Creamy Buttery Herb Chicken Bowtie Pasta Bake
There’s something especially comforting about pulling a bubbling pasta bake from the oven, and this Creamy Buttery Herb Chicken Bowtie Pasta Bake is one of my favorite dinners when I want something cozy without making the evening complicated.
I love how the tender chicken, bowtie pasta, buttery herbs, and creamy cheese sauce come together in every bite. The farfalle holds onto the sauce beautifully, while the golden layer of melted cheese on top makes the whole dish feel extra satisfying.
I often make this recipe for busy weeknights, casual family dinners, or whenever I need a hearty meal that everyone can enjoy. It also reheats wonderfully, which means leftovers are something I genuinely look forward to the next day.
Why You’ll Love This Recipe
- Easy to Prepare: Simple ingredients and straightforward steps make this pasta bake approachable even for beginner cooks.
- Rich, Buttery Flavor: Garlic, butter, Italian herbs, and Parmesan create a creamy, savory sauce packed with comforting flavor.
- Everyday Ingredients: Most of the ingredients are easy to find and may already be waiting in your pantry or refrigerator.
- Easy to Customize: Add vegetables, switch up the cheese, or use leftover cooked chicken to make the recipe your own.
- Perfect for Any Occasion: It works beautifully for busy weeknights, family gatherings, potlucks, or cozy weekend dinners.
Creamy Buttery Herb Chicken Bowtie Pasta Bake
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until just al dente according to the package directions. Drain and set aside.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and season with paprika, salt, black pepper, Italian seasoning, thyme, and basil.
- Cook the chicken for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer it to a plate and set aside.
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the garlic and cook for about 30 seconds, just until fragrant.
- Sprinkle in the flour and whisk continuously for about 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth and heavy cream while whisking to create a smooth sauce. Simmer gently for 3–4 minutes until slightly thickened.
- Reduce the heat to low and stir in the Parmesan cheese and ½ cup of mozzarella. Continue stirring until the cheese has melted and the sauce is smooth.
- Add the cooked bowtie pasta, chicken, and fresh parsley to the skillet. Toss until everything is evenly coated in the creamy herb sauce.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of mozzarella evenly over the top.
- Bake uncovered for 18–22 minutes, or until the sauce is bubbling around the edges and the cheese is fully melted.
- For a more golden topping, broil for 1–2 minutes while watching carefully to prevent burning.
- Remove from the oven and allow the pasta bake to rest for 5 minutes before garnishing with additional parsley and serving.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat individual portions in the microwave or warm the pasta in a covered baking dish at 350°F (175°C). Add a small splash of milk or cream if the sauce has thickened.
- Chicken Shortcut: Rotisserie chicken or leftover cooked chicken can save preparation time. Use approximately 3 cups of shredded or chopped cooked chicken.
- Vegetable Variations: Add cooked broccoli, sautéed mushrooms, spinach, peas, or roasted bell peppers for extra color and flavor.
- Cheese Variations: Provolone, Monterey Jack, fontina, or an Italian cheese blend can replace some or all of the mozzarella.
- Make-Ahead Option: Assemble the pasta bake up to 24 hours in advance, cover tightly, and refrigerate. Let it sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if necessary.
Pro Tips
- Cook the bowtie pasta just until al dente because it will continue cooking in the oven.
- Cut the chicken into evenly sized pieces so everything cooks at the same rate.
- Use freshly grated Parmesan for a smoother sauce and better flavor.
- Don’t overheat the cream sauce after adding the cheese, as excessive heat can cause it to separate.
- Reserve a little pasta water before draining in case you need to loosen the sauce.
- Fresh parsley adds brightness, but dried parsley works when fresh herbs aren’t available.
- Broil the pasta bake for the final 1–2 minutes if you want a more deeply golden, bubbly cheese topping.
- Allow the finished pasta bake to rest for 5 minutes before serving so the creamy sauce can settle slightly.
FAQs
Can I use leftover cooked chicken?
Yes. Leftover roasted, baked, or rotisserie chicken works perfectly. Simply stir the cooked chicken into the sauce before assembling the pasta bake.
Can I make this pasta bake ahead of time?
Yes. Assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time when starting from cold.
What can I use instead of bowtie pasta?
Penne, rotini, rigatoni, or medium shells are all good alternatives. Choose a pasta shape that holds creamy sauce well.
Can I add vegetables?
Absolutely. Broccoli, spinach, mushrooms, peas, or roasted bell peppers are delicious additions. Make sure vegetables with high moisture content are cooked before adding them.
How do I keep the pasta bake from becoming dry?
Avoid overcooking the pasta before baking, use enough sauce to coat everything generously, and don’t bake the dish longer than necessary.
