Garlic Butter Chicken with Bowtie Pasta
Garlic Butter Chicken with Bowtie Pasta is a rich and comforting Italian-inspired main course featuring tender chicken pieces tossed with farfalle pasta in a fragrant garlic butter sauce. Quick enough for weeknights yet elegant enough for guests, this easy recipe delivers bold flavor with simple ingredients.
Equipment
- large skillet for cooking chicken
- medium saucepan for melting garlic butter
- large pot for boiling pasta
- colander for draining pasta
- knife and cutting board for preparing chicken and garlic
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1 lb bowtie (farfalle) pasta
- 4-6 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 cup chicken broth
- salt and freshly ground black pepper, to taste
- chopped fresh parsley, for garnish
- grated Parmesan cheese, optional for serving
Instructions
- Pat chicken pieces dry and season with salt and freshly ground black pepper.
- In a small saucepan over low heat, melt butter and stir in minced garlic. Cook for about 2 minutes until fragrant, without browning.
- Heat a skillet over medium heat and sear chicken pieces until golden and cooked through. Pour in garlic butter and chicken broth, cover, and simmer for about 10 minutes until tender.
- Meanwhile, cook bowtie pasta in salted boiling water until al dente. Drain and reserve a small amount of pasta water.
- Toss cooked pasta into the chicken mixture over low heat for 2–3 minutes, adding a splash of reserved pasta water if needed to coat evenly.
- Sprinkle with chopped parsley and optional Parmesan cheese before serving hot.
Notes
Use fresh garlic for the best flavor and avoid browning it to prevent bitterness. Do not overcrowd the skillet when searing chicken; cook in batches if needed. Add a splash of reserved pasta water if the sauce needs loosening. A squeeze of fresh lemon juice brightens the dish before serving. Store leftovers up to 3 days and reheat gently with a little water or butter.