Cheesy Bowtie Pasta with Garlic Parmesan Chicken – Easy Dinner Win!
Let me paint you a picture: it’s 6 PM on a Tuesday, you’re tired, hungry, and staring at your phone debating between ordering overpriced pasta or making something that actually tastes good. Enter this Cheesy Bowtie Pasta with Garlic Parmesan Chicken – the recipe that’ll make you forget delivery apps even exist.
I stumbled onto this combination during one of those “clean out the fridge” moments when I had leftover chicken, some random pasta, and a serious craving for something cheesy and comforting. What started as a desperate dinner experiment has become my most requested recipe. Seriously, I’ve made this for potlucks, date nights, and those “I need to impress someone with my cooking” moments.
The magic happens when tender chicken meets perfectly cooked bowtie pasta in a creamy, garlicky sauce that’s so good you’ll want to lick the pan. And the best part? It all comes together in about 30 minutes with minimal cleanup.
Nutrition Information
| Nutrient | Per Serving (1 generous portion) |
| Calories | 485 |
| Protein | 36g |
| Carbohydrates | 42g |
| Fat | 18g |
| Saturated Fat | 8g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 620mg |
| Cholesterol | 105mg |
Makes 6 servings
Why This Combination Actually Works
You might be thinking, “pasta and chicken – groundbreaking stuff.” But hold up. This isn’t just throwing random ingredients together and hoping for the best. The bowtie pasta (farfalle, for you fancy folks) isn’t just pretty to look at – those little pockets actually trap the creamy sauce perfectly.
The chicken gets seasoned with garlic and parmesan, then cooked until it’s golden and crispy on the outside but still juicy inside. When you combine it with the pasta and that rich, cheesy sauce, every single bite delivers the perfect balance of protein, carbs, and pure comfort food satisfaction.
Ever wondered why some pasta dishes feel like they’re missing something? It’s usually because the protein and pasta are afterthoughts to each other. Here, they’re designed to work together from the start.
The Secret to Restaurant-Quality Results
The real game-changer in this recipe is the sauce technique. We’re not just dumping cream and cheese together and calling it a day. Instead, we build layers of flavor by using the fond (those golden bits) left from cooking the chicken, adding garlic that gets perfectly toasted, and creating a proper cream reduction that actually coats the pasta instead of pooling at the bottom of the bowl.
The parmesan gets added at just the right moment – early enough to melt smoothly, but late enough that it doesn’t become a stringy mess. It’s these little details that separate “pretty good” from “holy cow, this is amazing.”
Ingredients You’ll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta:
- 1 lb bowtie pasta (farfalle)
- Salt for pasta water
For the Sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cream cheese, softened
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Finishing:
- 1/4 cup fresh parsley, chopped
- Extra Parmesan cheese for serving
Step-by-Step Instructions
Getting Your Pasta Game Right
Step 1: Bring a large pot of salted water to boil. I’m talking about water that tastes like the ocean – don’t be shy with the salt. Add the bowtie pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Here’s a pro tip: slightly undercook your pasta by about 1 minute. It’ll finish cooking in the sauce, absorbing all those flavors while maintaining the perfect texture.
The Chicken Preparation
Step 2: While the pasta cooks, season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Make sure every piece is well-coated – this is where your flavor foundation starts.
Step 3: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (165°F internal temp).
Step 4: Add minced garlic to the chicken and cook for another 30 seconds until fragrant. Sprinkle in the Parmesan cheese and toss everything together until the cheese melts and coats the chicken. Remove chicken from the pan and set aside.
Building the Sauce
Step 5: In the same pan (don’t you dare wash it – those brown bits are flavor gold), melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
Step 6: Whisk in the flour and cook for 1 minute to eliminate that raw flour taste. This creates your roux – the thickening base for your sauce.
Step 7: Gradually whisk in the milk and cream. Start slow and keep whisking to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce starts to thicken.
Step 8: Remove from heat and stir in the cream cheese until smooth. Add the Parmesan and mozzarella cheeses, whisking until melted and creamy. Season with Italian seasoning, salt, pepper, and red pepper flakes if using.
Bringing It All Together
Step 9: Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce seems too thick, add some reserved pasta water, a little at a time, until you reach the perfect consistency.
Step 10: Fold in the cooked chicken and any accumulated juices. Let everything simmer together for 2-3 minutes so the flavors can meld.
Step 11: Taste and adjust seasoning. Sometimes you need a pinch more salt or a squeeze of lemon juice to brighten everything up.
Step 12: Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
The Little Details That Make All the Difference
Pasta Water is Liquid Gold
That starchy pasta water isn’t just for show – it’s the secret to silky smooth sauce consistency. The starch helps bind everything together and prevents the sauce from separating. Always reserve some before draining your pasta.
Don’t Skip the Fond
Those brown bits left in the pan after cooking the chicken? That’s pure flavor concentrate. Building your sauce in the same pan means every drop of that goodness gets incorporated into the final dish.
Cheese Temperature Matters
Adding cheese to a sauce that’s too hot will cause it to seize up and become grainy. Remove from heat before adding cheese, and stir gently until melted. If it does seize, a splash of pasta water can usually save it.
Flavor Variations That Actually Work
Sun-Dried Tomato Twist
Add 1/3 cup chopped sun-dried tomatoes (oil-packed) to the sauce along with the cheeses. The tangy sweetness pairs beautifully with the garlic and parmesan.
Spinach Power-Up
Stir in 3 cups fresh spinach leaves during the last minute of cooking. They’ll wilt perfectly and add color, nutrition, and a subtle earthy flavor.
Mushroom Madness
Sauté 8 oz sliced mushrooms with the chicken for an extra umami boost. Baby bellas or cremini work great here.
Bacon Lovers Edition
Cook 4 strips of bacon until crispy, then crumble and fold into the finished dish. Because sometimes you just need that smoky, salty goodness.
Serving Suggestions That Make Sense
This dish is pretty complete on its own, but a few strategic additions can take it to the next level:
Garlic bread is the obvious choice – you need something to soak up every last drop of that sauce.
Simple side salad with a light vinaigrette cuts through the richness and adds some fresh crunch.
Steamed broccoli or roasted asparagus if you’re feeling like you need some green vegetables in your life.
A glass of crisp white wine (for the adults) complements the creamy, garlicky flavors beautifully.
Storage and Reheating Without Disaster
Cream-based pasta dishes can be tricky to reheat, but this one actually does pretty well. Store leftovers in the refrigerator for up to 3 days in a covered container.
For reheating, add a splash of milk or cream to a pan and warm the pasta over low heat, stirring gently. The microwave works too – just use 50% power and stir every 30 seconds. You might need to add a little liquid to bring the sauce back to its creamy glory.
Common Mistakes and How to Avoid Them
Problem: Sauce is too thick or clumpy Solution: Add pasta water gradually while stirring, or blend in a little warm milk
Problem: Chicken is dry Solution: Don’t overcook it, and cut into smaller pieces for faster, more even cooking
Problem: Pasta is mushy Solution: Cook it slightly underdone – it’ll finish cooking in the sauce
Problem: Sauce separates Solution: Keep the heat low when adding cheese, and stir gently rather than whisking aggressively
Make-Ahead and Meal Prep Options
This recipe is perfect for meal prep, but you’ll want to store the components separately for best results. Cook the chicken and pasta, then store them with the sauce in separate containers. When ready to eat, combine everything in a pan with a splash of milk or cream and warm gently.
You can also prep all the ingredients ahead of time – season the chicken, measure out the sauce ingredients, and even cook the pasta earlier in the day. Assembly becomes a breeze when everything’s ready to go.
Why This Beats Every Restaurant Version
I’ve ordered similar dishes from countless restaurants, and most of them fall into the same traps: oversalted sauce, overcooked chicken, or pasta that’s swimming in cream without any real flavor depth. This recipe avoids all those pitfalls.
The garlic parmesan chicken actually tastes like garlic and parmesan, not just generic “chicken seasoning.” The bowtie pasta holds its shape and texture. The sauce is rich and creamy without being heavy or cloying. Plus, you know exactly what’s going into it – no mystery ingredients or preservatives.
The Economics of Homemade Happiness
Let’s do some quick math here. This recipe serves 6 people generously and costs about $15-18 to make with quality ingredients. Compare that to ordering similar dishes from a restaurant, where you’d easily spend $12-15 per person. You’re saving money and getting better food. That’s what I call a win-win situation.
Final Thoughts
This Cheesy Bowtie Pasta with Garlic Parmesan Chicken has become my go-to recipe when I want something that feels special but doesn’t require culinary school training to execute. It’s comfort food at its finest – rich, satisfying, and guaranteed to make everyone at the table happy.
The technique might seem involved when you read through it, but once you get the rhythm down, the whole thing flows together naturally. Start to finish, you’re looking at about 30 minutes of active cooking time, and most of that is just stirring and tossing.
Whether you’re cooking for your family, trying to impress a date, or just treating yourself to something delicious, this recipe delivers every single time. And honestly? The leftovers are almost as good as the original dish, which is saying something for a cream-based pasta.
So next time you’re tempted to order expensive, mediocre pasta from that place down the street, remember this recipe instead. Your taste buds (and your wallet) will thank you. Trust me, once you nail this technique, you’ll never look at bowtie pasta the same way again 🙂