribution.

3. Can I use chicken thighs instead of chicken breast?

• Yes, chicken thighs can be used but may require a slightly longer sear to ensure they are fully cooked.

4. Will the pasta absorb all the liquid while simmering?

• The pasta should absorb most of the broth in 12 to 15 minutes, leaving just enough to create the sauce when dairy is added.

5. How can I make the sauce thicker without more cheese?

• Simmer a little longer after adding milk to reduce and thicken, or let the dish rest off the heat to thicken.

6. Can I double this recipe for a larger crowd?

• You can double the ingredients, but use a larger pan so the pasta can cook evenly.

Conclusion

This one pan creamy garlic chicken and cheesy bowtie pasta is an easy, satisfying weeknight meal that delivers big on comfort and flavor. If you want inspiration for similar one pan creamy garlic pasta dishes, check this version with veggies at One Pot Creamy Garlic Chicken and Veggie Pasta. For a plant based take on a creamy one pot garlic pasta, see this recipe at One Pot Creamy Garlic Pasta | Vegan Fettucine Alfredo. Give this recipe a try, share your tweaks, and enjoy a cozy, cheesy bowl with family and friends.