Easy Creamy Garlic Butter Chicken Bowtie Pasta Dinner

This creamy garlic butter chicken bowtie pasta is the kind of weeknight dinner that feels indulgent but comes together quickly. Tender, lightly seared chicken bites mingle with silky garlic butter sauce and pillowy bowtie pasta. The sauce is rich from heavy cream and glossy from butter, with a savory lift from freshly grated Parmesan and a bright finish from chopped parsley. The aroma of whole-head garlic sautéed until fragrant fills the kitchen and makes this meal feel special even on a busy evening. It is ideal for busy families, casual date nights at home, or when you want leftovers that taste even better the next day. If you enjoy creamy garlic pasta variations, you might like this comforting version that pairs well with a simple green salad or crusty bread. For another creamy chicken-and-pasta favorite, see this creamy garlic chicken pasta.

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper. Use the weight you prefer for heartier portions or leftovers.
• Bowtie pasta (Farfalle). Cook until al dente so it holds up when tossed in the creamy sauce.
• 1 whole head of fresh garlic, minced. Fresh garlic gives the sauce bright, aromatic flavor.
• 4 tablespoons unsalted butter. Adds richness and a silky mouthfeel to the sauce.
• 1 tablespoon olive oil. Helps sear the chicken and prevents the butter from burning.
• 1 cup low-sodium chicken broth. Builds savory depth and helps loosen the sauce.
• 1 cup heavy cream. Provides the creamy body and luscious texture.
• Freshly grated Parmesan cheese. Stirred in to melt and thicken the sauce while adding nutty saltiness.
• Fresh chopped parsley. Adds a fresh, herbaceous finish and color when served.

For a slightly different tomato-garlic profile, see this creamy tomato garlic pasta for inspiration.

Step-by-step Instructions

1. Prep the chicken and aromatics. Pat the chicken breasts dry, cut into bite-sized pieces, and season with salt and pepper. Mince the garlic, grate the Parmesan cheese, and chop the parsley. Tip: drying the chicken helps it brown more evenly.
2. 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. Tip: reserve the pasta water before draining to adjust sauce thickness if needed.
3. Sear the chicken. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned chicken pieces and sear until golden brown and cooked through. Transfer the chicken to a plate. Cooking tip: do not overcrowd the pan so the chicken browns instead of steaming.
4. Make the garlic butter base. In the same skillet, add the remaining 3 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant. Watch the garlic closely so it becomes golden but does not burn.
5. Build the sauce. Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for a few minutes, then stir in the heavy cream. Let the mixture come to a gentle simmer to meld flavors.
6. Finish the sauce and combine. Remove from heat, stir in Parmesan cheese until melted, then add the cooked chicken and drained pasta, tossing to coat. If the sauce seems too thick, add a splash of the reserved pasta water to reach the desired consistency.
7. Serve. Divide the pasta among bowls, garnish with parsley, and serve immediately. Tip: serve straight away for the creamiest texture.

For an easier one-pan approach on busy nights, check this one-pot creamy garlic pasta idea.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 to 6, depending on portion size
• Calories: approximately 650 per serving

For a variation that uses rotisserie-style chicken and broccoli for a change-up, you may like this creamy rotisserie chicken broccoli pasta.

Tips, Storage & Variations

• Practical tips: Use freshly grated Parmesan for the best melting and flavor. Keep the heat moderate when adding cream to avoid curdling.
• Adjusting sauce thickness: Use reserved pasta water a tablespoon at a time to loosen the sauce without diluting flavor.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on low heat with a splash of milk or reserved pasta water to revive creaminess.
• Freezing: This dish does not freeze well because cream can separate. If you must freeze, store chicken and pasta separately from sauce and only freeze for up to 1 month. Thaw overnight and reheat slowly.
• Flavor variations using only existing ingredients: Add extra minced garlic for a more pronounced garlic aroma, stir in more Parmesan for a cheesier sauce, or increase the parsley for a fresher finish. For a slightly richer result, add another tablespoon of butter while finishing the sauce. If you prefer a lighter sauce, reduce the heavy cream slightly and increase the chicken broth, then balance with more Parmesan.

For a different chicken weeknight idea, see this BBQ chicken quesadillas for inspiration.

FAQ

Q: Can I use different pasta shapes?
A: Yes. Any sturdy pasta will work, but cook until al dente so it holds the sauce.

Q: How do I prevent the cream from separating?
A: Simmer gently, avoid boiling, and remove from high heat before adding cheese.

Q: Can I use pre-minced garlic?
A: Freshly minced garlic gives the best aroma, but pre-minced can be used in a pinch.

Q: Is low-sodium chicken broth necessary?
A: Low-sodium broth gives you better control of salt, since Parmesan adds saltiness.

Q: Can I make this dairy-free?
A: This recipe relies on butter, cream, and Parmesan, so dairy-free changes would require ingredient substitutions not listed here.

People Also Ask

Q: How long should I sear the chicken pieces?
A: Sear until golden brown and cooked through, about 4 to 6 minutes depending on size.

Q: Do I add pasta directly to the sauce or combine separately?
A: Combine the drained pasta with the sauce and chicken in the skillet so the sauce coats the pasta evenly.

Q: Can I use less garlic than a whole head?
A: Yes, reduce the garlic to taste, but fresh garlic is central to the flavor profile.

Q: Should I salt the pasta water?
A: Yes, salt the pasta water so the pasta is seasoned from the inside out.

Q: How do I make the sauce thicker?
A: Stir in more Parmesan off heat or simmer the sauce a few minutes to reduce it slightly.

Q: Will leftover pasta dry out when reheated?
A: Reheat gently with a splash of reserved pasta water or milk to restore creaminess.

Conclusion

This Easy Creamy Garlic Butter Chicken Bowtie Pasta Dinner is a comforting, flavorful meal that comes together quickly and feels indulgent without fuss. If you enjoy exploring different garlic butter pasta techniques, this Garlic Butter Pasta Recipe offers useful tips and variations. For another take that pairs garlic, Parmesan, and bow tie pasta with chicken in a simple presentation, see The Easiest Garlic Parmesan Chicken with Bow Tie Pasta. Give this recipe a try, share your results, and enjoy a cozy, satisfying dinner.