This chicken with bowtie pasta recipe is a staple in our household. I discovered it a few years ago when I was looking for a quick and easy meal that my kids would enjoy.
The combination of juicy chicken, al dente pasta, and rich sauce is a winner with everyone. The best part is that it’s incredibly easy to make, even on a busy weeknight.
My family loves it so much that we’ve made it for dinner at least once a week for the past year. We’ve also taken it to potlucks and family gatherings, where it’s always a hit.
The recipe is versatile enough to be served as a main course or as a side dish, making it perfect for any occasion. I’ve also found that the leftovers reheat beautifully, making it a great option for meal prep.
One of the things I appreciate most about this recipe is its simplicity. The ingredients are readily available at most grocery stores, and the instructions are easy to follow even for a beginner cook like myself.
I’ve experimented with various variations of the recipe, but the classic version remains our favorite. It’s also relatively healthy, considering the portion size and ingredients used.
Creamy Chicken with Bowtie Pasta
4.5 from 837 votes
This creamy chicken and bowtie pasta dish combines tender chicken pieces with farfalle pasta in a rich, savory sauce. It is a comforting and satisfying meal that comes together quickly for a weeknight dinner.
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
For the Sauce
2 tbsp unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
2 tbsp fresh parsley, chopped
👨🍳Directions
1Bring a large pot of salted water to a rolling boil over high heat.
2Add the bowtie pasta and cook until al dente, about 11 minutes, then drain in a colander and set aside.
3While the pasta cooks, season the chicken cubes with salt and pepper.
4Heat olive oil in a large skillet over medium-high heat until shimmering, then add the chicken in a single layer.
5Cook without moving for 4 minutes until golden brown on the bottom, then stir and cook for another 3 minutes until the chicken is cooked through and no longer pink in the center.
6Transfer the chicken to a plate and set aside.
7In the same skillet, reduce the heat to medium and melt the butter.
8Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
9Pour in the heavy cream and chicken broth, then bring to a gentle simmer over medium heat, stirring occasionally.
10Reduce the heat to low and whisk in the grated Parmesan cheese until the sauce is smooth and thickened slightly, about 2 minutes.
11Stir in the sun-dried tomatoes and cooked chicken, then add the drained pasta and toss to coat evenly.
12Cook for 1 minute until everything is heated through, then remove from heat.
For a lighter version, substitute half-and-half for heavy cream and reduce Parmesan to 1/4 cup. Add a pinch of red pepper flakes for a hint of heat.
Watch Video Of How Creamy Chicken with Bowtie Pasta Works
Leftovers of this chicken with bowtie pasta store well in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or milk to the pasta and warm it in a skillet over medium low heat, stirring occasionally.
This helps bring back the creamy texture without drying out the chicken. You can also reheat individual portions in the microwave, but the stovetop method gives better results.
For serving ideas, this dish pairs nicely with a simple green salad and some crusty bread. It also works great as a main course for family dinners or potluck gatherings because it is easy to transport and holds up well.
I often double the recipe when I know we will have guests because everyone always asks for seconds. It is a reliable, crowd pleasing meal that never disappoints.
❓ Frequently Asked Questions About Creamy Chicken with Bowtie Pasta
1. Can I use a different type of pasta for this recipe?
Yes, you can substitute bowtie pasta with other short pasta shapes like penne, rotini, or shells. The cooking time may vary slightly, so check the package directions. Bowtie pasta works best because its shape holds the sauce well, but any pasta you have on hand will work fine.
2. How do I keep the chicken from drying out?
The key is to not overcook the chicken. Use a meat thermometer to check for an internal temperature of 165 degrees Fahrenheit. Let the chicken rest for about 5 minutes after cooking before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and pasta separately and combine them when you are ready to serve. Store the cooked chicken and pasta in separate containers in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to refresh the sauce.
4. What can I add to make this dish more flavorful?
You can add minced garlic, dried basil, or a pinch of red pepper flakes to the sauce for extra depth. Fresh herbs like parsley or basil stirred in at the end add brightness. For a richer sauce, stir in a tablespoon of cream cheese or a splash of white wine while cooking.
5. Is this recipe gluten free?
No, traditional bowtie pasta is made from wheat flour and contains gluten. To make it gluten free, use gluten free bowtie pasta or another gluten free pasta shape. Also check that your chicken broth and any other packaged ingredients are certified gluten free.
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