I first made this Garlic Butter Chicken with Bowtie Pasta on a rushed weeknight and it instantly became a go-to for busy evenings. Tender bite-sized chicken, a silky garlic butter cream sauce, and playful bowtie pasta come together in under 30 minutes. If you enjoy simple, comforting skillet dinners, you might also like the garlic butter baked chicken breast recipe for a hands-off oven option that highlights the same flavors.
Why you’ll love this dish
Quick, satisfying, and crowd-pleasing. The creamy garlic-parmesan sauce clings to each bowtie, turning a handful of pantry staples into a meal that feels special. It’s perfect for weeknight dinners when you want something faster than takeout but more comforting than plain pasta. Families appreciate the mild flavors, while home cooks love how little hands-on time this requires.
Preparing Garlic Butter Chicken with Bowtie Pasta
Step-by-step overview
Start by boiling the pasta while you brown the chicken in garlic butter. Then you build the sauce right in the pan with heavy cream and Parmesan, finish by tossing in the pasta, and serve. Expect about 25 to 30 minutes from start to finish, with most of that being the pasta cooking time.
What you’ll need
- 2 chicken breasts, cut into bite-sized pieces (about 1 to 1 1/2 pounds total)
- Note: use thighs if you prefer darker meat; adjust cooking time slightly.
- 8 ounces bowtie pasta (farfalle)
- 4 tablespoons butter (unsalted preferred)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish, chopped
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat and melt the butter.
- Add the minced garlic and sauté for about 1 minute, stirring, until fragrant but not browned.
- Add the chicken pieces to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6 to 8 minutes.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Lower the heat if it bubbles too vigorously.
- Stir in the grated Parmesan until it melts and the sauce thickens slightly. Taste and adjust seasoning.
- Add the cooked pasta to the skillet and toss gently to coat everything in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Garnish with chopped fresh parsley and serve immediately.
Best ways to enjoy it
Serve this pasta hot in shallow bowls so the sauce stays glossy. Pair it with a crisp green salad dressed in lemon vinaigrette to cut the richness. For a textural contrast, top with toasted pine nuts or a handful of fresh arugula. A simple garlic bread or a warm baguette is ideal for mopping up any leftover sauce.
How to store & freeze
Cool leftovers to room temperature within two hours. Store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce, or microwave in short bursts, stirring between intervals. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Always reheat to an internal temperature of 165°F for safe eating.
Tricks for success
- Don’t brown the garlic; cooking it briefly releases flavor without bitterness.
- Cut chicken into uniform pieces so everything cooks evenly.
- Reserve a cup of pasta water before draining; the starchy water helps adjust sauce consistency without watering it down.
- Use freshly grated Parmesan rather than pre-grated for a silkier melt and better flavor.
- If your sauce separates when reheating, whisk in a little cream or a teaspoon of butter over low heat to bring it back together.
Different ways to try it
Swap proteins or turn this into a one-pot comfort meal. For a hands-off alternative that keeps the garlic butter theme, try the slow-cooked option with beef and potatoes using this crockpot garlic butter beef bites with potatoes. You can also add roasted vegetables, baby spinach stirred in at the end, or a squeeze of lemon for brightness.
Common questions
How long does this recipe take from start to finish?
About 25 to 30 minutes. The pasta cooks while you brown the chicken, so there is minimal idle time.
Can I make this dairy-free or lower in fat?
Yes. Swap heavy cream for a full-fat coconut milk or a dairy-free creamer and use a vegan Parmesan alternative. The texture will be slightly different but still creamy. For lower fat, use half-and-half instead of heavy cream and reduce butter to 2 tablespoons.
Is it safe to reheat this dish?
Yes. Store refrigerated and reheat until the internal temperature reaches 165°F. Reheat slowly over low heat and add a splash of liquid to restore sauce texture.
Can I prepare parts of this ahead?
You can brown and season the chicken ahead of time and refrigerate for up to 24 hours. Cook the pasta just before serving for best texture. The sauce is best made fresh, but you can gently rewarm it and combine with pasta when ready.
What if my sauce is too thin or too thick?
If too thin, simmer a few minutes to reduce it, or stir in a tablespoon of grated Parmesan to thicken. If too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
Garlic Butter Chicken with Bowtie Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat and melt the butter.
- Add the minced garlic and sauté for about 1 minute, stirring, until fragrant but not browned.
- Add the chicken pieces to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6 to 8 minutes.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Lower the heat if it bubbles too vigorously.
- Stir in the grated Parmesan until it melts and the sauce thickens slightly. Taste and adjust seasoning.
- Add the cooked pasta to the skillet and toss gently to coat everything in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Garnish with chopped fresh parsley and serve immediately.
