Kitchen Essentials You’ll Need

I like to keep my kitchen simple and functional so a weeknight recipe feels manageable. For this dish you do not need fancy gadgets. A few reliable tools will make everything easier and help the sauce come together silky smooth.

A rimmed baking dish or sheet pan for roasting the chicken
A large pot for boiling the bowtie (farfalle) pasta
A large skillet (10–12 inch) for making the Alfredo sauce
A sharp chef’s knife and cutting board
Tongs or a slotted spoon for moving pasta and chicken
Measuring cups and spoons, and a box grater for the Parmesan

These tools let you move from oven to stove without fuss. The skillet spreads heat evenly so the cream simmers gently and the cheese melts without breaking. A roomy pot keeps the pasta from sticking. If you have a digital thermometer, it takes the guesswork out of chicken doneness and gives peace of mind. Little things like a good grater and sturdy tongs make the final toss and plating feel satisfying.

Why You’ll Love This Recipe

This recipe is the kind of weeknight comfort I crave when I want something cozy but still a little special. The herb-roasted chicken has a golden, slightly crisp exterior and a tender inside that flakes easily. When you slice it, juices mingle with the pasta and the sauce clings to every bowtie. The Alfredo is rich and velvety, brightened by garlic and the savory tang of freshly grated Parmesan. Texture plays a lovely role here: the toothsome bowtie pasta, the creamy sauce, and the pleasant chew of the roasted chicken create a meal that feels balanced and indulgent at once.

Comforting, creamy sauce with bright herb notes
Quick enough for a weeknight but fancy enough for guests
Leftovers reheat well and taste just as delicious

If you like a hint of spice or a bolder seasoning, you can find inspiration from a riff on Cajun flavors in this cheesy Alfredo bowtie pasta with Cajun chicken, which shows how flexible this base can be. The aroma alone while this cooks feels like a warm hug — garlic, butter, and herbs filling the kitchen — and the payoff is a plate that looks and tastes like love.

Baked Herb Chicken with Creamy Alfredo Bowtie Pasta Ingredients

I list the exact ingredients below so you can check your pantry and gather everything before you start. Measure and lay them out to make the cooking flow.

1 1⁄2 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1⁄2 teaspoon black pepper
12 oz bowtie (farfalle) pasta
3 tablespoons butter
3 cloves garlic, minced
1 1⁄2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan
1 cup shredded mozzarella (optional)
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
Optional: parsley for garnish

Baked Herb Chicken with Creamy Alfredo Bowtie Pasta Step-by-Step Instructions

Preheat oven to 400°F and lightly grease a baking dish. Place chicken in the dish, drizzle with olive oil, and season with garlic powder, onion powder, Italian seasoning, parsley, paprika, salt, and pepper. Make sure the chicken pieces are spaced so air can circulate. You should see the oil glisten on the surface.
Bake for 25–30 minutes, or until fully cooked. The chicken will turn a light golden color and firm up. If you have a thermometer, it should read 165°F in the thickest part.
Let rest 5 minutes, then slice or cube. Resting seals in juices so the meat stays moist. As you slice, notice the tender texture and the herbs that cling to the surface.
Cook bowtie pasta according to package directions; drain and set aside. Salt the boiling water well so the pasta is seasoned through. Cook until just al dente so it still has a little chew when tossed in the sauce.
Melt butter in a skillet over medium heat. The butter should foam and smell nutty but not brown.
Add garlic and cook 1 minute. You want the garlic to become fragrant and slightly softened; watch that it does not burn.
Pour in heavy cream and chicken broth; bring to a gentle simmer. Tiny bubbles should form around the edge of the pan. Keep the heat moderate so the cream thickens slowly.
Add Parmesan (and mozzarella if using) and stir until smooth and creamy. The cheese will melt and the sauce will become glossy and velvety. Stir continuously to prevent clumps.
Season with salt and pepper. Taste and adjust so the sauce tastes bright and balanced.
Add the cooked pasta and toss to coat evenly. The sauce should cling to each bowtie and fill the little pockets, giving every bite a creamy finish.
Spoon the creamy Alfredo bowtie pasta onto plates. Arrange the pasta so it looks inviting and saucy.
Top with sliced herb chicken. Garnish with parsley and enjoy warm. The roasted chicken adds savory depth and a lovely herb aroma as you dig in.

Fun Variations You Can Try

Swap the shredded mozzarella for a touch of fontina or provolone to change the melt and flavor profile.
Add roasted cherry tomatoes and baby spinach to the sauce for a bright, vegetable-forward version. The juices from roasted tomatoes add a subtle acidity that cuts the richness.
Make it smoky and spicy by rubbing the chicken with smoked paprika and a pinch of cayenne. You can also try a Cajun twist like the flavors used in this cheesy Cajun chicken twisted pasta with Italian herb Alfredo sauce for a bolder profile.
For a lighter take, use half-and-half instead of heavy cream and increase the Parmesan slightly so the sauce still thickens.
Turn it into a one-pan dinner by slicing the cooked chicken and tossing everything into the skillet with the sauce for a minute to marry flavors before serving.

These swaps let you tune richness, spice, and freshness without changing the comforting soul of the dish.

How I Love to Serve It

I serve this when I want something that feels like a hug on a plate. Spoon a generous nest of bowtie pasta onto warm plates so the sauce stays glossy. Place the sliced herb chicken atop the pasta so each forkful has a bit of both. I often sprinkle just a little extra grated Parmesan and a scattering of chopped parsley for color.

Sides I love with this are simple and textural:

A crisp green salad with lemon vinaigrette to cut through the creaminess
Garlic bread or a warm crusty loaf to sop up any leftover sauce
Blanched green beans or roasted broccoli for a little bite and freshness

The meal is best enjoyed at a relaxed pace — dim lights, comfortable plates, and good conversation. It’s satisfying without being fussy and makes weeknights feel a touch celebratory. When friends come over, I put the sauce on the stove and the chicken in the oven and they always notice the warm, inviting aroma before anything else.

Helpful Tips from My Kitchen

For even cooking, bring chicken to room temperature for 15–20 minutes before roasting. This helps it cook through without drying out.
Don’t over-salt the sauce at first. Parmesan can be quite salty; taste and then adjust the 1/2 teaspoon salt toward the end.
If your sauce looks too thin, simmer it a little longer to reduce, or stir in an extra handful of grated Parmesan to thicken gently.
Use freshly grated Parmesan for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that prevent a silky sauce.
Cook the pasta just shy of al dente if it will continue to cook slightly when tossed with the hot sauce. Reserve a half cup of pasta water; if the sauce seems tight, a splash of that starchy water helps smooth everything out.
For busy nights, roast the chicken ahead and reheat slices in the oven at 300°F for 8–10 minutes so they stay juicy. If you want inspiration for different pasta pairings, check a similar creamy twist in this creamy Cajun chicken twisted pasta with mozzarella Alfredo.
A digital thermometer is the fastest way to know the chicken is done without overcooking.

These little routines make the cooking calm and predictable. Trust the smells and textures as much as the clock.

Important Cooking Reminders

Always check chicken reaches an internal temperature of 165°F to ensure it is safe to eat.
Cool leftovers to room temperature no longer than two hours before refrigerating in an airtight container.
Reheat gently on the stove over low heat, adding a splash of cream or broth to revive the sauce; microwave reheating can cause the sauce to separate.
Store in the refrigerator for up to 3 days or freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
Avoid boiling the cream; a gentle simmer prevents curdling and keeps the sauce silky.
When shredding or grating cheese, use fresh blocks for best melt and flavor.

Nutritional Information (Estimated)

This is a creamy, satisfying meal so calories and fat are on the higher side. Per serving (assuming 4 servings): roughly 850–950 calories, approximately 60–75 grams of carbs, 50–65 grams of fat, and 50–60 grams of protein. Exact numbers will vary by specific brands and whether you include the optional mozzarella. If you want to reduce calories, use half-and-half or a lighter cheese and increase vegetables to bulk up the plate.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings

Common Questions You Might Have

Can I use chicken thighs instead of breasts?

Yes. Thighs are slightly more forgiving and stay juicy even if roasted a touch longer. If using bone-in thighs, expect a bit more cook time. Always rely on the internal temperature of 165°F rather than time alone. If you prefer skin-on, roast skin-side up for a crisp finish and remove skin before slicing if you want less fat on the plate.

Will the sauce thicken without mozzarella?

Absolutely. Parmesan is a great thickener when melted into warm cream. If you skip mozzarella, you may want to simmer the sauce a little longer to reduce and concentrate. Reserve pasta water as a rescuer — a tablespoon at a time helps if it becomes too thick and you want a silkier consistency.

How do I prevent the cream from splitting?

Keep the sauce at a gentle simmer and avoid high heat after adding the cream. Add the cheese off the heat or on low and stir constantly until fully melted. If the sauce looks curdled, whisk in a small splash of hot chicken broth or a pat of butter off the heat to bring it back together.

Conclusion

This dish always makes my kitchen feel like a small celebration. The roasted herb chicken brings warmth and a rustic, savory note that pairs beautifully with the rich, garlicky Alfredo wrapping every bowtie in velvet. I love how the textures play together — tender meat, slightly chewy pasta, and a sauce that coats and comforts. It is the sort of recipe that turns an ordinary evening into something memorable without demanding hours or complicated steps.

When you plate it, take a moment to breathe in the aroma of herbs and garlic; that little pause is part of the joy. Whether you’re feeding family or treating yourself, Baked Herb Chicken with Creamy Alfredo Bowtie Pasta is forgiving, adaptable, and deeply satisfying. Keep the salad simple, the conversation light, and the plates warm. I hope this recipe becomes one of those favorites you reach for when you want comfort with a touch of elegance.

Baked Herb Chicken with Creamy Alfredo Bowtie Pasta

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting weeknight meal featuring herb-roasted chicken paired with creamy Alfredo bowtie pasta.

Ingredients

Scale

1 1⁄2 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1⁄2 teaspoon black pepper
12 oz bowtie (farfalle) pasta
3 tablespoons butter
3 cloves garlic, minced
1 1⁄2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan
1 cup shredded mozzarella (optional)
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
Optional: parsley for garnish

Instructions

Preheat oven to 400°F and lightly grease a baking dish. Place chicken in the dish, drizzle with olive oil, and season with garlic powder, onion powder, Italian seasoning, parsley, paprika, salt, and pepper.
Bake for 25–30 minutes, or until fully cooked, with an internal temperature of 165°F.
Let rest for 5 minutes, then slice or cube the chicken.
Cook bowtie pasta according to package directions; drain and set aside.
Melt butter in a skillet over medium heat, then add garlic and cook for 1 minute.
Pour in heavy cream and chicken broth; bring to a gentle simmer.
Add Parmesan (and mozzarella if using) and stir until smooth and creamy.
Season with salt and pepper, then add the cooked pasta and toss to coat evenly.
Spoon the creamy Alfredo bowtie pasta onto plates and top with sliced herb chicken.
Garnish with parsley and enjoy warm.

Notes

For even cooking, bring chicken to room temperature before roasting. Reserve some pasta water to adjust sauce consistency if necessary.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 900
Sugar: 3g
Sodium: 800mg
Fat: 60g
Saturated Fat: 30g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 3g
Protein: 60g
Cholesterol: 200mg

Keywords: chicken, pasta, Alfredo, weeknight dinner, creamy sauce