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Garlic Butter Chicken Pasta - Easy One Pan Weeknight Dinner Recipe

This garlic butter chicken pasta combines tender chicken pieces with bowtie pasta in a rich, creamy garlic butter sauce, making it the perfect quick weeknight dinner. The dish comes together in one pan for minimal cleanup and delivers restaurant-quality flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces
  • 8 oz bowtie pasta (farfalle)
  • 4 tablespoons butter
  • 6 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil

Method
 

Instructions
  1. Cook the pasta: Bring a large pot of salted water to boil. Cook bowtie pasta according to package directions until al dente. Drain and set aside.
  2. Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove from skillet and set aside.
  3. Make the garlic butter sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and bring to a simmer.
  4. Combine everything: Add the cooked pasta and chicken back to the skillet. Stir in heavy cream and Parmesan cheese. Simmer for 2-3 minutes until sauce thickens slightly.
  5. Finish and serve: Stir in fresh parsley and adjust seasoning if needed. Serve immediately with extra Parmesan cheese for garnish.

Notes

For extra flavor, use freshly grated Parmesan cheese instead of pre-shredded varieties. If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth. This recipe works well with other pasta shapes like penne or rigatoni. For a lighter version, substitute half-and-half for the heavy cream.