I make this Garlic Butter Chicken with Bowtie Pasta on nights when I want something fast, comforting, and a little special without a lot of fuss. Tender bite sized chicken pieces swim in a silky garlic butter cream sauce and cling to bowtie pasta for a dish that feels indulgent yet takes less than 30 minutes. If you enjoy similar family friendly skillet meals, check out this Garlic Butter Chicken Bites with Pasta recipe for another quick option.

Why you’ll love this dish

This recipe hits the sweet spot between weeknight ease and restaurant style flavor. It uses a short ingredient list you likely already have in the fridge and pantry. The sauce is creamy without being heavy when you balance it with bright parsley and plenty of freshly grated Parmesan. It’s budget friendly, quick to prepare, and kid approved, making it ideal for busy evenings, casual dinner guests, or a make ahead family meal.

The cooking process explained

Overview of the method so you know what to expect. First you boil the bowtie pasta until al dente and set it aside. While the pasta cooks you melt butter and lightly sauté garlic to release its aroma. Then the chicken gets cooked in the same skillet until golden. Heavy cream and Parmesan are added to form a quick, velvety sauce. Finally you toss the pasta with the sauce and chicken, garnish, and serve.

What you’ll need

• 2 chicken breasts, cut into bite sized pieces (or use boneless skinless thighs for more richness)
• 8 ounces bowtie pasta (farfalle)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream (substitute half and half for a lighter sauce though it will be thinner)
• 1/2 cup grated Parmesan cheese (freshly grated gives the best melt and flavor; Pecorino Romano works as an alternative)
• Salt and pepper to taste
• Fresh parsley for garnish

Notes on substitutions: gluten free bowtie pasta works fine. For dairy free, try unsweetened coconut cream with a neutral seasoning, but expect a different flavor profile.

How to prepare it

1. 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.
2. Heat a large skillet over medium heat and melt the butter.
3. Add the minced garlic and sauté for about 1 minute, stirring, until fragrant but not browned.
4. 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 depending on piece size.
5. Pour the heavy cream into the skillet and bring it to a gentle simmer. Lower the heat if it bubbles too vigorously.
6. Stir in the grated Parmesan until it melts and the sauce thickens slightly. Taste and adjust seasoning.
7. 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.
8. Garnish with chopped fresh parsley and serve immediately.

How to plate and pair

Best ways to enjoy it: Serve a generous portion of the pasta on warmed plates so the sauce stays glossy. Sprinkle extra Parmesan at the table for guests who like more cheese. For sides, a crisp green salad with a lemon vinaigrette or roasted broccoli provide a bright contrast to the creamy sauce. Simple garlic bread or crusty rolls are comforting options if you want something to mop up sauce. For beverages, iced tea or sparkling water with a citrus twist refresh the palate.

Storage and reheating tips

To keep leftovers safe and tasty store them in an airtight container in the refrigerator within two hours of cooking. Eat within three to four days. Reheat gently on the stove over low heat with a splash of cream or milk to loosen the sauce, or microwave in short bursts, stirring between intervals. If freezing, cool completely then transfer to a freezer safe container for up to two months. Thaw overnight in the refrigerator before reheating. Always reheat to an internal temperature of 165 degrees Fahrenheit for safety.

Pro chef tips

• Pat the chicken pieces dry before seasoning to help them brown rather than steam.
• Do not overcrowd the skillet; brown the chicken in a single layer for the best color and flavor.
• Use freshly grated Parmesan rather than the pre shredded bags. Fresh cheese melts more smoothly and gives a creamier sauce.
• Keep a little of the pasta cooking water. A tablespoon or two can rescue a sauce that tightens up too much.
• Mince garlic fine and add it to hot butter so it softens evenly. Avoid high heat that will burn the garlic and turn it bitter.
• If you like bolder seasoning, try a spiced version such as the Cowboy Butter Chicken Pasta for inspiration on seasoning and technique.

Creative twists

• Add vegetables such as baby spinach or peas at the end of cooking for color and a nutrient boost.
• Stir in sun dried tomatoes and a pinch of red pepper flakes for tang and heat.
• Swap bowtie for penne or rigatoni if you prefer tubes that catch sauce.
• For a lighter dish, fold in Greek yogurt off the heat instead of cream just before serving.
• Make it a one pan meal by sautéing sliced mushrooms and diced bell pepper with the chicken.

Your questions answered

How long does this recipe take from start to finish?

Active time is about 20 to 25 minutes. Including pasta cooking and a little prep it should be ready in roughly 30 minutes.

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs give a richer, more forgiving result and resist drying out. Adjust cooking time a few minutes as thighs can be a bit thicker.

Is heavy cream necessary and what can I substitute?

Heavy cream gives the richest, creamiest sauce. You can use half and half for a lighter sauce, but it will be looser. For a dairy free option try full fat coconut cream and adjust seasonings to taste.

Can I make this ahead for meal prep?

You can cook and refrigerate the dish for up to four days. Keep portions airtight and reheat with a splash of cream or milk to restore the sauce. Freezing is possible for up to two months, though texture of the cream sauce may change slightly.

How do I know the chicken is safely cooked?

Chicken pieces are safely cooked when they reach an internal temperature of 165 degrees Fahrenheit and are no longer pink inside. Cut one piece open to check if you do not have a thermometer.

Garlic Butter Chicken with Bowtie Pasta

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A quick and comforting dish featuring tender chicken in a silky garlic butter cream sauce with bowtie pasta.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet Cooking
• Cuisine: Italian
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 2 chicken breasts, cut into bite-sized pieces
• 8 ounces bowtie pasta (farfalle)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. 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.
2. Heat a large skillet over medium heat and melt the butter.
3. Add the minced garlic and sauté for about 1 minute, stirring, until fragrant but not browned.
4. 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.
5. Pour the heavy cream into the skillet and bring it to a gentle simmer. Lower the heat if it bubbles too vigorously.
6. Stir in the grated Parmesan until it melts and the sauce thickens slightly. Taste and adjust seasoning.
7. 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.
8. Garnish with chopped fresh parsley and serve immediately.

Notes

For dairy free, substitute with unsweetened coconut cream. For gluten free, use gluten free bowtie pasta.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 60mg