Garlic Butter Chicken with Bowtie Pasta

This Garlic Butter Chicken with Bowtie Pasta is a comforting weeknight meal that feels a little indulgent without a lot of fuss. Tender, seared chicken breasts sit in a silky garlic butter cream sauce that clings to the bowtie pasta, creating a satisfying mix of rich, savory flavors and pleasing textures. The garlic fragrance fills the kitchen as the sauce reduces, while Parmesan adds a gentle nuttiness and the Italian seasoning brings warm, familiar herb notes. Each bite delivers a creamy mouthfeel from the heavy cream and butter, with the chicken offering a juicy, meaty contrast. This dish is ideal for busy evenings, casual dinner parties, or anytime you want a cozy, restaurant-style meal at home. It pairs well with a simple green salad or steamed vegetables for balance, and it is easy to scale up when you have guests.

Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed and patted dry. Even thickness helps them cook evenly.
• 8 ounces bowtie pasta, dry. Cooks to a pleasing al dente texture that holds the sauce.
• 1/2 cup unsalted butter, divided. Adds richness and helps build the sauce without extra salt.
• 4 cloves garlic, minced. Provides aromatic, savory flavor throughout the sauce.
• 1 cup chicken broth. Adds savory depth and thins the sauce for a silky finish.
• 1 cup heavy cream. Gives the sauce its creamy, luxurious texture.
• 1/2 cup grated Parmesan cheese. Melts into the sauce for nutty, salty flavor and light thickening.
• 1 teaspoon Italian seasoning. A balanced herb blend for warm, familiar notes.
• Salt and pepper to taste. Season at key stages to build layers of flavor.
• Fresh parsley, chopped (for garnish). Brightens the dish and adds a fresh finish.

Step-by-Step Instructions

1. In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside. Reserve a 1/4 cup of pasta cooking water. Tip: reserving the pasta water helps loosen the sauce if it becomes too thick.
2. Season the chicken with salt and pepper on both sides. Patting the seasoning into the meat helps it adhere.
3. In a large skillet, melt 1/4 cup of butter over medium-high heat. Add the chicken and sear for 5 to 7 minutes per side, until golden brown and cooked through. The internal temperature should read 165 F. Remove the chicken and set aside. Tip: do not crowd the pan to ensure a good sear.
4. In the same skillet, add the remaining butter and minced garlic, sautéing for 1 to 2 minutes until fragrant. Stir frequently to prevent the garlic from burning.
5. Pour in the chicken broth and heavy cream, stirring to combine and bring to a simmer. Scrape any browned bits from the bottom of the skillet for extra flavor.
6. Stir in grated Parmesan cheese and Italian seasoning, letting the sauce thicken slightly for 3 to 4 minutes. If the sauce gets too thick, add a little of the reserved pasta cooking water.
7. Slice the cooked chicken and return it to the skillet. Add the cooked pasta and toss to coat. Season with additional salt and pepper if needed. Tip: toss gently so the pasta and chicken are evenly coated with sauce.
8. Garnish with fresh parsley and serve hot.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 850 per serving

Tips, Storage & Variations

• Practical tips
  • Bring the chicken to room temperature for 10 minutes before cooking to promote even cooking.
  • Use the reserved pasta water sparingly to adjust sauce consistency without thinning flavor.
  • Taste and adjust salt at the end after adding Parmesan, since the cheese adds saltiness.
• Storage
  • Refrigerate leftovers in an airtight container for up to 3 days. Rewarm gently on the stove over low heat, adding a splash of broth or cream if the sauce has thickened.
• Freezing
  • You can freeze the cooked chicken and pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that texture of cream sauces can change after freezing, so reheat slowly and add a little broth or cream to refresh the sauce.
• Flavor variations using only the listed ingredients
  • Extra Parmesan: Stir in an additional tablespoon or two of grated Parmesan for a cheesier finish.
  • More herb forward: Increase the Italian seasoning slightly for a more pronounced herb flavor.
  • Creamier sauce: Use the full reserved pasta water plus a touch more heavy cream to make the sauce silkier and more luxurious.
  • Garlic forward: Add an extra clove of minced garlic if you prefer a stronger garlic aroma and taste.

Frequently Asked Questions

Q: Can I use a different pasta shape?
A: Yes, any pasta you have on hand will work, but cooking times may vary.

Q: How do I know when the chicken is done?
A: The internal temperature should reach 165 F and the juices should run clear.

Q: Can I reduce the cream for a lighter sauce?
A: You can reduce the cream slightly, but the sauce will be less rich and may need more broth to adjust texture.

Q: Is grated Parmesan necessary?
A: Parmesan adds flavor and thickness, but if you omit it the sauce will be thinner and less savory.

Q: Can I make this ahead of time?
A: You can cook components ahead, but combine and reheat gently before serving for best texture.

People Also Ask

Q: What is the best way to sear chicken for this recipe?
A: Heat the skillet until the butter sizzles, then place chicken without crowding to achieve a golden crust.

Q: How do I prevent the garlic from burning?
A: Add garlic over medium heat and cook only 1 to 2 minutes until fragrant, stirring constantly.

Q: Can I use low-sodium chicken broth?
A: Yes, low-sodium broth gives you better control of the final salt level.

Q: Should I slice the chicken before or after returning it to the sauce?
A: Slice the chicken before returning it to the sauce for easier tossing and even coating.

Q: How can I thin a sauce that becomes too thick?
A: Stir in a little reserved pasta cooking water or extra chicken broth a tablespoon at a time.

Q: Is bowtie pasta the best choice for creamy sauces?
A: Bowtie pasta holds sauce well in its folds, making it a great match for creamy preparations.

Conclusion

I hope you enjoy making this Garlic Butter Chicken with Bowtie Pasta for a comforting, flavorful meal that comes together quickly and impresses at the table. For a reference variation and inspiration on plating, see this helpful take on the same dish at Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork. If you want another saved version and community notes, check out this archived recipe page at Garlic Butter Chicken With Bowtie Pasta – Cooked. Give the recipe a try, tweak it to your taste, and share how it turned out with friends or family in a cozy dinner setting.