Creamy Garlic Butter Chicken Bowtie Bake Step-by-step instructions

Before you start

Before you begin, gather all your ingredients and ensure your workspace is clean and organized. Cut the chicken breast into even, bite-size pieces on a dedicated cutting board, and ensure you have a large, deep baker ready.

Preheat your oven fully to 375°F (190°C) before assembling the dish to ensure the cooking process starts immediately upon placing the baker inside. Having your broth and cheese measured and ready will make the assembly phase seamless and efficient.

Instructions

Assembly Phase

1. 1Assemble the bake
   Preheat your oven to 375°F (190°C). Place the dry bowtie pasta and the bite-size pieces of raw chicken breast directly into a large rectangular baker, distributing them evenly across the bottom.
   Look for Ingredients are evenly spread in the baker.
   Tip Ensure the chicken pieces are cut to a uniform size for even cooking.

At the end of this phase, the chicken and dry pasta are distributed evenly across the bottom of the baker. The ingredients should look ready for the liquid, with the chicken pieces nestled snugly among the bowtie shapes.

Check that your oven has reached the target temperature and that your workspace is clear of any raw chicken scraps to maintain a safe and organized cooking environment before proceeding.

Liquid and Topping Phase

2. 2Add sauce and topping
   Pour the garlic butter broth over the pasta and chicken mixture using a small pitcher until the pasta is just submerged. Shower the top evenly with the grated parmesan cheese.
   Look for Liquid covers the pasta completely.
   Tip Pour slowly to prevent splashing the broth over the sides of the baker.

The baker is now filled with the garlic butter broth, which should just submerge the pasta and chicken. A layer of grated parmesan covers the surface, providing the foundation for the golden crust. Ensure there are no dry spots of pasta peaking out above the liquid line, as these may remain undercooked. The dish is now ready to go into the oven, smelling faintly of garlic and butter.

Baking Phase

3. 3Bake and serve
   Place the baker in the preheated oven and bake until the edges are bubbling and the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let rest for 5 minutes before serving.
   Look for Sauce is thickened and bubbling at edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the center of the largest chicken piece for doneness.

The final result is a fragrant, bubbling dish with a golden parmesan crust. The sauce has thickened into a creamy consistency that clings to the pasta and chicken. The chicken is cooked through and tender, and the pasta has reached the perfect texture. The entire kitchen should smell rich and savory, and the center of the baker should be hot and actively bubbling before you remove it from the oven.

Common mistakes

Avoid cutting the chicken pieces too large, as they will take longer to cook and may result in overcooked pasta. Do not overcrowd the baker, as this prevents the broth from circulating properly and can lead to unevenly cooked pasta.

Resist the temptation to open the oven door frequently, as this causes significant heat loss and extends the cooking time. Finally, ensure the broth covers the pasta adequately before baking to prevent any dry or hard noodles on the surface.

How to tell it’s done

The dish is perfectly done when the chicken is cooked through to an internal temperature of 165°F (74°C) and the pasta is tender but firm to the bite.

The sauce should be thick, creamy, and bubbling around the edges of the baker, while the parmesan topping should be melted and slightly golden. Use a digital meat thermometer to verify the chicken temperature in the thickest piece to ensure it is completely safe and fully cooked.

• Poultry: 165°F (74°C) in the thickest part