Simple Elegance: Garlic Butter Chicken with Bowtie Pasta
A rich garlic butter sauce wraps tender chicken and chewy bowtie pasta in this crowd-pleasing comfort dish. The nutty flavor of farfalle pairs perfectly with golden-brown chicken pieces and herbaceous parsley. Made in a single skillet with pantry-friendly ingredients, this recipe balances home-cooked warmth with restaurant-quality indulgence. Ideal for busy weeknights or casual family dinners, it delivers a satisfying blend of savory and aromatic garlic notes.
Why You’ll Love This Recipe
- One-skillet preparation minimizes cleanup while maximizing flavor
- Perfect balance of crispy chicken and creamy garlic butter sauce
- Customizable with additions like cherry tomatoes or peas
- Ready in under 35 minutes with simple ingredients
- Versatile base that adapts to dietary preferences (gluten-free pasta optional)
Ingredients
For the Dish
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 pound bowtie pasta (farfalle)
- 4–6 cloves fresh garlic, minced
- 1/2 cup unsalted butter
- 1 cup low-sodium chicken broth
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
Finishing Touches
- 1/4 cup grated Parmesan cheese (freshly grated recommended)
- 2 Tbsp chopped fresh parsley
Step-by-Step Instructions
- Cook the pasta: Bring heavily salted water to a boil in a large pot. Add 1 pound bowtie pasta (about 1 1/2 cups) and cook to al dente per package instructions. Drain without rinsing and set aside.
- Season the chicken: In a bowl, toss 1 pound chicken pieces with 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp garlic powder. Let sit 5-10 minutes for flavor absorption.
- Sear the chicken: Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
- Make the garlic butter sauce: In the same skillet, melt 1/2 cup butter over low heat. Add 4–6 cloves garlic and 1 Tbsp olive oil (from earlier step), sauté 1-2 minutes until fragrant. Add 1 cup chicken broth and simmer 2 minutes to reduce slightly.
- Combine everything: Return chicken to the skillet. Add cooked pasta and toss until evenly coated. Cook 2-3 minutes to heat through while allowing flavors to meld.
- Add finishing touches: Sprinkle with 1/4 cup Parmesan and 2 Tbsp parsley just before serving.
Tips & Variations
- Multiply recipe for larger groups: Use a 12-inch skillet with 2 pounds chicken and 2 pounds pasta
- Boost creaminess: Add 1/2 cup heavy cream or milk to the butter sauce before returning chicken
- Garlic watch: Maintain medium-low heat to prevent garlic from burning during sauce base
- Pro cheese tip: Use fresh Parmesan if possible for optimal melt and flavor
- Storage hack: Let chicken cool completely before refrigerating to prevent sogginess
Serving Suggestions
Serve immediately as a main course. Pair with:
- Crisp green salad with lemon vinaigrette
- Garlic bread or crusty sourdough
- Steamed broccoli florets for a pop of color
Storage & Reheating
- Shallow container refrigeration: 3-4 days
- Freezing: Transfer to airtight container for up to 2 months (remove chicken first to prevent freezer burn)
- Reheating: 300°F oven with a touch of chicken broth for moist results
- Avoid microwave for pasta dishes to prevent sogginess
Nutrition Information
Per serving (based on 4): ~580 calories, 32g protein, 45g carbs, 28g fat. Values represent an approximate estimate and vary by exact measurements used.
Final Thoughts
This Garlic Butter Chicken with Bowtie Pasta redefines comfort food with its velvety texture and deep garlic aroma. The simplicity of four primary ingredients belies the complex flavors that develop naturally during cooking. Whether you’re a first-time chef or a seasoned home cook, this dish promises restaurant-quality results with minimal effort. Ready to transform your weeknight meals? Share your favorite variations or serving suggestions in the comments!
PrintGarlic Butter Chicken with Bowtie Pasta: A Creamy, Flavor-Packed One-Pan Dish
A rich and flavorful one-pan dish combining tender garlic butter chicken and chewy bowtie pasta. Perfect for quick weeknights, this recipe offers restaurant-style indulgence with simple, pantry-friendly ingredients and a satisfying blend of savory and aromatic garlic notes.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
- Category: quick
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegan
Ingredients
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 pound bowtie pasta (farfalle)
4–6 cloves fresh garlic, minced
1/2 cup unsalted butter
1 cup low-sodium chicken broth
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
Instructions
Bring heavily salted water to a boil in a large pot. Add 1 pound bowtie pasta and cook al dente according to package instructions. Drain and set aside.
In a bowl, toss chicken pieces with 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp garlic powder. Let sit for 5–10 minutes.
Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate.
In the same skillet, melt 1/2 cup butter over low heat. Add minced garlic and 1 Tbsp reserved olive oil, sauté for 1–2 minutes until fragrant. Add 1 cup chicken broth and simmer for 2 minutes.
Return chicken to the skillet. Add cooked pasta and toss until evenly coated. Cook 2–3 minutes to heat through and meld flavors.
Just before serving, sprinkle with 1/4 cup Parmesan and 2 Tbsp chopped fresh parsley.
Notes
This recipe is easily scalable. Use a large skillet for groups.
Feel free to add cherry tomatoes, peas, or spinach for customization.
For dietary preferences, use gluten-free pasta if needed.
Parmesan can be substituted with nutritional yeast or a vegan Parmesan if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 19g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg
