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Creamy Buttery Herb Chicken Bowtie Pasta Bake

Tender chicken and bowtie pasta are tossed in a rich, buttery garlic-herb cream sauce, topped with plenty of melted cheese, and baked until golden and bubbling. It's a cozy, satisfying dinner that's perfect for busy weeknights, family meals, or casual gatherings.
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Ingredients Method Notes

Ingredients
  

  • 12 ounces bowtie pasta farfalle
  • 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon paprika
  • ¾ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • ½ cup chicken broth
  • ¾ cup freshly grated Parmesan cheese
  • 1 ½ cups shredded mozzarella cheese divided
  • 2 tablespoons chopped fresh parsley
  • Optional: red pepper flakes for a little heat

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Cook the chicken for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer it to a plate and set aside.
  5. 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.
  6. Sprinkle in the flour and whisk continuously for about 1 minute to remove the raw flour taste.
  7. 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.
  8. 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.
  9. Add the cooked bowtie pasta, chicken, and fresh parsley to the skillet. Toss until everything is evenly coated in the creamy herb sauce.
  10. 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.
  11. Bake uncovered for 18–22 minutes, or until the sauce is bubbling around the edges and the cheese is fully melted.
  12. For a more golden topping, broil for 1–2 minutes while watching carefully to prevent burning.
  13. 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.