Easy Creamy Garlic Butter Chicken Bowtie Pasta Dinner

This creamy garlic butter chicken bowtie pasta is comfort food at its finest. Tender, bite-sized chicken pieces are seared to a golden brown and folded into a silky sauce made from a whole head of fresh garlic, butter, chicken broth, and heavy cream. The bowtie pasta soaks up the sauce, giving each forkful a satisfying, slightly chewy texture and a rich, savory mouthfeel. Aromas of toasted garlic and melted Parmesan fill the kitchen while the parsley adds a bright, fresh finish. This dish is ideal for weeknight dinners when you want something quick but impressive, or for a casual weekend meal that still feels a little special. If you enjoy creamy pasta dinners, you might also like this take on creamy rotisserie chicken pasta for another hearty option.

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken breasts, Pat dry and cut into bite-sized pieces so they cook evenly and sear nicely.
  • Tip: Removing excess moisture helps achieve a golden crust.
• Bowtie pasta (Farfalle), Use your preferred amount and cook to al dente so the pasta holds up in the sauce.
  • Tip: Reserve pasta water to loosen the sauce if needed.
• 1 whole head of fresh garlic, minced, Fresh garlic gives a bright, pungent garlic flavor that mellows when sautéed.
• 4 tablespoons unsalted butter, Use unsalted so you can control seasoning. Butter builds a rich, silky base for the sauce.
• 1 tablespoon olive oil, Helps prevent the butter from burning during the initial sear.
• 1 cup low-sodium chicken broth, Adds depth and a touch of savory saltiness without overpowering the cream.
• 1 cup heavy cream, Creates a luxurious, creamy sauce that clings to the bowties and chicken.
• Freshly grated Parmesan cheese, Stirred in off heat to melt into the sauce and add nutty, salty umami.
• Fresh chopped parsley, Adds color and a fresh herbal finish when sprinkled on top.

Step-by-Step Instructions

1. Prep the chicken and aromatics. Pat the chicken breasts dry, cut into bite-sized pieces, and season with salt and pepper. Mince the garlic, grate the Parmesan cheese, and chop the parsley.

   • Tip: Season the chicken just before cooking to keep it juicy.

2. Cook the pasta. Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water, then drain the pasta.

   • Tip: The reserved pasta water helps adjust sauce consistency and helps the sauce cling to the pasta.

3. Sear the chicken. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned chicken pieces and sear until golden brown and cooked through, about 3 to 5 minutes per side. Transfer the chicken to a plate and set aside.

   • Tip: Avoid crowding the pan so the chicken browns instead of steaming.

4. Make the garlic butter base. Reduce the heat to medium and add the remaining 3 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

   • Tip: Watch the garlic closely so it does not brown and become bitter.

5. Build the sauce. Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes. Stir in the heavy cream and continue to cook for another 3 to 5 minutes until the sauce is slightly thickened.

   • Tip: Gentle simmering lets the flavors meld and the sauce reduce to the right consistency.

6. Finish the sauce and combine. Remove from heat and stir in the grated Parmesan cheese until melted. Add the cooked chicken and drained pasta, tossing gently to coat everything in the sauce. Adjust the consistency with the reserved pasta water if needed.

   • Tip: If the sauce seems too thin, return to low heat briefly while stirring to thicken. If it is too thick, add a splash of the reserved pasta water.

7. Serve. Divide the creamy garlic butter chicken bowtie pasta among bowls and garnish with fresh chopped parsley. Serve immediately while hot.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 to 25 minutes
• Total Time: 35 to 40 minutes
• Servings: 6
• Calories: Approximately 740 per serving

For another creamy bowtie pasta option, check this buffalo chicken alfredo pasta for a different flavor profile.

Tips, Storage & Variations

• Practical tips: Use fresh garlic for the best aroma and flavor. Taste the sauce before serving and adjust salt and pepper as needed, remembering Parmesan adds saltiness. If the sauce separates, whisk in a tablespoon of reserved pasta water over low heat to bring it back together.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of milk or reserved pasta water to loosen the sauce.
• Freezing: You can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly to avoid curdling. Keep pasta separate when possible for best texture.
• Flavor variations using existing ingredients only: Add more minced garlic for a bolder garlic punch, stir in extra grated Parmesan for cheesier richness, or use a bit more chicken broth and less cream for a lighter sauce. For a brighter finish, increase the fresh chopped parsley when serving.
• Related twist: If you like buttery, savory combinations, see this garlic butter beef cheesy bowtie pasta for inspiration on using the same flavor profile with beef.

FAQ

1. How long will leftovers stay good in the fridge?
   Leftovers will keep for up to 3 days in an airtight container.

2. Can I use half and half instead of heavy cream?
   Yes, but the sauce will be thinner and less rich. Simmer a bit longer to reduce it.

3. Do I need to peel the whole head of garlic?
   Yes, mince peeled cloves from the head of garlic. The recipe uses fresh minced garlic for optimal flavor.

4. How can I prevent the sauce from breaking when reheating?
   Reheat gently over low heat and add a splash of reserved pasta water or milk while stirring.

5. Is low-sodium chicken broth necessary?
   Low-sodium broth gives you better control over seasoning, since Parmesan adds salt.

People Also Ask

1. Can I make this dish in one pan?
   Yes, follow the instructions using a large skillet for searing the chicken, making the sauce, and tossing with pasta.

2. What pasta cooks best with this sauce?
   Bowtie pasta is ideal because its shape holds the sauce, but other short pastas would work too.

3. How can I thicken the sauce without cream?
   Reduce the liquid by simmering, or stir in more grated Parmesan off heat to thicken naturally.

4. Will the garlic be too strong if I use a whole head?
   Sautéing the minced garlic in butter mellows it. The result is rich and aromatic, not overpowering.

5. Can I prepare parts of this dish ahead of time?
   You can cook and refrigerate the chicken and pasta separately, then warm and combine with freshly made sauce.

6. Why reserve pasta water?
   Starchy pasta water helps adjust sauce texture and helps the sauce cling to the pasta.

Conclusion

I hope this Easy Creamy Garlic Butter Chicken Bowtie Pasta Dinner becomes a weeknight favorite in your home. The balance of seared chicken, garlic butter, and Parmesan cream creates a comforting plate that is both simple and satisfying. For more inspiration on garlic butter pasta techniques, try this Garlic Butter Pasta Recipe | My Favorite Spinach Pasta – Diethood, or if you want a variation focused on garlic and Parmesan with bow tie pasta, see The Easiest Garlic Parmesan Chicken with Bow Tie Pasta. Give the recipe a try and share your photos and tips so others can enjoy it too.