Garlic Butter Chicken Bowtie Pasta with Herbal Whimsy
A creamy, herb-infused Italian dish combining tender roasted chicken, golden bowtie noodles, and a rich garlic-butter sauce with thyme and parsley. Quick, flavorful, and velvety smooth, ready in 30 minutes.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Pasta
- Method: Baking, Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Boneless, skinless chicken breasts (4, 6 oz each)
Salt (1 tsp, fine sea salt preferred)
Garlic powder (1 tsp, fresh garlic may replace 0.5 tsp)
Unsalted butter (1/2 cup, olive oil reduces richness)
Whole milk (1 cup, half-and-half for silkier texture)
Bowtie pasta (8 oz, penne or rigatoni alternatives)
Fresh parsley (1/4 cup chopped, cilantro for different flavor)
Fresh thyme (1 tbsp, oregano as substitution)
Black pepper (to taste, cracked for depth)
Instructions
Mix salt and garlic powder in a small bowl
Pat chicken dry, season both sides
Place on parchment-lined baking sheet
Bake at 375°F (190°C) for 25 minutes
Let rest at room temperature 5 minutes
Cook butter in skillet over medium heat
Whisk in milk until smooth emulsion forms
Add chopped herbs, simmer 2 minutes
Season with cracked pepper
Reserve 1/4 cup for plating
Boil bowtie pasta, drain
Sauté chicken in a pan (optional) or serve as is
Combine cooked pasta, sauce, and sliced chicken
Plate, garnish with reserved sauce and herbs
Notes
Substitute chicken thighs for juicier results
Use olive oil instead of butter if preferred
Thyme and parsley can be substituted with oregano and fresh basil
Pre-warm serving plates to maintain chicken temperature