Garlic Butter Chicken and Bowtie Pasta, can I be honest with you? When I first tossed tender chicken, savory garlic, and silky butter into a bubbling pan with bowtie pasta, I felt like I had stumbled on a tiny comfort miracle. You and I both know those nights when you want something cozy, impressive, and quick — this recipe answers that call. It blends simple ingredients like chicken breast, butter, garlic, cream, chicken broth, parmesan, and parsley into a rich sauce that hugs every little pasta nook. If you love weeknight classics with a cozy twist, you might also enjoy my take on the best smothered chicken and rice recipe, which shares the same warm, homey vibe.

Why You’ll Love This Recipe

Quick and easy to prepare: from stovetop to table in about 30 minutes
Simple, accessible ingredients that are pantry-friendly
Perfect for chilly nights and family dinners that feel special without fuss
Comforting and creamy while still being light enough for weeknights

What makes this version unique is the balance between a velvety garlic butter-parmesan sauce and the toothsome bite of bowtie pasta. I focus on technique so the chicken stays juicy and the sauce does not become heavy or oily. The emotional part? This recipe is a hug in a bowl — it calms the day and makes you feel like you can cook with confidence. Once you try it, you will notice little details: the way the sauce clings to the pasta, the fragrance of browned garlic, and the bright pop of parsley at the end.

Simple Pantry Staples for Easy Chicken Pasta

Ingredients Needed

I rewrote these ingredients to make sure everything is clear and flexible for substitutions. All amounts are based on the original, but with notes so you can adapt easily.

8 ounces bowtie pasta (farfalle) — use dried; whole wheat or gluten-free versions work too, but check package cooking time
2 tablespoons unsalted butter — you can use salted butter, reduce added salt to taste
4 garlic cloves, finely minced — fresh garlic gives the best flavor; substitute 1 teaspoon garlic powder only in a pinch
1 pound boneless, skinless chicken breast, trimmed and cut into bite-sized pieces — thigh meat is a richer swap if you prefer dark meat
1 cup heavy cream — for a lighter swap, use half-and-half plus 2 teaspoons cornstarch to help thicken, or use a combination of milk and a bit of cream
1 cup low-sodium chicken broth — homemade or store-bought both work; low-sodium lets you control seasoning
1 cup freshly grated Parmesan cheese — grate from a wedge for the best melting texture and flavor; pre-grated is okay but may not melt as luxuriously
Salt and freshly ground black pepper, to taste — start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust
Fresh parsley, chopped, for garnish — flat-leaf parsley gives a clean, bright finish; basil is a lovely alternative

Notes on the ingredients: use fresh garlic and freshly grated parmesan when you can — they make a noticeable difference in aroma and creaminess. If you want to make the dish lighter, reduce the cream to 3/4 cup and make up the difference with broth, but keep an eye on texture and add a splash of hot pasta water if the sauce needs loosening. For a dairy-free version, try a cashew cream substitute and a nutritional yeast sprinkle in place of parmesan.

Ingredients & Equipment Notes (Optional)

Large pot for boiling the pasta: choose one with plenty of room so the bowties cook evenly.
Large skillet or wide sauté pan with a lid: a heavy-bottomed pan prevents hot spots and helps you brown chicken evenly.
Tongs or a slotted spoon: handy for transferring pasta and stirring the chicken without breaking the pieces.
Microplane or fine grater: for fresh parmesan, which melts more smoothly.
Measuring cups and spoons: essential for consistent results.
These tools make the process smoother and help you control each stage from browning to simmering.

Instructions – How to Make “Garlic Butter Chicken and Bowtie Pasta”

Cook the bowtie pasta in a large pot of generously salted boiling water according to the package directions.
- Why this matters: Salting the pasta water seasons the noodles from the inside out so the finished dish has better balance.
- Visual cue: The bowties should be al dente — tender but with a slight bite. Drain and reserve about 1/2 cup of the starchy pasta water in case you need to thin the sauce later. Set pasta aside.
Melt the butter in a large skillet over medium heat, then add the minced garlic and sauté just until fragrant, about 30 seconds to 1 minute.
- Why this matters: Garlic cooks fast and can burn easily. Baking the butter warm first helps develop a nutty aroma without browning the garlic.
- Visual cue: The garlic should become glossy and aromatic but not browned. If you see any brown bits, reduce the heat immediately.
Add the diced chicken to the skillet and season with salt and pepper. Cook, stirring occasionally, until the chicken is nicely browned on the outside and cooked through, about 5 to 7 minutes.
- Why this matters: Browning creates flavor through the Maillard reaction, and quick cooking keeps the chicken moist.
- Visual cue: The chicken should be white all the way through with a golden exterior and register 165°F internal at the thickest part. If pieces are browning too fast, lower the heat so they cook evenly without drying.
Pour the heavy cream and chicken broth into the skillet, scraping the bottom to release any browned bits, and stir to combine. Bring the mixture up to a gentle simmer, then reduce the heat to low.
- Why this matters: Those browned bits, called fond, hold a lot of concentrated flavor. Deglazing with broth and cream builds the sauce base.
- Visual cue: Small simmering bubbles should appear around the edges, not a rolling boil; reduce heat if the mixture seems like it will boil over.
Stir in the grated parmesan until it melts and the sauce becomes smooth and creamy. Taste and adjust seasoning with more salt or pepper as needed.
- Why this matters: Adding the cheese slowly at low heat prevents grainy texture and allows the sauce to emulsify for a silky finish.
- Visual cue: The sauce will thicken and take on a glossy sheen as the cheese melts. If it seems too thick, add a tablespoon of reserved pasta water until you reach the desired consistency.
Return the cooked bowtie pasta to the skillet and toss gently to coat every piece in the sauce. Warm through for 1 to 2 minutes so the pasta soaks up some of the sauce.
- Why this matters: Tossing in the sauce last keeps the pasta from becoming waterlogged and ensures every bowtie has a ribbon of cream and parmesan.
- Mini tip: Use tongs or a pasta fork for more even mixing. If you like a looser sauce, add a splash of the reserved pasta water.
Serve the pasta warm, finishing with a generous sprinkle of chopped fresh parsley for brightness and a few extra grinds of black pepper.
- Why this matters: Fresh herbs cut through the richness and elevate the dish visually and aromatically.
- Visual cue: The finished plate should look saucy but not soupy, with glossy noodles and little flecks of green parsley.

Serving Suggestions & Storage Tips

Serving ideas:

Presentation tip: Serve on shallow bowls so the sauce pools around the bowties and is easy to scoop. A sprinkling of extra parmesan at the table lets guests add more if they like.
Pairings: A crisp green salad with a lemon vinaigrette balances the creaminess. Roasted asparagus or green beans with a squeeze of lemon are excellent side options. For a bread, try crusty garlic bread or a warm baguette to soak up any extra sauce.
Drink pairing: A chilled glass of sparkling water with lemon or a non-alcoholic apple spritzer complements the richness without alcohol.

Creative variations:

Add sautéed mushrooms or roasted cherry tomatoes for earthiness and color.
Stir in a handful of baby spinach at the end to wilt it gently into the sauce.
For a subtle heat, add a pinch of red pepper flakes when you add the garlic.

Storage:

Fridge: Store leftovers in an airtight container for up to 3 to 4 days. The sauce will thicken as it chills; don’t worry, it rewets nicely when reheated.
Freezer: While cream-based pasta dishes do not always freeze perfectly, you can freeze the chicken portion (without pasta) in a freezer-safe container for up to 2 months. Reheat gently and toss with freshly cooked pasta for best texture.

Best reheating methods:

Stovetop: Place leftovers in a skillet with a splash of chicken broth or milk and warm over medium-low heat, stirring until warmed. This preserves texture better than microwaving.
Microwave: If using the microwave, cover loosely and reheat in 30-second intervals, stirring between each, adding a little liquid if the sauce has thickened too much.
Reheating tip: Add a knob of butter or a splash of cream when reheating to restore silkiness.

Helpful Notes & Variations

Ingredient substitutions:

Chicken: Swap chicken breast for boneless chicken thighs for richer flavor and slightly longer cooking time.
Cream: To cut calories, use half the cream and half chicken broth with 1 teaspoon cornstarch dissolved in a little cold water to stabilize the sauce.
Cheese: Pecorino Romano can be used in place of parmesan for a sharper tang. Remember that pecorino is saltier, so reduce added salt.

Dietary adaptations:

Gluten-free: Use gluten-free bowtie pasta and ensure your chicken broth is gluten-free.
Lower dairy: Substitute a lactose-free cream alternative or use full-fat coconut milk for a dairy-free variation, noting that the coconut flavor will influence the final profile. Top with nutritional yeast for a cheesy note.
Keto: Replace bowtie pasta with a base of sautéed zucchini ribbons or shirataki noodles, and reduce the chicken broth in favor of more cream and butter for a higher fat, low-carb version.

Flavor add-ins:

Lemon zest and a squeeze of fresh lemon juice at the end brighten the sauce beautifully.
Fresh herbs like thyme or chives folded in at the finish add layers of flavor.
A drizzle of high-quality olive oil at the end deepens the mouthfeel.

Common mistakes:

Overcooking the chicken until dry: bite-sized pieces cook quickly; remove from heat as soon as they are white through.
Letting the garlic brown: browned garlic turns bitter. Watch it closely and reduce heat if it starts to color.
Adding cheese to a rolling boil: high heat can cause the dairy to separate; always melt cheese in a gentle simmer with some liquid present.

Experience-based tips:

Reserve pasta water: that starchy water is a secret weapon to loosen the sauce without diluting flavor.
Toast the pasta in the pan briefly if you want more toasted flavor before adding the sauce.
Use freshly grated parmesan and add it off the heat for the silkiest texture.

Conclusion

Garlic Butter Chicken and Bowtie Pasta is a comforting, reliable recipe that elevates weeknight dinners into something a bit special. It shines because simple, high-quality ingredients — chicken, garlic, butter, cream, parmesan, and bowtie pasta — work together to create a sauce that is both comforting and refined. You get fast prep, easy pantry-friendly ingredients, and a dish that feels like a hug without being fussy. If you loved this recipe and want to explore similar ideas, check out this flavorful Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork for another take, or compare techniques in this Garlic Butter Chicken With Bowtie Pasta – Pinch Of Taste Recipes. Try this tonight, leave a comment and star rating to tell me how it turned out, and share a photo on Pinterest or social so someone else can find their new favorite weeknight dinner.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare most components ahead. Cook the chicken and make the sauce, then cool and refrigerate separately from the pasta for up to 24 hours. Reheat gently and toss with freshly cooked bowties to maintain the best texture. If you assemble everything early, the pasta can absorb too much sauce and become soft.

How should I store leftovers and how long do they last?

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the chicken and sauce portion (without pasta) for up to 2 months. Thaw in the refrigerator overnight before reheating.

What is the best way to reheat or serve this recipe after storage?

Reheat on the stovetop over low to medium heat with a splash of chicken broth, milk, or reserved pasta water to loosen the sauce. Stir gently until warmed through. If microwaving, do short intervals and stir between each burst to avoid overcooking.

Can I adjust or substitute ingredients to fit my preferences?

Absolutely. Swap chicken breasts for thighs, use whole wheat or gluten-free bowties, and choose lighter dairy options if you prefer. You can also add vegetables like spinach, mushrooms, or roasted tomatoes for more texture and nutrition.

Do you have tips to ensure the best texture and flavor every time?

Yes. Use fresh garlic and freshly grated parmesan, do not overcook the chicken, and add cheese at low heat so the sauce stays smooth. Reserve some pasta water to adjust sauce consistency, and finish with fresh parsley or lemon zest to lift the flavors.