Chicken Bowtie Pasta


This is another week night favorite!  It’s fast, simple, and most of the ingredients can be found hanging out in our pantry and freezer on any given night.  This is also my submission for this month’s Tasty Tools event featuring measuring devices, hence the pretty picture of my All-Clad measuring cup filled to the brim with sour cream.  Head over to Joelen’s Culinary Adventures to check out the other submissions! 






Chicken Bowtie Pasta

Serves: 4-6



1-1 ½ lbs. boneless, skinless chicken breasts cut into cubes

¾ -1 lb. bowtie pasta

1 can cream of chicken soup

2 cups sharp cheddar cheese, grated

½ cup milk

1-1 ½ cups sour cream

Olive oil

Garlic powder

Salt & Pepper



Begin by bringing a pot of water to a boil and cooking the bowtie pasta according to the package directions.  While the pasta is cooking, season the cubed chicken breasts with garlic powder, salt and pepper.  In a large skillet over medium high heat, sauté the chicken breasts in a little olive oil until browed and cooked thoroughly.  In a small bowl mix together the cream of chicken soup, milk, and sour cream.  It should be slightly soupy.  Next, toss the soup mixture, cheese, and cooked bow ties into the skillet with the chicken.  Heat over medium to low heat until the cheese is melted and it is heated through.  You can thin the sauce with a little more milk if needed. 


Source: My wonderful mother-in-law Susan


2 Responses to “Chicken Bowtie Pasta”

  1. My husband will love this!

  1. 1 Picture-less post « WannaBe Chef

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