Garlic Parmesan Butter Chicken Bowtie Pasta

For a quick and delicious dinner, garlic chicken butter with bowtie pasta is always a top pick. Tender, seasoned chicken mixes with golden butter. Fresh garlic and cream add flavor. Perfectly cooked farfalle completes the rich, comforting skillet.

The bowtie pasta isn’t there for looks. Its folds and pinched center hold the creamy garlic butter sauce perfectly. The browned chicken adds savory depth and a satisfying bite. A bit of Italian seasoning and optional Cajun seasoning add character. This keeps it from tasting flat or too heavy.

The best part? We can get this creamy chicken pasta dinner from the kitchen to the table in roughly 30 minutes.

Why We Love This Garlic Butter Chicken Pasta

Many creamy chicken pasta recipes exist, but this one hits all the right notes for a busy evening.

• Ready in about 30 minutes
• Uses everyday ingredients
• Combines buttery, garlicky, and cheesy flavors
• Uses bowtie pasta (farfalle), which holds creamy sauce beautifully
• Makes a filling family dinner
• Easy to customize with vegetables or extra spice
• Works well for leftovers
• Can be prepared in one main skillet after cooking the pasta

The flavor comes from layering, not relying on one ingredient. We start by browning the chicken. Next, we cook the garlic gently in butter. Then, we loosen the pan with broth. Finally, we slowly build the cream sauce. That simple sequence gives the finished pasta dish considerably more depth.

What Is Garlic Butter Chicken with Bowtie Pasta?

Garlic butter chicken with bowtie pasta is a creamy dish. It mixes bite-sized chicken with farfalle pasta. The chef makes the sauce from butter, garlic, cream, Parmesan, and chicken broth.

Season the chicken before cooking, so it develops a flavorful golden exterior. Once you remove it from the pan, the same skillet becomes the base for the sauce. The browned bits from the chicken mix into the butter, broth, and cream. This makes the sauce richer and more savory.

Bowtie pasta, or farfalle, works well for this recipe. Its ruffled edges and central folds trap creamy sauces perfectly.

For a little heat, we can add Cajun seasoning or red pepper flakes. For a more temperate, family-friendly version, leave out the heat.

Ingredients for Garlic Butter Chicken with Bowtie Pasta

Chicken

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon Cajun seasoning, optional
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste

Pasta

• 12 ounces bowtie pasta (farfalle)
• 1 tablespoon salt for the pasta water

Creamy Garlic Butter Sauce

• 3 tablespoons unsalted butter
• 4 garlic cloves, finely minced
• 1 cup heavy cream
• 3/4 cup chicken broth
• 3/4 cup freshly grated Parmesan cheese is perfect for enhancing the flavor of the garlic butter chicken bowties.
• 2 ounces cream cheese, softened
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• Salt, as needed
• 1/4 teaspoon red pepper flakes, optional

For Finishing

• 2 tablespoons chopped fresh parsley
• Extra Parmesan
• Freshly cracked black pepper
• Red pepper flakes, optional

Ingredient Notes

Chicken breast: Boneless, skinless chicken breast keeps the recipe lean and cooks quickly. Chicken thighs are a great choice if you like darker meat and richer flavor.

Fresh garlic: Minced fresh garlic brings far more flavor to the sauce than garlic powder. Garlic powder still has a place in the chicken seasoning, but fresh garlic should be the star of the sauce.

Heavy cream: It creates the richest and most stable sauce. You can use half-and-half instead. It makes the sauce lighter, but it won't be as thick.

Parmesan: Freshly grated Parmesan melts more smoothly than wide pre-shredded varieties. It also gives the sauce a more pronounced nutty, salty flavor.

Chicken broth: A little broth prevents the sauce from thickening too much. It also lifts browned bits from the bottom of the skillet.

Bowtie pasta: Farfalle is best, but penne, rotini, rigatoni, or any short pasta will do if needed.

How to Make Garlic Butter Chicken with Bowtie Pasta

1. Cook the Bowtie Pasta

Bring a large pot of generously salted water to a boil.

Add the bowtie pasta and cook according to the package directions until al dente. We want the pasta tender but still slightly firm in the center because it will finish cooking in the sauce.

Before draining, reserve about 1 cup of pasta water.

Drain the pasta and set it aside. There’s no need to rinse it; the natural starch on the surface helps the sauce cling to the pasta.

2. Season the Chicken

Cut the chicken into approximately 1-inch bite-sized pieces.

Put the chicken in a bowl. Mix in garlic powder. Add paprika, Italian seasoning, black pepper, and salt. If you like, include Cajun seasoning.

Toss until the seasoning evenly coats the chicken and the garlic butter chicken bowties are well combined.

Keep the pieces relatively uniform. When the chicken pieces are similar in size, they cook at roughly the same rate.

3. Brown the Chicken

Heat a large skillet over medium-high heat.

Add olive oil and 1 tablespoon of butter. Once the butter melts and begins to foam, add the seasoned chicken in a single layer.

Cook for about 3 to 4 minutes on each side, turning as needed. The chicken should be browned and fully cooked.

Avoid overcrowding the skillet. If you crowd the pan, the chicken will steam. It won’t get that nice golden crust.

Transfer the cooked chicken to a clean plate.

4. Build the Garlic Butter Base

Reduce the heat to medium.

Add the remaining butter to the same skillet. Once melted, add the minced garlic.

Cook for approximately 30 to 45 seconds, stirring constantly.

We don’t want deeply browned garlic here. Garlic can turn bitter quickly with too much heat, so keep it gentle.

5. Deglaze the Skillet

Pour the chicken broth into the skillet.

Using a wooden spoon or silicone spatula, gently scrape the bottom of the pan. The browned pieces left behind from the chicken pack a lot of flavor.

Let the broth simmer for about 1 to 2 minutes.

6. Add the Cream

Lower the heat to medium-low.

Pour in the heavy cream and add the Italian seasoning and black pepper.

Stir gently until the mixture is hot and begins to thicken slightly.

Don’t allow the cream to boil aggressively. A gentle simmer gives us better control over the sauce.

7. Add the Cheese

Add the softened cream cheese and stir until mixed in.

Gradually add the freshly grated Parmesan, stirring continuously into the garlic butter chicken bowtie pasta.

The sauce should become smooth, creamy, and thick enough to coat the back of a spoon.

If it becomes too thick, add a small splash of reserved pasta water or chicken broth.

8. Combine the Chicken and Pasta

Return the cooked chicken to the skillet.

Add the drained bowtie pasta.

Gently mix everything until the pasta is fully coated in garlic butter sauce.

Cook for another 1 to 2 minutes over low heat. This gives the pasta time to absorb some of the sauce while the chicken warms through.

9. Finish and Serve

Turn off the heat.

Taste and adjust the seasoning with salt and black pepper.

Top with chopped fresh parsley, more Parmesan, and red pepper flakes for extra heat if you like.

Serve immediately while the sauce is silky and the pasta is warm.

How to Get the Best Creamy Garlic Butter Sauce

A creamy pasta sauce can go from silky to greasy or overly thick surprisingly quickly. A few small details make a big difference.

Don’t Burn the Garlic

Fresh garlic should become fragrant, not dark brown.

Once garlic starts turning deep brown, its flavor can become bitter. Thirty seconds to a minute is usually enough before adding the broth.

Use Freshly Grated Parmesan

Fresh Parmesan melts more naturally into the sauce.

Pre-shredded cheese usually has anti-caking ingredients. These can make a cream sauce feel gritty.

Keep the Heat Moderate

You don’t need high heat once you add the cream.

A gentle simmer lets the cheese and cream combine without separating aggressively.

Save Pasta Water

This is one of the easiest tricks to overlook.

Starchy pasta water can loosen a thick sauce and help it cling to the noodles. Add it gradually rather than pouring in a large amount at once.

Don’t Overcook the Pasta

Since the pasta finishes in the sauce, cooking it until soft in the water can make bowties mushy.

Aim for al dente.

How to Keep the Chicken Juicy

The chicken is as important as the sauce.

Cutting the chicken into even pieces helps. It keeps some from drying out while others stay undercooked.

We also recommend heating the skillet properly before adding the chicken with salt. The initial contact with the hot pan helps create a flavorful browned surface.

Don't keep cooking the chicken once it hits a safe internal temperature. A food thermometer is the most reliable way to check doneness; poultry should reach 165°F (74°C) internally.

Easy Variations

This recipe works so well because it’s flexible.

Cajun Garlic Butter Chicken Pasta

Add extra Cajun seasoning and a pinch of red pepper flakes for a spicier version.

The warm spices balance the cream sauce's richness, giving the pasta a bolder flavor.

Garlic Parmesan Chicken Bowtie Pasta

Skip the Cajun seasoning and increase the Parmesan slightly.

This creates a milder, more classic garlic Parmesan profile.

Broccoli Chicken Bowtie Pasta

Add small broccoli florets during the final few minutes of pasta cooking.

Drain everything together, then continue with the sauce. The broccoli adds color, texture, and a fresh vegetable component.

Spinach Garlic Butter Chicken Pasta

Stir a couple of handfuls of baby spinach into the finished sauce.

The residual heat will wilt the spinach quickly without requiring another pan.

Mushroom Chicken Pasta

Sauté the sliced mushrooms. Do this after removing the chicken and before making the garlic butter sauce.

Mushrooms add an earthy, savory taste. They go great with Parmesan and garlic.

Sun-Dried Tomato Version

Add chopped sun-dried tomatoes to the sauce for a sweet-tart contrast.

A small amount of garlic goes a long way because it concentrates the flavor in the garlic butter chicken bowties.

Chicken Thigh Version

Boneless, skinless chicken thighs can replace chicken breast at a one-to-one ratio.

They’re particularly useful if we prefer richer meat that stays moist during cooking.

What Vegetables Go Well with Garlic Butter Chicken Pasta?

Creamy chicken pasta becomes a more balanced meal when paired with vegetables.

Some of our favorite additions include:

• Broccoli
• Spinach
• Mushrooms
• Bell peppers
• Asparagus
• Peas
• Zucchini
• Sun-dried tomatoes
• Roasted cherry tomatoes

For the easiest approach, add vegetables such as spinach and peas directly to the pasta dish. Cook firmer vegetables, like broccoli or asparagus, separately. You can also add them when cooking the pasta.

What to Serve with Garlic Butter Chicken and Bowtie Pasta

Because the pasta is creamy and rich, bright or crisp sides work especially well.

Green Salad

A simple salad with lettuce, cucumber, and tomatoes tastes fresh. A lemon vinaigrette adds nice acidity.

Roasted Broccoli

Roasted broccoli develops caramelized edges that contrast nicely with the creamy sauce.

Garlic Bread

Garlic bread is an obvious pairing, but it works for a reason. The crisp bread is perfect for catching the sauce left at the bottom of the bowl.

Steamed Asparagus

Asparagus keeps the meal light while adding a pleasant crisp-tender texture to the pasta dish.

Roasted Vegetables

A mixture of zucchini, bell peppers, onions, and cherry tomatoes makes a colorful side dish.

Can We Make This Recipe Ahead of Time?

Yes, but this pasta is at its best shortly after cooking.

If we need to prep early, cook the pasta a bit less than al dente. Keep it separate from the sauce until we’re ready to finish the dish.

For meal prep, split the chicken, pasta, and sauce into separate airtight containers. Then, refrigerate them.

When reheating, add a splash of chicken broth or milk to restore moisture.

How to Store Leftover Garlic Butter Chicken Pasta

Allow leftovers to cool before transferring them to an airtight container.

Store the pasta in the refrigerator and use it within 3 to 4 days.

The sauce will naturally become thicker as it chills. That’s normal.

You can freeze the pasta for longer storage. But be aware that creamy sauces might change texture a bit when thawed. For the best texture, refrigeration is preferable.

How to Reheat Creamy Chicken Pasta

Stovetop Method

The stovetop is our preferred method.

Place the pasta in a skillet over low to medium-low heat. Add a splash of chicken broth, milk, or cream.

Stir gently until heated through.

If the sauce looks too thick, add another small splash of liquid.

Microwave Method

Place a serving in a microwave-safe bowl.

Add a tablespoon or two of milk or broth and cover loosely.

Heat in short intervals, stirring between each one.

This prevents the edges from getting too hot while the center stays cold.

Can We Freeze Garlic Butter Chicken with Bowtie Pasta?

Yes, but the texture is generally better when refrigerated rather than frozen.

Cream-based sauces can sometimes separate slightly after freezing and thawing.

If you freeze it, let the pasta cool completely, then store it in an airtight, freezer-safe container.

For best quality, use it within approximately 1 to 2 months.

Thaw overnight in the refrigerator and reheat gently with a splash of broth or milk.