Bowtie Pasta

5 from 1 vote

Filled with flavor and easy to make, this bowtie pasta dish is loaded with chicken and sun-dried tomatoes and smothered in a cream sauce.

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: American

Keyword: Creamy Bowtie Pasta Recipe

Servings:

Calories: 924kcal

¼ cup unsalted butter
1 to 1½ pounds boneless-skinless chicken breast, 2 large pieces cut into 1-inch cubes
½ cup yellow onion, diced
2 tablespoons sun-dried tomatoes packed in olive oil, diced
1 tablespoon garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
1 cup half & half
1 tablespoon fresh chopped basil, plus additional for optional garnish
½ pound bowtie pasta, approximately 3 cups
½ cup heavy cream
2 cups grated parmesan cheese, plus additional for optional garnish

In a large, heavy-duty skillet, on medium-high heat, add the unsalted butter. Once the butter has melted, add the diced chicken breast pieces in an even layer, and allow the chicken to brown lightly on all sides and the chicken pieces are cooked through. This will take 6 to 8 minutes.
Once the chicken is cooked through, then add the diced yellow onion, diced sun-dried tomatoes, minced garlic, salt, and black pepper. Cook the vegetables for 2 minutes or until softened.
Add the chicken broth, half & half, chopped fresh basil, and bowtie pasta to the skillet. Stir to combine.
Bring the liquids to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid. Allow the pasta to simmer for 20 minutes. At the 10-minute mark, stir the pasta, replace the lid and finish cooking for the remaining 10 minutes.
Once the pasta has cooked through, turn off the heat. Stir in the heavy cream and grated parmesan cheese until fully incorporated.
Allow the pasta and sauce to cool for 5 minutes. This will give the sauce time to thicken slightly before serving. You can garnish the bowtie pasta with a sprinkle of additional grated parmesan cheese and fresh chopped basil if desired before serving.

Keep an eye on the ingredients and stir very frequently. You especially don’t want the garlic to burn, or your sauce will have a bitter taste.
Remember, you are adding the pasta uncooked to the sauce. It will cook as it simmers away with the rest of the ingredients.
This bowtie pasta is best served immediately. As this dish sits, the sauce will continue to thicken, and the pasta will continue to absorb the liquids.