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