Garlic Butter Chicken with Bowtie Pasta

Garlic Butter Chicken with Bowtie Pasta

Introduction
This garlic butter chicken with bowtie pasta is a cozy, weeknight-friendly dish that balances rich, savory flavors with a silky, creamy sauce. Tender diced chicken is seared in butter until golden, then simmered with fragrant minced garlic, a splash of chicken broth, and a touch of heavy cream to create a luscious coating for the bowtie pasta. Expect a comforting mix of tender chicken bites, al dente pasta, and a smooth, slightly creamy texture that carries bright garlic aroma and a salty Parmesan finish. It comes together quickly, making it ideal for busy weeknights, casual dinners with friends, or a simple meal to savor on cooler evenings. If you enjoy buttery pasta variations, you might also like this take on garlic butter beef with cheesy bowtie pasta for another comforting meal.

Ingredients

• 1 lb chicken breast, diced — Boneless chicken breast cut into bite-sized pieces for quick, even cooking.
• 8 oz bowtie pasta — Dry farfalle that holds sauce well in its ridges and pinched centers.
• 4 tbsp butter — Provides the rich base for searing the chicken and flavoring the sauce.
• 4 cloves garlic, minced — Fresh garlic adds bright, aromatic flavor when briefly cooked.
• 1/2 cup chicken broth — Deglazes the pan and adds savory depth to the sauce.
• 1/2 cup heavy cream — Gives the sauce a silky, creamy texture and richness.
• Salt and pepper to taste — Simple seasoning to enhance all other flavors.
• Parmesan cheese, for serving — Freshly grated parmesan adds savory, nutty finish at the table.
• Fresh parsley, chopped (for garnish) — Adds color and a fresh herb note when sprinkled on top.

If you want a handheld meal with similar flavors, consider how the same garlic butter notes appear in cheesy garlic chicken wraps.

Step-by-Step Instructions

1. Cook the bowtie pasta according to package instructions. Drain and set aside. Reserve a quarter cup of pasta cooking water before draining in case you want to loosen the sauce later. Tip: Save the water to help the sauce cling to the pasta without thinning flavor too much.
2. In a large skillet, melt the butter over medium heat. Make sure the butter melts fully but does not brown.
3. Add the diced chicken and cook until browned and cooked through, about 6 to 8 minutes. Stir occasionally. Tip: Do not overcrowd the pan so the chicken browns rather than steams.
4. Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant. Keep the garlic moving so it does not burn.
5. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Those browned bits add extra flavor to the sauce.
6. Add the heavy cream and stir to combine. Season with salt and pepper. Simmer gently until the sauce thickens slightly, about 2 to 3 minutes. Taste and adjust seasoning.
7. Toss the cooked pasta into the skillet with the chicken and sauce, stirring to coat the pasta. Add reserved pasta water or broth to adjust the consistency if needed. Use just enough liquid to make the sauce silky and cling to the pasta.
8. 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 625 kcal per serving

For a bolder take with similar chicken and butter flavors, see this variation on cowboy butter chicken pasta for inspiration.

Tips, Storage & Variations
Tips

• Use room temperature chicken to help it brown evenly.
• Keep the garlic moving in the pan and cook just until fragrant to avoid bitterness.
• If your sauce becomes too thick, add the reserved pasta water a tablespoon at a time until you reach the desired consistency.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of chicken broth or reserved pasta water to loosen the sauce.
• Freezing: You can freeze the cooked chicken and sauce (without pasta) for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, adding broth or pasta water as needed. Recook fresh pasta before combining.

Variations using only the provided ingredients

• Extra creamy: Stir a little more heavy cream into the sauce at the end for a richer finish.
• More cheesy: Mix extra grated Parmesan into the sauce before tossing with pasta for a cheesier coating.
• Lighter sauce: Add more chicken broth and less cream for a thinner, lighter sauce that still carries garlic flavor.

If you like hearty, slow-cooked options with similar seasonings, try this slow-cooker garlic butter beef with potatoes for an alternate meal, or explore a creamier, spicier plate like buffalo chicken alfredo pasta for another dinner idea.

FAQ

1. Can I use a different pasta shape?
   Yes. Any short pasta like penne, rigatoni, or rotini will work; cook according to package directions.

2. Is it okay to use low-fat cream instead of heavy cream?
   You can, but the sauce will be less rich and may be slightly thinner.

3. How can I tell when the chicken is fully cooked?
   Chicken is done when its internal color is no longer pink and pieces reach a safe temperature, or cut a piece to check it is opaque all the way through.

4. Do I need to rinse the pasta after cooking?
   No. Do not rinse. Drain and keep the pasta warm so the sauce sticks to it.

5. Can I make this ahead of time?
   Prepare the chicken and sauce in advance, store separately from the pasta, and combine when reheating to preserve texture.

People Also Ask

1. What is the best butter to use for this recipe?
   Use unsalted butter so you can control the seasoning, or salted if you prefer a slightly saltier base.

2. How do I prevent the garlic from burning?
   Add garlic after the chicken has browned and cook briefly, about 1 to 2 minutes, stirring constantly.

3. Can I substitute olive oil for butter?
   Yes, but the flavor will be different; olive oil yields a lighter, less rich taste.

4. How thick should the sauce be before adding pasta?
   It should be slightly thickened so it coats a spoon, then finish thickening with pasta added.

5. Should I use fresh or pre-grated Parmesan?
   Freshly grated Parmesan melts better and offers the best flavor, but pre-grated will work in a pinch.

6. How much pasta per person is 8 ounces for this recipe?
   Eight ounces typically serves four people as a main course when paired with the chicken and sauce.

Conclusion

I hope this garlic butter chicken with bowtie pasta becomes a new favorite for your weeknight rotation. It is quick to make, comforting on the plate, and easy to adapt with small tweaks while staying true to the simple ingredient list. If you want another version of this exact dish posted elsewhere, see this detailed write up at Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork. For a saved variation and notes from another source, check Garlic Butter Chicken With Bowtie Pasta – Cooked. Please try the recipe, leave a comment about how it turned out, and share a photo if you like. Enjoy a warm plate and good company.