Creamy Garlic Butter Chicken Bowtie Pasta with Parmesan
Creamy Garlic Butter Chicken Bowtie Pasta with Parmesan
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
For the Pasta
- 12 ounces bowtie pasta
- 1 tablespoon salt, for pasta water
For the Creamy Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 2
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set the drained pasta aside.
⏱️ 12 min
- 3
In the same skillet used for the chicken, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Sprinkle the all-purpose flour over the garlic butter and whisk continuously for 1 minute to create a roux.
⏱️ 1 min
- 5
Gradually whisk in the chicken broth until smooth. Then, slowly whisk in the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 6
Remove the skillet from the heat. Stir in 1/2 cup of grated Parmesan cheese, dried Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 7
Add the cooked chicken and drained bowtie pasta to the creamy sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Butter Chicken Bowtie Pasta with Parmesan
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
For the Pasta
- 12 ounces bowtie pasta
- 1 tablespoon salt, for pasta water
For the Creamy Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 2
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set the drained pasta aside.
⏱️ 12 min - 3
In the same skillet used for the chicken, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Sprinkle the all-purpose flour over the garlic butter and whisk continuously for 1 minute to create a roux.
⏱️ 1 min - 5
Gradually whisk in the chicken broth until smooth. Then, slowly whisk in the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in 1/2 cup of grated Parmesan cheese, dried Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 7
Add the cooked chicken and drained bowtie pasta to the creamy sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min