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Garlic Butter Chicken Bowtie Pasta

Creamy garlic butter chicken bowtie pasta in a skillet topped with fresh parsley and Parmesan cheese
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This creamy Garlic Butter Chicken Bowtie Pasta is a quick and easy weeknight dinner ready in just 20 minutes. Tender chicken and bowtie pasta are tossed in a rich garlic butter sauce with a hint of lemon and herbs for a meal the whole family will love.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 12 ounces bowtie pasta, cooked al dente according to package directions

Instructions

  1. Season the chicken pieces with salt and black pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove chicken and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
  4. Stir in the Italian seasoning and red pepper flakes if using, then pour in the chicken broth. Let it simmer for 2 to 3 minutes.
  5. Reduce heat to low and stir in the heavy cream and Parmesan cheese. Cook until the sauce is slightly thickened, about 2 to 3 minutes.
  6. Add the cooked chicken back to the skillet along with the cooked bowtie pasta. Toss to combine and coat the pasta with the sauce.
  7. Remove from heat and stir in the fresh parsley and lemon juice.
  8. Season with additional salt and pepper if needed before serving.

Notes

  • Chicken thighs can be substituted for chicken breasts for a juicier result.
  • Penne, fusilli, or rotini can be used in place of bowtie pasta.
  • For a lighter version, substitute half-and-half for heavy cream. The sauce will be slightly less rich.
  • Do not overcook the chicken. Cook pasta al dente as it continues to soften in the hot sauce.
  • Reserve 1/4 cup pasta water before draining to loosen the sauce if needed.
  • Add a splash of white wine with the garlic before the broth for extra depth of flavor.

Nutrition

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