Description
A creamy and comforting Cheesy Bowtie Pasta with Garlic Parmesan Chicken dish featuring tender chicken thighs, rich garlic-infused cream sauce, and a perfect blend of parmesan and mozzarella cheeses. Ready in just 30 minutes, this recipe is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 2 cups bowtie pasta (farfalle)
- 1 teaspoon salt (for pasta water)
- ½ cup reserved pasta water
Chicken and Sauce
- 1 pound boneless skinless chicken thighs
- 1 teaspoon salt (for seasoning chicken)
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- 3 tablespoons butter, divided
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until al dente, about 9-11 minutes. Drain the pasta, reserving ½ cup of the pasta water, and set the pasta aside.
- Prepare the Chicken: Season the chicken thighs evenly with salt and black pepper. Heat 1½ tablespoons of butter in a large skillet over medium heat. Add the chicken thighs and sear them until golden brown and fully cooked, about 4–5 minutes per side. Remove from skillet and slice or cube as preferred.
- Sauté Garlic: In the same skillet, melt the remaining 1½ tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Make the Cheese Sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer over medium-low heat. Gradually stir in the shredded parmesan and mozzarella cheeses until the sauce is smooth and creamy.
- Toss Pasta in Sauce: Add the cooked bowtie pasta to the skillet and toss to coat evenly with the cheesy sauce. If the sauce is too thick, add some reserved pasta water gradually to reach your desired consistency.
- Combine Chicken and Pasta: Return the sliced or cubed chicken to the skillet, gently mixing it in with the pasta and sauce to combine all flavors.
- Serve: Garnish the dish with fresh chopped parsley and an extra sprinkle of parmesan cheese. Serve hot and enjoy!
Notes
- Use fresh garlic for the best flavor in the sauce.
- Reserve pasta water helps adjust the sauce consistency for the perfect creamy texture.
- Chicken thighs provide juicy, flavorful meat but chicken breasts can be substituted if preferred.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.