Garlic Butter Chicken with Bowtie Pasta
This garlic butter chicken with bowtie pasta is comfort food with a touch of elegance. Tender diced chicken is seared in rich butter, then finished in a creamy garlic sauce that clings to al dente bowtie pasta. Expect a silky texture from the cream, a mellow nuttiness from the butter, and a bright garlic aroma that fills the kitchen as it simmers. The pasta catches the sauce in its little folds, making every bite saucy and satisfying. This dish is ideal for a weeknight dinner when you want something quick and feel-good, yet impressive enough for guests. It also works well for a cozy weekend meal when you crave warm flavors without fuss. Serve it with a simple green salad or steamed vegetables to balance the richness.
Ingredients
- 1 lb chicken breast, diced — Boneless chicken breast cut into bite sized pieces cooks quickly and soaks up the sauce.
- 8 oz bowtie pasta — Farfalle holds sauce in its grooves and cooks to a pleasant al dente bite.
- 4 tbsp butter — Provides richness and helps brown the chicken for flavor.
- 4 cloves garlic, minced — Fresh garlic gives a bright, aromatic punch to the sauce.
- 1/2 cup chicken broth — Adds savory depth and helps create the sauce base.
- 1/2 cup heavy cream — Makes the sauce silky and smooth with a creamy texture.
- Salt and pepper to taste — Essential for balancing and enhancing the overall flavors.
- Parmesan cheese, for serving — Grated Parmesan adds a salty, umami finish to each plate.
- Fresh parsley, chopped (for garnish) — Fresh parsley brings color and a light herb note.
Step-by-Step Instructions
- Cook the bowtie pasta according to package instructions. Drain and set aside, reserving a quarter cup of pasta cooking water. Tip: Reserve the hot pasta water to thin the sauce if it becomes too thick.
- In a large skillet, melt the butter over medium heat.
- Add the diced chicken and cook until browned and cooked through, about 6 to 8 minutes. Stir occasionally so the pieces brown evenly.
- Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant. Watch closely so the garlic does not burn.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pan to add flavor.
- Add the heavy cream and stir to combine. Season with salt and pepper, and simmer until the sauce thickens slightly, about 2 to 3 minutes.
- Toss the cooked pasta into the skillet with the chicken and sauce, stirring to coat the pasta. Adjust sauce consistency with reserved pasta water if needed to reach a silky, even coating.
- Serve warm, topped with grated Parmesan cheese and chopped parsley.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 560 per serving
Tips, Storage & Variations
- Tips: Cut chicken into similar sized pieces to ensure even cooking. Keep the heat moderate when adding garlic to avoid burning. Use the reserved pasta water sparingly to adjust sauce consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce.
- Freezing: This dish is best frozen without pasta. Freeze the chicken and sauce in a freezer safe container for up to 2 months. Thaw in the fridge overnight and toss with freshly cooked pasta when ready to serve.
- Flavor variations using only the provided ingredients:
- For a richer sauce, stir in an extra tablespoon of butter before serving.
- Increase garlic to taste for a more pronounced garlic flavor.
- Add more Parmesan at plating for a saltier, more umami finish.
- Use more heavy cream or a little reserved pasta water to adjust creaminess to your preference.
Frequently Asked Questions
- How long does it take to make this dish?
About 30 minutes from start to finish, including cooking the pasta and the chicken. - Can I use another pasta shape?
Yes, any pasta you have on hand works, but bowtie pasta is used for texture and sauce cling. - Is it necessary to reserve pasta water?
It helps loosen the sauce and makes it silky, so it is recommended but not required. - How do I prevent the garlic from burning?
Add garlic after the chicken is cooked and keep the heat at medium, stirring for 1 to 2 minutes. - Can I reduce the cream for a lighter sauce?
Yes, you can reduce the heavy cream slightly, but the sauce will be less creamy and rich. - What is the best way to reheat leftovers?
Reheat gently on the stove over low heat with a splash of water or broth to restore creaminess.
People Also Ask
- What is the best way to dice chicken for even cooking?
Trim any excess fat and cut into uniform bite sized pieces, about 1 inch each. - Can I use low fat dairy instead of heavy cream?
You can, but the sauce will be less rich and may not thicken the same way. - Should I salt the pasta water?
Yes, salting the pasta water seasons the pasta from the inside and enhances overall flavor. - How do I know when the chicken is cooked through?
Chicken is cooked when no pink remains inside and the pieces reach an internal temperature of 165 F. - Can I make the sauce ahead of time?
You can make the chicken and sauce ahead, but toss with freshly cooked pasta just before serving for best texture. - What other cheeses work in place of Parmesan?
Parmesan is recommended for its flavor, but if you only have what is listed, use the provided Parmesan. - Is it okay to skip the parsley garnish?
Yes, parsley is optional but it adds a fresh color and mild herb note.
Conclusion
This garlic butter chicken with bowtie pasta is a reliable weeknight winner that delivers creamy comfort and simple technique. If you want a reference to compare timing and plating ideas, see Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork for another take. For a quick saved recipe version you can review, check Garlic Butter Chicken With Bowtie Pasta – Cooked. I hope this recipe becomes a regular in your dinner rotation and that you enjoy sharing it with family and friends.