Garlic Butter Chicken and Bowtie Pasta

This Garlic Butter Chicken and Bowtie Pasta is a cozy, satisfying weeknight dinner that feels a touch indulgent without being complicated. Tender chicken breasts seared to a golden brown meet a silky garlic-parmesan cream sauce that clings to every bowtie. The aroma of sizzling garlic and butter fills the kitchen, while the cream adds a rich, comforting mouthfeel and the Parmesan brings a salty, nutty finish. This dish works beautifully for family dinners, a casual date night, or when you want something quick that still impresses guests. If you like to compare variations, you can peek at another version of this bowtie pasta to see different serving ideas and plating tips here.

Ingredients

2 boneless, skinless chicken breasts, about 1 to 1 1/4 pounds total. Lean and versatile, they cook quickly and soak up the garlic-butter flavor.
8 oz bowtie pasta. Also called farfalle, its shape catches the creamy sauce so you get flavor in every bite.
4 tablespoons unsalted butter. Provides the base for the sauce and helps brown the chicken without added salt.
4 cloves garlic, minced. Fresh garlic gives bright, aromatic savory notes; mince finely for even distribution.
1 cup heavy cream. Creates a rich, velvety sauce that coats the pasta and chicken.
1/2 cup grated Parmesan cheese. Adds salty, umami depth and helps thicken the sauce when stirred in.
Salt and pepper to taste. Simple seasoning to bring out the flavors; adjust at the end if needed.
Fresh parsley, for garnish. Adds a fresh, herbaceous finish and a pop of color.

For a reference on classic ingredient proportions and notes, see this full ingredient guide here.

Step-by-Step Instructions

Cook the bowtie pasta according to package instructions. Drain and set aside. Tip: reserve a splash of pasta cooking water if you want to loosen the sauce later.
In a large skillet over medium heat, melt the butter. Allow it to foam briefly so you get a nutty aroma.
Add the minced garlic and sauté for about 1 minute until fragrant. Watch carefully so the garlic does not brown.
Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 6-7 minutes on each side until cooked through and golden brown. Remove chicken and let rest before slicing. Tip: resting for 5 minutes keeps juices locked in.
In the same skillet, add the heavy cream and stir, scraping up any bits from the bottom. Those browned bits carry a lot of flavor.
Stir in the Parmesan cheese until melted and smooth. Keep the heat low to prevent the cream from boiling.
Add the cooked pasta and sliced chicken to the sauce, tossing to coat well. If the sauce feels too thick, add a little reserved pasta water, a tablespoon at a time.
Garnish with fresh parsley and serve immediately.

For timing and plating suggestions that match this method, you might like this step-by-step visual guide here.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: approximately 650 kcal per serving

Tips, Storage & Variations

Practical tips: Pat the chicken dry before seasoning to encourage a golden crust. Use low heat when adding the cream and cheese to avoid separation. Slice the chicken against the grain for the most tender bites.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of milk or reserved pasta water to loosen the sauce.
Freezing: You can freeze cooked pasta and chicken in the sauce for up to 2 months. Thaw overnight in the fridge and reheat slowly to avoid curdling the cream.
Flavor variations using only the ingredients on hand: stir an extra 2 tablespoons of Parmesan into the sauce for a sharper, cheesier finish, or add more minced garlic for a bolder garlic punch. For a brighter finish, sprinkle extra fresh parsley when serving.

If you enjoy richer, meat-forward bowtie dishes, you may find inspiration in a beef and bowtie take on the same flavors here.

FAQ
Q: Can I use frozen chicken breasts for this recipe?
A: Yes, but thaw them completely and pat dry before cooking so they brown evenly.

Q: What if my sauce is too thin?
A: Simmer it a few minutes to reduce and thicken, or stir in a little more Parmesan to help bind the sauce.

Conclusion

This Garlic Butter Chicken and Bowtie Pasta is an easy, comforting recipe that delivers creamy, garlicky flavor with minimal fuss. It comes together quickly and makes a reliable weeknight meal that still feels special. If you want to compare similar takes or find serving inspiration, check the Healthy By Fork writeup for another perspective Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork and a saved version of the recipe that some cooks like for meal planning Garlic Butter Chicken With Bowtie Pasta – Cooked. Give this one a try tonight and share how yours turned out for a cozy, flavorful dinner.