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Garlic Butter Bowtie Pasta with Chicken - Easy Family Favorite Dinner Recipe

This comforting garlic butter bowtie pasta with chicken combines tender chicken, al dente pasta, and a rich garlic butter sauce that comes together in just 30 minutes. The farfalle pasta's unique shape catches the savory sauce beautifully, creating a complete meal that's perfect for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz bowtie pasta (farfalle)
  • 1 lb chicken breast, cut into bite-sized pieces
  • 4 tbsp butter
  • 6 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Method
 

Instructions
  1. Cook the bowtie pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, season chicken pieces with salt, pepper, and Italian seasoning. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  3. In the same skillet, add remaining 2 tablespoons of butter. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
  4. Add heavy cream and bring to a simmer. Stir in grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  5. Return cooked chicken to the skillet along with the drained bowtie pasta. Toss everything together until the pasta and chicken are evenly coated in the garlic butter sauce. Garnish with fresh parsley and red pepper flakes if desired.

Notes

Use fresh garlic rather than pre-minced for best flavor. Don't overcook garlic - it should become fragrant but not brown. Reserve pasta water to help sauce cling to pasta and create creamier texture.