Go Back
garlic-butter-chicken-with-bowtie-pasta_feature

Garlic Butter Chicken Bowtie Pasta: Easy Family Favorite Recipe

This garlic butter chicken bowtie pasta is the ultimate comfort food that comes together in just 30 minutes. With tender chicken pieces swimming in a rich, buttery garlic sauce and clinging to perfectly cooked bowtie pasta, this dish will quickly become your family's new favorite weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz bowtie pasta (farfalle)
  • 1 lb boneless, skinless chicken breasts, cubed
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Method
 

Instructions
  1. Cook the bowtie pasta according to package directions in a large pot of salted water. Drain well and set aside.
  2. While pasta cooks, season chicken cubes with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and let the sauce thicken slightly for 2-3 minutes.
  5. Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until well coated in the sauce.
  6. Stir in Parmesan cheese and fresh parsley. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan on top.

Notes

Use freshly grated Parmesan cheese rather than pre-shredded varieties for smoother melting. Don't overcrowd the pan when cooking chicken - cook in batches if necessary. Reserve 1/2 cup pasta water before draining to thin sauce if needed. For a lighter version, substitute half-and-half for heavy cream.