26 Delicious Chicken and Bow Tie Pasta Recipe Options

Exciting news for dinner planners! We’ve gathered 26 mouthwatering chicken and bow tie pasta recipes that transform simple ingredients into extraordinary meals. Whether you’re craving quick weeknight comfort food or impressive dishes for guests, this collection has something delicious for every occasion. Get ready to find your new family favorite—these creative recipes will have everyone asking for seconds!

Creamy Garlic Chicken Bow Tie Pasta

Comfort food doesn’t get much better than this creamy garlic chicken pasta that’s become my go-to weeknight dinner. I first made this dish when trying to use up leftover bow tie pasta in my pantry, and now my family requests it at least twice a month—it’s that good! There’s something magical about how the creamy sauce clings to every nook and cranny of those adorable bow tie noodles.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 8 oz bow tie pasta
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley

Instructions

1. Cut 1 lb boneless, skinless chicken breasts into 1-inch cubes and season with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken pieces in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
4. While chicken cooks, bring a large pot of salted water to a rolling boil and add 8 oz bow tie pasta.
5. Cook pasta according to package directions until al dente, typically 10-12 minutes, then drain thoroughly.
6. Remove cooked chicken from skillet and set aside on a plate, keeping drippings in the pan.
7. Reduce heat to medium and add 4 cloves minced garlic to the skillet, cooking for 1 minute until fragrant but not browned.
8. Pour 1 cup heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Simmer cream for 3-4 minutes until slightly thickened, stirring constantly to prevent scorching.
10. Whisk in 1/2 cup grated Parmesan cheese and 2 tbsp unsalted butter until completely melted and smooth.
11. Return cooked chicken and any accumulated juices to the skillet, stirring to coat in the sauce.
12. Add drained pasta and 1/4 cup chopped fresh parsley to the skillet, tossing gently until everything is evenly coated and heated through.
You’ll love how the rich, garlicky cream sauce clings perfectly to every curve of the bow tie pasta, while the tender chicken adds satisfying protein to each bite. This dish pairs wonderfully with a simple green salad or some crusty garlic bread to soak up every last drop of that delicious sauce.

Spicy Cajun Chicken and Bow Tie Pasta

Vivid memories of my first trip to New Orleans come flooding back whenever I make this dish—the spicy aromas wafting through the French Quarter, the lively music, and that first bite of perfectly seasoned Cajun food that made me an instant fan. I’ve been tweaking this recipe for years, and it’s become my go-to comfort meal when I’m craving something with a kick but don’t want to spend hours in the kitchen. Honestly, it’s so good that my family now requests it for every potluck, and I’ve even caught my kids sneaking leftovers for lunch the next day!

Ingredients

– 1 lb boneless, skinless chicken breasts
– 8 oz bow tie pasta
– 2 tbsp olive oil
– 1 tbsp Cajun seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 cup diced onion
– 1/2 cup diced bell pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bow tie pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente.
3. Drain the pasta in a colander and set it aside.
4. While the pasta cooks, cut the chicken breasts into 1-inch cubes.
5. In a medium bowl, toss the chicken cubes with 1 tablespoon of Cajun seasoning until evenly coated.
6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
7. Add the seasoned chicken to the skillet in a single layer, cooking for 5–7 minutes until browned on all sides and cooked through.
8. Transfer the cooked chicken to a plate and set aside.
9. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
10. Sauté the diced onion and bell pepper for 3–4 minutes until softened.
11. Add the minced garlic and cook for 1 minute until fragrant.
12. Pour in the heavy cream, stirring constantly to combine with the vegetables.
13. Sprinkle in the remaining Cajun seasoning, salt, and black pepper, stirring until the sauce is smooth.
14. Simmer the sauce for 2–3 minutes until it thickens slightly.
15. Stir in the grated Parmesan cheese until melted and fully incorporated.
16. Return the cooked chicken and drained pasta to the skillet, tossing gently to coat everything in the sauce.
17. Heat the mixture for 1–2 minutes until warmed through.
Satisfyingly creamy with a bold spicy kick, this dish delivers a perfect balance of flavors that’ll have you reaching for seconds. The tender chicken and al dente pasta hold up beautifully against the rich sauce, making it ideal for a cozy dinner or even served chilled at a picnic. Try topping it with extra Parmesan and a sprinkle of fresh parsley for a restaurant-worthy presentation that’s sure to impress.

Pesto Chicken and Bow Tie Pasta Bake

Dinner prep used to be my daily struggle until I discovered this magical one-pan solution that my whole family now requests weekly. There’s something so comforting about the way the pesto coats every nook of the bow tie pasta while the chicken stays incredibly moist throughout the baking process.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 12 ounces bow tie pasta
• 1 cup basil pesto
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Cut the chicken breasts into 1-inch cubes and season evenly with garlic powder, salt, and black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Cook the seasoned chicken cubes for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
5. While chicken cooks, bring a large pot of salted water to a rolling boil and cook bow tie pasta according to package directions until al dente.
6. Drain the pasta thoroughly and return it to the warm pot off the heat.
7. Add the cooked chicken, basil pesto, and heavy cream to the pasta, stirring gently until everything is well combined.
8. Transfer the mixture to your prepared baking dish and spread into an even layer.
9. Sprinkle shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
10. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly with golden spots.
11. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.

Something magical happens when you pull this bake from the oven – the cheese forms a beautiful golden crust while the pasta underneath stays wonderfully creamy. The bow ties capture little pockets of pesto in their folds, creating bursts of herby flavor with every bite. Serve it straight from the baking dish with a simple green salad for the perfect weeknight dinner that feels anything but ordinary.

Lemon Herb Chicken Bow Tie Pasta

Now, I have to share this Lemon Herb Chicken Bow Tie Pasta recipe that’s been on repeat in my kitchen lately—it’s the perfect quick dinner that feels fancy but comes together faster than my toddler can dismantle the Tupperware drawer. I love how the bright lemon cuts through the richness, making it feel light yet satisfying after a long day.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz bow tie pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add bow tie pasta to the boiling water and cook for 11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breasts dry with paper towels and season both sides with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken breasts and cook for 6-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
6. Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
7. Reduce skillet heat to medium and add minced garlic, cooking for 1 minute until fragrant but not browned.
8. Pour in heavy cream, lemon juice, and lemon zest, stirring constantly for 2 minutes until slightly thickened.
9. Stir in Parmesan cheese until melted and sauce is smooth.
10. Drain cooked pasta, reserving 1/4 cup pasta water.
11. Add drained pasta to the sauce along with chopped parsley and thyme leaves.
12. Thin sauce with reserved pasta water if needed, tossing to coat pasta evenly.
13. Slice rested chicken into 1/2-inch strips and arrange over pasta.

Perfectly al dente bow ties cradle the creamy lemon herb sauce, while tender chicken slices add satisfying protein. The fresh parsley and thyme give it that garden-fresh aroma that makes your kitchen smell incredible. I sometimes serve it with extra lemon wedges for squeezing over individual portions—the extra citrus pop really brightens everything up.

Mushroom and Chicken Bow Tie Alfredo

Haven’t we all had those nights where we crave something comforting but don’t want to spend hours in the kitchen? I first made this Mushroom and Chicken Bow Tie Alfredo when my best friend showed up unexpectedly for dinner, and it’s been my go-to impressive-but-easy meal ever since. There’s something magical about how the creamy sauce clings to those ruffled pasta edges.

Ingredients

– 8 ounces bow tie pasta
– 1 pound boneless, skinless chicken breasts
– 8 ounces cremini mushrooms
– 2 tablespoons olive oil
– 3 cloves garlic
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon dried thyme

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, slice chicken breasts into 1-inch cubes and season with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken cubes to the skillet in a single layer, cooking for 6-7 minutes until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
7. Slice mushrooms into 1/4-inch thick pieces and mince garlic cloves.
8. Add mushrooms to the same skillet and cook for 5 minutes until they release their liquid and turn golden brown.
9. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
10. Reduce heat to medium-low and pour in heavy cream, scraping up any browned bits from the skillet bottom.
11. Add butter and Parmesan cheese, stirring constantly until the sauce becomes smooth and slightly thickened, about 3-4 minutes.
12. Drain the cooked pasta, reserving 1/4 cup of pasta water.
13. Return the cooked chicken to the skillet with the sauce.
14. Add drained pasta to the skillet, tossing to coat everything evenly in the Alfredo sauce.
15. If the sauce seems too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.

Perfectly creamy with those delightful mushroom earthiness balancing the rich sauce, this dish feels like a restaurant-quality meal made in your own kitchen. The bow tie pasta catches every bit of that velvety Alfredo, while the tender chicken adds satisfying protein to each forkful. Try serving it with a simple green salad for a complete dinner that always earns compliments.

Tomato Basil Chicken Bow Tie Skillet

Warm autumn evenings always have me craving comforting skillet meals that come together quickly after a long day. I first made this Tomato Basil Chicken Bow Tie Skillet when my garden was overflowing with basil, and now it’s become my go-to weeknight dinner that somehow feels both rustic and elegant. There’s something magical about how the bow tie pasta catches all the saucy goodness in its little folds.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 8 oz bow tie pasta
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 4 medium tomatoes
– 1/4 cup fresh basil
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta to the boiling water and cook for 11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, cut chicken breasts into 1-inch cubes and season evenly with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken pieces in a single layer and cook for 6-8 minutes until golden brown on all sides and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate using tongs, leaving any drippings in the skillet.
7. Dice the onion and mince the garlic while the chicken rests.
8. Reduce skillet heat to medium and sauté onion for 4-5 minutes until translucent and fragrant.
9. Add minced garlic and cook for 30 seconds until aromatic but not browned.
10. Chop tomatoes into 1/2-inch pieces and add to the skillet, cooking for 3 minutes until they begin to break down.
11. Pour in chicken broth, scraping the bottom of the skillet to incorporate all the browned bits.
12. Stir in heavy cream and bring the sauce to a gentle simmer for 2 minutes.
13. Drain the cooked pasta thoroughly and add it directly to the skillet.
14. Return the cooked chicken to the skillet, tossing everything together until well combined.
15. Chop fresh basil and sprinkle it over the dish just before serving.

Every bite delivers that perfect balance of creamy tomato sauce clinging to the ruffled pasta edges, with the fresh basil cutting through the richness beautifully. I love serving this straight from the skillet at the table with a simple green salad, and it reheats wonderfully for lunch the next day when the flavors have had more time to meld together.

Mediterranean Chicken Bow Tie Pasta Salad

During my recent trip to the farmers market, I spotted the most vibrant cherry tomatoes and fresh basil that immediately inspired this Mediterranean-inspired pasta salad. I’ve been making variations of this dish for years, but something about those perfect summer ingredients made me want to create this specific version with bow tie pasta – it’s become my go-to for potlucks and busy weeknights alike.

Ingredients

– 12 oz bow tie pasta
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, halved
– 1/2 cup kalamata olives, pitted and sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, finely diced
– 1/4 cup fresh basil, chopped
– 3 tbsp red wine vinegar
– 1/4 cup extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breasts dry with paper towels and season both sides with oregano, garlic powder, salt, and pepper.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Place chicken in the hot skillet and cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
6. Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing into bite-sized pieces.
7. Drain cooked pasta in a colander and rinse briefly with cool water to stop the cooking process.
8. In a large mixing bowl, whisk together red wine vinegar and 1/4 cup extra virgin olive oil until emulsified.
9. Add drained pasta, sliced chicken, cherry tomatoes, kalamata olives, feta cheese, and red onion to the dressing.
10. Toss all ingredients gently until evenly coated with dressing.
11. Fold in chopped basil just before serving to maintain its bright flavor and color.
But what really makes this salad special is how the textures play together – the tender chicken against the firm pasta, with bursts of juicy tomatoes and briny olives. The bow tie pasta catches just enough dressing in its folds to make every bite flavorful, and I love serving it slightly chilled on a hot day or at room temperature for a more immediate meal.

Asian Sesame Chicken and Bow Tie Pasta

Unbelievably, this Asian Sesame Chicken and Bow Tie Pasta came about when I was trying to use up leftover pasta from my daughter’s birthday party—sometimes the best recipes are born from kitchen chaos! I’ve been making this weekly ever since my family declared it their new favorite comfort food.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz bow tie pasta
• 3 tbsp vegetable oil
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, cut chicken breasts into 1-inch cubes and pat dry with paper towels.
4. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add chicken pieces in a single layer and cook for 6-8 minutes, turning occasionally until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a plate and reduce skillet heat to medium.
7. Add remaining 1 tablespoon vegetable oil to the same skillet.
8. Sauté minced garlic and grated ginger for 30 seconds until fragrant but not browned.
9. Whisk together soy sauce, honey, rice vinegar, and sesame oil in a small bowl.
10. Pour sauce mixture into the skillet and simmer for 2 minutes until slightly thickened.
11. Drain cooked pasta and return it to the pot.
12. Add cooked chicken and sauce to the pasta, tossing to coat evenly.
13. Sprinkle with sesame seeds and green onions, then toss once more.

Every bite delivers that perfect balance of sweet and savory with a satisfying crunch from the sesame seeds. The bow tie pasta catches the glossy sauce in its folds beautifully, making each forkful burst with flavor. Try serving it in shallow bowls with extra green onions scattered over the top for a restaurant-worthy presentation at home.

Buffalo Chicken Bow Tie Casserole

Gosh, I can still remember the first time I threw together this Buffalo Chicken Bow Tie Casserole—it was one of those hectic weeknights when I needed something comforting but didn’t want to spend hours in the kitchen. Growing up, my mom always said the best recipes are born from a little chaos and a lot of love, and this dish proves just that. It’s become my go-to for potlucks and family dinners because it’s hearty, a little spicy, and always a crowd-pleaser.

Ingredients

– 12 oz bow tie pasta
– 2 cups cooked shredded chicken
– 1 cup buffalo sauce
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/2 cup ranch dressing
– 1/4 cup unsalted butter
– 1/2 cup diced celery
– 1/4 cup diced red onion
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the bow tie pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tip: test a piece at 10 minutes to avoid mushiness).
4. Drain the pasta thoroughly in a colander and return it to the pot.
5. In a medium saucepan over low heat, melt the unsalted butter completely, about 2–3 minutes.
6. Stir in the buffalo sauce, ranch dressing, and softened cream cheese until the mixture is smooth and fully combined, about 3–4 minutes (tip: softening cream cheese at room temperature beforehand prevents lumps).
7. Pour the sauce over the cooked pasta in the pot and mix until the pasta is evenly coated.
8. Fold in the shredded chicken, diced celery, diced red onion, garlic powder, black pepper, and salt until all ingredients are well distributed.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
11. Bake uncovered for 20–25 minutes, or until the cheese is bubbly and lightly golden around the edges (tip: for extra crispiness, broil for the last 1–2 minutes, watching closely to avoid burning).
12. Remove the casserole from the oven and let it rest for 5 minutes before serving. You’ll love how the creamy, tangy sauce clings to every noodle, with just enough heat from the buffalo to keep things interesting. Try scooping it over a bed of crisp greens for a fun salad twist, or pair it with extra celery sticks to balance the spice—it’s a dish that never fails to bring everyone back for seconds.

Roasted Red Pepper Chicken Bow Tie Pasta

Zesty flavors and vibrant colors make this roasted red pepper chicken bow tie pasta my go-to weeknight dinner that always impresses. I first discovered this combination when trying to use up leftover roasted peppers from a party, and now it’s become a family favorite that my kids actually eat without complaint. There’s something magical about how the sweet peppers complement the savory chicken and creamy sauce that keeps everyone coming back for seconds.

Ingredients

– 1 lb bow tie pasta
– 1.5 lbs boneless, skinless chicken breasts
– 3 large red bell peppers
– 2 tbsp olive oil
– 4 cloves garlic
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 2 tbsp fresh basil

Instructions

1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Cut the red bell peppers into 1-inch wide strips and remove all seeds and membranes.
3. Arrange pepper strips in a single layer on the prepared baking sheet and drizzle with 1 tablespoon olive oil.
4. Roast peppers for 25 minutes until skins are blistered and slightly charred around the edges.
5. While peppers roast, bring a large pot of salted water to a rolling boil for the pasta.
6. Cut chicken breasts into 1-inch cubes and season evenly with salt and black pepper.
7. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
8. Add chicken cubes to the hot skillet and cook for 6-8 minutes, turning occasionally until all sides are golden brown.
9. Transfer roasted peppers to a cutting board and chop them into smaller pieces once cool enough to handle.
10. Add bow tie pasta to the boiling water and cook for 11 minutes until al dente, then drain completely.
11. Mince garlic cloves and add them to the skillet with cooked chicken, sautéing for 1 minute until fragrant.
12. Stir chopped roasted peppers into the chicken mixture and cook for 2 minutes to combine flavors.
13. Pour heavy cream into the skillet and bring to a gentle simmer over medium heat.
14. Sprinkle Parmesan cheese into the sauce and stir continuously until fully melted and smooth.
15. Add red pepper flakes to the sauce and adjust seasoning if needed.
16. Combine drained pasta with the chicken and sauce mixture, tossing until every piece is coated.
17. Chop fresh basil leaves and sprinkle over the finished dish just before serving.
Hearty and satisfying, the creamy sauce clings perfectly to every nook of the bow tie pasta while the roasted peppers add a subtle sweetness that balances the savory chicken. I love serving this in shallow bowls with extra Parmesan for sprinkling, and it pairs wonderfully with a simple green salad for a complete meal that feels restaurant-quality without the fuss.

Parmesan Chicken and Bow Tie Primavera

Last week, when my garden was overflowing with colorful vegetables, I knew it was time to create something special that would use up all that fresh produce. This Parmesan Chicken and Bow Tie Primavera has become my go-to weeknight dinner that feels fancy enough for company but simple enough for busy evenings. I love how the bow tie pasta catches all the cheesy sauce and colorful veggies in every bite.

Ingredients

– 1.5 lbs chicken breasts
– 8 oz bow tie pasta
– 2 cups broccoli florets
– 1 cup sliced carrots
– 1 cup sliced bell peppers
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 tbsp butter
– 2 cloves minced garlic
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Cut 1.5 lbs chicken breasts into 1-inch cubes and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken cubes and cook for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a clean plate.
5. Cook 8 oz bow tie pasta according to package directions in salted boiling water for 11 minutes.
6. Add 2 cups broccoli florets and 1 cup sliced carrots to the pasta during the last 4 minutes of cooking.
7. Drain pasta and vegetables together, reserving 1/4 cup pasta water.
8. In the same skillet, melt 2 tbsp butter over medium heat.
9. Add 2 cloves minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in 1/2 cup chicken broth and 1/2 cup heavy cream, stirring to combine.
11. Simmer the sauce for 3-4 minutes until slightly thickened.
12. Add the drained pasta, vegetables, and cooked chicken back to the skillet.
13. Sprinkle 1/2 cup grated Parmesan cheese and 1 tsp Italian seasoning over everything.
14. Toss gently to coat, adding reserved pasta water 1 tbsp at a time if needed for sauciness.
15. Cook for 2 more minutes until everything is heated through and cheese is melted.

Delightfully creamy yet packed with fresh crunch, this dish offers the perfect textural contrast between tender chicken, al dente pasta, and crisp-tender vegetables. The Parmesan creates a rich, savory coating that clings beautifully to every bow tie, while the colorful primavera vegetables make each bite visually appealing. Try serving it in shallow bowls with extra Parmesan sprinkled on top and a simple green salad for a complete meal that always earns compliments.

Herb Grilled Chicken Bow Tie Pasta

A perfect weeknight dinner that always reminds me of summer evenings on my tiny apartment balcony, this herb grilled chicken bow tie pasta combines everything I love about simple, flavorful cooking. I first started making this dish when I needed something quick after long photography shoots, and now it’s become my go-to comfort meal that never fails to impress guests.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 8 oz bow tie pasta
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/4 cup fresh basil, chopped
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh oregano, chopped
– 1/2 cup cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season chicken breasts evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper on both sides.
3. Preheat grill or grill pan to medium-high heat (400°F).
4. Add bow tie pasta to boiling water and cook for 11 minutes until al dente, stirring occasionally to prevent sticking.
5. While pasta cooks, place chicken on the preheated grill and cook for 6-7 minutes per side until internal temperature reaches 165°F.
6. Drain cooked pasta in a colander, reserving 1/4 cup of pasta water for later use.
7. Transfer grilled chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
8. Heat olive oil in a large skillet over medium heat until shimmering.
9. Add minced garlic to the skillet and sauté for 1 minute until fragrant but not browned.
10. Thinly slice the rested chicken against the grain into 1/2-inch strips.
11. Add cooked pasta, sliced chicken, cherry tomatoes, basil, parsley, oregano, remaining salt, and black pepper to the skillet.
12. Pour in reserved pasta water and lemon juice, then toss everything together for 2 minutes until well combined and heated through.
13. Remove skillet from heat and sprinkle with Parmesan cheese.
14. Toss once more to evenly distribute the cheese throughout the dish.

So satisfying how the tender grilled chicken pairs with the fun bow tie pasta shape that catches all the herby sauce perfectly. I love serving this in shallow bowls with extra Parmesan on the side, and it’s even better the next day when the flavors have melded together beautifully.

Chicken Marsala Bow Tie Pasta

Remember that cozy Italian restaurant downtown where we first tried chicken marsala? I’ve been recreating that comforting flavor at home ever since, and this bow tie pasta version has become my weeknight go-to when I want something fancy-feeling without the fuss.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup all-purpose flour
– 3 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1/2 cup dry Marsala wine
– 1 cup chicken broth
– 1/2 cup heavy cream
– 12 oz bow tie pasta
– 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, pat chicken breasts dry with paper towels and slice into 1/2-inch thick cutlets.
3. Season chicken evenly with kosher salt and black pepper on both sides.
4. Place flour in a shallow dish and dredge each chicken piece, shaking off excess flour.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a clean plate and tent with foil to keep warm.
8. Add sliced mushrooms to the same skillet and cook for 6-7 minutes until browned and tender.
9. Stir in minced garlic and cook for 30 seconds until fragrant.
10. Pour in Marsala wine, scraping up any browned bits from the bottom of the pan.
11. Simmer wine for 2 minutes until reduced by half.
12. Add chicken broth and heavy cream, stirring to combine.
13. Reduce heat to medium and simmer sauce for 5 minutes until slightly thickened.
14. Meanwhile, cook bow tie pasta in boiling water for 11 minutes until al dente.
15. Drain pasta, reserving 1/2 cup pasta water.
16. Return chicken to the skillet and simmer in sauce for 2 minutes to reheat.
17. Toss drained pasta with the marsala sauce until well coated.
18. Stir in chopped parsley just before serving.
Gloriously creamy marsala sauce clings to every ridge of the bow ties, while the tender chicken practically melts alongside earthy mushrooms. I love serving this in shallow bowls with extra sauce pooling at the bottom – perfect for sopping up with crusty bread.

Sun-Dried Tomato and Chicken Bow Tie Pasta

Perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen, this sun-dried tomato and chicken bow tie pasta has become my go-to comfort meal. I first discovered this combination when trying to use up leftover ingredients from a Mediterranean-inspired dinner party, and now it’s a regular in our rotation.

Ingredients

• 8 ounces bow tie pasta
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, cut chicken breasts into 1-inch cubes and season with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken pieces to the hot skillet in a single layer, leaving space between pieces for proper browning.
6. Cook chicken for 6-7 minutes, turning pieces halfway through, until golden brown and internal temperature reaches 165°F.
7. Transfer cooked chicken to a clean plate, keeping the skillet on the heat.
8. Reduce heat to medium and add minced garlic to the same skillet, cooking for 1 minute until fragrant but not browned.
9. Add chopped sun-dried tomatoes to the skillet and cook for 2 minutes to release their oils.
10. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
11. Stir in grated Parmesan cheese until completely melted and sauce thickens slightly, about 2 minutes.
12. Drain cooked pasta, reserving 1/4 cup of pasta water.
13. Return drained pasta to the empty pot and add the cooked chicken.
14. Pour the cream sauce over the pasta and chicken, adding reserved pasta water 1 tablespoon at a time if sauce seems too thick.
15. Toss everything together until evenly coated and heated through.
16. Stir in fresh basil just before serving.

Keep in mind that the bow tie pasta’s ruffled edges beautifully catch the creamy sauce, while the sun-dried tomatoes provide bursts of intense flavor against the tender chicken. I love serving this in shallow bowls with extra Parmesan for sprinkling, and it pairs wonderfully with a simple arugula salad for a complete meal that feels both comforting and sophisticated.

Sundried Pesto Mozzarella Chicken Bow Ties

Never underestimate the power of a pantry staple dinner! I first threw this together on a busy Tuesday when my fridge was looking sparse, and now it’s become my go-to comfort meal. There’s something magical about how sun-dried tomatoes and pesto transform simple chicken and pasta into something truly special.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 8 oz bow tie pasta
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/2 cup basil pesto
– 8 oz fresh mozzarella cheese, cubed
– 1/4 cup grated Parmesan cheese

Instructions

1. Season 1 lb boneless, skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Cook chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
4. Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
5. While chicken rests, cook 8 oz bow tie pasta in salted boiling water according to package directions until al dente, about 12 minutes.
6. Drain pasta thoroughly, reserving 1/4 cup of pasta water before draining.
7. Cut rested chicken into 1-inch cubes using a sharp knife.
8. Return empty skillet to medium heat and add drained pasta, cubed chicken, and 1/2 cup chopped sun-dried tomatoes.
9. Stir in 1/2 cup basil pesto and the reserved pasta water, tossing until everything is evenly coated and sauce clings to pasta.
10. Remove skillet from heat and gently fold in 8 oz cubed fresh mozzarella and 1/4 cup grated Parmesan cheese until mozzarella begins to soften but maintains shape.
Hearty and satisfying, the bow ties catch every bit of that vibrant pesto sauce while the fresh mozzarella creates lovely creamy pockets throughout. I love serving this family-style with extra Parmesan for sprinkling and maybe some garlic bread for dipping into any remaining sauce.

Lemon Butter Chicken Bow Tie Aglio e Olio

Zesty lemon and rich butter transform this classic pasta into something truly special—I first made this for a last-minute dinner party when my pantry was nearly bare, and now it’s my go-to when I want something impressive but effortless. There’s something magical about how these simple ingredients come together in under 30 minutes, making it perfect for busy weeknights when cooking feels daunting but takeout isn’t an option.

Ingredients

– 12 oz bow tie pasta
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/4 cup fresh lemon juice
– 1/2 tsp red pepper flakes
– 1/4 cup chopped fresh parsley
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 lb boneless, skinless chicken breast, cubed
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta to the boiling water and cook for 11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season chicken cubes evenly with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken to the skillet in a single layer and cook for 6-7 minutes until golden brown and internal temperature reaches 165°F, turning halfway through.
6. Transfer cooked chicken to a plate, keeping the skillet on the heat.
7. Reduce heat to medium-low and add butter to the same skillet, swirling until melted and foamy.
8. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
9. Stir in lemon juice and simmer for 30 seconds to mellow the acidity.
10. Drain cooked pasta, reserving 1/2 cup of pasta water.
11. Add drained pasta and 1/4 cup of reserved pasta water to the skillet, tossing to coat thoroughly.
12. Return chicken to the skillet along with chopped parsley, tossing to combine.
13. Remove from heat and stir in Parmesan cheese until melted and creamy, adding more pasta water if needed for sauciness.
14. Serve immediately in warm bowls. Golden and glistening, this dish delivers tender chicken and perfectly sauced pasta with bright lemon notes cutting through the rich butter—I love topping it with extra red pepper flakes for heat and serving it alongside garlic bread to soak up every last drop of that glorious sauce.

Southwestern Chicken Bow Tie Pasta Salad

Oh my goodness, this Southwestern Chicken Bow Tie Pasta Salad has become my absolute go-to for summer potlucks and meal prep! I first threw it together when I needed to use up leftover grilled chicken, and now my family requests it weekly. There’s something magical about how the creamy dressing clings to those little bow tie pasta shapes.

Ingredients

– 1 lb bow tie pasta
– 2 cups cooked chicken breast, shredded
– 1 cup black beans, rinsed and drained
– 1 cup corn kernels
– 1/2 cup red onion, finely diced
– 1/2 cup cilantro, chopped
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tbsp lime juice
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 lb bow tie pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse with cold water until completely cool to stop the cooking process.
4. In a large mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper, whisking until smooth and well combined.
5. Add the cooled pasta to the dressing mixture and toss gently to coat every piece evenly.
6. Fold in 2 cups shredded chicken breast, 1 cup black beans, 1 cup corn kernels, and 1/2 cup diced red onion until evenly distributed throughout the salad.
7. Stir in 1/2 cup chopped cilantro just before serving to maintain its fresh flavor and vibrant color.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Fresh from the fridge, this salad delivers the most satisfying contrast between the tender pasta, juicy chicken, and crisp vegetables. The creamy southwestern dressing packs just enough zing from the lime and warmth from the spices to keep you coming back for more. I love serving it in individual mason jars for picnics or topping it with crushed tortilla chips for extra crunch!

Greek Style Chicken Bow Tie Pasta

Gathering around the table for a comforting pasta dish always reminds me of my college days when my roommate and I would experiment with Mediterranean flavors on our tiny apartment stove. This Greek-inspired chicken pasta became our go-to celebration meal for everything from exam successes to just making it through another week.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 12 oz bow tie pasta
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, finely diced
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tablespoon olive oil.
2. Season 1 pound chicken breasts evenly with 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Cook chicken in the hot skillet for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
4. Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
5. While chicken rests, bring a large pot of salted water to a rolling boil and cook 12 ounces bow tie pasta according to package directions until al dente.
6. Drain pasta thoroughly and return to the warm pot off the heat.
7. Dice the rested chicken into 1-inch cubes and add to the pasta pot.
8. Gently fold in 1 cup halved cherry tomatoes, 1/2 cup Kalamata olives, 1/2 cup crumbled feta cheese, and 1/4 cup diced red onion.
9. Drizzle 2 tablespoons fresh lemon juice over the mixture and toss everything together until evenly combined.
10. Sprinkle with 2 tablespoons chopped fresh parsley just before serving. Last night I served this over a bed of fresh spinach that wilted perfectly from the warm pasta, creating extra layers of texture. The briny olives and tangy feta balance beautifully with the bright lemon, while the bow tie pasta catches all those delicious juices in its folds.

Conclusion

Brimming with flavor and variety, this collection offers something for every chicken and bow tie pasta craving. We hope these recipes inspire your next delicious meal! Don’t forget to share your favorite in the comments below and pin this article to your Pinterest boards for easy access. Happy cooking!