One Pan Creamy Garlic Chicken & Cheesy Bowtie Pasta
Creamy, juicy, and loaded with cheesy comfort—this One Pan Creamy Garlic Chicken & Cheesy Bowtie Pasta is the kind of dinner that gets everyone to the table fast.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
Cooking Oil
- 2 tbsp olive oil
Seasonings
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 pinch black pepper
Butter
- 4 tbsp butter, divided
Garlic
- 4 cloves garlic, minced
Flour
- 1/4 cup all-purpose flour
Broth
- 3 cups chicken broth
Cream
- 1 cup heavy cream
Pasta
- 1 lb bowtie pasta (farfalle), uncooked
Cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- 2 tbsp chopped green onions for garnish
Instructions
- In a large bowl, toss the chicken pieces with olive oil, Cajun seasoning, smoked paprika, garlic powder, and black pepper. Ensure each piece is evenly coated.
- Heat 2 tablespoons of butter in a large, oven-safe skillet over medium-high heat. When the butter is hot and shimmering, add the seasoned chicken in a single layer. Cook without overcrowding, turning occasionally, until golden brown and cooked through, about 6 to 8 minutes.
- Remove the chicken from the skillet and set aside on a plate; keep any fond (browned bits) in the skillet for flavor.
- Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook about 30 seconds until fragrant—don’t let it brown.
- Sprinkle in the all-purpose flour and whisk constantly for 1 minute to create a light roux. This helps thicken the sauce.
- Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.
- Stir in the heavy cream. Add the uncooked bowtie pasta to the skillet and press it down so it’s submerged in the liquid.
- Bring the skillet back to a simmer, then reduce heat to low. Cover and cook for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and the sauce has thickened.
- Remove the skillet from heat. Stir in the shredded mozzarella and grated Parmesan until melted and the sauce becomes creamy and smooth.
- Return the cooked chicken to the skillet and stir gently to combine so the chicken heats through and is coated in the sauce.
- Garnish with chopped green onions before serving.
Notes
Use room-temperature chicken for more even cooking; cut pieces to uniform size so they cook evenly. If your sauce gets too thick, add a splash of chicken broth or cream to loosen it.