Garlic Butter Chicken and Bowtie Pasta

This garlic butter chicken and bowtie pasta is comfort food at its simplest and most satisfying. Tender slices of golden brown chicken rest on a silky, garlicky Parmesan cream that clings to every bowtie. The first bite offers a warm, buttery aroma with a rich, savory hit of garlic and nutty Parmesan, while the pasta provides a soft, slightly chewy texture that balances the creamy sauce. This dish works beautifully for a cozy weeknight dinner, a casual date night, or when you want something that feels special but finishes quickly. If you love variations on cheesy bowtie pasta, you might also enjoy this take on garlic butter beef cheesy bowtie pasta, which shares the same comforting flavors with a different protein.

Ingredients

2 boneless, skinless chicken breasts — trimmed and patted dry so they brown evenly.
8 oz bowtie pasta — also called farfalle, cooks quickly and holds sauce in its folds.
4 tablespoons unsalted butter — provides the base for the sauce and helps brown the chicken.
4 cloves garlic, minced — fresh garlic gives an aromatic, savory lift to the butter sauce.
1 cup heavy cream — creates a rich, silky sauce that clings to the pasta.
1/2 cup grated Parmesan cheese — melts into the cream for nutty, salty depth.
Salt and pepper to taste — essential for seasoning both chicken and sauce.
Fresh parsley for garnish — adds a bright color and gentle herbal note when sprinkled on top.

Step-by-Step Instructions

Cook the bowtie pasta according to package instructions. Drain and set aside, reserving a splash of pasta cooking water. Tip: reserve about 1/4 cup of the starchy water to loosen the sauce later if needed.
In a large skillet over medium heat, melt the butter until foamy. Watch carefully so the butter does not brown too quickly.
Add the minced garlic and sauté for 1 minute until fragrant. Stir constantly so the garlic softens but does not burn.
Season the chicken with salt and pepper, then add to the skillet. Cook for 6 to 7 minutes on each side until cooked through and golden brown. Remove the chicken and let rest before slicing. Small tip: let the chicken rest 5 minutes to keep it juicy when sliced.
In the same skillet, add the heavy cream and stir, scraping up any bits from the bottom. Those browned bits add flavor to the sauce.
Stir in the Parmesan cheese until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water.
Add the cooked pasta and sliced chicken to the sauce, tossing to coat. Add reserved pasta water if the sauce is too thick and toss until everything is evenly coated. Consider serving with a simple side such as garlic bread; try the best steak and cheese garlic toast recipe for a crunchy companion.
Garnish with fresh parsley and serve immediately. The parsley adds a fresh visual contrast and a mild herb note.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3
Calories: approximately 900 calories per serving. This is an estimate based on the combined ingredients and will vary with portion size and exact product labels.

Tips, Storage & Variations

Tips

Use room temperature chicken so it cooks evenly in the pan.
Keep the heat moderate when melting butter and cooking garlic to avoid bitterness.
If your sauce thickens too much while sitting, loosen it with reserved pasta water, a tablespoon at a time.

Storage

Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently in a skillet over low heat with a splash of water or milk to revive the sauce.
Freezing: this dish freezes best without the fresh parsley. Cool completely, place in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Variations using only the provided ingredients

Extra garlicky: add another clove or two of minced garlic for a more pronounced garlic flavor.
Cheesier finish: stir in a bit more Parmesan to deepen the nutty, salty notes.
Lighter sauce: use slightly less heavy cream and add reserved pasta water to maintain a creamy but lighter texture.
For a different spice profile, season the chicken with additional black pepper for a sharper bite similar to some spicy pasta dishes like buffalo chicken alfredo pasta.

FAQ

Q1: Can I use frozen chicken breasts?
A1: Yes, but fully thaw them first so they cook evenly and brown properly.

Q2: How do I prevent the garlic from burning?
A2: Keep the heat at medium and stir constantly for the first minute; remove from direct heat if it starts to brown.

Q3: Is Parmesan necessary?
A3: Parmesan adds the salty, nutty flavor and helps thicken the sauce. You can reduce it, but it will change the sauce texture and taste.

Q4: Can I make this dairy-free?
A4: This recipe relies on heavy cream, butter, and Parmesan, so a true dairy-free version would require substitute ingredients which are not included here.

Q5: How long can I keep leftovers in the fridge?
A5: Store leftovers in an airtight container for up to 3 to 4 days.

Q6: Can I prepare parts ahead of time?
A6: Yes, cook the pasta and chicken ahead, then finish the sauce and toss everything together when ready to serve.

Conclusion

I hope this garlic butter chicken and bowtie pasta becomes one of your go-to weeknight favorites. The recipe is straightforward, comforting, and easy to adapt with the small tips above. For another take on this style of pasta with similar flavors, you can compare this recipe to the version at Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork, or explore a concise saved copy at Garlic Butter Chicken With Bowtie Pasta – Cooked. If you try it, please come back and let me know how it turned out and any small twists you made. Enjoy a cozy meal and happy cooking.

Garlic Butter Chicken and Bowtie Pasta

Print Recipe

This garlic butter chicken and bowtie pasta is comfort food at its simplest and most satisfying, featuring succulent chicken in a rich, creamy garlic Parmesan sauce.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 3 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Non-Vegetarian

Ingredients

Scale

2 boneless, skinless chicken breasts, trimmed and patted dry
8 oz bowtie pasta (farfalle)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Cook the bowtie pasta according to package instructions. Drain and set aside, reserving a splash of pasta cooking water.
Melt the butter in a large skillet over medium heat until foamy.
Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Season the chicken with salt and pepper, then add to the skillet. Cook for 6 to 7 minutes on each side until cooked through and golden brown. Remove and let rest before slicing.
Add the heavy cream to the skillet, stirring and scraping up any browned bits from the bottom.
Stir in the Parmesan cheese until melted and smooth. If too thick, add reserved pasta water.
Add the cooked pasta and sliced chicken to the sauce, tossing to coat.
Garnish with fresh parsley and serve immediately.