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A bowl of garlic butter chicken with bowtie pasta garnished with fresh parsley on a wooden table

Garlic Butter Chicken with Bowtie Pasta

Tender slow cooker chicken tossed with bowtie pasta in a rich garlic butter sauce. An easy, satisfying weeknight dinner the whole family will love.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast boneless and skinless, cut into bite-sized pieces
  • 4 garlic cloves minced, fresh recommended
  • 0.5 cup unsalted butter melted
  • 1 lb bowtie pasta cooked al dente
  • 1 cup chicken broth low-sodium preferred
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Slow cooker
  • Large pot
  • Small saucepan
  • Cutting board
  • Colander

Method
 

  1. In a bowl, season the chicken pieces generously with salt and pepper until evenly coated.
  2. In a small saucepan over low heat, melt the butter and stir in the minced garlic. Cook for 1 to 2 minutes until fragrant. Do not let the garlic brown.
  3. Add the seasoned chicken, garlic butter mixture, and chicken broth to the slow cooker. Stir well to coat the chicken evenly.
  4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is fully cooked through and reaches an internal temperature of 165 degrees F.
  5. About 20 minutes before the chicken finishes cooking, bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. Drain well and set aside.
  6. Add the drained pasta directly into the slow cooker. Toss everything together until the pasta is fully coated in the garlic butter sauce. Add a splash of reserved pasta water if the sauce needs loosening.
  7. Serve immediately, topped with freshly chopped parsley.

Notes

Use fresh garlic cloves for the best flavor. If the sauce is too thin after cooking, remove the lid and cook on high for 15 to 20 minutes, or stir in a teaspoon of cornstarch mixed with cold water. Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of chicken broth.