Creamy Garlic Butter Chicken with Bowtie Pasta
This garlicky, buttery chicken served with creamy bowtie pasta is a quick and comforting weeknight dinner that feels like a warm hug.
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.
Notes
Recipe is versatile; can swap bowtie for penne, rigatoni, or rotini. For a lighter sauce, use half-and-half instead of heavy cream. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.