Chicken Bowtie Pasta Recipe: Creamy Parmesan Sauce With Tender Bites

This chicken bowtie pasta delivers creamy satisfaction with minimal effort. The dish combines tender chicken with delicate farfalle, creating a restaurant-quality meal at home.

I developed this recipe to maximize flavor while keeping the process straightforward. The parmesan sauce clings perfectly to every bowtie, ensuring each bite is rich and satisfying.

What makes this special is the balance between the tender chicken and al dente pasta, all coated in that velvety sauce. It’s comforting without being heavy.

Ready in under 30 minutes, this becomes a weeknight staple. The result is a dish that looks impressive but comes together with ease.

Ingredients for Chicken Bowtie Pasta

Restaurant-quality ingredients create this velvety, satisfying dish with ease at home.

The Parmesan must be freshly grated from a wedge—pre-shredded contains anti-caking agents that prevent smooth melting. For the farfalle, De Cecco or Barilla brands hold their shape well. The chicken should be uniform in size (about 1-inch pieces) for even cooking. Whole Foods or local butchers often have the best quality poultry if you want to upgrade from standard supermarket options.

No white wine? Substitute with additional chicken broth plus 1 tbsp lemon juice. Heavy cream can be replaced with half-and-half at a 1:1 ratio (slightly less rich). For a lighter option, whole milk with 1 tbsp cornstarch works in a pinch. The shallot can be replaced with 2 tbsp minced yellow onion, and fresh parsley can be swapped for fresh basil or chives.

Store cooked pasta in airtight containers for up to 3 days in the refrigerator. The sauce will thicken as it cools—reheat gently with a splash of milk. This dish does not freeze well due to the cream sauce. For best results, cook and serve immediately.

Step-by-Step Instructions for Chicken Bowtie Pasta

Master this method for consistently creamy sauce and tender chicken in every bite.

Step 1: Cook and Season the Farfalle Pasta

Bring a large pot of salted water to a rolling boil. Add the 12 oz Farfalle Pasta and cook according to package instructions until al dente, typically 10-12 minutes. The pasta should have a slight bite to it, as it will finish cooking in the sauce later.

Reserve ½ cup of pasta water before draining. This starchy liquid is essential for adjusting the sauce consistency. Drain the pasta but do not rinse it—the surface starch helps the sauce cling better to each bowtie.

Step 2: Sear and Cook the Chicken Breast

Pat the 1.5 lb Boneless Skinless Chicken Breast pieces dry with paper towels to ensure proper browning. Season both sides with 1 tsp Kosher Salt and ½ tsp Freshly Ground Black Pepper. Heat 2 tbsp Unsalted Butter in a large skillet over medium-high heat until shimmering.

Add the chicken in a single layer and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. The chicken should release easily from the pan when it’s ready to flip. Transfer to a plate and tent with foil to keep warm.

Step 3: Build the Creamy Parmesan Sauce

In the same skillet, melt the remaining 2 tbsp Unsalted Butter over medium heat. Add the finely diced Shallot and sauté for 2-3 minutes until translucent. Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Sprinkle the 2 tbsp All-Purpose Flour over the shallots and garlic, stirring constantly for 1 minute to cook out the raw flour taste. Slowly whisk in the ½ cup Dry White Wine, followed by the 1 cup Chicken Broth. Simmer for 3-4 minutes until the mixture thickens slightly.

Reduce heat to low and stir in the 1.5 cups Heavy Cream. Gradually add the 1 cup Parmesan Cheese and ⅛ tsp Nutmeg, stirring until the cheese melts and the sauce is smooth. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches a velvety consistency.

Step 4: Combine and Finish the Dish

Add the cooked farfalle pasta to the skillet with the sauce, tossing gently to coat every piece evenly. Return the chicken to the skillet and stir to combine, allowing it to warm through for 1-2 minutes. The sauce should cling to the pasta and chicken, creating a cohesive dish.

Taste and adjust seasoning with additional Kosher Salt or Freshly Ground Black Pepper if needed. The sauce should be rich and creamy, with a subtle depth from the wine and Parmesan. Garnish with the ¼ cup Fresh Parsley just before serving for a pop of color and freshness.

Serving Suggestions for This Recipe

Plating Presentation

I love serving this dish in shallow pasta bowls to showcase the bowtie shapes. The creamy sauce pools beautifully around the pasta, making it look restaurant-worthy. A final sprinkle of extra Parmesan Cheese on top adds visual appeal and extra flavor.

Garnish Ideas

Beyond the parsley, try a pinch of crushed red pepper for color contrast. I sometimes add toasted breadcrumbs for texture—they soak up the sauce wonderfully. A few fresh basil leaves add a pop of green that makes the dish pop. 💛

Side Pairings

A simple arugula salad with lemon vinaigrette cuts through the richness. I toss 4 cups baby arugula with 2 tbsp olive oil and 1 tbsp lemon juice. Alternatively, garlic bread with a crusty baguette soaks up every last bit of sauce.

Family-Style Serving

For casual gatherings, serve directly from a large skillet or shallow dish. The bowtie pasta looks abundant when mounded in the center. I always keep extra Parmesan and black pepper on the table for guests to add to taste.

Portion Control

This recipe serves 4 generously. For lighter portions, it stretches to 6 servings when paired with a hearty salad and bread. I find the pasta absorbs sauce best when served immediately after combining. 🔥

Kid-Friendly Touch

Children love the fun shape of farfalle. I cut the chicken into smaller, ½-inch pieces for little ones. Some kids prefer their pasta and chicken separated—no problem, just serve the components side by side.

Frequently Asked Questions