30-Minute Creamy Garlic Grilled Chicken Pasta (Easy & Impressive)

Ah, my dear friend, welcome. Come closer to the stove. Can you smell that? It is the beautiful aroma of garlic softening in butter, a scent that promises comfort and joy. Today, we perform a simple yet profound alchemy: transforming a handful of humble ingredients into a dish of what I call "effortless elegance."

This Creamy Garlic Grilled Chicken and Farfalle Pasta is a testament to the fact that a memorable meal need not be a laborious one. It is the dish I turn to when the day has been long but the evening still holds the promise of connection and warmth. It is a meal that graces the table with the air of a special occasion, yet comes together in the time it takes to set the table and pour a glass of wine. Let us create this little treasure together.

✨ Why This Dish is a Treasure

This recipe is more than just a quick meal; it is a symphony of textures and flavors that feels both indulgent and wonderfully balanced. The smoky char of the grilled chicken provides the perfect counterpoint to the rich, velvety cream sauce. The farfalle, with its charming bowtie shape, captures little pools of the sauce in its folds, ensuring every single bite is a delight. It is a complete, satisfying meal in one bowl that will earn a permanent place in your culinary repertoire.

🔪 The Alchemist's Pantry: Key Ingredients & Tools

For the Grilled Chicken

• • 2 large boneless, skinless chicken breasts (about 1.5 lbs), sliced into cutlets
• • 1 tbsp olive oil
• • 1 tsp smoked paprika
• • 1/2 tsp garlic powder
• • Salt and freshly ground black pepper to taste

For the Creamy Garlic Pasta

• • 12 oz farfalle (bowtie) pasta
• • 2 tbsp unsalted butter
• • 4-5 cloves garlic, minced
• • 1 1/2 cups heavy cream
• • 3/4 cup freshly grated Parmesan cheese
• • 1/4 tsp red pepper flakes (or more, to taste)
• • 1/2 cup chopped fresh parsley, plus more for garnish
• • 1 tbsp fresh lemon juice

💡 Chef's Notes: Pro Tips & FAQs

A Taste of Wisdom: Never discard your pasta water! That starchy, salty liquid is what we chefs call "liquid gold." It is the key to emulsifying your sauce, helping it cling to the pasta and achieve the perfect, silky consistency.

Can I use chicken thighs instead of breasts?▼

Absolutely! Boneless, skinless chicken thighs would be magnificent here. They are wonderfully flavorful and forgiving. Simply grill them for a bit longer, until they reach an internal temperature of 165°F (74°C).

What if I don't have a grill pan?▼

Not to worry. A heavy-bottomed skillet, such as a cast iron pan, will work beautifully. Heat it over medium-high heat with a touch of oil and sear the chicken for 4-6 minutes per side, until golden brown and cooked through. You will still achieve a wonderful crust.

How do I prevent the cream sauce from breaking?▼

The secret is gentle heat. Once you add the cream, keep it at a gentle simmer, never a rolling boil. When you add the Parmesan, reduce the heat to low and stir constantly until it melts smoothly into the sauce. This gentle approach ensures a velvety, unbroken sauce every time.

📖 The Method: The Complete Creamy Garlic Grilled Chicken Pasta Recipe

1. 1 Begin by preparing the chicken. If your chicken breasts are thick, slice them horizontally to create thinner cutlets for faster, more even cooking.
2. 2 In a bowl, toss the chicken cutlets with olive oil, smoked paprika, garlic powder, salt, and pepper. Ensure each piece is evenly coated. Set aside for a moment while you proceed.
3. 3 Bring a large pot of generously salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente.
4. 4 While the pasta is cooking, heat a grill pan or large skillet over medium-high heat. Place the seasoned chicken cutlets on the hot pan.
5. 5 Grill for 4-6 minutes per side, until beautiful grill marks appear and the chicken is cooked through (internal temperature of 165°F / 74°C).
6. 6 Remove the chicken from the pan and let it rest on a cutting board. This is crucial for keeping the juices inside.
7. 7 Just before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
8. 8 In a large saucepan or skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown.
9. 9 Pour in the heavy cream, bring to a gentle simmer, and let it cook for 2 minutes to slightly thicken. Reduce the heat to low.
10. 10 Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes.
11. 11 Add the cooked farfalle to the cream sauce. Stir in the chopped parsley and fresh lemon juice. Toss everything to combine, adding a splash of the reserved pasta water if the sauce is too thick.
12. 12 Slice the rested chicken against the grain. Serve the creamy pasta in bowls or on a platter, topped with the sliced grilled chicken. Garnish with another sprinkle of fresh parsley and enjoy immediately.

🍽️ The Final Flourish: Plating & Serving

To serve, I adore the generosity of a large, family-style platter, just as your image suggested. Arrange the creamy farfalle as a lush foundation and fan the sliced, grilled chicken artfully over the top. This allows the beautiful char marks to be the star. For a complete meal, serve alongside a simple arugula salad dressed with a lemon vinaigrette to cut through the richness, or some warm, crusty bread to ensure not a single drop of the precious sauce is left behind.

💌 From Genevieve's Kitchen: A Final Word

There we have it. A dish born of simplicity, but one that delivers a wealth of flavor and comfort. Cooking, you see, is not always about complex techniques or rare ingredients. Often, it is about the care with which we combine the familiar, the alchemy of turning a simple Tuesday evening into a small celebration. May this recipe bring a touch of effortless elegance to your table and fill your kitchen with happy memories.