Dreamy Garlic Butter Chicken and Bowtie Pasta

There’s a moment in the kitchen when butter and garlic meet cream and Parmesan and the whole house leans in to listen — that heady aroma, warm and inviting, fills the air and promises comfort. Each forkful of this Dreamy Garlic Butter Chicken and Bowtie Pasta delivers a silky sauce that clings to tender diced chicken and chewy bowtie pasta: rich, garlicky, and balanced by bright parsley. The textures — plush cream, slightly toothsome pasta, and the occasional crisp from a well-seared edge on the chicken — create a satisfying harmony.

This recipe is perfect for weeknight dinners when you want something indulgent without fuss, for cozy date nights at home, or for family gatherings where everyone appreciates a crowd-pleasing one-pan meal. If you like lemony, buttery pasta with broccoli, you might also enjoy the lemon-butter bowtie chicken with broccoli variation linked on my site.

At a Glance

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy — family-friendly and weeknight-ready

Nutrition Highlights

Per serving (recipe yields ~4 servings). Nutrient estimates are calculated using standard values from the USDA FoodData Central and adjusted proportions; general dietary guidance references include the CDC and Mayo Clinic.

Calories: ~710–720 kcal
Protein: ~38–42 g
Carbohydrates: ~42–46 g
Fat: ~39–42 g
Saturated Fat: ~21–24 g
Sodium: variable (depends on broth and added salt) — estimate ~500–800 mg

Notes on the numbers: this dish is calorie-dense due to heavy cream and butter. If you’re tracking macronutrients, the chicken provides most of the protein while pasta supplies the carbohydrates and the cream/butter/Parmesan supply most of the fat. For verified nutrient values, see USDA FoodData Central and general dietary guidance from the CDC.

Perfect For…

Weeknight dinners when time is short but comfort is required.
Casual dinner parties — the aroma and creamy sauce feel special without being fussy.
Cozy nights in — rich, warm, and satisfying, it’s a feel-good plate.
Moderation-minded eaters who can enjoy this as an occasional treat or lighten it with substitutions (see variations).

Method & Process

Ingredients

8 oz (227 g) bowtie (farfalle) pasta
2 chicken breasts, diced (about 12 oz / 340 g total)
4 tablespoons garlic butter (about 56 g)
1 cup (240 ml) heavy cream
1/2 cup (120 ml) chicken broth
1/2 cup (50 g) grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish

Optional ingredients and substitutions

Use olive oil + 2 cloves minced garlic instead of garlic butter for a lighter flavor.
Swap heavy cream for half-and-half plus 1 tablespoon cornstarch (for thickening) to reduce calories.
Use gluten-free pasta for a gluten-free version.
Substitute grated Pecorino Romano for Parmesan for a sharper profile.
Add 1 cup steamed broccoli or sautéed mushrooms to bulk up vegetables.

Step-by-step Instructions

Cook the bowtie pasta according to package instructions until al dente; drain and set aside. Reserve 1/4 cup pasta water.
In a large skillet over medium heat, melt the garlic butter until it sizzles and becomes fragrant (about 30 seconds). Add the diced chicken, season with salt and pepper, and cook until golden and no longer pink in the center (about 6–8 minutes, depending on dice size). Do not overcrowd the pan — work in batches if necessary.
Pour in the heavy cream and chicken broth and bring the mixture to a gentle simmer, scraping browned bits from the pan for flavor. Reduce heat to maintain a low simmer.
Stir in the Parmesan cheese until it melts and the sauce thickens slightly. If the sauce seems too thick, add a splash of reserved pasta water to loosen. Taste and adjust seasoning.
Add the cooked pasta to the skillet and toss gently to coat every bowtie with sauce. Heat through for 1–2 minutes so the pasta and sauce marry.
Serve hot, garnished with chopped parsley and extra grated Parmesan if desired.

Practical tips

Avoid overcooking the pasta — al dente texture gives the best bite.
Check chicken doneness with a thermometer: 165°F (74°C) in the thickest piece.
If sauce separates, lower the heat and whisk in a tablespoon of cold cream or an extra splash of pasta water to bring it back together.
Save a small amount of pasta water before draining — its starch helps the sauce cling to the pasta.

Best Pairings

Simple green salad with lemon vinaigrette to cut through the richness.
Roasted asparagus or garlic-sauteed spinach for a bright, vegetal side.
Crusty bread or garlic bread to mop up every last drop of sauce.
A crisp white wine (Pinot Grigio or Sauvignon Blanc) or a light-bodied Chardonnay pairs well.
For a casual brunch twist, serve smaller portions alongside coffee or tea for a rich, savory choice.

Keeping it Fresh

Room temperature: Do not leave out at room temperature for more than 2 hours (follow food safety guidelines).
Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stove over low heat with a splash of broth or cream to restore silkiness.
Freezer: You can freeze for up to 2 months. Cool completely, place in freezer-safe containers, and thaw overnight in the refrigerator before reheating. Note: texture of cream sauces may change slightly after freezing; reheat slowly and whisk to recombine.

Chef’s Advice

Use high-quality Parmesan (not pre-blended powder) for the best melting and flavor.
Let the chicken pieces develop a golden crust before stirring — that Maillard flavor is essential.
Keep heat moderate when adding cream; boiling cream can split if heated too aggressively.
For perfect texture, add a small splash of reserved pasta water when finishing — the starch helps the sauce cling.
If you want a brighter lift, finish with a squeeze of lemon juice just before serving.

Creative Twists

Lighter, Lemony Version: Replace half the heavy cream with low-fat milk and add 1 teaspoon lemon zest plus a tablespoon fresh lemon juice at the end. Add steamed broccoli for color and fiber.
Mushroom & Herb: Sauté 8 oz sliced mushrooms with the chicken, add thyme and a splash of white wine to the pan before adding cream.
Vegetarian / Vegetarian-Friendly: Omit chicken, increase mushrooms or use pan-fried tofu or tempeh; swap chicken broth for vegetable broth.
Crockpot Comfort: For a hands-off route, try the creamy crockpot garlic Parmesan chicken pasta approach to slow-cook flavors with minimal attention.
Spicy Romano Twist: Add red pepper flakes and use Pecorino Romano for a sharper, peppery edge.

All Your Questions Answered

Q: Can I use pre-shredded Parmesan?
A: You can, but freshly grated Parmesan melts better and has superior flavor. Pre-shredded often contains anti-caking agents that affect texture.

Q: How do I fix a grainy or separated sauce?
A: Reduce heat immediately, whisk in a splash of cold cream or milk, or add a small amount of starchy pasta water to re-emulsify the sauce.

Q: Is there a healthier version?
A: Yes — use half-and-half or milk with a cornstarch slurry, reduce butter, and add vegetables to increase volume while lowering calories per serving.

Q: Can I make this ahead?
A: You can prepare the sauce and cooked chicken in advance and store in the fridge; combine with freshly cooked pasta just before serving for best texture.

Conclusion

Make this Dreamy Garlic Butter Chicken and Bowtie Pasta when you want a comforting, flavorful dinner that feels restaurant-quality but comes together quickly at home. If you enjoy variations and want a spicy, Romano-forward spin, check out this Copy Cat Spicy Chicken Romano – Diary of A Recipe Collector for inspiration. For another creamy, garlic-forward approach that uses a slow cooker, see the Creamy Garlic Chicken Pasta at Love and Olive Oil.

I can’t wait to hear how your version turns out — share a photo or variation in the comments and let’s build a community of creamy-pasta lovers.