Garlic Butter Chicken Bowtie Pasta
This garlic butter chicken bowtie pasta is a cozy, satisfying weeknight dinner that comes together quickly and fills the kitchen with a warm, savory aroma. Tender pieces of seared chicken meet al dente bowtie pasta in a silky garlic butter cream sauce brightened by freshly grated Parmesan and a sprinkle of parsley. The texture is rich and smooth from the cream and butter, while the chicken adds hearty bites and the garlic brings a fragrant, savory lift. This dish is ideal for family dinners, casual date nights, or any time you want comfort food without a long fuss. It adapts easily to what you have on hand and reheats well, making it a great choice for meal prep or entertaining a small group.
Ingredients
- 1.5 pounds boneless, skinless chicken breast (or thighs)
Tender protein that cooks quickly; thighs have more flavor and stay juicier, breasts are leaner. - 12 ounces bowtie pasta (farfalle)
Holds sauce in its folds and provides a nice bite. - 6-8 cloves fresh garlic, minced
Fresh garlic gives the sauce a bright, aromatic punch. Adjust to taste. - 4 tablespoons unsalted butter
Builds a rich base for the sauce without adding extra salt. - 1.5 cups chicken broth
Adds savory depth and helps make the sauce. Use low sodium if preferred. - 1 cup heavy cream
Creates a silky, luxurious sauce and helps bind the Parmesan. - 1 cup freshly grated Parmesan cheese
Adds salty, nutty flavor and thickens the sauce as it melts. Freshly grated works best. - Fresh parsley, chopped (for garnish)
Brightens the plate and adds a fresh herbal note. - 1 tablespoon olive oil
For searing the chicken and adding a bit of fruity flavor. - Salt and black pepper (to taste)
For seasoning the chicken, pasta water, and final dish.
Step-by-step Instructions
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Prepare the chicken. Pat the chicken dry with paper towels and cut into 1-inch pieces. Season the pieces with salt, black pepper, and garlic powder as directed. Let sit while you bring the pasta water to a boil.
Tip: Dry chicken sears better and develops a nicer golden color. -
Cook the bowtie pasta. Bring a large pot of salted water to a boil, add the bowtie pasta, and cook until al dente according to package instructions. Before draining, reserve 1 cup of the pasta water, then drain the pasta.
Tip: Reserve the pasta water to thin the sauce later if needed. -
Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear until golden and cooked through. Remove the chicken from the skillet and set aside.
Tip: Avoid crowding the pan; work in batches if necessary to keep the chicken nicely browned. -
Sauté the garlic in butter. Reduce the heat to medium-low, 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. Be careful not to burn the garlic.
Tip: Keep the garlic moving in the pan to prevent bitterness. -
Deglaze with chicken broth. Pour in 1.5 cups chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Let the broth simmer for a couple of minutes to reduce slightly.
Tip: Those browned bits add a lot of flavor, so scrape them well. -
Make the cream sauce. Stir in 1 cup heavy cream and 1 cup freshly grated Parmesan cheese. Continue stirring until the Parmesan melts and the sauce becomes smooth. If the sauce is too thick, stir in reserved pasta water a tablespoon at a time until you reach the desired consistency. Season to taste with salt and black pepper.
Tip: Add pasta water slowly, because it will thin the sauce and add a touch of starch to help it cling to the pasta. -
Combine pasta and chicken. Add the drained bowtie pasta and the seared chicken back into the skillet. Toss gently to coat everything evenly with the sauce and warm through.
Tip: Toss rather than stir vigorously to keep the pasta shape intact. -
Serve. Plate the pasta immediately and garnish with chopped fresh parsley and extra Parmesan if you like. Serve hot for the best texture and flavor.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 1,020 kcal per serving
Tips, Storage & Variations
- Practical tips: Use freshly grated Parmesan for the best melting and flavor. Taste and adjust salt at the end, since Parmesan and broth can add saltiness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
- Freezing: This dish is best frozen without the pasta. Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight and reheat, then toss with freshly cooked pasta.
- Flavor variations using existing ingredients only: Use chicken thighs instead of breasts for a richer flavor, increase fresh garlic to intensify the aroma, or stir in an extra 1/4 to 1/2 cup grated Parmesan for a cheesier sauce. You can also adjust the creaminess by adding more reserved pasta water to lighten the sauce.
FAQ
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Can I use chicken thighs instead of breast?
Yes. Thighs are slightly more flavorful and stay juicier, and they work perfectly with this method. -
How do I prevent the sauce from splitting?
Keep the heat moderate when adding cream and stir constantly. If the sauce looks oily, add a little reserved pasta water and whisk gently. -
Can I make this dairy-free?
This recipe relies on heavy cream, butter, and Parmesan, so a dairy-free version would require ingredient substitutions not listed here. -
Do I have to reserve pasta water?
It helps. The starchy water loosens and binds the sauce, improving texture and consistency. -
How do I know when the chicken is cooked through?
Chicken pieces are done when they are golden on the outside and register 165 F internally, or when no pink remains and juices run clear. -
Can I prepare parts of this recipe ahead of time?
You can cut and season the chicken and grate the Parmesan ahead, but combine and cook just before serving for the best texture.
People Also Ask
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What is the best pasta to use for butter garlic chicken?
Bowtie pasta is ideal because its shape holds the sauce, but similar short pastas will also work. -
How much garlic should I use for a strong garlic flavor?
Increase to 8 cloves or more if you prefer a bolder garlic profile. -
Will the sauce thicken as it cools?
Yes, the sauce will thicken when cool. Reheat gently and add a splash of reserved pasta water if needed. -
Can I make this on a busy weeknight?
Yes, it comes together in about 35 minutes and uses straightforward steps suitable for weeknights. -
Is it better to cook chicken first or pasta first?
Cook the pasta first and reserve water, then sear the chicken. That way everything finishes quickly and you use the reserved water for the sauce. -
Should I salt the pasta water?
Yes. Salting the water seasons the pasta itself and improves the overall flavor.
Conclusion
This Garlic Butter Chicken Bowtie Pasta is a comforting, flavorful dish that is easy to make and impressive to serve. If you want a reference for a similar approach or inspiration on plating, check this Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork for ideas. For another user-tested variation and notes, see Garlic Butter Chicken With Bowtie Pasta – Cooked. I hope you enjoy making and sharing this cozy pasta, and please come back to tell me how it turned out.