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Delicious Garlic Butter Chicken served with Bowtie Pasta

Garlic Butter Chicken and Bowtie Pasta

A comforting recipe that blends tender chicken, savory garlic, and creamy parmesan with bowtie pasta for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces bowtie pasta (farfalle) Use dried; whole wheat or gluten-free versions work too, but check package cooking time.
Sauce and Chicken
  • 2 tablespoons unsalted butter You can use salted butter; reduce added salt to taste.
  • 4 cloves garlic, 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.
  • 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.
  • Salt and freshly ground black pepper, to taste Start with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Fresh parsley, chopped, for garnish Flat-leaf parsley gives a clean, bright finish.

Method
 

Cooking the Pasta
  1. Cook the bowtie pasta in a large pot of generously salted boiling water according to the package directions.
  2. Drain and reserve about 1/2 cup of the starchy pasta water in case you need to thin the sauce later. Set pasta aside.
Preparing the Sauce
  1. 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.
  2. Add the diced chicken to the skillet and season with salt and pepper. Cook until browned and cooked through, about 5 to 7 minutes.
  3. Pour the heavy cream and chicken broth into the skillet, scraping the bottom to release any browned bits. Bring to a gentle simmer, then reduce the heat to low.
  4. Stir in the grated parmesan until it melts and the sauce becomes smooth and creamy. Adjust seasoning with more salt or pepper as needed.
Combining Pasta and Sauce
  1. 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.
Serving
  1. Serve the pasta warm, finishing with a generous sprinkle of chopped fresh parsley.

Notes

For a lighter dish, reduce the cream to 3/4 cup and make up the difference with broth. For a dairy-free version, try a cashew cream substitute and nutritional yeast instead of parmesan.