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Parmesan Bow Tie Pasta with Chicken

On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine
  • 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


  • In a 6-qt. stockpot, cook pasta according to package directions.
  • In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. 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 until tender, 3-5 minutes. Remove from heat.
  • 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 until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper.
  • Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.
Nutrition Facts
1-1/2 cups: 528 calories, 16g fat (9g saturated fat), 77mg cholesterol, 690mg sodium, 64g carbohydrate (7g sugars, 4g fiber), 33g protein.

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Average Rating:
  • dlynsmith9
    Jun 2, 2019

    A delicious and easy recipe. I have a milk allergy, so I used soy milk. It was great.

  • Paul
    Mar 15, 2019

    The only changes I made were to do everything in one pan--- a 7 Quart Dutch Oven--And substitute Costco Rotisserie Chicken. I re-heated the rotisserie chicken, removed it to a bowl, then sauteed a zucchini and one squash, moving it to the same bowl with the chicken and then made the sauce right in the pan in which I had sautéed the squash and chicken. I didn't quite get my pasta water started early enough... so when the sauce was ready... I just took it off the heat and put the lid on the Dutch Oven to keep it warm. Served it with some fine grated (from a wedge) Parmesan on top. It was very good, my wife had seconds... and we will make it again.

  • snmckey
    Jun 10, 2018

    Grandkids love this one with or without veggies.

  • Grammy Debbie
    Sep 6, 2017

    Great, easy and quick recipe! The only change I made was to do everything in one pan--I saut?ed the chicken, removed it to a bowl, then did the same with the squash, moving it to the same bowl with the chicken and then made the sauce right in the pan in which I had saut?ed the squash and chicken. I think the pan juices made the sauce even tastier!

  • redtop10
    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.

  • pajamaangel
    Sep 24, 2016

    No comment left

  • AllisonO
    Aug 25, 2016

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

  • Cook_aholic
    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
    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
    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.