Some recipes feel like they’re trying too hard. This isn’t one of them. It’s the kind of dinner you throw together with things you already have, yet it tastes like you planned it a week in advance. Creamy, cheesy, garlic-infused chicken tossed with bow tie pasta—it’s cozy, comforting, and doesn’t require three grocery runs or a two-hour prep window.
If you’ve ever thought, “I need something easy, but it still has to taste really good,” this one’s it. Let’s get into it.
What You’ll Need
Here’s everything that goes into this recipe. Most of it you probably already have in your fridge or pantry. But even if you don’t, the swaps are simple.
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing the chicken |
| Boneless chicken breast | 1 lb | Cut into bite-sized chunks |
| Unsalted butter | 2 tablespoons | Adds flavor and creaminess |
| Purple onion | 1 cup, diced | Adds sweetness and texture |
| Bell peppers (tricolor) | 1 cup, chopped | Use any colors you like |
| Garlic | 2 cloves, minced | Fresh is best here |
| Chicken broth | 2 cups | Low sodium if possible |
| Milk | ½ cup | Any milk works |
| Heavy cream | ½ cup | Adds that silky richness |
| Bow tie pasta | 8 oz | Or whatever pasta you love |
| Salt and pepper | To taste | Season as you go |
| Parmesan cheese | ¼ to ½ cup | Freshly grated makes a difference |
| Fresh parsley | 2 tablespoons | Optional but pretty |
Tools You’ll Need
No fancy kitchen gadgets here. You just need:
- A large skillet or deep sauté pan with a lid
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater (if using fresh Parmesan)
Pro Tips
These are the little things that make a big difference. Especially if it’s your first time making this.
- Let the chicken rest after cutting.
Even 5-10 minutes helps keep it juicy when cooking. You don’t want it to go from cold fridge to hot pan instantly. - Use freshly grated Parmesan.
The pre-shredded stuff doesn’t melt quite the same. Plus, the flavor is noticeably better when it’s fresh. - Don’t skip the simmer.
When everything’s in the pan and you cover it to cook—this is when the pasta soaks up the flavor. Give it the full 20 minutes if you can. - Adjust the liquid as needed.
Every pasta brand is different. If it looks too dry before the pasta is cooked, add a little milk or broth, stir, and keep going. - Add veggies that need using up.
This dish is great for tossing in extras—think spinach, mushrooms, cherry tomatoes, or even peas.
Substitutions and Variations
This recipe is super flexible. Here are some easy swaps if you need them:
- Chicken: Use rotisserie chicken to save time. Just shred and add after the veggies.
- Pasta: Penne, rotini, elbows, gluten-free—it all works.
- Dairy-free: Swap milk and cream with unsweetened oat milk and a splash of coconut cream or plant-based half-and-half. Use dairy-free Parmesan or nutritional yeast.
- Extra heat: A pinch of red pepper flakes gives this a subtle kick if that’s your thing.
- Add greens: Stir in spinach during the last 5 minutes of cooking. It wilts beautifully and adds a pop of color.
Make-Ahead Tips
- You can pre-chop the veggies and chicken up to 24 hours ahead. Store separately in airtight containers in the fridge.
- If you’re making for a party or weeknight prep, cook the full dish, let it cool, then store. It reheats well with a splash of broth or milk.
How to Make Garlic Parmesan Chicken with Bow Tie Pasta
Let’s break it down step-by-step so nothing feels overwhelming.
- Sauté the chicken
Heat olive oil and butter over medium heat in a large skillet. Add the chicken chunks and season lightly with salt and pepper. Cook until golden on all sides and no longer pink in the center. - Add the veggies
Toss in the diced onions and bell peppers. Cook until they’re softened and fragrant—about 3 to 4 minutes. - Garlic time
Add the minced garlic and cook for just 30 seconds. Don’t let it burn. - Pour in the liquids and pasta
Add in the uncooked pasta, chicken broth, milk, and heavy cream. Stir everything together, making sure the pasta is mostly submerged. - Cover and simmer
Reduce the heat to low, cover the pan, and let it simmer for 18 to 20 minutes. Stir halfway through. You’ll know it’s done when the pasta is tender and the liquid is mostly absorbed. - Add cheese and finish
Remove from heat and stir in the Parmesan cheese until melted and creamy. If it looks too thick, add a splash more milk. Sprinkle with parsley and serve.
Nutritional Breakdown (approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 580 |
| Protein | 32g |
| Carbohydrates | 48g |
| Fats | 30g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 620mg |
For low-carb: Swap pasta for zucchini noodles or cooked spaghetti squash.
For more protein: Add a handful of chickpeas or stir in some cooked lentils.
Pairing ideas: Serve with a simple green salad or roasted broccoli. Garlic bread also makes a killer side.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Microwave with a splash of milk or reheat gently on the stovetop over low heat.
- Freezing: Not ideal due to the cream, which can separate when thawed. If you do freeze, reheat slowly and stir constantly.
FAQ
Can I use garlic powder instead of fresh garlic?
You can, but it won’t have the same flavor punch. If you’re in a pinch, use ½ teaspoon.
Can I double the recipe?
Yes! Just make sure your skillet is large enough or use a Dutch oven.
Can I use a different protein?
Absolutely. Try cooked shrimp, turkey, or even tofu for a vegetarian twist.
Is it spicy?
Not at all. But you can spice it up with chili flakes or hot sauce.
Can I make this in advance for a dinner party?
Yep! Just reheat slowly and stir in a little extra cream or broth before serving to bring it back to life.
Wrap Up
Garlic Parmesan Chicken with Bow Tie Pasta isn’t just easy—it’s the kind of recipe that feels like a win. It’s fast, flexible, and ridiculously satisfying. Whether you’re feeding picky eaters, cooking for a crowd, or just want to eat something that tastes like a hug, this one delivers.
If you try it out, leave a comment below and let me know how it turned out—or what you added to make it your own. I love hearing your spins on these recipes!
