Creamy Chicken Bow Tie Pasta

Chicken Bow Tie Pasta is the cozy, creamy skillet dinner you can count on. Tender chicken, al dente farfalle, and a silky garlic-Parmesan sauce come together fast—no fancy steps. It’s Italian-American comfort, sized for busy nights and picky eaters.

Why you’ll love it

• Ready in about 35 minutes, start to finish
• One-pan sauce + simple boil-and-toss method
• Family-friendly flavors with easy add-ins (spinach, peas, broccoli)
• Flexible: use breast, thighs, or rotisserie chicken
• Creamy without being heavy, with bright lemon to balance

Recipe at a glance

• Yield: 4 servings
• Prep: 15 minutes
• Cook: 20 minutes
• Difficulty: Easy
• Key temps: Chicken 165°F (74°C)

Ingredients

For the pasta and chicken:

• Farfalle (bow tie pasta): 12 oz (340 g), dry
• Kosher salt for pasta water: 1 tbsp (9 g)
• Boneless skinless chicken breasts (or thighs), diced 3/4-inch: 1 lb (450 g)
• Kosher salt: 1 tsp (3 g), divided
• Black pepper: 1/2 tsp (1 g)
• Olive oil: 1 tbsp (15 ml)
• Unsalted butter: 2 tbsp (28 g), divided

For the creamy garlic-Parmesan sauce:

• Garlic, minced: 4 cloves (12 g)
• Italian seasoning: 1 tsp (2 g)
• Crushed red pepper flakes (optional): 1/4 tsp (0.5 g)
• Low-sodium chicken broth: 1 cup (240 ml)
• Heavy cream: 1 cup (240 ml)
• Parmesan, very finely grated: 3/4 cup (60 g)
• Lemon juice: 1 tbsp (15 ml)
• Baby spinach (optional): 3 cups (90 g), lightly packed
• Sun-dried tomatoes, julienned (optional): 1/3 cup (50 g)
• Fresh parsley, chopped: 2 tbsp (8 g), for serving

Reserve:

• Starchy pasta water: 1 cup (240 ml), saved before draining

Equipment

• 5–6 qt pot for boiling pasta
• Large skillet (12-inch) or sauté pan
• Colander
• Tongs or pasta spoon
• Instant-read thermometer (optional, for chicken)
• Measuring cups/spoons

Step-by-Step Instructions

1. Cook pasta

• Bring 4 qts (3.8 L) water to a rolling boil. Add 1 tbsp (9 g) salt. Boil farfalle until 1 minute shy of al dente (check package; usually 10–11 minutes).
• Reserve 1 cup (240 ml) pasta water, then drain.

2. Sear the chicken (7–8 minutes)

• While pasta cooks, heat olive oil and 1 tbsp (14 g) butter in a large skillet over medium-high.
• Pat chicken dry; season with 1/2 tsp salt and black pepper.
• Add chicken in a single layer; cook 3–4 minutes until golden. Flip and cook 2–3 minutes more, until cooked through and 165°F (74°C). Transfer to a bowl and tent with foil.

3. Build the sauce (5–6 minutes)

• Reduce heat to medium. Add remaining 1 tbsp (14 g) butter. Stir in garlic; cook 30 seconds until fragrant.
• Add Italian seasoning and red pepper flakes; stir 10 seconds.
• Pour in broth; simmer 2 minutes to reduce slightly. Stir in cream; simmer 3–4 minutes, stirring, until the sauce lightly coats a spoon. Reduce heat to low.

4. Finish and combine (2–3 minutes)

• Off heat or on very low, whisk in Parmesan a handful at a time until smooth.
• Add drained pasta and cooked chicken (plus any juices). Toss, adding splashes of reserved pasta water as needed (2–6 tbsp) until glossy and well-coated.
• Stir in lemon juice, spinach (to wilt, 30–60 seconds), and sun-dried tomatoes if using. Taste and season with remaining 1/2 tsp salt, if needed.

5. Serve

• Top with parsley and extra Parmesan. Serve hot.

Doneness cues: Pasta al dente with a slight bite; chicken firm and opaque (165°F/74°C); sauce smooth and silky, clinging to the noodles without pooling.

Substitutions & Variations

• Protein swaps: Chicken thighs (same weight and method), cooked rotisserie chicken (add in Step 4 to warm), or shrimp (1 lb/450 g; sear 1–2 minutes per side).
• Veggie add-ins: Broccoli florets (2 cups/150 g; blanch with pasta for last 2 minutes), peas (1 cup/130 g; stir in Step 4), or sliced mushrooms (8 oz/227 g; sauté before the sauce).
• Lighter version: Use 1 cup (240 ml) half-and-half plus 1 tsp (3 g) cornstarch whisked in cold; simmer gently to thicken.
• Zesty lemon-herb: Add 1 tsp lemon zest and swap parsley for basil.
• Cajun twist: Use 1–2 tsp Cajun seasoning in place of Italian seasoning.
• Gluten-free: Use GF farfalle and verify broth is gluten-free.
• Dairy-free: Use olive oil + dairy-free butter, 1 cup (240 ml) unsweetened oat or coconut cream, and DF Parmesan-style cheese.
• Vegan: Swap chicken for plant-based “chicken” or chickpeas (1 can/425 g, drained), vegetable broth, and dairy-free cream/cheese.

Pro Tips + Common Mistakes

Pro tips:

• Salt your pasta water well—this seasons the dish from the inside out.
• Reserve pasta water. The starch helps the sauce cling and stay silky.
• Use finely grated Parmesan and add it off the heat to prevent clumping.
• Pat chicken dry and don’t crowd the pan for good browning.

Common mistakes to avoid:

• Boiling the cream hard (can split). Keep it at a gentle simmer.
• Adding all the cheese at once over high heat (clumps). Lower heat and go in handfuls.
• Skipping the pasta water (sauce may feel heavy or separate).
• Overcooking pasta—pull it a minute early; it finishes in the sauce.

Make-Ahead, Storage, Freezing & Reheating

• Make-ahead:
  • Prep and dice chicken, mince garlic, grate cheese up to 2 days ahead.
  • Cook the chicken up to 2 days ahead; warm in the sauce in Step 4.
• Refrigerate: Store leftovers in an airtight container 3–4 days.
• Freeze: Cream sauces don’t freeze perfectly, but it works in a pinch. Freeze up to 2 months. Thaw overnight; reheat gently with a splash of milk or broth.
• Reheat:
  • Stovetop: Medium-low with 2–4 tbsp (30–60 ml) milk/broth; stir 3–5 minutes until creamy.
  • Microwave: 60–90 seconds per serving, stirring halfway; add a splash of liquid to loosen.

Serving Suggestions

• Garlic bread or warm focaccia
• Crisp green salad with lemon vinaigrette
• Roasted broccoli or asparagus
• Cherry tomatoes tossed with olive oil and balsamic

Nutrition (approx. per serving, 1 of 4)

• Calories: ~720
• Protein: ~44 g
• Carbs: ~60 g
• Fat: ~33 g
• Sodium: ~860 mg
  Values vary by brands and swaps.

FAQs

• Can I use rotisserie chicken?
  Yes. Shred 3 cups (360 g) and add in Step 4 to warm through—skip the searing step.
• Why did my sauce get grainy?
  Parmesan was added over high heat or wasn’t finely grated. Lower the heat and whisk in small handfuls. Add a splash of pasta water to smooth it out.
• Can I make it without heavy cream?
  Use half-and-half with 1 tsp (3 g) cornstarch whisked in cold, or evaporated milk. Keep the simmer gentle.
• How do I add more veggies without another pan?
  Add broccoli to the pasta pot for the last 2 minutes, or stir in peas/spinach in Step 4.
• One-pot method?
  In a deep skillet, sear chicken, then add 3 1/2 cups (830 ml) broth and 1/2 cup (120 ml) milk. Add dry pasta; simmer uncovered, stirring, 12–14 minutes until al dente. Stir in 1/2 cup cream and Parmesan to finish.

Printable Recipe Card

Chicken Bow Tie Pasta (Creamy Garlic Parmesan Farfalle)
Yield: 4 servings | Prep: 15 min | Cook: 20 min | Total: 35 min

Ingredients:

• 12 oz (340 g) farfalle
• 1 lb (450 g) chicken breast or thighs, diced
• 1 tbsp (9 g) kosher salt for pasta water; plus 1 tsp (3 g) divided
• 1/2 tsp (1 g) black pepper
• 1 tbsp (15 ml) olive oil; 2 tbsp (28 g) unsalted butter
• 4 cloves (12 g) garlic, minced
• 1 tsp (2 g) Italian seasoning; 1/4 tsp red pepper flakes (opt)
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 3/4 cup (60 g) finely grated Parmesan
• 1 tbsp (15 ml) lemon juice
• 3 cups (90 g) baby spinach (opt); 1/3 cup (50 g) sun-dried tomatoes (opt)
• Parsley, for serving
• Reserve: 1 cup (240 ml) pasta water

Instructions:

1. Boil pasta in salted water until 1 minute shy of al dente; reserve 1 cup pasta water and drain.
2. Sear chicken in oil and 1 tbsp butter over medium-high, 3–4 min per side, to 165°F (74°C). Season with 1/2 tsp salt and pepper; set aside.
3. Sauce: Add 1 tbsp butter, garlic 30 sec. Stir in Italian seasoning and flakes. Add broth; simmer 2 min. Add cream; simmer 3–4 min to lightly thicken.
4. Finish: On low, whisk in Parmesan in batches. Add pasta and chicken; toss, adding pasta water as needed to coat. Stir in lemon juice, spinach (to wilt), and sun-dried tomatoes. Season with remaining salt to taste.
5. Serve topped with parsley and extra Parmesan.

Storage/Reheating:

• Fridge 3–4 days. Reheat gently with a splash of milk or broth.
• Freeze up to 2 months; thaw and reheat gently, adding liquid to re-emulsify.

Chicken Bow Tie Pasta (Creamy Garlic Parmesan Farfalle)

The Crispy Chef

A cozy, creamy skillet dinner made with tender chicken, farfalle pasta, and a silky garlic-Parmesan sauce. Brightened with lemon and optional spinach or sun-dried tomatoes, it’s weeknight comfort the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4 servings

Calories 720 kcal

Equipment

• 5–6 qt pot for boiling pasta
• Large skillet or sauté pan
• Colander
• Tongs or pasta spoon
• Instant-read thermometer (optional)
• Measuring cups and spoons

Ingredients

  

1x2x3x

• 12 oz farfalle (bow tie pasta), dry
• 1 tbsp kosher salt for pasta water
• 1 lb boneless skinless chicken breasts or thighs, diced 3/4-inch
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup Parmesan, finely grated
• 1 tbsp lemon juice
• 3 cups baby spinach (optional)
• 1/3 cup sun-dried tomatoes, julienned (optional)
• 2 tbsp fresh parsley, chopped, for serving
• 1 cup reserved starchy pasta water

Instructions

 

• Bring 4 qts water to a rolling boil with 1 tbsp salt. Boil farfalle until 1 minute shy of al dente (10–11 minutes). Reserve 1 cup pasta water, then drain.
• Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Pat chicken dry, season with 1/2 tsp salt and pepper. Sear 3–4 minutes per side until golden and 165°F. Transfer to a bowl, tent with foil.
• Reduce heat to medium. Add remaining 1 tbsp butter. Stir in garlic 30 sec, then Italian seasoning and red pepper flakes 10 sec. Add broth; simmer 2 min. Stir in cream; simmer 3–4 min until lightly thickened.
• On low heat, whisk in Parmesan in batches until smooth. Add drained pasta and chicken (with juices). Toss, adding pasta water as needed until glossy. Stir in lemon juice, spinach, and sun-dried tomatoes. Adjust salt to taste.
• Top with parsley and extra Parmesan. Serve hot.

Notes

For variety, swap the chicken with shrimp, rotisserie chicken, or chickpeas. Add veggies like broccoli, peas, or mushrooms. To lighten, use half-and-half with cornstarch; for dairy-free, use plant-based cream and cheese. Store leftovers 3–4 days in the fridge or freeze up to 2 months.

Nutrition

Calories: 720kcalCarbohydrates: 60gProtein: 44gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 155mgSodium: 860mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 3500IUVitamin C: 9mgCalcium: 330mgIron: 3mg

Keyword chicken pasta, creamy garlic Parmesan pasta, farfalle recipes, weeknight dinner

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