Recipe

Creamy Garlic Parmesan Bow Tie Pasta

A quick, cozy bow tie pasta with golden chicken, garlic, Parmesan, and lemon. The sauce turns silky and clings to every ruffle.

By Matt Campbell

•

4.8

A shallow bowl of creamy garlic Parmesan bow tie pasta topped with sliced chicken, cracked black pepper, and chopped parsley on a warm-toned kitchen table

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Bow tie pasta is the overachiever of the pasta drawer. Those little pinched middles and ruffled edges grab sauce like they have a job to do, which is exactly what we are taking advantage of here.

This is my weeknight comfort move: pan-seared chicken with crisp edges, lots of garlic, a splash of lemon to keep things bright, and a Parmesan-heavy sauce that goes from “watery panic” to “silky victory” in about two minutes.

If you can boil pasta and stir with intention, you have this. And yes, tasting as you go is encouraged.

Bow tie pasta, Parmesan, garlic, lemon, chicken, butter, olive oil, and parsley arranged on a clean kitchen counter in soft natural light

Why It Works

Farfalle holds sauce like a champ. The ruffles catch the creamy bits and the pinched center stays pleasantly chewy.
Pasta water does the heavy lifting. That starchy water helps the sauce emulsify so it coats instead of pooling.
Golden chicken equals big flavor. We sear it hard first, then let it finish gently so it stays juicy.
Lemon keeps it from feeling heavy. A little acidity makes the whole bowl taste brighter and more “one more bite.”

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days (best quality in 3 to 4 days).

Reheat (best method): Warm in a skillet over medium-low with a splash of water or broth, stirring often until the sauce loosens and turns creamy again.

Microwave: Add a small splash of water, cover loosely, and heat in 30-second bursts, stirring each time.

Freezing: Creamy Parmesan sauces can separate after freezing. You can freeze it for up to 2 months for best quality, but expect the sauce to be a little grainier. Reheat gently and whisk in a bit of cream or milk to bring it back.

A glass meal prep container filled with creamy bow tie pasta and chicken, lid beside it on a kitchen counter

Common Questions

Is bow tie pasta the same as farfalle?

Yes. Bow tie pasta is the common name, and farfalle is the Italian name.

How do I keep the sauce from getting grainy?

Take the pan off the heat before adding Parmesan, then stir it in gradually. Also, use finely grated Parmesan. The shelf-stable shaker kind can get a little sandy in creamy sauces.

Can I make it without chicken?

Absolutely. Swap in sautéed mushrooms, spinach, or peas. For extra protein, add cannellini beans or chickpeas and let them warm in the sauce.

Can I use milk instead of cream?

You can, but the sauce will be lighter and a bit less forgiving. Use whole milk if possible and lean harder on the pasta water and Parmesan for thickness.

What if my sauce is too thick?

Add pasta water a tablespoon at a time while stirring until it turns glossy and coats the bow ties.

What if my sauce is too thin?

Simmer it for 1 to 2 minutes, then add a little more Parmesan. You can also stir in a small knob of butter off heat to help it emulsify.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for pasta)
Colander
Large skillet (12-inch is ideal)
Tongs or a wooden spoon
Microplane or fine grater (for Parmesan and lemon zest)
Measuring cups and spoons

Bow ties were the pasta I could always count on when the pantry was looking sad. They feel a little nostalgic and a little fun, but also weirdly practical. They do not clump like spaghetti, they scoop easily, and they hold onto sauce like they are afraid of letting go. The first time I nailed a creamy pan sauce with nothing but pasta water, cheese, and a little patience, I felt like I had unlocked a kitchen cheat code. This is that same energy, just with garlic, lemon, and a chicken sear that makes the whole house smell like dinner is handled.

Creamy Garlic Parmesan Bow Tie Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

12 oz bow tie pasta (farfalle)
1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
1 tsp Italian seasoning
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
3/4 cup heavy cream
3/4 cup finely grated Parmesan cheese, plus more for serving
1 tsp lemon zest
2 tbsp fresh lemon juice (about 1/2 lemon)
1/3 cup chopped parsley (optional, for freshness)
1/2 cup frozen peas (optional)

Instructions

Boil the pasta. Bring a large pot of water to a boil and salt it generously (about 1 to 2 tablespoons kosher salt for a large pot). Cook bow tie pasta until al dente according to the package.
Important: Reserve 1 cup of pasta water before draining.
Season the chicken. While the pasta cooks, season chicken with salt, pepper, and Italian seasoning.
Sear for crisp edges. Heat a large skillet over medium-high heat. Add olive oil. Add chicken in an even layer and let it cook undisturbed for 3 to 4 minutes until browned. Flip and cook 2 to 4 minutes more until cooked through (165°F / 74°C). Transfer chicken to a plate.
Build the sauce base. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and red pepper flakes. Stir for 30 seconds until fragrant.
Make it creamy. Pour in heavy cream and bring to a gentle simmer for 1 to 2 minutes. Turn off the heat.
Add Parmesan the smart way. With the pan off the heat, stir in Parmesan a handful at a time until melted and silky. Add lemon zest and lemon juice.
If the sauce looks thick, splash in a little reserved pasta water and stir until glossy. If you want it extra cozy, add another splash of cream.
Toss everything together. Add drained pasta and the cooked chicken back into the skillet. Toss well, adding reserved pasta water a little at a time until the sauce coats every bow tie.
If using peas, stir them in now and let them warm through for 1 to 2 minutes (a little longer if your skillet has cooled off).
Finish and serve. Taste and adjust seasoning with more salt, pepper, lemon, or Parmesan. Top with parsley and extra cheese. Serve immediately.