Introduction
Oh, friends, do I have a treat for you today! Picture this: a chilly evening, a rumbling tummy, and the irresistible aroma of garlic and creamy sauce filling your kitchen. That’s exactly the vibe this Creamy Garlic Chicken Bowtie Pasta brings. It’s the kind of dish that instantly makes your house feel like home, perfect for those nights when you want something truly comforting without spending hours in the kitchen. I remember the first time I made this – it was a weeknight savior, and now it’s a staple I can’t wait to share with you.
Why You’ll Love This Recipe
- Fast: Seriously, you can have this incredible meal on the table in under 30 minutes!
- Easy: Simple steps mean even beginner cooks can nail this one.
- Giftable: Okay, maybe not the whole pot, but imagine portioning this into cute containers for a neighbor or friend needing a little culinary love – so thoughtful!
- Crowd-Pleasing: From picky eaters to seasoned foodies, everyone adores this creamy, garlicky goodness.
Ingredients
Gather ’round, kitchen helpers! Here’s what you’ll need to make this magical pasta dish:
- 1 pound bowtie (farfalle) pasta: These little bows are perfect for catching all that yummy sauce.
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces: This makes it super easy to eat and ensures the chicken cooks quickly.
- 2 tablespoons olive oil: Our base for getting that chicken beautifully browned.
- 4 tablespoons butter, divided: Because butter makes everything better, especially garlic and creamy sauces!
- 4 cloves garlic, minced: Get ready for that glorious garlic aroma! Feel free to add more if you’re a fellow garlic lover.
- 1 teaspoon Cajun seasoning: This adds a little warmth and a touch of smoky spice that’s just divine.
- ½ teaspoon paprika: For a lovely color and a subtle sweetness.
- ¼ teaspoon black pepper: Just a pinch to enhance all those flavors.
- ¼ teaspoon salt: To bring out the best in every ingredient.
- 2 cups heavy cream: The secret to our incredibly velvety, rich sauce.
- 1 cup chicken broth: Helps to thin the sauce just enough and adds another layer of savory flavor.
- 1 cup shredded mozzarella cheese: For that melty, gooey factor that makes everyone smile.
- ½ cup grated Parmesan cheese: Adds a salty, nutty depth that truly elevates the sauce.
- 2 tablespoons cornstarch: Our handy helper to get that sauce perfectly thickened.
- 2 tablespoons cold water: To mix with the cornstarch, creating a smooth slurry.
How to Make It
Alright, let’s get cooking! You’ve got this!
- Cook the Pasta: First things first, get that bowtie pasta cooking according to the package directions. While it’s bubbling away, you can start on the chicken and sauce. Once it’s al dente, drain it and set it aside. I like to toss it with a tiny bit of olive oil so it doesn’t stick together while you finish up.
- Brown the Chicken: Grab a large skillet and heat up your olive oil and 2 tablespoons of the butter over medium-high heat. Toss your chicken pieces in, sprinkle them with the Cajun seasoning, paprika, black pepper, and salt. Let them cook, stirring occasionally, until they’re nicely browned and cooked through – this usually takes about 5-7 minutes. Once done, scoop that glorious chicken out of the skillet and set it aside with the pasta.
- Sauté the Garlic: In the same skillet (don’t you love fewer dishes?), add the remaining 2 tablespoons of butter over medium heat. Once it’s melted and shimmering, toss in your minced garlic. Let it cook for about 1 minute until you can really smell that wonderful garlic aroma. Be careful not to burn it – we want fragrant, not bitter!
- Build the Sauce Base: Pour in that luscious heavy cream and the chicken broth. Give it a good stir and let it come to a gentle simmer. Keep an eye on it and stir occasionally.
- Thicken it Up: In a small bowl, whisk together the cornstarch and cold water until there are no lumps. This is called a “slurry,” and it’s your secret weapon for a perfect sauce consistency.
- Make it Velvety: Slowly pour that cornstarch slurry into your simmering cream mixture, whisking constantly. Keep stirring until the sauce thickens beautifully – this usually takes about 2-3 minutes. You’ll see it go from thin to perfectly coating the back of a spoon.
- Cheese, Please!: Now for the best part! Stir in the shredded mozzarella and grated Parmesan cheese. Keep stirring gently until all the cheese is melted and the sauce is smooth and wonderfully velvety.
- Bring it All Together: Return your cooked chicken to the skillet, nestling it into that dreamy cheese sauce.
- Combine and Coat: Add the drained bowtie pasta right into the skillet with the chicken and sauce. Toss everything gently until every piece of pasta and chicken is beautifully coated in that creamy, garlicky goodness.
- Serve with Love: Ladle this incredible pasta into bowls and serve immediately. It’s pure comfort food at its finest!
Substitutions & Additions
Feeling inspired? Here are some ways to make this recipe even more “you”:
- Chicken: You can totally swap the chicken breasts for thighs if you prefer, or even use pre-cooked rotisserie chicken for an even quicker meal. Just shred or chop it and add it in at the end!
- Veggies: Want to sneak in some greens? Sautéed mushrooms, steamed broccoli florets, or a handful of fresh spinach wilted into the sauce at the end are fantastic additions.
- Spice Level: If you love a bit more heat, increase the Cajun seasoning or add a pinch of cayenne pepper.
- Cheese: Feel free to experiment with other cheeses! Gruyere, Monterey Jack, or even a touch of cheddar can add delightful variations.
- Herbs: A sprinkle of fresh parsley or chives over the top before serving adds a beautiful pop of color and fresh flavor.
Tips for Success
A few little secrets to make your pasta perfect every time:
- Don’t Overcook the Pasta: Aim for al dente, as it will continue to cook slightly in the hot sauce. Soggy pasta is never the goal!
- Low and Slow for Garlic: Keep an eye on that garlic. If it burns, it can make the whole sauce bitter, and nobody wants that.
- Whisk the Slurry Well: Make sure your cornstarch and water are fully combined before adding them to the sauce to avoid lumps.
- Prep Ahead: You can cut your chicken and mince your garlic earlier in the day to save even more time when you’re ready to cook.
How to Store It
Got leftovers? Lucky you! Let the pasta cool completely, then store it in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. When reheating, you might want to add a splash of milk or chicken broth to loosen up the sauce and make it creamy again. It’s also delicious served cold, straight from the fridge – don’t knock it till you try it!
FAQs
Got questions? I’ve got answers!
Can I make this ahead of time?
You can definitely prep the components (cook chicken, make sauce base) ahead of time, but for the best texture and flavor, I recommend assembling and cooking the pasta with the sauce just before serving.
Is this recipe freezer-friendly?
While it can be frozen, the creamy sauce might separate a bit upon thawing, and the pasta texture can change. It’s best enjoyed fresh!
Can I use dried herbs instead of fresh garlic?
You can substitute garlic powder for fresh garlic, but use about ½ teaspoon of garlic powder added with the other spices. Fresh garlic offers a more vibrant flavor for this particular recipe, though!
Creamy Garlic Chicken Bowtie Pasta
A comforting and quick pasta dish featuring tender chicken and a rich, creamy garlic sauce with bowtie pasta. Perfect for weeknights and guaranteed to please a crowd.
Equipment
- Large skillet
- Pot For cooking pasta
- Small bowl For cornstarch slurry
Ingredients
Main ingredients
- 1 pound bowtie (farfalle) pasta
- 1.5 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- 4 cloves garlic minced
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Cook the bowtie pasta according to package directions. Drain and set aside.1 pound bowtie (farfalle) pasta
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add chicken pieces, Cajun seasoning, paprika, black pepper, and salt. Cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.1 pound bowtie (farfalle) pasta
- Add remaining 2 tablespoons of butter to the same skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant.1 pound bowtie (farfalle) pasta
- Pour in heavy cream and chicken broth. Bring to a gentle simmer, stirring occasionally.1 pound bowtie (farfalle) pasta
- In a small bowl, whisk together cornstarch and cold water to create a slurry.1 pound bowtie (farfalle) pasta
- Slowly pour the cornstarch slurry into the simmering cream mixture, whisking constantly until the sauce thickens (about 2-3 minutes).
- Stir in mozzarella and Parmesan cheese until melted and the sauce is smooth and velvety.1 pound bowtie (farfalle) pasta
- Return the cooked chicken to the skillet with the sauce.1 pound bowtie (farfalle) pasta
- Add the drained bowtie pasta to the skillet and toss gently to coat everything in the sauce.1 pound bowtie (farfalle) pasta
- Serve immediately.
Notes
The article mentions that you can prep components ahead of time. It also suggests adding a splash of milk or chicken broth when reheating leftover pasta to loosen the sauce.