Creamy Chicken Bowtie Pasta Bake
This rich and creamy pasta bake combines tender seasoned chicken, bowtie pasta, creamy white or Alfredo sauce, cream cheese, Parmesan, mozzarella, garlic, and Italian herbs. Everything is baked until hot, bubbly, and lightly golden.
Equipment
- large skillet For cooking the chicken and preparing the creamy sauce.
- large pot For cooking the bowtie pasta.
- 9x13-inch baking dish
- colander For draining the pasta while reserving pasta water.
- aluminum foil For loosely covering the pasta bake during the first 20 minutes of baking.
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz bowtie pasta (farfalle)
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup white sauce or Alfredo sauce
- 4 oz cream cheese, softened
- 1 cup freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- salt and black pepper, to taste
- ½ cup reserved pasta water, as needed
- 2 tablespoons fresh parsley, chopped
- additional Parmesan cheese, for garnish
- black pepper, for garnish
Instructions
- Preheat the oven to 375°F (190°C).Pat the chicken breasts dry and season both sides with garlic powder, Italian seasoning, paprika, salt, and black pepper.Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes per side, or until golden brown and cooked through.The chicken should reach 165°F (74°C) internally.Remove from the skillet and let it rest for 5 minutes. Slice the chicken into bite-sized pieces.
- Bring a large pot of salted water to a boil.Cook the bowtie pasta according to the package directions until al dente.Reserve about ½ cup of pasta water, then drain the pasta.
- In a large skillet or saucepan, heat the butter or olive oil over medium heat.Add the minced garlic and cook for about 30 seconds, until fragrant.Add the heavy cream, white sauce or Alfredo sauce, and softened cream cheese. Stir until smooth and creamy.Add the Parmesan cheese, Italian seasoning, and garlic powder.Season with salt and black pepper.If the sauce is too thick, gradually add some of the reserved pasta water until it reaches a smooth, creamy consistency.
- Add the cooked bowtie pasta to the creamy sauce.Stir gently until every piece of pasta is coated.Fold in about half of the cooked chicken.
- Lightly grease a 9×13-inch baking dish.Transfer the creamy pasta mixture into the dish.Arrange the remaining sliced chicken over the top.Sprinkle the mozzarella evenly over the chicken and pasta, followed by a little extra Parmesan.
- Cover the dish loosely with aluminum foil.Bake at 375°F (190°C) for 20 minutes.Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let the pasta bake rest for about 5–10 minutes.Sprinkle with fresh chopped parsley and a little black pepper.Serve warm while the sauce is creamy and the cheese is still melted.
Notes
Cook the chicken to an internal temperature of 165°F (74°C). Reserve ½ cup of pasta water and add it gradually to the sauce if needed. Let the finished pasta bake rest for 5–10 minutes before serving.