Easy Creamy Garlic Butter Chicken Bowtie Pasta Dinner

This Easy Creamy Garlic Butter Chicken Bowtie Pasta Dinner brings comfort to the table with a silky, garlic-forward sauce and tender seared chicken tossed with al dente bowtie pasta. The sauce is rich from heavy cream and butter, brightened by a head of fresh garlic and finished with freshly grated Parmesan for a savory, slightly nutty finish. Every bite delivers a contrast of textures, from the crisp edges of golden-browned chicken to the soft, toothsome farfalle that soaks up the sauce. The aroma is warm and inviting, with garlic and butter leading, followed by the cheesy scent of Parmesan. This dish is ideal for weeknight dinners when you want something quick yet impressive, or for casual dinner guests when you want comfort food without fuss. If you enjoy bold butter and pasta combinations, try a related twist like this garlic butter beef cheesy bowtie pasta for more inspiration: garlic butter beef cheesy bowtie pasta.

Ingredients

1.5 to 2 pounds boneless, skinless chicken breasts. Cut into bite-sized pieces for quick, even cooking.
Bowtie pasta (Farfalle). The shape holds the creamy sauce and pairs well with chicken.
1 whole head of fresh garlic, minced. Fresh garlic gives a bright, sharp garlic flavor that mellows when cooked.
4 tablespoons unsalted butter. Adds richness and helps create a silky sauce.
1 tablespoon olive oil. Used to sear the chicken and prevent the butter from burning.
1 cup low-sodium chicken broth. Adds savory depth and helps loosen the sauce.
1 cup heavy cream. Gives the sauce its creamy texture and body.
Freshly grated Parmesan cheese. Stirred in at the end for cheesy flavor and to thicken the sauce.
Fresh chopped parsley. Bright, herbal garnish to finish the dish.

Step-by-Step Instructions

Prep the chicken and aromatics. Pat the chicken breasts dry with paper towels, then cut into bite-sized pieces. Season generously with salt and pepper. Mince the garlic, grate the Parmesan cheese, and chop the parsley. Tip: Drying the chicken helps it brown better.
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 and set aside. Tip: Reserve the pasta water before draining to adjust sauce consistency later.
Sear the chicken. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken pieces and sear until golden brown and cooked through, about 3 to 5 minutes per side. Transfer the cooked chicken to a plate and set aside.
Make the garlic butter base. Reduce the heat to medium-low and add the remaining 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 becomes fragrant without browning.
Build the sauce. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the broth simmer for 2 to 3 minutes to concentrate flavor. Stir in the heavy cream and cook for another 3 to 5 minutes until the sauce is slightly thickened.
Finish the sauce and combine. Remove the skillet from the heat and stir in the grated Parmesan until melted and smooth. Add the seared chicken and the drained pasta, tossing gently to coat. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
Serve. Divide the pasta among bowls and garnish with fresh chopped parsley. Serve immediately while warm.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Servings: 4 to 6
Calories: Approximately 650 per serving

Tips, Storage & Variations

Tips. Use freshly grated Parmesan for better melting and flavor than pre-grated varieties. Cook pasta just to al dente so it does not overcook when tossed in the sauce. If you want a silkier finish, stir in the cheese off the heat to avoid grainy texture.
Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or reserved pasta water to loosen the sauce.
Freezing. This dish freezes, but cream-based sauces can change texture after thawing. For best results, freeze in a shallow airtight container for up to 2 months, then thaw overnight in the refrigerator and reheat slowly with a little extra broth.
Variations using existing ingredients only. Increase the garlic for a stronger garlic punch. Stir in extra Parmesan for a cheesier, thicker sauce. Use a touch more chicken broth and less cream if you prefer a lighter sauce. For a richer butter flavor, add a little more butter at the end.
Related recipe for a creamy chicken pasta idea can be found here: creamy velveeta chicken rotini pasta delight.

FAQ

Can I use frozen chicken for this recipe?
Yes. Thaw the chicken completely, pat dry, then proceed as directed to ensure even cooking.
How can I make the sauce thinner or thicker?
To thin, add reserved pasta water or chicken broth a tablespoon at a time. To thicken, simmer a little longer to reduce the sauce before adding cheese.
Do I have to use heavy cream?
Heavy cream creates the richest texture, but you can use less for a lighter result. Keep in mind the flavor and thickness will change.
Is it okay to use pre-minced garlic or garlic paste?
Fresh minced garlic is best for aroma and flavor, but pre-minced garlic can be used. Reduce cooking time slightly to avoid burning.
Can I prepare parts of this recipe ahead of time?
Yes. You can mince garlic, grate Parmesan, and chop parsley ahead. Cooked chicken can also be refrigerated for up to one day and reheated in the sauce.

Conclusion

This Easy Creamy Garlic Butter Chicken Bowtie Pasta Dinner is a reliable weeknight winner that tastes like a special meal with minimal effort. The garlic butter base, creamy sauce, and tender chicken make it a crowd pleaser that travels well as leftovers. If you want a simple garlic butter pasta reference for sauce technique, check out this Garlic Butter Pasta Recipe from Diethood, and for another chicken with bow tie pasta approach see The Easiest Garlic Parmesan Chicken with Bow Tie Pasta. I hope you enjoy making this at home. Please try the recipe and share how it turned out with friends or family for a cozy, satisfying dinner.

Easy Creamy Garlic Butter Chicken Bowtie Pasta Dinner

Print Recipe

A comforting dish featuring tender seared chicken tossed with bowtie pasta in a creamy, garlic butter sauce, finished with Parmesan cheese.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: None

Ingredients

Scale

1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Bowtie pasta (Farfalle)
1 whole head of fresh garlic, minced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 cup low-sodium chicken broth
1 cup heavy cream
Freshly grated Parmesan cheese
Fresh chopped parsley

Instructions

Prep the chicken and aromatics. Pat the chicken breasts dry, cut into pieces, season, mince garlic, grate cheese, and chop parsley.
Cook the pasta. Boil salted water, cook pasta until al dente, reserve pasta water, then drain.
Sear the chicken. Heat olive oil and 1 tablespoon butter, sear chicken until golden brown, then set aside.
Make the garlic butter base. Add remaining butter to the skillet, melt, and sauté minced garlic until fragrant.
Build the sauce. Add chicken broth, scrape the bottom, simmer, then stir in heavy cream until slightly thickened.
Finish the sauce and combine. Stir in Parmesan until melted, add chicken and pasta, tossing gently to coat.
Serve. Divide pasta among bowls, garnish with parsley, and serve warm.