Garlic Butter Chicken and Bowtie Pasta

Warm, comforting, and simple to make, this Garlic Butter Chicken and Bowtie Pasta brings together tender pan-seared chicken and a creamy, garlicky sauce that clings to every bowtie. Expect rich butter and garlic aroma as the sauce simmers, silky heavy cream giving the pasta a luxurious mouthfeel, and nutty Parmesan adding a salty finish. The chicken stays juicy inside with a golden brown crust that adds a slight crisp texture against the smooth pasta. This dish is ideal for weeknight dinners when you want something impressive with minimal fuss, or for casual weekend meals with friends and family. If you enjoy creamy chicken pastas, you might also like this take on a creamy garlic chicken pasta family favorite that highlights similar flavors.

Ingredients

2 boneless, skinless chicken breasts (about 1 to 1 1/4 pounds), trimmed and patted dry. Use even-thickness breasts for uniform cooking.
8 oz bowtie pasta, cooked according to package directions. Bowtie shape holds sauce well.
4 tablespoons unsalted butter, for pan-searing the chicken and making the sauce rich.
4 cloves garlic, minced. Fresh garlic delivers the best aroma and flavor.
1 cup heavy cream, for a silky, full-bodied sauce.
1/2 cup grated Parmesan cheese, stirred into the warm sauce to melt and thicken.
Salt and pepper to taste. Season the chicken and sauce to bring out all flavors.
Fresh parsley for garnish, chopped to add color and a bright finish. If you have extra cooked chicken, consider using it in a chicken avocado melt sandwich for another meal.

Step-by-step Instructions

Cook the bowtie pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving a splash of the pasta cooking water in case you need to loosen the sauce later. Tip: reserve about 1/4 cup of the cooking water.
In a large skillet over medium heat, melt the butter until it foams. The foaming shows the butter is hot and ready for garlic and chicken.
Add the minced garlic and sauté for about 1 minute until fragrant, watching carefully so the garlic does not brown.
Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6 to 7 minutes on each side until cooked through and golden brown. Remove the chicken to a plate and let it rest for a few minutes before slicing. Tip: resting helps retain juices so the chicken stays moist.
In the same skillet, add the heavy cream, stirring and scraping up any browned bits from the pan to build flavor.
Stir in the Parmesan cheese until melted and smooth, keeping the heat low so the sauce does not separate.
Add the cooked pasta and sliced chicken to the sauce, tossing to coat. If the sauce feels too thick, add reserved pasta water a little at a time until you reach the desired consistency.
Garnish with fresh parsley and serve immediately, enjoying the warm, creamy flavors right away. For a richer garlic profile, see a bolder garlic sauce example like this chicken shawarma with garlic sauce for inspiration.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 760 kcal per serving

Tips, Storage & Variations

Practical tips: Use a hot skillet and avoid overcrowding the pan so the chicken browns nicely. Keep the cream at low heat to prevent curdling. If the sauce separates, whisk in a splash of the reserved pasta water to bring it back together.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove with a splash of cream or pasta water to restore creaminess.
Freezing: This dish is best frozen without the parsley garnish. Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove.
Flavor variations using the same ingredients only:
- Extra garlicky: increase the garlic to 6 cloves and sauté until very fragrant.
- Cheesier sauce: stir in a little more Parmesan for a tangier, thicker finish.
- Butter-forward: melt an extra tablespoon of butter into the finished sauce for a silkier mouthfeel.
- Creamier texture: add a splash more heavy cream or a tablespoon of reserved pasta water to loosen and smooth the sauce.
Serving idea: Make a cozy twist by pairing the pasta with a hollowed bread bowl idea similar to chicken Alfredo garlic bread bowls for a fun presentation.

FAQ

Can I use another pasta shape instead of bowtie?
Yes. Any short pasta that holds sauce, such as penne or farfalle, works well.
Is it necessary to reserve pasta water?
It is helpful. The starchy water thins and helps bind the sauce to the pasta.
How do I know when chicken breasts are cooked through?
They are done when the internal temperature reaches 165 F and the juices run clear.
Can I use pre-grated Parmesan?
Yes. Freshly grated melts best, but pre-grated will also work in a pinch.
Can I reduce the cream to make the dish lighter?
You can use a bit less cream, but the texture will be less rich. Add reserved pasta water to adjust thickness.

Conclusion

I hope this Garlic Butter Chicken and Bowtie Pasta becomes a new go-to for cozy dinners and easy entertaining. If you enjoyed this version, compare it with a similar home-style recipe at Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork or explore another saved variation at Garlic Butter Chicken With Bowtie Pasta – Cooked. Try the recipe, then share how it turned out for you so others can enjoy it too. Cozy cooking and happy sharing.