Garlic Butter Chicken and Bowtie Pasta

This Garlic Butter Chicken and Bowtie Pasta is a cozy, weeknight favorite that combines tender, pan-seared chicken with a silky garlic butter cream sauce and al dente bowtie pasta. Expect rich, savory notes from the butter and Parmesan, bright garlic aroma, and a luxuriously creamy texture that clings to each pasta bow. The chicken browns on the outside while staying juicy inside, and the simple sauce comes together quickly for an impressive but approachable meal. Serve it when you want something comforting yet elegant, for a family dinner or a casual date night. If you enjoy creamy, flavorful pasta dishes, you might also like this take on Buffalo Chicken Alfredo Pasta which shares a similar comforting profile.

Ingredients

• 2 boneless, skinless chicken breasts
  Lean protein that cooks quickly; trim any excess fat and pat dry before seasoning.
• 8 oz bowtie pasta
  Also called farfalle; cooks to a nice al dente texture and holds the sauce well.
• 4 tablespoons unsalted butter
  Adds richness and helps brown the chicken; unsalted allows you to control seasoning.
• 4 cloves garlic, minced
  Fresh garlic gives bright aroma and savory depth; mince finely for even distribution.
• 1 cup heavy cream
  Creates the silky, luxurious sauce body; keep the heat low to avoid curdling.
• 1/2 cup grated Parmesan cheese
  Melts into the sauce for nutty, salty flavor and smoothness.
• Salt and pepper to taste
  Essential seasoning; add gradually and taste as you go.
• Fresh parsley for garnish
  Adds a fresh herbal note and a pop of color when sprinkled at the end.

If you like butter-forward pasta dishes, you may also enjoy this hearty Garlic Butter Beef Cheesy Bowtie Pasta for another satisfying option.

Step-by-Step Instructions

1. Cook the bowtie pasta according to package instructions. Drain and set aside, reserving a splash of pasta water if needed. Tip: Reserve about 1/2 cup of pasta water to adjust sauce consistency later.
2. In a large skillet over medium heat, melt the butter until it foams. Watch closely so it does not brown.
3. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it. Stir constantly to prevent burning.
4. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 6 to 7 minutes on each side until golden brown and cooked through. Remove the chicken and let it rest before slicing. Tip: Resting the chicken 5 minutes helps keep it juicy.
5. In the same skillet, add the heavy cream, scraping up any browned bits from the bottom. Those bits add flavor to the sauce.
6. Stir in the Parmesan until melted and smooth, keeping the heat low. If the sauce is too hot, remove from heat briefly while stirring.
7. Add the cooked pasta and sliced chicken to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water gradually until you reach the desired consistency.
8. Garnish with fresh parsley and serve immediately.

For a slightly different butter profile, you can follow a similar method used in this Cowboy Butter Chicken Pasta recipe.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 670 per serving

You might also find pairing ideas in this savory garlic toast recipe that complements rich pasta dishes well Best Steak and Cheese Garlic Toast Recipe.

Tips, Storage & Variations

Tips

• Pat the chicken dry before seasoning to get a nicer brown crust.
• Keep the cream at low heat to prevent separation.
• Use reserved pasta water slowly to thin the sauce while keeping creaminess.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on low heat with a splash of cream or reserved pasta water to loosen the sauce.

Freezing

• Freezing cream-based pasta is not ideal, but you can freeze cooked chicken separately for up to 3 months. Thaw in the refrigerator before reheating.

Variations using only the listed ingredients

• Extra garlicky: Increase the minced garlic for a stronger garlic aroma.
• Richer sauce: Stir in a bit more Parmesan for a thicker, cheesier sauce.
• Looser sauce: Add more reserved pasta water to thin the sauce for easier tossing.
• Larger portions: Double the pasta and cream quantities while keeping proportions consistent.

For a spicier, creamier comfort option that uses a similar approach, check this Cajun Chicken Mac and Cheese for inspiration.

FAQ

1. How do I know when the chicken is cooked through?
   Cook until internal temperature reaches 165 F and juices run clear, or cut to check that there is no pink in the center.

2. Can I use a different pasta shape?
   Yes, any short pasta will work, but bowtie pasta holds the sauce nicely.

3. Is there a way to make the sauce thinner without losing flavor?
   Add reserved pasta water a tablespoon at a time until you reach the desired consistency.

4. Can I prepare parts of this recipe ahead of time?
   Cook and refrigerate the pasta and chicken separately, then reheat and combine with the sauce when ready to serve.

5. Do I need to preheat the skillet before adding butter?
   Melt butter over medium heat and watch for foaming; preheating slightly helps the chicken brown evenly.

6. What is the best way to melt Parmesan into the sauce?
   Keep heat low and stir continuously until the Parmesan fully melts for a smooth sauce.

People Also Ask

1. How long does bowtie pasta take to cook?
   Most bowtie pasta cooks in 9 to 12 minutes; follow package instructions and taste for doneness.

2. Can I skip the butter and use oil instead?
   You can substitute oil, but butter gives the sauce its characteristic richness and flavor.

3. Will heavy cream curdle if boiled?
   Yes, heavy cream can separate at high heat; keep it at a gentle simmer to avoid curdling.

4. What is the best way to slice chicken for pasta?
   Let the chicken rest, then slice against the grain into even pieces for tender bites.

5. How much Parmesan should I use for a creamier sauce?
   The recipe calls for 1/2 cup, but you can add a bit more to increase creaminess and cheesiness.

6. Can I reduce the calories in this dish?
   Reducing heavy cream would lower calories, but it will change the sauce texture.

7. Is it okay to use pre-grated Parmesan?
   Pre-grated works in a pinch, but freshly grated Parmesan melts more smoothly.

8. How do I prevent garlic from burning?
   Sauté minced garlic over medium-low heat and remove from direct high heat quickly after it becomes fragrant.

Conclusion

This Garlic Butter Chicken and Bowtie Pasta is a simple way to bring comforting, restaurant-style flavors to your table with minimal fuss. The creamy garlic Parmesan sauce pairs beautifully with golden chicken and bowtie pasta, making it an ideal choice for busy weeknights or a relaxed weekend meal. If you want to compare versions or find more inspiration, see this recipe on Garlic Butter Chicken with Bowtie Pasta on Healthy By Fork and another take at Garlic Butter Chicken With Bowtie Pasta on Cooked. Try it tonight and share how it turned out with friends and family for a cozy, satisfying meal.

Garlic Butter Chicken and Bowtie Pasta

Print Recipe

A cozy weeknight favorite featuring tender chicken in a creamy garlic butter sauce with bowtie pasta.

• Author: hannah-reed
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten-Free

Ingredients

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• 2 boneless, skinless chicken breasts
• 8 oz bowtie pasta
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the bowtie pasta according to package instructions. Drain and set aside, reserving a splash of pasta water if needed.
2. In a large skillet over medium heat, melt the butter until it foams.
3. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 6 to 7 minutes on each side until golden brown.
5. Remove the chicken and let it rest before slicing.
6. In the same skillet, add the heavy cream, scraping up any browned bits from the bottom.
7. Stir in the Parmesan until melted and smooth.
8. Add the cooked pasta and sliced chicken to the sauce, tossing to coat.
9. Garnish with fresh parsley and serve immediately.

Notes

Pat the chicken dry before seasoning for better browning. Use reserved pasta water to adjust sauce consistency.

Nutrition

• Serving Size: 1 serving
• Calories: 670
• Sugar: 1g
• Sodium: 600mg
• Fat: 42g
• Saturated Fat: 25g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 125mg

Keywords: Garlic Butter Chicken, Bowtie Pasta, Creamy Pasta, Dinner Recipe, Weeknight Meal