Name: creamy chicken bowtie pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g bowtie (farfalle) pasta; 2 large chicken breasts (about 350 g), cut into 1‑inch cubes; 2 tbsp olive oil; 1 small onion, finely diced; 3 cloves garlic, minced; 1 cup heavy cream; ½ cup chicken broth; ¾ cup freshly grated Parmesan cheese; 1 cup frozen peas, thawed; ½ tsp salt; ¼ tsp freshly ground black pepper; ¼ tsp red‑pepper flakes (optional); 2 tbsp fresh parsley, chopped

Prep Time

15 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Comfort in Minutes: A velvety sauce coats every bowtie, delivering restaurant‑level richness without hours of simmering.

✓ Balanced Protein: Tender chicken breast adds lean protein, making the dish satisfying for both athletes and busy families.

✓ One‑Pan Cleanup: All components finish together in the same skillet, so you spend less time washing dishes.

A quick weeknight dinner doesn’t have to sacrifice flavor. This creamy chicken bowtie pasta blends buttery garlic, fresh herbs, and a splash of white wine into a silky sauce that clings to every pasta curve. The chicken stays juicy, while the sauce stays light enough for a comforting meal that feels indulgent yet balanced.

2 boneless, skinless chicken breasts (≈ ½ lb) Cut into bite‑size cubes; season with salt & pepper.

2 tbsp olive oil For searing chicken; can replace with butter.

3 cloves garlic, minced Adds aromatic depth; avoid burning.

½ cup dry white wine Deglazes pan; use chicken broth if avoiding alcohol.

1 cup heavy cream Creates the silky texture; can substitute half‑and‑half.

¼ cup grated Parmesan Stir in at the end for umami boost.

2 tbsp fresh parsley, chopped Adds color and bright flavor at serving.

Salt & freshly ground black pepper Season each component for layered flavor.

Instructions

Cook the Bowties

Bring a large pot of salted water to boil. Add pasta and cook 1‑2 minutes less than package directions. Reserve ½ cup of cooking water, then drain and set aside.

Pro Tip: Undercooking now prevents the pasta from soaking up too much sauce later.

Sear the Chicken

Heat olive oil in a large skillet over medium‑high heat. Add seasoned chicken cubes, spreading them in a single layer. Cook 4‑5 minutes, turning once, until golden and just cooked through. Remove and set aside.

Pro Tip: Don’t overcrowd the pan; work in batches for a proper sear.

Build the Sauce

Reduce heat to medium. Add garlic to the same skillet; sauté 30 seconds until fragrant. Pour in white wine, scraping browned bits. Let simmer 2‑3 minutes, then stir in heavy cream and half the reserved pasta water.

Pro Tip: A splash of pasta water emulsifies the sauce, giving it silkier texture.

Combine Everything

Add the cooked pasta and chicken back to the skillet. Toss gently, allowing the sauce to coat each bowtie. Sprinkle Parmesan, stir until melted, and season with salt and pepper to taste.

Pro Tip: If the sauce thickens too much, add a little more reserved water, a tablespoon at a time.

Finish and Serve

Remove from heat, sprinkle fresh parsley, and give a final gentle toss. Serve immediately while hot, with extra Parmesan on the side.

Expert Tips

Tip #1: Dry‑Season Chicken

Pat the chicken dry before seasoning; moisture hinders browning, leading to a softer texture.

Tip #2: Use Fresh Herbs

Add parsley at the end of cooking to preserve its bright flavor and vivid color.

Tip #3: Control Salt

Taste the sauce before adding extra salt; Parmesan already contributes a good amount of sodium.

Tip #4: Reheat Gently

If reheating leftovers, warm over low heat and add a splash of milk to revive creaminess.

Nutrition

Per serving

Calories

540 kcal

Protein

28 g

Fat

32 g

Carbs

35 g

Frequently Asked Questions

Yes. Substitute half‑and‑half or whole milk mixed with a tablespoon of butter. The sauce will be lighter, so add a splash of extra pasta water to keep it silky.

Cool to room temperature, then place in an airtight container. Refrigerate up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth to restore creaminess.

Absolutely. Use a 100 % corn or rice‑based bowtie pasta. Cook according to package instructions, then follow the same sauce method.

A crisp Sauvignon Blanc or an unoaked Chardonnay complements the creamy sauce without overwhelming the delicate chicken flavor.

Storage & Variations: Keep leftovers in a sealed container for up to three days; reheat gently with a splash of milk. Swap chicken for shrimp or tofu for a surf‑or‑plant twist. Add sun‑dried tomatoes or spinach for extra color and nutrients.