A cozy, one-pan wonder that combines tender chicken, a creamy garlic sauce, and cheesy bowtie pasta into a rich, satisfying meal. It’s a fuss-free comfort dish that comes together quickly—perfect for busy nights when I want a hearty meal with minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil or butter
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, minced
4 cups chicken broth (low sodium)
3 cups uncooked bowtie pasta (farfalle)
1 cup whole milk or half-and-half
1/2 cup heavy cream (optional, for extra richness)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)
Directions
I heat the olive oil or butter in a large skillet or deep pan over medium heat.
Then I season the chicken with Italian seasoning, salt, and black pepper, then cook it for about 5–6 minutes until golden and fully cooked. I remove it from the pan and set it aside.
In the same pan, I sauté the garlic for about a minute until fragrant.
I pour in the chicken broth and bring it to a boil. Then I stir in the uncooked bowtie pasta.
I reduce the heat, cover the pan, and let the pasta simmer for 12–15 minutes, stirring occasionally, until it’s al dente and most of the broth is absorbed.
Then I stir in the milk (and cream if I’m using it) and add the cooked chicken back into the pan. I let it simmer for another 2–3 minutes to warm everything through.
After that I add the mozzarella and Parmesan, stirring until the cheese melts and the sauce becomes creamy. I taste and adjust seasoning if needed.
Finally I garnish with fresh parsley and serve hot.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 430 kcal per serving
Variations
Add veggies: I like tossing in spinach, peas, or sun-dried tomatoes for color and nutrition.
Swap proteins: I sometimes use cooked sausage or rotisserie chicken for a quicker prep.
Make it spicy: A pinch of red pepper flakes adds a subtle kick.
Use a different cheese: Gouda, provolone, or even cheddar can offer a fun twist.
Make it gluten-free: I swap in gluten-free pasta, adjusting cooking time as needed.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce. I avoid overheating to keep the chicken tender and the cheese from clumping.
FAQs
How can I make this dish ahead of time?
I prep the chicken and measure the ingredients in advance, but I cook it fresh for the best texture. Reheating works, but the sauce is creamiest right after cooking.
Can I freeze this pasta?
I don’t recommend freezing it because the creamy sauce can separate, and the pasta may turn mushy after thawing.
What can I substitute for heavy cream?
If I don’t have heavy cream, I just use more milk or half-and-half. It won’t be quite as rich but still delicious.
Is this recipe kid-friendly?
Yes, absolutely. I find kids love the cheesy pasta and tender chicken. I just skip any spicy add-ins.
Can I use a different type of pasta?
Definitely. I’ve made this with penne, rotini, and even shells. I just keep an eye on the cooking time depending on the pasta type.
Conclusion
This One Pan Creamy Garlic Chicken & Cheesy Bowtie Pasta is everything I want in a comforting weeknight meal—creamy, cheesy, flavorful, and easy to make. It’s become one of my go-to dinners when I want something hearty without the hassle. Whether I’m cooking for the family or meal-prepping for the week, this recipe always delivers.
Recipe:
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One Pan Creamy Garlic Chicken & Cheesy Bowtie Pasta
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A cozy, one-pan dish that combines tender chicken, a creamy garlic sauce, and cheesy bowtie pasta. It’s rich, satisfying, and perfect for busy weeknights with minimal cleanup.
Ingredients
2 tablespoons olive oil or butter
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, minced
4 cups chicken broth (low sodium)
3 cups uncooked bowtie pasta (farfalle)
1 cup whole milk or half-and-half
1/2 cup heavy cream (optional, for extra richness)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil or butter in a large skillet or deep pan over medium heat.
- Season chicken with Italian seasoning, salt, and black pepper. Cook for 5–6 minutes until golden and fully cooked. Remove from pan and set aside.
- In the same pan, sauté garlic for about a minute until fragrant.
- Pour in chicken broth and bring to a boil. Stir in uncooked bowtie pasta.
- Reduce heat, cover, and let pasta simmer for 12–15 minutes, stirring occasionally, until al dente and most of the broth is absorbed.
- Stir in milk (and cream if using), and add cooked chicken back to the pan. Simmer for 2–3 minutes to warm through.
- Add mozzarella and Parmesan, stirring until cheese melts and sauce becomes creamy. Adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Notes
Add spinach, peas, or sun-dried tomatoes for extra color and nutrition.
Swap chicken with cooked sausage or rotisserie chicken for quicker prep.
Add red pepper flakes for a bit of heat.
Use different cheeses like Gouda or provolone for a flavor twist.
Use gluten-free pasta to make it gluten-free (adjust cooking time).
Store leftovers in an airtight container for up to 3 days.
Reheat gently with a splash of milk or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
