Kickstart your dinner routine with this absolutely delightful chicken bow tie pasta that’s about to become your family’s favorite meal! Known as farfalle in fancy Italian circles, these cute little bow ties are not just adorable—they’re perfect for holding onto every bit of the creamy, savory sauce we’re whipping up today. Keep reading because this recipe is packed with flavor, fun, and foolproof steps that even the most kitchen-challenged cook can master.
Why This Recipe Works
- The combination of tender, seasoned chicken breast and farfalle pasta creates a perfect protein-carb balance that keeps you full and satisfied without feeling heavy.
- Our creamy sauce, made with a blend of chicken broth, heavy cream, and Parmesan cheese, clings beautifully to the nooks and crannies of the bow tie pasta, ensuring every bite is bursting with flavor.
- Sautéing garlic and onions until fragrant before building the sauce layers depth and complexity that you just can’t get from jarred sauces.
- Finishing with fresh parsley and a squeeze of lemon juice brightens the entire dish, cutting through the richness and adding a fresh, zesty note that elevates it from good to absolutely restaurant-quality.
- This recipe is incredibly versatile—swap out proteins, add veggies, or adjust the sauce consistency to make it your own while still maintaining that comforting, home-cooked goodness we all crave.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 ounces bow tie pasta (farfalle)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Colander
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater (if using block Parmesan)
Instructions
Step 1: Cook the Pasta to Perfect Al Dente
Fill your large pot with about 4 quarts of water and bring it to a rolling boil over high heat. Once boiling, add a generous tablespoon of salt—this is your only chance to season the pasta itself, so don’t be shy! Add the bow tie pasta and give it a good stir to prevent sticking. Cook according to package directions, usually about 10-12 minutes, until the pasta is al dente (which means “to the tooth” in Italian—it should have a slight bite to it, not mushy). While the pasta cooks, reserve about a cup of the starchy pasta water before draining—this liquid gold will help our sauce cling to the pasta later. Drain the pasta in a colander but do not rinse—we want to keep that starch to help thicken our sauce.
Step 2: Brown the Chicken to Golden Perfection
While your pasta water is coming to a boil, pat your chicken cubes dry with paper towels—this is crucial for getting that beautiful golden-brown sear instead of steaming. Season the chicken generously with salt, pepper, and half of the Italian seasoning. Heat 1 tablespoon of olive oil in your large skillet over medium-high heat until it shimmers—you can test this by flicking a tiny drop of water into the pan; if it sizzles immediately, you’re ready. Add the chicken in a single layer, making sure not to overcrowd the pan (work in batches if needed). Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Remove the chicken from the skillet and set aside on a clean plate.
Step 3: Build Your Flavor Foundation with Aromatics
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet—we’re building layers of flavor here by using those delicious browned bits left from the chicken. Add the diced onion and cook, stirring frequently, for about 4-5 minutes until they become translucent and soft. Now add the minced garlic and cook for just 30-60 seconds until fragrant—be careful not to burn it, as burnt garlic turns bitter quickly! If using red pepper flakes, add them now to toast slightly and release their oils. This aromatic base will make your entire kitchen smell incredible and form the flavor foundation for our sauce.
Step 4: Create the Luxurious Cream Sauce
Pour in the chicken broth, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan—this is called deglazing and it’s where tons of flavor lives! Let the broth simmer for about 2-3 minutes until it reduces slightly. Reduce the heat to low and slowly pour in the heavy cream, stirring constantly to incorporate. Let the sauce simmer gently (never boil vigorously once cream is added) for about 3-4 minutes until it thickens slightly—it should coat the back of a spoon. Now gradually whisk in the Parmesan cheese until melted and smooth. Season with remaining Italian seasoning, salt, and pepper to taste—remember the cheese is salty, so taste before adding more salt.
Step 5: Bring It All Together for the Grand Finale
Return the cooked chicken and any accumulated juices to the skillet with the sauce. Add the drained bow tie pasta and about 1/4 cup of the reserved pasta water—the starch will help the sauce cling to every nook of the farfalle. Gently toss everything together until the pasta and chicken are evenly coated in that luxurious cream sauce. If the sauce seems too thick, add more pasta water a tablespoon at a time until it reaches your desired consistency. Remove from heat and stir in the fresh parsley and lemon juice—this brightens the whole dish beautifully. Serve immediately while hot, with extra Parmesan for sprinkling!
Tips and Tricks
If you want to take this chicken bow tie pasta to the next level, here are some pro tips that’ll make you feel like a restaurant chef. First, consider brining your chicken before cooking—dissolve 1/4 cup of salt and 2 tablespoons of sugar in 4 cups of water, submerge the chicken breasts for 30 minutes to 2 hours, then pat dry and cube. This simple step ensures incredibly juicy, flavorful chicken every single time, even if you accidentally overcook it slightly. For the pasta, always salt your water aggressively—it should taste like the sea—because this is your only chance to season the pasta itself from the inside out. Don’t be afraid to really let the chicken develop a deep golden-brown crust; that Maillard reaction creates complex flavors that’ll make your sauce incredible. When making the cream sauce, have all your ingredients measured and ready (mise en place) because cream sauces wait for no one! If your sauce breaks or looks curdled, remove it from heat immediately and whisk in a tablespoon of cold butter—the emulsifiers will help bring it back together. For extra flavor depth, use homemade chicken broth if you have it, or enhance store-bought by simmering it with some onion, garlic, and herbs for 20 minutes before using. If you’re watching calories, you can substitute half-and-half for heavy cream, but be aware it won’t thicken as much—you might need to make a quick slurry with cornstarch and water to help it along. Always reserve that pasta water! The starchy liquid is magical for adjusting sauce consistency and helping it cling to pasta. Finally, if you’re making this ahead, undercook the pasta by about 2 minutes since it will continue to cook when reheated—and add a splash of broth or cream when reheating to refresh the sauce.
Recipe Variations
- For a veggie-packed version, add 2 cups of chopped vegetables like broccoli florets, sliced mushrooms, or sun-dried tomatoes during the last 5 minutes of pasta cooking, or sauté them with the onions. Spinach or kale can be stirred in at the very end until just wilted.
- Protein swap: Instead of chicken, try using 1 pound of Italian sausage (removed from casings and crumbled), shrimp (add during last 2-3 minutes of cooking), or even canned chickpeas (drained and rinsed) for a vegetarian option. Adjust cooking times accordingly.
- Cream sauce alternatives: For a tomato-based version, substitute the heavy cream with 1 cup of marinara sauce and 1/2 cup of cream. For a dairy-free option, use full-fat coconut milk and nutritional yeast instead of Parmesan.
- Herb variations: Swap the Italian seasoning for herbes de Provence, or use fresh herbs like basil, thyme, or oregano. Add a tablespoon of pesto at the end for an extra flavor boost.
- Make it baked: After combining everything, transfer to a baking dish, top with mozzarella and breadcrumbs, and bake at 375°F for 15-20 minutes until bubbly and golden for a chicken bow tie pasta bake.
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Absolutely! While bow tie pasta (farfalle) is fantastic for holding sauce in its ruffles, you can substitute with other short pastas like penne, fusilli, or rotini. Avoid long pastas like spaghetti as they don’t combine as well with the chunky ingredients. If using a different shape, adjust cooking time according to package directions and still reserve that pasta water—it’s crucial for sauce consistency regardless of pasta type.
How should I store leftovers and for how long?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some of the sauce, so when reheating, add a splash of milk, cream, or broth to loosen it up. Reheat gently on the stove over medium-low heat or in the microwave at 50% power, stirring occasionally. I don’t recommend freezing as the cream sauce may separate upon thawing.
Can I make this recipe ahead of time for a party?
Yes, with a few adjustments! Cook the pasta al dente (even firmer than usual), rinse with cold water to stop cooking, and toss with a little oil to prevent sticking. Prepare the chicken and sauce separately, then combine everything and reheat gently just before serving, adding reserved pasta water or extra cream to refresh the sauce. Alternatively, assemble completely, refrigerate, and reheat in a 350°F oven for 20-25 minutes covered with foil.
Is there a way to make this recipe lighter or healthier?
Definitely! Use whole wheat or chickpea pasta for extra fiber. Substitute half the heavy cream with evaporated milk or Greek yogurt (add yogurt at the very end off heat to prevent curdling). Increase vegetables like spinach, mushrooms, or roasted red peppers. Use less cheese or a stronger-flavored cheese like Pecorino so you need less. Reduce oil by using cooking spray for sautéing.
My sauce seems too thin/thick—how can I fix it?
If too thin: Simmer uncovered for a few more minutes to reduce, or make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, whisk into simmering sauce until thickened. If too thick: Gradually whisk in more chicken broth, milk, or reserved pasta water until desired consistency. Remember the sauce will thicken more as it cools and the pasta absorbs liquid.
Summary
This chicken bow tie pasta combines tender chicken, farfalle pasta, and creamy Parmesan sauce for a comforting weeknight dinner that feels special enough for company. With pro tips and variations, it’s endlessly adaptable to your taste!
