Ben Kenwood February 4, 2026

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Garlic Butter Chicken and Bowtie Pasta

Name: Garlic Butter Chicken and Bowtie Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 chicken breasts, diced; 8 oz bowtie pasta; 4 tablespoons butter; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup chicken broth; 1 teaspoon Italian seasoning; Salt and pepper to taste; Grated parmesan cheese for serving; Fresh parsley for garnish

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A warm skillet scent fills the kitchen as butter and garlic melt together, the air turning sweet and savory at once, promising comfort with every stir. This Garlic Butter Chicken and Bowtie Pasta is the sort of dinner that feels like a hug on a plate, perfect for busy weeknights or leisurely weekend suppers when you want something effortless yet impressive. If you enjoy rich, garlicky pasta dishes with tender chicken and a silky sauce, you might also like Cheesy Beef and Bowtie Pasta in Garlic Butter for another spin on bowtie pasta and buttered garlic goodness.

What Makes This Special

This Garlic Butter Chicken and Bowtie Pasta balances simple, familiar ingredients to create something greater than the sum of its parts. The garlic blooms in warm butter, the cream smooths into the broth to form a sauce that clings lovingly to each bowtie, and the diced chicken soaks up those flavors while browning for a little caramelized depth. It is approachable enough for a weeknight, and elegant enough to serve to guests without fuss.

What sets it apart is the marriage of textures and aromas, the way the sauce dresses the pasta yet never feels heavy, and how the final sprinkle of parmesan and parsley brightens every bite. A few reasons to reach for this recipe right away

Quick to make with minimal hands on time, under an hour from start to finish
Comforting and rich without being overly heavy thanks to a splash of chicken broth
Bowtie pasta pockets capture the sauce for a satisfying bite
Easily customized to your pantry and taste

What You’ll Need

A few smart swaps keep this dish simple and flexible. The dairy brings richness, the broth keeps the sauce light and spoonable, and the Italian seasoning ties the flavors together. If you ever want a smoky note, swap in turkey bacon for a lighter, leaner touch, and if you need a gluten-free option use your favorite gluten-free bowtie pasta.

2 chicken breasts, diced
8 oz bowtie pasta
4 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 teaspoon Italian seasoning
Salt and pepper to taste
Grated parmesan cheese for serving
Fresh parsley for garnish

Notes, use as needed, heavy cream gives the sauce silkiness, chicken broth keeps the sauce from feeling too rich, and parmesan adds the nutty, savory finish.

How to Cook Garlic Butter Chicken and Bowtie Pasta

Cook bowtie pasta according to package instructions, aiming for al dente, then drain and set aside. You should still feel a slight bite in the center, the pasta will finish cooking a bit in the sauce and hold shape and texture.
In a large skillet, melt butter over medium heat until it foams, then add minced garlic and sauté until fragrant, about 30 seconds to one minute, watching so it does not brown. The kitchen will fill with that warm roasted garlic scent that signals flavor building.
Add diced chicken to the skillet in a single layer, letting it sear without crowding, and cook until browned and cooked through, about 6 to 8 minutes, turning pieces so each side gets color; season with salt, pepper, and Italian seasoning. You want golden edges and a moist interior, juicy to the bite.
Stir in chicken broth and heavy cream, bringing the mixture to a gentle simmer, then reduce heat and let it cook for a few minutes until the sauce thickens slightly and coats the back of a spoon. You will notice the sauce develop a glossy sheen and a velvety texture.
Add the cooked pasta to the skillet, tossing to combine and coat in the sauce, folding the bowties so their pockets catch the sauce; if the sauce seems too thick, add a splash of reserved pasta water or broth to loosen it. The pasta should glisten, each piece evenly sauced.
Serve warm, topped with grated parmesan cheese and fresh parsley, finishing with a crack of black pepper or a light dusting of extra parmesan for a pleasant salty lift. The final dish should look creamy and inviting, flecked with green parsley and melting parmesan.

Prep ~15 minutes, Cook ~20 minutes, Total ~35 minutes, Servings ~4, Kcal ~700 per serving

Make-Ahead and Prep Tips

You can shave time on a busy evening by doing a few things ahead. Dice the chicken up to one day in advance and store it in an airtight container in the fridge, seasoned lightly so it’s ready to sear. Cook the pasta earlier the same day, toss it with a little oil to keep it from sticking, and refrigerate until you are ready to finish the dish.

To make the sauce ahead, prepare it up to the point before adding pasta and chill in a sealed container for up to two days. When ready to serve, warm the sauce gently in a skillet, add the pasta and a splash of broth to revive the texture, then finish with parmesan and parsley for that fresh touch. For gatherings, you can also assemble the fully cooked pasta and chicken, cool quickly, and reheat in a wide skillet with a little extra cream or broth.

Storing and Reheating

Leftovers store well when handled promptly and with care. Refrigerate leftovers in a sealed container for three to four days. If you want to keep portions longer, freeze in a freezer-safe container for up to two months, but know that cream sauces may slightly change texture after freezing, so plan to refresh them when reheating.

To reheat gently, thaw overnight in the fridge if frozen, then warm in a skillet over low to medium heat with a splash of chicken broth or heavy cream to re-emulsify the sauce, stirring until the sauce becomes silky again. You can also microwave individual portions on medium power in short bursts, stirring between intervals, until warmed through. A fresh parsley sprinkle and a little extra grated parmesan after reheating are good signals that the dish is ready to serve.

A freshness cue to watch for, when the chicken or sauce smells off or the texture becomes slimy, it is time to discard.

Perfect Pairings

Crisp green salad with lemon vinaigrette to cut through the richness
Sautéed green beans with garlic and a squeeze of lemon
Roasted broccoli tossed with olive oil and parmesan
Warm crusty bread to mop up any leftover sauce
A simple tomato and cucumber salad for a cool contrast

Variations and Swaps

Try these ideas to tailor Garlic Butter Chicken and Bowtie Pasta to your pantry or mood, none of which introduce alcohol or pork. For a smoky, indulgent twist, stir in chopped turkey bacon cooked until crisp, swapping in turkey bacon for traditional bacon gives you that smoky edge with less fat. If you prefer ground protein, use ground chicken or ground turkey cooked and seasoned as a substitute for diced breast for a different texture.

Add vegetables to stretch the meal and boost color, fold in baby spinach at the end until just wilted, or sauté sliced mushrooms with the chicken for an earthy note. Brighten the sauce with a splash of lemon juice and a touch of zest right before serving, this adds a lively lift that cuts through the cream. Make a lighter version by using half-and-half instead of heavy cream and reducing the butter by one tablespoon, the sauce will be a bit lighter while still satisfying. For a spicy kick, stir in red pepper flakes when you add the garlic, adjusting heat to taste. For a cheesy upgrade, fold in a little shredded fontina or asiago along with the parmesan for richer depth.

This recipe also pairs well with small bites, see our take on bite-sized chicken with creamy pasta in Garlic Butter Chicken Bites and Creamy Parmesan Pasta for a complementary preparation.

Pro Tips for Best Results

Use room temperature chicken, it sears more evenly and stays juicier when it hits the pan.
Sear chicken in batches if necessary, do not crowd the pan, so pieces brown instead of steam.
Reserve a cup of pasta water, a little starchy water helps the sauce cling to pasta and smooths the texture.
Aim for pasta al dente, it will finish cooking in the sauce and avoid becoming mushy.
Finish the sauce off low and slow, gentle heat keeps the cream silky and prevents separation.
Cook chicken to an internal temperature of 165 degrees Fahrenheit for safety and peak juiciness.

Frequently Asked Questions

Can I use a different cut of chicken?
Yes, boneless, skinless chicken thighs work well if you prefer darker meat, they bring extra richness. Cut them into similar sized pieces so they cook evenly and watch timing as thighs may take a little longer to reach doneness.
Is there a lighter dairy option I can use?
You can use half-and-half or a combination of milk and a small amount of cornstarch to thicken, the sauce will be lighter but still creamy. Keep expectations that it will not be as lush as with heavy cream, and adjust seasoning as needed.
How do I keep the sauce from breaking?
Avoid boiling the sauce vigorously; cook over gentle heat and add cream off the heat if needed, then warm through slowly. Adding a splash of broth or reserved pasta water while stirring helps keep everything emulsified.
Can I make this gluten-free?
Absolutely, substitute 8 ounces of your favorite gluten-free bowtie or small pasta. Cook according to package directions as times vary and check texture early to keep it al dente.
How do I reheat leftovers without drying out the chicken?
Reheat gently over low heat with a splash of chicken broth or cream, stirring often. Cover the skillet to trap steam and restore moisture, and finish with fresh parsley and a little grated parmesan.
What if I only have whole garlic cloves?
Minced garlic is preferred for even flavor release, but finely grate whole cloves with a microplane or mince them very small to distribute the garlicky aroma throughout the sauce.
Can I double the recipe for a crowd?
Yes, double everything and use a larger skillet or two pans to avoid crowding, especially when searing chicken, so you still get that nice golden color.

Final Thoughts

This Garlic Butter Chicken and Bowtie Pasta is a go-to for busy nights when you want comfort without complexity, and for special evenings when you want food that still feels homey and satisfying. The combination of garlicky butter, tender chicken, and pillowy bowties in a creamy sauce hits that comforting sweet spot, and small finishing touches like parsley and parmesan elevate it simply. Invite this recipe into your weeknight rotation, tweak the variations to suit your family, and enjoy the cozy, buttery flavors that make this dish an easy favorite.

Garlic Butter Chicken and Bowtie Pasta

Author: anastasia-rice
Total Time: 35
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A comforting and effortless dish featuring tender chicken and bowtie pasta in a creamy garlic butter sauce.

Instructions

Cook bowtie pasta according to package instructions until al dente, drain, and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
Add diced chicken to the skillet in a single layer, letting it sear without crowding, and cook until browned and cooked through, about 6 to 8 minutes, seasoning with salt, pepper, and Italian seasoning.
Stir in chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it cook until the sauce thickens slightly.
Add the cooked pasta to the skillet, tossing to combine and coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water or broth to loosen it.
Serve warm, topped with grated parmesan cheese and fresh parsley.