Parmesan Bow Tie Pasta with Chicken Recipe
Parmesan Bow Tie Pasta with Chicken Recipe photo by Taste of Home
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Parmesan Bow Tie Pasta with Chicken Recipe

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On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Fresh grated Parmesan adds a Sunday touch. —Sarah Smiley, Bangor, Maine
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 package (16 ounces) bow tie pasta
  • 5 tablespoons butter, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 medium yellow summer squash or zucchini, cut into 1-inch pieces
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1-1/2 cups fat-free milk
  • 3/4 cup grated Parmesan cheese

Nutritional Facts

1-1/2 cups: 528 calories, 16g fat (9g saturated fat), 77mg cholesterol, 690mg sodium, 64g carbohydrate (7g sugars, 4g fiber), 33g protein.


  1. In a 6-qt. stockpot, cook pasta according to package directions.
  2. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir 7-9 minutes or until no longer pink. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir 3-5 minutes or until tender. Remove from heat.
  3. In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and the remaining salt and pepper.
  4. Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine. Yield: 6 servings.
Originally published as Parmesan Bow Tie Pasta with Chicken in Taste of Home June/July 2015

Reviews for Parmesan Bow Tie Pasta with Chicken

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redtop10 User ID: 3400530 255295
Reviewed Oct. 11, 2016

"I loved this recipe and can't wait to carry some to my daughter and her husband. They will love it. The sauce is great and of course the squash or zucchini (I used zucchini) is very tasty also. I gave it five stars. Will make again."

AllisonO User ID: 7446023 253151
Reviewed Aug. 25, 2016

"The sauce was wonderful! I also loved that this helps me use up some of my summer squash bounty!"

Cook_aholic User ID: 797539 231157
Reviewed Aug. 13, 2015

"I thought this was a great recipe. Quick and easily left open to use my imagination (or what I have in the fridge). I too used both yellow squash and zucchini. I diced and added a small amount of red sweet bell pepper for color. Nice."

cjonas User ID: 3629464 231096
Reviewed Aug. 11, 2015

"Highly recommend! This was a very simple recipe, the sauce was awesome, and the squash (I used both yellow squash and zucchini) made for a delicious summer meal. My husband and two small children loved it. The only change I made, aside from adding in the zucchini, was saut?ing the garlic in the butter a minute or two until it was fragrant before mixing in the flour. I will definitely be making this one again!"

Beema User ID: 446601 228477
Reviewed Jun. 24, 2015

"I cut this recipe in half, easily done, and exchanged the yellow summer squash with zucchini mainly to add color to an otherwise colorless dish. I also added some diced pimiento for color. There is something about actual color, visually, that enhances the pleasure of eating."

spronovo User ID: 3118526 227782
Reviewed Jun. 11, 2015

"Good easy recipe, I thought there was a bit too much raw garlic flavor for my liking. Should have cooked the garlic in the butter a little more before adding the flour as the other review suggested."

dublinlab User ID: 1682119 227397
Reviewed Jun. 3, 2015

"This was very nice, needs a little cayenne or spice but everyone would enjoy. I cooked the garlic in the butter before l added the flour."

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