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This creamy garlic chicken and bow tie pasta is the kind of dinner that feels comforting without being complicated. Tender seasoned chicken thighs are seared until golden, then nestled into a skillet of bow tie pasta, garlic, onion, and thyme. Everything cooks together in the oven before being finished with plenty of Parmesan and a little fresh lemon juice to brighten up the creamy sauce.
It’s a cozy, family-friendly dinner that comes together in one skillet, making it perfect for a busy weeknight when you want something hearty and homemade without a sink full of dishes.
Creamy Garlic Chicken & Bow Tie Pasta
Ingredients:
- 6–8 boneless, skinless chicken thighs, about 2 lbs
- 1 ½ tsp kosher salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 5 cloves garlic, minced
- 12 oz bow tie pasta
- 3 cups chicken broth
- 1 cup whole milk
- ½ tsp kosher salt
- 3–4 sprigs fresh thyme
- ¾ cup finely grated Parmesan cheese
- 1 tbsp fresh lemon juice
- Fresh parsley, chopped
- Additional grated or shaved Parmesan
Directions:
- Preheat oven to 375°F.
- Pat the chicken thighs dry. Season on both sides with kosher salt, garlic powder, paprika, onion powder, and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken thighs and sear for about 2–3 minutes per side, until nicely golden. The chicken does not need to be cooked through. Transfer to a plate.
- Reduce the heat to medium. Add the diced onion to the same skillet and cook for 2–3 minutes, until softened.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the dry bow tie pasta and toss with the onion, garlic, and pan drippings. Toast for about 1 minute.
- Pour in the chicken broth and milk. Add ½ teaspoon kosher salt and the fresh thyme sprigs. Stir well, scraping up any browned bits from the bottom of the skillet.
- Bring the liquid to a gentle simmer, then nestle the seared chicken thighs over the pasta.
- Cover the skillet tightly with a lid or foil. Transfer to the oven and bake for 18–22 minutes, or until the chicken reaches 165°F and the pasta is al dente.
- Remove from the oven and discard the thyme stems, leaving the chicken in the skillet.
- Sprinkle ¾ cup finely grated Parmesan over the pasta around the chicken. Gently stir the Parmesan into the pasta until melted and the sauce becomes creamy. If needed, add a splash of warm chicken broth or milk to loosen the sauce.
- Stir in the lemon juice.
- Finish with fresh parsley and Parmesan and serve warm straight from the skillet.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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