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Garlic Butter Chicken Bowtie Pasta
Maisie Rowan

Garlic Butter Chicken with Bowtie Pasta

Tender seasoned chicken, bowtie pasta, fresh garlic, butter, cream, Parmesan, and cream cheese come together in a rich and creamy skillet sauce. This easy pasta dinner takes about 30 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Person
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

For the 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
For the Pasta
  • 12 ounces bowtie pasta farfalle
  • 1 tablespoon salt for the pasta water
For the 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
  • 2 ounces cream cheese softened
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 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

Method
 

Cook the Bowtie Pasta
  1. 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.
  2. Before draining, reserve about 1 cup of pasta water. Drain the pasta and set it aside. Do not rinse.
Season the Chicken
  1. Cut the chicken into approximately 1-inch bite-sized pieces.
  2. Place the chicken in a bowl. Add garlic powder, paprika, Italian seasoning, black pepper, and salt. Add Cajun seasoning if using.
  3. Toss until the chicken is evenly coated.
Brown the Chicken
  1. Heat a large skillet over medium-high heat.
  2. Add the olive oil and 1 tablespoon of butter. Once the butter melts and begins to foam, add the seasoned chicken in a single layer.
  3. Cook for about 3 to 4 minutes on each side, turning as needed, until browned and fully cooked.
  4. Transfer the chicken to a clean plate.
Build the Garlic Butter Base
  1. Reduce the heat to medium.
  2. Add the remaining butter to the same skillet. Once melted, add the minced garlic.
  3. Cook for approximately 30 to 45 seconds, stirring constantly. Do not allow the garlic to become deeply browned.
Deglaze the Skillet
  1. Pour the chicken broth into the skillet.
  2. Use a wooden spoon or silicone spatula to gently scrape the browned pieces from the bottom of the pan.
  3. Let the broth simmer for about 1 to 2 minutes.
Add the Cream
  1. Lower the heat to medium-low.
  2. Pour in the heavy cream. Add the Italian seasoning and black pepper.
  3. Stir gently until the mixture is hot and begins to thicken slightly. Keep the sauce at a gentle simmer.
  4. Add the Cheese
  5. Add the softened cream cheese and stir until combined.
  6. Gradually add the freshly grated Parmesan, stirring continuously.
  7. The sauce should become smooth and creamy.
  8. If the sauce becomes too thick, add a small amount of reserved pasta water or chicken broth.
Combine the Chicken and Pasta
  1. Return the cooked chicken to the skillet.
  2. Add the drained bowtie pasta.
  3. Gently mix everything until the pasta is fully coated in the garlic butter sauce.
  4. Cook for another 1 to 2 minutes over low heat.
Finish and Serve
  1. Turn off the heat.
  2. Taste and adjust the seasoning with salt and black pepper.
  3. Top with chopped fresh parsley, extra Parmesan, and red pepper flakes if desired.
  4. Serve immediately.

Notes

For the creamiest sauce, use freshly grated Parmesan and keep the heat low after adding the cream and cheese. If the sauce becomes too thick, stir in a little reserved pasta water or chicken broth. For extra heat, add Cajun seasoning or red pepper flakes. Serve the pasta immediately for the best texture and flavor.