Garlic butter chicken with bowtie pasta (ready in 30 minutes)

Some recipes just hit different. You know the ones — the kind that make your kitchen smell so good that people suddenly appear from other rooms asking, “What are you cooking?” This garlic butter chicken with bowtie pasta is exactly that recipe.

I stumbled onto this combination on one of those evenings where I had chicken, half a box of farfalle, and absolutely zero patience for anything complicated. What came out of that kitchen experiment honestly surprised me. Juicy, well-seasoned chicken bites sitting on top of silky, garlicky bowtie pasta — it was the kind of meal that made me wish I had made more.

The best part? It comes together in about 30 minutes, uses ingredients you probably already have, and feels way fancier than the effort it requires. Whether you’re cooking for yourself, your family, or trying to impress someone without letting on that it was easy — this one delivers every time.

Why you’ll love this recipe

• It’s a 30-minute meal that doesn’t taste like one. The garlic butter sauce is rich and flavorful, and the chicken gets a beautiful sear that adds real depth to every bite.
• The bowtie pasta holds the sauce perfectly. Farfalle isn’t just cute — those little bow ties trap the garlic butter sauce in all the right ways.
• It’s made with pantry staples. No fancy ingredients, no last-minute grocery runs. Just simple, honest food.
• Beginner-friendly, no culinary degree required. If you can sear chicken and boil pasta, you can absolutely nail this recipe.
• It’s comforting without being heavy. The sauce is creamy but not overwhelming, so you actually feel good after eating it.
• Leftovers taste just as good the next day. IMO, that’s the mark of a truly great recipe.

Ingredients and key notes

For the chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs — Cut into bite-sized chunks. Thighs are juicier and more forgiving if you’re worried about overcooking. Breasts work great too if that’s what you have.
• 1 tsp smoked paprika — This is what gives the chicken that gorgeous deep color and a subtle smoky flavor. Don’t skip it.
• 1 tsp garlic powder — Layering garlic flavor in both the chicken and the sauce is what makes this dish taste so good.
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp cayenne pepper — Optional, but it adds a nice little kick. Leave it out if you’re cooking for kids or spice-sensitive folks.
• 2 tbsp olive oil — For searing the chicken to that beautiful golden crust.

For the garlic butter bowtie pasta:

• 12 oz bowtie pasta (farfalle) — Cook it just to al dente. It’ll continue absorbing the sauce, so you don’t want it mushy going in.
• 4 tbsp unsalted butter — Use unsalted so you can control the salt level in the sauce.
• 6 cloves garlic, minced — Fresh garlic only. Jarred garlic will work in a pinch, but fresh is noticeably better here.
• 1 cup chicken broth — This forms the base of the sauce and keeps it from feeling too heavy.
• 1/2 cup heavy cream — Just enough to make the sauce silky and rich without tipping into alfredo territory.
• 1/2 cup freshly grated parmesan — Fresh parmesan melts smoother and tastes better than the pre-shredded stuff. Trust me on this one.
• 1/2 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped — For garnish and a little freshness at the end.

Step-by-step instructions

Step 1: Season and sear the chicken

In a large bowl, toss your chicken chunks with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Make sure every piece gets coated — this spice blend is where all that color and flavor comes from.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in a single layer. Don’t crowd the pan — if your skillet is small, do this in two batches. Sear for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside.

Step 2: Cook the pasta

While the chicken is searing, bring a large pot of salted water to a boil and cook your bowtie pasta according to package directions, stopping just before it’s fully done (al dente). Reserve about 1/2 cup of the pasta water before draining — you might need it later to loosen the sauce. Drain and set aside.

Step 3: Make the garlic butter sauce

Using the same skillet you cooked the chicken in (don’t wipe it out — those brown bits are flavor gold), reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Keep stirring so the garlic doesn’t burn.

Pour in the chicken broth and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. Add the heavy cream and Italian seasoning, stir well, and let the sauce simmer for another 2-3 minutes until it starts to thicken slightly.

Step 4: Add the parmesan

Reduce the heat to low and stir in the freshly grated parmesan a little at a time, letting it melt fully before adding more. This keeps the sauce smooth. Taste and adjust salt and pepper as needed.

Step 5: Bring it all together

Add the drained pasta to the sauce and toss to coat. If the sauce feels too thick, add a splash of that reserved pasta water to loosen it up. Add the seared chicken back into the skillet on top of the pasta. Let everything sit together over low heat for 1-2 minutes so the flavors can come together.

Step 6: Garnish and serve

Sprinkle with freshly chopped parsley and extra parmesan if you’re feeling generous (you should be). Serve immediately while it’s hot and the sauce is at its creamiest.

Serving suggestions

• Serve with a simple green salad tossed in lemon vinaigrette to balance the richness of the dish.
• A side of garlic bread or crusty sourdough is never a bad idea when there’s a buttery sauce involved. Use it to mop up every last drop.
• Roasted asparagus or broccoli on the side adds color, nutrition, and texture without any extra effort.
• For a heartier meal, stir in a handful of fresh baby spinach right at the end — it wilts down in about 60 seconds and adds a nice nutritional boost.
• This dish pairs beautifully with a glass of dry white wine like Pinot Grigio or Sauvignon Blanc if you’re making it a proper dinner situation.

Storage tips

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb more sauce as it sits, so don’t be alarmed if it looks a little dry the next day.

Reheating: Reheat on the stovetop over medium-low heat with a splash of chicken broth or water to loosen the sauce back up. You can also microwave it in 60-second intervals, stirring in between, with a little added liquid.

Freezer: This dish is best enjoyed fresh or within the 3-day fridge window. The cream-based sauce doesn’t freeze particularly well — it tends to separate when thawed. FYI, the chicken itself freezes fine if you want to prep it ahead separately.

Let’s wrap this up

This garlic butter chicken with bowtie pasta is the kind of recipe that quietly becomes a regular in your rotation. It’s fast, it’s satisfying, and it hits that sweet spot between comfort food and something that actually feels good to eat. I make this on busy weeknights when I want something real without spending an hour in the kitchen — and it never lets me down.

If you give this a try, I’d love to hear how it went. Leave a comment below, share it with someone who needs a good weeknight dinner idea, and save this pin for the next time the “what’s for dinner” panic sets in.

With gratitude, Kip