Garlic Butter Chicken and Bowtie Pasta — On the first crisp evening of fall, I bundled up in a sweater, lit a cinnamon candle, and the warm aroma of garlic, butter, and herbs filled the kitchen. This cozy Garlic Butter Chicken and Bowtie Pasta became an instant favorite at our table, the kind of recipe that wraps you in comfort and invites seconds.
Introduction
This Garlic Butter Chicken and Bowtie Pasta is a reader favorite because it’s simple, hearty, and perfect for seasonal gatherings. The tender chicken and buttery sauce cling to the little bowtie pasta, making every bite rich and satisfying. If you love wholesome weeknight dinners or want a dish that doubles as a cozy treat for guests, this recipe will become a staple. For more ideas with similar flavors, try this take on Garlic Butter Chicken and Bowtie Pasta inspiration.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream or cooking cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 cups fresh baby spinach (optional)
- 2 tbsp chopped fresh parsley for garnish
Step-by-step Instructions
- Prep and cook pasta: Bring a large pot of salted water to a boil and cook bowtie pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season and sear chicken: Pat chicken pieces dry and season with salt, pepper, and half the Italian seasoning. Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- Build the sauce: In the same skillet, reduce heat to medium and add remaining butter. Sauté onion until translucent, then add garlic and cook 30–60 seconds until fragrant. Pour in chicken broth, scraping up any browned bits, and simmer 2 minutes.
- Finish the sauce: Stir in heavy cream, Parmesan, lemon juice, and remaining Italian seasoning. Let the sauce simmer until slightly thickened, 3–4 minutes. Taste and adjust seasoning.
- Combine and serve: Return chicken to the skillet, add cooked bowtie pasta and spinach if using. Toss to coat, adding reserved pasta water a splash at a time to reach your desired consistency. Garnish with parsley and serve warm.
Tips for Success
- Don’t overcrowd the pan when searing chicken; doing it in batches gives a better golden crust.
- Use freshly grated Parmesan for the creamiest, most flavorful sauce.
- If the sauce tightens too much, add a little reserved pasta water to loosen it—starchy pasta water helps bind the sauce.
- For evenly cooked pasta, salt your boiling water generously; it should taste like the sea.
- If you want extra garlic flavor, add a small pinch of garlic powder while seasoning the chicken.
Possible Variations
- Gluten-free: Use a gluten-free bowtie pasta and ensure your chicken broth is labeled gluten-free for a safe swap.
- Extra veggies: Stir in roasted mushrooms, cherry tomatoes, or broccoli for added color and nutrition.
- Streusel topping twist: For an unexpected textural contrast, try a savory herb streusel (made with panko, butter, and herbs) sprinkled and briefly broiled on top before serving.
- Lighter version: Swap heavy cream for half-and-half and use 2% milk with a tablespoon of cornstarch dissolved in a little cold milk to thicken.
- Seafood or steak: Substitute shrimp or thinly sliced steak for a different protein profile; if using shrimp, reduce cook time to avoid overcooking. For more protein ideas, see this garlic butter shrimp variation.
Beginner-friendly Notes
This Garlic Butter Chicken and Bowtie Pasta is forgiving and perfect for home cooks new to sautéing and sauce-making. Keep ingredients prepped and measured (mise en place), and follow the steps slowly—especially when reducing the sauce—so you can learn how texture changes as it thickens. If you want a quicker weeknight version, use this helpful guide on speeding up the sear and sauce process: quick garlic butter chicken tips.
Storage Recommendations
- Refrigerator: Store leftover Garlic Butter Chicken and Bowtie Pasta in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to revive the sauce.
- Freezer: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove to retain the best texture.
- Reheating tip: Avoid microwave overheating, which can make pasta gummy—reheat on low in a skillet and add a little liquid to refresh the sauce.
For those who love exploring similar comforting recipes, try pairing this dish with a simple green salad or warm crusty bread for soaking up extra sauce. If you enjoy recipe variations and seasonal baking ideas, you might like this twist on flavor pairings: garlic parmesan chicken pasta or the cozy foil packet method for a hands-off meal: air fryer garlic butter foil packet dinner.
Conclusion
This Garlic Butter Chicken and Bowtie Pasta is an easy, comforting dish that highlights fragrant garlic, creamy butter, and tender chicken—ideal for chilly nights and friendly gatherings. For an additional healthy take and inspiration, check out this helpful recipe guide: Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork.
FAQs
- How long does Garlic Butter Chicken and Bowtie Pasta take to make?
- About 30–40 minutes from start to finish, including boiling pasta and searing the chicken.
- Can I use a different pasta shape instead of bowtie?
- Yes, short pasta shapes like penne, rotini, or shells work well and will hold the sauce nicely.
- Is this recipe freezer-friendly?
- Yes, freeze in an airtight container for up to 2 months. Thaw overnight before reheating on the stove.
- How can I make the sauce thicker or thinner?
- To thicken, simmer a bit longer or add a small slurry of cornstarch and water. To thin, stir in reserved pasta water, milk, or broth a little at a time.
Garlic Butter Chicken and Bowtie Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A cozy Garlic Butter Chicken and Bowtie Pasta dish that wraps you in comfort and invites seconds, perfect for chilly evenings.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream or cooking cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 cups fresh baby spinach (optional)
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook bowtie pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Pat chicken pieces dry and season with salt, pepper, and half the Italian seasoning. Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add remaining butter. Sauté onion until translucent, then add garlic and cook 30–60 seconds until fragrant. Pour in chicken broth, scraping up any browned bits, and simmer 2 minutes.
- Stir in heavy cream, Parmesan, lemon juice, and remaining Italian seasoning. Let the sauce simmer until slightly thickened, 3–4 minutes. Taste and adjust seasoning.
- Return chicken to the skillet, add cooked bowtie pasta and spinach if using. Toss to coat, adding reserved pasta water a splash at a time to reach your desired consistency. Garnish with parsley and serve warm.
Notes
Don’t overcrowd the pan when searing chicken, and use freshly grated Parmesan for the best flavor. Adjust sauce thickness with pasta water as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian