This Creamy Garlic and Herb Chicken Pasta is a comforting, flavorful meal that comes together in under an hour. Tender chicken, crispy pancetta, bowtie pasta and a rich, silky sauce made with garlic, Parmesan, mozzarella and Boursin (garlic & herb) create a dish that feels special yet is easy enough for a weeknight. The recipe produces a creamy, savory pasta the whole family will enjoy, and your kitchen will smell irresistible while it cooks.
Ingredients You’ll Need
- 2 large boneless, skinless chicken breasts (about 1.5 lbs), halved horizontally to make thinner cutlets
- 1 tsp olive oil for rubbing the chicken
- Garlic powder, onion powder, salt and black pepper (about 1/4 tsp of each, or to taste)
- 5 oz diced pancetta (or substitute bacon)
- 1 tbsp salted butter
- 12 oz bowtie (farfalle) pasta, or your preferred pasta shape
- 7–8 garlic cloves, minced (use fewer if you prefer a milder garlic flavor)
- 2 cups reserved pasta cooking water
- 1 cup heavy cream
- 5.3 oz package Boursin Garlic & Herb cheese (or similar creamy garlic-herb spreadable cheese)
- 3 oz freshly grated Parmesan cheese
- 1/2 cup freshly shredded mozzarella cheese
- Fresh parsley and extra Parmesan, for garnish
Instructions
1. Prepare and season the chicken. Slice each chicken breast in half horizontally to create thinner cutlets. Rub both sides with the olive oil and season generously with garlic powder, onion powder, salt and pepper.
2. Crisp the pancetta. In a large skillet over medium heat, sauté the diced pancetta until golden and crispy. Remove the pancetta with a slotted spoon and set it aside, leaving the flavorful drippings in the pan.
3. Cook the chicken. Add 1 tablespoon of butter to the same skillet and let it melt. Add the seasoned chicken cutlets and cook until browned and cooked through, about 4–5 minutes per side depending on thickness. Transfer the chicken to a cutting board and slice into strips.
4. Boil the pasta. While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until al dente. Before draining, reserve about 2 cups of the starchy pasta water, then drain the pasta.
5. Build the sauce. Return the skillet to medium heat and add the minced garlic, cooking for about 1 minute until fragrant but not browned. Pour in the reserved pasta water and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream, Boursin garlic & herb cheese and grated Parmesan. Add the shredded mozzarella and stir continuously until the cheeses melt and the sauce becomes smooth and creamy. Adjust seasoning with salt and pepper if needed.
6. Combine everything. Add the drained pasta, sliced chicken and the crispy pancetta back into the skillet. Toss gently so the pasta and chicken are evenly coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
7. Serve immediately. Garnish with chopped parsley and extra grated Parmesan if you like. This dish is best enjoyed right away, while the sauce is silky and warm. Serve with garlic bread and a simple salad for a complete meal.
If you try this recipe, please leave a comment and rating. Feedback from readers is appreciated and helps others find recipes they’ll enjoy.
Recipe at a Glance
- Servings: 6
- Prep time: about 15 minutes
- Cook time: about 30 minutes
- Course: Dinner or Pasta Dish
Notes: Storing & Reheating Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of milk or chicken broth to loosen the sauce and stirring frequently until warmed through.
