Garlic Butter Chicken Bowtie Pasta

Garlic Butter Chicken Bowtie Pasta

Warm, creamy, and utterly comforting, this Garlic Butter Chicken Bowtie Pasta brings together tender pieces of chicken, al dente farfalle, and a silky garlic butter sauce finished with Parmesan. The first bite gives you a rich, savory garlic aroma followed by a velvety mouthfeel from the cream and butter, while the bowtie pasta holds pockets of sauce between its folds. Golden-seared chicken adds a lightly crisp exterior and juicy interior that balances the dish. This meal is ideal for weeknight dinners when you want something quick yet impressive, for casual family gatherings, or for a cozy date night at home. If you enjoy variations on buttery pasta, consider trying a meatier option like Garlic Butter Beef Cheesy Bowtie Pasta. For another bold chicken pasta that celebrates butter and spice, see Cowboy Butter Chicken Pasta.

Ingredients

• 1.5 pounds boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
  Helpful note: Use thighs if you prefer richer flavor and more tenderness, breasts for leaner meat.

• 12 ounces bowtie pasta (farfalle)
  Helpful note: Farfalle holds sauce well in its ridges and folds, giving good texture to each bite.

• 6-8 cloves fresh garlic, minced
  Helpful note: Fresh garlic gives the brightest aroma and flavor. Adjust to taste.

• 4 tablespoons unsalted butter
  Helpful note: Unsalted butter lets you control the overall salt level in the sauce.

• 1.5 cups chicken broth
  Helpful note: Use low sodium broth if you want to manage saltiness, or regular broth for deeper flavor.

• 1 cup heavy cream
  Helpful note: Heavy cream creates a rich, silky sauce that clings to pasta.

• 1 cup freshly grated Parmesan cheese
  Helpful note: Freshly grated cheese melts better and adds a nutty, savory finish.

• Fresh parsley, chopped (for garnish)
  Helpful note: Parsley brightens the dish and adds a fresh color contrast.

• 1 tablespoon olive oil
  Helpful note: Olive oil helps with a good sear on the chicken without burning.

• Salt and black pepper (to taste)
  Helpful note: Season at each stage as needed to build balanced flavor.

Step-by-Step Instructions

1. Prepare the Chicken. Pat the chicken dry and cut into bite-sized pieces. Season with salt, black pepper, and garlic powder. Tip: Drying the chicken helps it brown faster and more evenly.

2. Cook the Pasta. Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta and set aside.

3. Sear the Chicken. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken in a single layer and cook until golden brown, about 3 to 5 minutes per side. Work in batches if needed to avoid overcrowding. Remove the chicken from the skillet and set aside.

4. Build the Garlic Butter Sauce. Reduce heat to medium, add 4 tablespoons unsalted butter to the skillet and let it melt. Add the minced garlic and sauté just until fragrant, about 30 to 60 seconds. Watch the garlic carefully to avoid burning.

5. Deglaze. Pour in 1.5 cups chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth simmer for a couple of minutes to concentrate the flavor.

6. Add Cream and Cheese. Stir in 1 cup heavy cream and bring to a gentle simmer. Remove the skillet from the heat and stir in 1 cup freshly grated Parmesan cheese until melted and smooth.

7. Combine. Add the cooked pasta and seared chicken back into the skillet, tossing to coat everything evenly with the sauce. If the sauce seems thick, add reserved pasta water a few tablespoons at a time until you reach the desired consistency.

8. Garnish and Serve. Serve immediately, garnished with chopped fresh parsley and extra Parmesan if desired.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: Approximately 690 per serving

Tips, Storage and Variations

Tips

• For even browning, do not crowd the skillet when searing the chicken. Sear in batches if the pan is full.
• Use freshly grated Parmesan rather than pregrated for a smoother melt.
• Taste and adjust salt and pepper after adding the cream and cheese.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
• Freezing: This dish is best frozen without the parsley. Cool completely, place in a freezer-safe container, and freeze up to 2 months. Thaw in the refrigerator overnight and reheat slowly on the stove.

Variations using existing ingredients only

• Make it richer by using chicken thighs instead of chicken breast for more flavor and juiciness.
• For a slightly lighter sauce, use a bit more chicken broth and a touch less heavy cream while keeping the rest of the ingredients the same.
• Boost the garlic punch by increasing minced garlic to taste, while keeping the rest of the recipe the same.

Additional recipe inspiration can be found in a simple chicken and veggie pasta like Creamy Rotisserie Chicken Broccoli Pasta or a quicker, handheld option such as Cheesy Garlic Chicken Wraps. If you enjoy creamy, spicy takes, you might also like Buffalo Chicken Alfredo Pasta.

FAQ

1. Can I use chicken thighs instead of chicken breast?
   Yes. Chicken thighs work well and add extra flavor and moisture. Cook times are the same for bite-sized pieces.

2. Do I need to use fresh garlic?
   Fresh garlic gives the best flavor, but you can use pre-minced garlic in a pinch. Adjust quantity to taste.

3. How do I prevent the sauce from breaking?
   Remove the pan from high heat before adding Parmesan, and stir gently until the cheese melts to prevent separation.

4. Can I use a different pasta shape?
   Yes. Any short pasta like penne or rigatoni will work, but the recipe uses bowtie to capture sauce in the folds.

5. Is this dish freezer friendly?
   Yes, but texture is best if you freeze and reheat gently. Store up to 2 months in a freezer-safe container.

People Also Ask

1. How long does bowtie pasta take to cook?
   Bowtie pasta usually cooks in 10 to 12 minutes for al dente, but check the package for exact timing.

2. What is the best way to reheat creamy pasta?
   Reheat slowly over low heat with a splash of water or broth, stirring frequently to restore creaminess.

3. Can I reduce the cream for a lighter sauce?
   Yes, you can increase chicken broth slightly and reduce heavy cream, but the texture will be less rich.

4. Should I salt the pasta water?
   Yes, salting the pasta water seasons the pasta from the inside and improves overall flavor.

5. How do I get a golden sear on chicken pieces?
   Pat the chicken dry, heat the skillet well, and avoid moving the pieces too soon so a crust can form.

6. Can I make this recipe dairy free?
   This specific recipe relies on butter, cream, and Parmesan, so it is not dairy free without ingredient substitutions.

Conclusion

I hope this Garlic Butter Chicken Bowtie Pasta becomes a new favorite for cozy dinners and quick entertaining. If you want to compare versions or see another take on this dish, check out this detailed recipe for Garlic Butter Chicken with Bowtie Pasta for additional inspiration. For a saved variation and user notes, this guide on Garlic Butter Chicken With Bowtie Pasta can be a helpful reference. Please try the recipe, make it your own, and share how it turned out for you.