This garlicky, buttery chicken tossed with creamy bowtie pasta is the kind of weeknight dinner that feels like a warm hug. It’s quick to pull together, uses pantry-friendly ingredients, and gives you a restaurant-worthy plate with minimal fuss. If you enjoy rich, saucy pasta dishes like a savory cowboy butter chicken pasta, this one will quickly become a go-to.
Why you’ll love this dish
This recipe hits a comforting trifecta: simple technique, bold garlic-butter flavor, and a silky cream sauce that clings to each bowtie. It’s ideal for busy weeknights, date-night dinners at home, or when you need a crowd-pleasing meal that’s easy to scale.
“Creamy, garlicky, and ridiculously easy—my family asked for seconds before I even finished plating.” — a happy home cook
Why try it? Because it’s:
- Fast: pasta cooks while you make the sauce and sear the chicken.
- Economical: minimal, everyday ingredients.
- Versatile: easy to swap proteins or make lighter versions.
Step-by-step overview
You’ll sear seasoned chicken until golden, make a quick garlic-butter pan sauce, simmer it with chicken broth and cream, then toss in cooked bowtie pasta. Slice the rested chicken and serve it over the saucy pasta with a shower of Parmesan and parsley. Expect about 30–40 minutes total from start to finish.
What you’ll need
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tablespoons garlic, minced (about 4–6 cloves)
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium if preferred)
- 1 cup bowtie (farfalle) pasta
- Salt, to taste
- Black pepper, to taste
- Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
Notes and substitutions:
- Swap bowtie for penne, rigatoni, or rotini if that’s what you have.
- For a lighter sauce, use half-and-half instead of heavy cream (sauce will be thinner).
- Use turkey or vegetable broth to change the flavor profile or make it meatless with seared tofu.
Step-by-step instructions
- Bring a pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain and set aside, reserving a splash of pasta water.
- Pat chicken dry and season both sides generously with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté about 1 minute until fragrant—don’t let it brown.
- Add the chicken breasts to the skillet. Cook 6–7 minutes per side, or until the chicken is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part. Remove chicken to a cutting board and let rest 5 minutes before slicing.
- Reduce heat to medium-low. Add remaining 2 tablespoons butter to the skillet, then pour in chicken broth and heavy cream. Stir, scraping up any browned bits from the pan. Let the sauce simmer 2–3 minutes until slightly thickened. If too thick, thin with a tablespoon or two of reserved pasta water.
- Add the cooked bowtie pasta to the skillet and toss to coat in the sauce.
- Plate the pasta, top with sliced chicken, and finish with a generous grating of Parmesan and chopped parsley. Serve warm.
Best ways to enjoy it
This dish is rich and satisfying on its own, but you can dress the meal up or balance it with sides:
- Serve with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess.
- Add roasted broccoli or sautéed spinach for color and a nutrition boost.
- For a complete weeknight menu, pair with crusty bread to mop up the sauce.
- Want a fun plate pairing? Finish the meal with a simple dessert—try a soft caramel or butterscotch treat like the butterscotch randy recipe after dinner.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cream-based pasta holds best when chilled promptly.
- Freezing: Cream sauces can change texture after freezing—if you must freeze, use a shallow container and consume within 1 month. Thaw overnight in the fridge.
- Reheating: Gently reheat on low in a skillet with a splash of milk, cream, or broth to revive the sauce; microwave in short bursts, stirring in between. Reheat chicken only until warmed through to avoid drying.
- Food safety: Cool leftovers to room temperature no longer than 2 hours before refrigerating.
Pro chef tips
- Don’t overcrowd the pan when searing chicken: give each piece space so it browns instead of steams.
- Use an instant-read thermometer for consistent results—165°F (74°C) is the safe final temperature for chicken.
- Save a bit of pasta water; its starch helps the sauce cling and smooths the final texture.
- If your sauce splits, whisk in a small dollop of cold butter off heat to re-emulsify.
- Slice chicken after it rests; this keeps juices locked in and prevents a dry bite.
Creative twists
- Lemon-garlic: Add 1 teaspoon lemon zest and a squeeze of lemon juice to the sauce for brightness.
- Mushroom version: Sauté sliced cremini or button mushrooms before adding broth for an earthy note.
- Spicy kick: Stir in red pepper flakes or a splash of hot sauce to the cream for heat.
- Lighter swap: Replace heavy cream with Greek yogurt thinned with milk—temper the yogurt by whisking a few tablespoons of hot broth into it before adding to the pan.
- Vegetarian: Skip the chicken and add roasted cauliflower or crispy tofu for protein.
Common questions
Q: How long will this take from start to finish?
A: About 30–40 minutes: 8–12 minutes for pasta, 12–15 minutes to sear and rest chicken, and a few minutes to make the sauce and toss everything together.
Q: Can I use bone-in chicken?
A: Yes, but bone-in will take longer to cook. Use an instant-read thermometer and cook until the thickest part near the bone reaches 165°F (74°C).
Q: Is it safe to reheat cream-based sauces?
A: Yes—reheat gently over low heat and add a splash of broth or milk to restore creaminess. Avoid high heat to prevent separation.
Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free pasta and confirm your chicken broth is gluten-free.
Q: What if my sauce is too thin or too thick?
A: Too thin: simmer a little longer to reduce, or add a small handful of grated Parmesan to thicken. Too thick: stir in a splash of pasta water, broth, or milk until you reach desired consistency.
Q: How do I make this ahead for guests?
A: Cook pasta and chicken separately and keep refrigerated. Gently reheat sauce, add pasta to warm, then top with reheated, sliced chicken just before serving to maintain texture.
Enjoy this creamy, garlicky skillet supper that’s easy enough for weeknights and special enough for company.
Creamy Garlic Butter Chicken with Bowtie Pasta
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 6–8 oz each) Seasoned with salt and pepper
- 2 tablespoons garlic, minced (about 4–6 cloves)
- 4 tablespoons butter Divided into two portions for cooking
- 1 cup heavy cream For the creamy sauce
- 1 cup chicken broth Low-sodium if preferred
- 1 cup bowtie (farfalle) pasta Cooked according to package directions
- to taste Salt
- to taste Black pepper
- Parmesan cheese For garnish
- Fresh parsley, chopped For garnish
Instructions
Cooking the Pasta
- Bring a pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain and set aside, reserving a splash of pasta water.
Preparing the Chicken
- Pat chicken dry and season both sides generously with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté about 1 minute until fragrant—don’t let it brown.
- Add the chicken breasts to the skillet. Cook for 6–7 minutes per side, or until the chicken is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part. Remove chicken to a cutting board and let rest for 5 minutes before slicing.
Making the Sauce
- Reduce heat to medium-low. Add remaining 2 tablespoons butter to the skillet, then pour in chicken broth and heavy cream. Stir, scraping up any browned bits from the pan. Let the sauce simmer for 2–3 minutes until slightly thickened. If too thick, thin with a tablespoon or two of reserved pasta water.
- Add the cooked bowtie pasta to the skillet and toss to coat in the sauce.
Serving
- Plate the pasta, top with sliced chicken, and finish with a generous grating of Parmesan and chopped parsley. Serve warm.