Garlic Butter Chicken Bowties

This is the pasta that disappears before the serving bowl even makes it around the table. Golden bites of garlic butter chicken get tossed with bowtie pasta in a creamy, cheesy sauce that clings to every little bow — rich, garlicky, and deeply comforting without needing a long list of ingredients.

I love this one for weeknights because the bowties are fun to eat, the sauce comes together in the same skillet the chicken cooked in, and the whole thing is on the table in about half an hour. A shower of Parmesan and fresh parsley at the end is all it needs.

Why You’ll Love This Recipe:
Ready in about 30 minutes, all in one skillet plus the pasta pot. Garlic butter chicken and a creamy mozzarella-Parmesan sauce. Bowtie pasta holds the sauce beautifully in every bite. Simple pantry ingredients, big comfort-food payoff.

Instructions:
1. Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium-high heat. Season the chicken pieces with Italian seasoning, salt, and pepper, and cook for 6–7 minutes, turning once, until golden and cooked through. Remove to a plate.
3. Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.
4. Pour in the chicken broth and heavy cream, scraping up any browned bits. Bring to a gentle simmer and cook for 3–4 minutes, until slightly thickened.
5. Reduce the heat to low and stir in the mozzarella and Parmesan cheeses until melted and smooth. Season with red pepper flakes if using, plus salt and pepper to taste. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Return the chicken to the skillet, add the drained bowtie pasta, and toss everything together until evenly coated in the sauce.
7. Serve hot, topped with extra Parmesan and chopped fresh parsley.

Tips & Variations:
Don’t let the garlic brown — it turns bitter fast, so keep it to about a minute. Swap the mozzarella for provolone or fontina for a slightly different cheesy pull. Add a handful of spinach or sun-dried tomatoes to the sauce for extra color and flavor.

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream to bring the sauce back to life.