Description
A cozy and comforting dish featuring tender chicken in a silky garlic butter sauce, served with bowtie pasta.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 1/2 lb boneless chicken breasts, cut into 1-inch pieces
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 cups baby spinach (optional)
- Chopped fresh parsley for garnish
- Lemon wedges, to serve
Instructions
- Prep the pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Season the chicken: In a bowl, toss chicken pieces with salt, pepper, Italian seasoning, and smoked paprika.
- Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and just cooked through, about 5–6 minutes. Remove chicken and set aside.
- Build the sauce: Reduce heat to medium. Add the butter to the skillet and melt. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Deglaze and simmer: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and bring to a gentle simmer.
- Finish the dish: Add Parmesan and stir until melted and smooth. Return the chicken to the pan and add cooked bowtie pasta. Toss to combine, adding reserved pasta water a splash at a time to reach a silky consistency. Stir in spinach until wilted.
- Serve: Garnish with parsley and a squeeze of lemon. Enjoy your Garlic Butter Chicken with Bowtie Pasta immediately with a slice of crusty bread.
Notes
Use room-temperature chicken to ensure it sears evenly. Adjust seasoning with lemon or salt at the end for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian