Creamy Garlic Chicken Bowtie Pasta

Name: Creamy Garlic Chicken Bowtie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts, diced; 12 oz bowtie pasta, dried; 4 garlic cloves, minced; 2 tbsp butter; 2 tbsp olive oil; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1 tsp Italian seasoning; Fresh parsley, chopped

This creamy garlic chicken bowtie pasta is a comforting, silky skillet meal that brings together tender chicken, a rich Parmesan cream sauce, and al dente bowtie pasta. The first bite delivers a warm garlicky aroma, followed by a velvety texture from the heavy cream and butter, and a subtle nuttiness from grated Parmesan. The chicken pieces add a satisfying savory chew while the bowtie pasta holds the sauce in its little creases for maximum flavor in every forkful. It is ideal for weeknight dinners when you want something quick yet impressive, for casual dinner parties, or for meal prepping lunches that reheat well. The overall flavor is creamy and savory with a gentle Italian herb lift from the seasoning, and the finish is brightened by fresh parsley. This dish comes together quickly and feels indulgent without fuss, making it a go to when you want comfort food that tastes like it took longer than it did.

Ingredients

2 boneless, skinless chicken breasts, diced or sliced, lean protein, cut into bite sized pieces so they cook quickly and evenly.
12 oz bowtie pasta, dried, classic shaped pasta that traps the sauce in its folds for great texture.
4 garlic cloves, minced, provides bright, aromatic flavor; mince finely for even distribution.
2 tbsp butter, adds richness and helps create a smooth sauce when combined with cream and cheese.
2 tbsp olive oil, used with butter to sauté garlic and brown the chicken without burning.
1 cup heavy cream, forms the base of the silky sauce and gives the dish its creamy texture.
1/2 cup grated Parmesan cheese, adds savory, salty, nutty depth and helps thicken the sauce.
Salt and pepper to taste, essential for seasoning the chicken and sauce for balanced flavor.
1 tsp Italian seasoning, a blend of dried herbs that complements the garlic and Parmesan.
Fresh parsley, chopped, a bright garnish that adds color and a fresh herbal note.

Step-by-Step Instructions

Bring a large pot of salted water to a boil and cook the 12 oz bowtie pasta according to the package instructions until al dente. Reserve one cup of the pasta water before draining, then drain the pasta and set it aside. Tip: Salt the water well so the pasta is seasoned from the inside out.
In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium heat until the butter melts and the oil shimmers.
Add the 4 minced garlic cloves to the skillet and cook for 30 to 60 seconds, stirring constantly, until fragrant. Watch closely so the garlic does not brown.
Add the diced or sliced chicken breasts to the skillet. Season with salt, pepper, and 1 tsp Italian seasoning. Cook the chicken, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Tip: Cut pieces to a similar size so they cook evenly; chicken is done when opaque throughout and juices run clear.
Pour in 1 cup heavy cream and bring the mixture to a gentle simmer. Let the cream simmer and thicken slightly while stirring occasionally, about 2 to 3 minutes.
Stir in 1/2 cup grated Parmesan cheese until the sauce is smooth. If the sauce becomes too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
Toss the cooked bowtie pasta into the skillet and coat it evenly with the sauce. Heat through for a minute or two so the pasta absorbs some sauce and everything is hot.
Garnish with chopped fresh parsley and serve hot. Tip: Taste and adjust salt and pepper at the end before serving.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 800 kcal per serving

Tips, Storage & Variations

Tips

Salt the pasta water generously to season the pasta itself.
Mince the garlic finely and add it early to infuse the oil, but do not let it brown.
Use the reserved pasta water to loosen the sauce and help it cling to the pasta. A tablespoon at a time is enough.
Slice or dice the chicken to your preferred bite size for texture variety.

Storage

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently in a skillet over low heat with a splash of water or a little extra cream to restore silkiness.
Do not leave the dish at room temperature for more than two hours.

Freezing

The cream sauce can be frozen, but texture may change. For best results freeze the sauce and chicken separately from the pasta. Thaw overnight in the refrigerator and reheat slowly, adding a bit of reserved water or cream to smooth the sauce. Use within 2 months.

Variations using existing ingredients only

Garlic forward: Increase the garlic to 6 cloves for a more pronounced garlic flavor.
Extra cheesy: Stir in an extra 1/4 cup Parmesan for a richer, nuttier sauce.
Richer sauce: Add an extra tablespoon of butter when melting to make the sauce even silkier.
Lighter sauce: Use slightly less cream and add a tablespoon or two of reserved pasta water to thin without losing creaminess.
Presentation change: Slice the chicken rather than dicing it for a different mouthfeel and a more elegant presentation.

FAQ

Can I use frozen chicken for this recipe?
Yes. Thaw the chicken completely before dicing or slicing and pat it dry for even browning.
How do I know when the chicken is fully cooked?
Chicken is done when it is opaque throughout and the juices run clear. Internal temperature should reach 165 F if you use a thermometer.
Can I make this recipe ahead of time?
Yes. Prepare the components and store separately. Reheat gently and add a splash of pasta water or cream when warming.
Can I use pre grated Parmesan?
Yes. Pre grated Parmesan works fine, but freshly grated melts more smoothly and gives better texture.
How can I prevent the sauce from being too thick?
Thin the sauce with reserved pasta water a little at a time until you get the consistency you want.
Is this recipe suitable for weeknight dinners?
Yes. It is quick to prepare and comes together in about 30 minutes, making it ideal for weeknights.

Conclusion

I hope you enjoy making and sharing this Creamy Garlic Chicken Bowtie Pasta. Its quick preparation and comforting flavors make it a reliable favorite from weeknight meals to casual gatherings. For a slightly different take on creamy garlic chicken pasta ideas and tips, see this Creamy Garlic Chicken Pasta Recipe – Key To My Lime. If you want a one pot variation and veggie ideas that follow a similar flavor profile, check out this One Pot Creamy Garlic Chicken and Veggie Pasta. Give the recipe a try, share your results, and enjoy a cozy, flavorful meal.

Creamy Garlic Chicken Bowtie Pasta

Print Recipe

A comforting skillet meal featuring tender chicken, rich Parmesan cream sauce, and al dente bowtie pasta, perfect for weeknight dinners.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Skillet
Cuisine: Italian
Diet: None

Ingredients

Scale

2 boneless, skinless chicken breasts, diced
12 oz bowtie pasta, dried
4 garlic cloves, minced
2 tbsp butter
2 tbsp olive oil
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tsp Italian seasoning
Fresh parsley, chopped

Instructions

Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package instructions until al dente. Reserve one cup of the pasta water before draining, then drain the pasta and set aside.
Heat olive oil and butter in a large skillet over medium heat until the butter melts and the oil shimmers.
Add minced garlic to the skillet and cook for 30 to 60 seconds, stirring constantly, until fragrant.
Add the diced or sliced chicken to the skillet. Season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 6 to 8 minutes.
Pour in heavy cream and bring to a gentle simmer. Let the cream simmer and thicken slightly, about 2 to 3 minutes.
Stir in grated Parmesan cheese until smooth. If the sauce is too thick, add reserved pasta water until desired consistency.
Toss the cooked bowtie pasta into the skillet and coat it evenly with the sauce. Heat through for a minute or two.
Garnish with chopped parsley and serve hot.

Notes

Store leftovers in an airtight container for 3 to 4 days and reheat gently. The cream sauce can be frozen; for best results, freeze the sauce and chicken separately from the pasta.