Easy Creamy Garlic Butter Chicken Bowtie Pasta Dinner
This creamy garlic butter chicken bowtie pasta is a comforting Italian-inspired dinner featuring juicy seared chicken, tender farfalle pasta, fresh garlic, Parmesan cheese, and a rich buttery cream sauce. Perfect for busy weeknights and ready in just 45 minutes.
Equipment
- large pot
- large skillet
- chef's knife
- cutting board
- colander
- wooden spoon
- cheese grater
Ingredients
- 1.5-2 lb boneless skinless chicken breasts
- 1 lb bowtie pasta (farfalle)
- 1 head fresh garlic, minced
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp fresh chopped parsley
- salt and black pepper, to taste
Instructions
- Pat the chicken breasts dry, cut into bite-sized pieces, season with salt and pepper, mince the garlic, grate the Parmesan cheese, and chop the parsley.
- Cook the bowtie pasta in salted boiling water until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until golden and cooked through. Transfer to a plate.
- Reduce the heat to medium, melt the remaining butter, add the minced garlic, and sauté for about 1 minute until fragrant without browning.
- Add the chicken broth, scraping the browned bits from the skillet. Simmer for 2-3 minutes, then stir in the heavy cream and cook for another 3-5 minutes until slightly thickened.
- Remove the skillet from the heat. Stir in the Parmesan cheese until melted. Add the cooked chicken and drained pasta, tossing until well coated. Add reserved pasta water as needed.
- Serve immediately, garnished with fresh chopped parsley.
Notes
Use freshly grated Parmesan cheese for the smoothest, creamiest sauce. Reserve some pasta water to adjust the sauce consistency if needed. Avoid overcooking the pasta to keep it perfectly al dente.