Garlic Butter Chicken Bowties in Italian Herb Cream Sauce
Creamy, buttery, and packed with garlic and Italian herbs, this easy chicken bowtie pasta combines tender chicken, Parmesan cream sauce, and farfalle for a comforting family dinner.Prep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutesServings: 6Course: Main CourseCuisine: Italian-AmericanIngredients12 oz bowtie pasta (farfalle)1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces4 tablespoons butter, divided5 garlic cloves, minced1½ cups heavy cream½ cup chicken broth1 cup freshly grated Parmesan cheese1 teaspoon Italian seasoning½ teaspoon paprikaSalt, to tasteBlack pepper, to taste2 tablespoons fresh parsley, choppedCrushed red pepper flakes, optionalExtra Parmesan for serving, optionalInstructionsBring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.Season the chicken pieces with paprika, Italian seasoning, salt, and black pepper.Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through. Transfer the chicken to a plate.Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet, followed by the minced garlic. Cook for 30–60 seconds, stirring frequently, until fragrant.Pour in the chicken broth and stir, scraping up any flavorful browned bits from the bottom of the skillet.Add the heavy cream and bring the sauce to a gentle simmer. Gradually stir in the Parmesan until melted and smooth.Return the cooked chicken to the skillet and add the drained bowtie pasta. Toss until everything is evenly coated in the Italian herb cream sauce.If the sauce is too thick, stir in a little reserved pasta water until you reach your preferred consistency.Taste and adjust the salt and pepper as needed. Add crushed red pepper flakes if you prefer a little heat.Finish with fresh parsley, extra Parmesan, and freshly cracked black pepper. Serve warm and enjoy.NotesChicken thighs can be substituted for chicken breasts.Add spinach, broccoli, mushrooms, or sun-dried tomatoes for an easy variation.Freshly grated Parmesan melts more smoothly into the cream sauce.Don't let the garlic burn; it only needs a short time in the butter.When reheating leftovers, add a splash of milk, cream, or chicken broth to loosen the sauce.