Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 oz bowtie pasta (farfalle)
- 1/2 cup (1 stick) unsalted butter
- 6–8 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Cook the bowtie pasta according to package directions until al dente. Before draining, reserve 1 cup of the pasta water, then drain the pasta and set aside. While the pasta cooks, season the chicken pieces generously with salt and black pepper.
- Step 2: In a large skillet or Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Step 3: Reduce the heat to medium. Add the remaining butter to the skillet and melt. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Step 4: Return the cooked chicken to the skillet. Add the drained bowtie pasta and the grated Parmesan cheese. Toss everything together, ensuring the pasta and chicken are well coated in the garlic butter sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Step 5: Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
- Keep any delightful leftovers sealed in an airtight container in the refrigerator for up to 3 days; the flavors meld wonderfully overnight!
- To bring your pasta back to life, gently reheat on the stovetop over low heat or in the microwave, adding a splash of chicken broth or milk to restore its creamy texture.
- Complement this rich and savory dish with a fresh green salad dressed in a bright vinaigrette, or serve alongside some crusty garlic bread to soak up every last drop of that amazing sauce.
- Don't rush the garlic step; a brief sauté until just fragrant is key to avoid bitterness. Also, remember that reserved pasta water is your secret weapon for achieving the perfect sauce consistency and helping it cling beautifully to the pasta!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 630
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Protein: 4g