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Garlic Butter Chicken Pasta: Easy One-Pan Weeknight Dinner

This garlic butter chicken pasta combines tender chicken breast, al dente bowtie pasta, and a luxurious garlic butter sauce in one pan for a comforting restaurant-quality meal. Ready in under 30 minutes, it's the perfect solution for busy weeknights when you crave something special without the hassle.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 525
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
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
  2. While pasta cooks, season chicken pieces with salt, pepper, and Italian seasoning. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  3. Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced.
  5. Stir in heavy cream and Parmesan cheese until smooth. Add red pepper flakes if using. Return cooked chicken to the skillet.
  6. Add the cooked bowtie pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  7. Garnish with fresh parsley and additional Parmesan cheese before serving.

Notes

Use freshly grated Parmesan rather than pre-shredded cheese for smoother melting. Don't skip reserving pasta water - the starchy liquid helps create a silky sauce.