30-Minute Creamy Bowtie Pasta

This is the creamy bowtie pasta you make when you want comfort on a plate without a long cook time. Tender chicken, bright broccoli, and a velvety parmesan sauce come together in a single skillet while the pasta boils.

The whole thing lands on the table in about half an hour and tastes like you put in twice the effort.

What Makes This Bowtie Pasta So Good

The sauce gets its body from heavy cream and grated parmesan that melt together into something silky without any flour or roux. It clings to every nook of the farfalle, so each bite has the same rich coating.

Broccoli florets add a little bite and keep the dish from feeling heavy. You could swap in peas or asparagus and it would work just as well.

And because you sear the chicken in the same pan you build the sauce in, clean-up stays minimal.

Ingredients

• 1 lb bowtie pasta (farfalle): the shape catches the cream sauce nicely
• 2 boneless skinless chicken breasts (about 1 lb total): sliced into thin cutlets so they cook fast
• 2 tbsp olive oil: for searing the chicken
• 1 tsp kosher salt: divided, for seasoning
• ½ tsp black pepper: divided
• 2 cups broccoli florets: cut into bite-sized pieces
• 2 tbsp unsalted butter: adds richness to the sauce
• 3 cloves garlic, minced: use fresh for the best flavor
• 1 cup heavy cream: full-fat gives the smoothest texture
• ½ cup grated parmesan cheese: plus more for serving
• ¼ tsp red pepper flakes: optional, for a little warmth

Variations / Substitutions

• Protein: Swap the chicken for sliced Italian sausage or seared shrimp. Shrimp cooks in about 2 minutes per side in the same pan.
• Vegetable: Asparagus, peas, or chopped spinach all work in place of the broccoli. Add spinach at the very end and stir until just wilted.
• Dairy-free: Use full-fat canned coconut milk instead of heavy cream and a good dairy-free parmesan alternative; the sauce will be slightly thinner but still creamy.
• Extra brightness: A squeeze of lemon juice at the end lifts the whole dish and cuts through the richness.
• If you like a tangy cream sauce, try our Lemon Garlic Orzo with Asparagus for a similar weeknight winner.

How to Make Creamy Bowtie Pasta

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil and cook the 1 lb bowtie pasta according to package directions until al dente. About 2 minutes before the pasta is done, drop in the 2 cups broccoli florets so they blanch in the same water.

Drain everything together and set it aside while you work on the rest. The broccoli will turn bright green and stay a little crisp at the edges.

Step 2: Sear the Chicken

While the pasta water heats, slice the 2 chicken breasts in half horizontally to make four thin cutlets. Season both sides with ½ tsp of the kosher salt and ¼ tsp of the black pepper. Heat the 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.

Add the chicken cutlets in a single layer and cook for about 4 minutes per side, until golden on the outside and cooked through to 165°F. Transfer the chicken to a plate and cover loosely to keep it warm.

Step 3: Build the Cream Sauce

Lower the heat to medium and add the 2 tbsp butter to the same skillet. Once it melts, add the minced garlic and cook for 30 seconds, just until fragrant. Pour in the 1 cup heavy cream and stir, scraping up any browned bits from the bottom of the pan.

Let the cream come to a gentle simmer and cook for 2 to 3 minutes, until it thickens enough to coat the back of a spoon. Turn off the heat, then stir in the ½ cup grated parmesan and the remaining ½ tsp salt and ¼ tsp pepper. The parmesan will melt into the cream and the sauce will look smooth and glossy.

Step 4: Toss and Serve

Tip the drained pasta and broccoli into the skillet with the cream sauce. Toss everything together until the pasta is well coated and the broccoli is evenly distributed.

Slice the rested chicken cutlets against the grain and either fold them into the pasta or lay them on top. Finish with an extra shower of parmesan and a pinch of red pepper flakes if you like a little heat. Serve right away while the sauce is warm and clingy.

Tips for the Creamiest Sauce

• Grate the parmesan yourself. Pre-shredded cheese is often coated with starches that can make the sauce grainy instead of smooth.
• Keep the cream at a gentle simmer, never a rolling boil. High heat can cause the sauce to separate or turn oily.
• If the sauce feels too thick after adding the parmesan, loosen it with a splash of the starchy pasta water, a tablespoon at a time.
• Slice the chicken breasts into thin cutlets before cooking so they sear quickly and stay tender without drying out.

Storing Leftovers

• Refrigerate: Leftovers keep well in an airtight container for up to 3 days. The sauce will thicken as it sits.
• Reheating: Warm gently on the stovetop or in the microwave with a small splash of milk or cream to bring back the creamy texture. Stir often.
• Serve cold: This pasta is just as satisfying straight from the fridge for lunch the next day.

What to Serve With Creamy Bowtie Pasta

A simple arugula salad with lemon vinaigrette balances the richness of the cream sauce with sharp, peppery greens. Garlic bread is an obvious partner, warm and crunchy for swiping up any sauce left in the bowl. For something lighter, a side of roasted cherry tomatoes brings a juicy, acidic contrast.

Frequently Asked Questions

Can I use half-and-half instead of heavy cream?

Half-and-half will work but the sauce will be thinner and more likely to curdle if it gets too hot. Simmer it very gently and consider adding an extra spoonful of parmesan to help thicken.

How do I stop the chicken from drying out?

Slicing the breasts into thin cutlets and cooking them just to 165°F is the key. Overcooking even by a minute can make them tough, so keep a thermometer handy.

Can I make this ahead of time?

You can cook the chicken and blanch the broccoli a day ahead, but the sauce is best made fresh. Reheating a cream-based sauce often changes the texture, so I only recommend prepping the components separately if you want to get ahead.

Creamy Bowtie Pasta Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 860

Ingredients Method Notes

Ingredients

  

• 1 lb bowtie pasta (farfalle)
• 2 boneless skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 cups broccoli florets
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• ¼ tsp red pepper flakes

Method

 

1. Boil pasta in salted water until al dente, adding broccoli the last 2 minutes. Drain and set aside.
2. Slice chicken breasts into thin cutlets, season with half the salt and pepper, then sear in olive oil over medium-high heat for 4 minutes per side until golden and cooked through. Transfer to a plate.
3. In the same skillet, melt butter over medium heat and cook garlic for 30 seconds. Add heavy cream, simmer 2-3 minutes until thickened, then stir in parmesan, remaining salt, and pepper off the heat.
4. Add drained pasta and broccoli to the sauce and toss to coat. Slice chicken and serve over the top with extra parmesan and red pepper flakes.

Notes

If the sauce thickens too much while the pasta sits, loosen it with a splash of warm milk or pasta water. The red pepper flakes are optional but add a nice background warmth that does not overpower the cream.