Garlic Butter Chicken with Bowtie Pasta

Warm, comforting, and perfectly saucy, this Garlic Butter Chicken with Bowtie Pasta brings together tender seared chicken and creamy garlic sauce tossed with al dente farfalle. The dish offers a lovely balance of rich butter and heavy cream with sharp Parmesan and bright parsley on top. Expect a silky sauce that clings to each bowtie, fragrant garlic notes that rise as it simmers, and juicy chicken slices with a golden crust. It works beautifully for a weeknight family dinner when you want something special without fuss, a casual date night, or a meal to bring to a potluck. If you enjoy creamy chicken pastas with a garlicky edge, you might also like this take on buffalo chicken alfredo pasta for a spicy twist.

Ingredients

• 1 pound boneless, skinless chicken breasts
  Explanation: Trim any excess fat and pat dry for a better sear.
• 8 ounces bowtie pasta (farfalle)
  Explanation: Dry farfalle cooks quickly and holds sauce in its folds.
• 1/2 cup unsalted butter
  Explanation: Split between searing and sauce for deep flavor without added salt from the butter.
• 4 cloves garlic, minced
  Explanation: Fresh garlic provides bright, aromatic heat; mince finely for even distribution.
• 1 cup chicken broth
  Explanation: Adds savory depth and thins the sauce slightly; low-sodium works well if you prefer less salt.
• 1 cup heavy cream
  Explanation: Creates a rich, velvety sauce that coats the pasta.
• 1/2 cup grated Parmesan cheese
  Explanation: Use freshly grated for best melting and flavor.
• 1 teaspoon Italian seasoning
  Explanation: A simple herb blend to round out the sauce.
• Salt and pepper to taste
  Explanation: Season gradually and taste before serving.
• Fresh parsley, chopped (for garnish)
  Explanation: Adds a fresh, herbal finish and color.

For another buttery pasta take with similar ingredients, see this garlic and beef bowtie version at garlic butter beef cheesy bowtie pasta.

Step-by-Step Instructions

1. Cook the pasta: 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 pasta water helps loosen the sauce if it becomes too thick.
2. Prepare the chicken: While the pasta is cooking, season the chicken breasts with salt and pepper on both sides.
   Tip: Letting seasoned chicken sit for a few minutes at room temperature improves even cooking.
3. Sear the chicken: In a large skillet, melt 1/4 cup of butter over medium-high heat. Add the chicken breasts and sear for about 5 to 7 minutes on each side, until golden brown and cooked through. Remove from skillet and set aside.
   Tip: Do not overcrowd the pan; if needed, sear one at a time so each piece gets a good crust.
4. Make the garlic butter sauce: In the same skillet, add remaining 1/4 cup of butter and minced garlic. Sauté for about 1 to 2 minutes until garlic is fragrant.
   Tip: Watch the garlic closely so it turns golden but does not burn.
5. Add liquid ingredients: Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
   Tip: A gentle simmer is enough; avoid boiling hard to keep the cream from separating.
6. Incorporate cheese and seasoning: Stir in Parmesan cheese and Italian seasoning. Allow to thicken slightly, about 3 to 4 minutes.
   Tip: If the sauce gets too thick, stir in the reserved pasta cooking water a tablespoon at a time.
7. Combine pasta and chicken: Slice cooked chicken into strips, return to skillet, add cooked pasta, and toss together until well coated.
   Tip: Tossing off the heat helps the sauce cling to the pasta without reducing too much more.
8. Taste and adjust: Season with additional salt and pepper if needed.
9. Garnish: Remove from heat and garnish with fresh chopped parsley.
10. Serve immediately: Plate the dish and enjoy hot.

For a slightly different butter technique that works well with chicken, see this cowboy butter chicken pasta for ideas on searing and finishing.

Recipe Details

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

Tips, Storage & Variations

• Practical tips: Use a wide skillet so the chicken and pasta have room to combine with the sauce evenly. Let the chicken rest a few minutes after searing to retain juices.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to revive the sauce.
• Freezing: This dish freezes, but texture and sauce may change. Cool completely, place in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove.
• Flavor variations using only the listed ingredients:
  • Increase garlic to emphasize aromatics.
  • Add an extra tablespoon of butter for a richer sauce.
  • Use a bit more Parmesan if you like a saltier, cheesier finish.
• Related make-ahead option: For a slow-cooker garlic butter beef option with similar flavors, consult this slow-cooker garlic butter beef with potatoes for timing and adaptations.
• If you want a handheld version using the same core flavors, try ideas from these cheesy garlic chicken wraps and adapt the sauce by spooning it into warmed tortillas.

FAQ

What type of pasta works best for this recipe?

Bowtie pasta, or farfalle, works well because it holds sauce in its folds and pairs nicely with sliced chicken.

Can I use bone-in chicken instead?

Yes, but cooking time will increase. Ensure bone-in chicken reaches a safe internal temperature before slicing.

How do I prevent the cream from separating?

Simmer gently and avoid a hard boil. Stir frequently and finish off-heat if needed.

Is low-sodium chicken broth okay?

Yes. Low-sodium broth lets you control final seasoning more precisely.

Can I make this ahead of time?

You can prepare components in advance, but combine and serve fresh for best texture. Reheat slowly to avoid overcooking the sauce.

How can I tell when the chicken is cooked through?

Use an instant-read thermometer; internal temperature should reach 165 F for safe consumption.

People Also Ask

• How long should I cook bowtie pasta to be al dente?
  Check package instructions, typically 8 to 12 minutes, and taste a minute or two earlier to reach al dente.

• Can I substitute half-and-half for heavy cream?
  Substituting half-and-half will thin the sauce and reduce richness; the texture will be lighter.

• Should I add pasta water to the sauce?
  Yes, reserved pasta water helps loosen and emulsify the sauce for a silky finish.

• What is the best way to mince garlic quickly?
  Use a sharp knife and rock the blade, or press garlic with a press for fine bits.

• How do I get a golden brown sear on chicken?
  Pat the chicken dry, use a hot pan, and avoid moving the chicken too soon so a crust forms.

• Can I use pre-grated Parmesan?
  You can, but freshly grated Parmesan melts better and delivers more flavor.

Conclusion

I hope this Garlic Butter Chicken with Bowtie Pasta becomes a favorite for busy weeknights and cozy dinners alike. If you want another version of this dish that inspired my approach, check out this recipe for Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork for a similar take, and you can compare technique with the saved version at Garlic Butter Chicken With Bowtie Pasta – Cooked. Give it a try, share your tweaks, and enjoy a warm, garlicky meal with friends or family.