20-Minute Creamy Garlic Bowtie Pasta You’ll Crave Daily

Jump to Recipe

There’s something magical about a creamy pasta dish that comes together in just 20 minutes, especially on those busy weeknights when time is tight but you still want something delicious. This creamy garlic bowtie pasta has saved me more times than I can count—it’s rich, comforting, and packed with flavor. The garlic-infused cream sauce clings perfectly to every bowtie noodle, and the parmesan cheese adds just the right amount of savory kick. Trust me, once you try this recipe, it’ll become your go-to for those nights when you need something quick, satisfying, and oh-so-creamy.

Why You’ll Love This Creamy Garlic Bowtie Pasta

This isn’t just another pasta dish—it’s the kind of recipe that makes you wonder why you ever ordered takeout. Here’s why it’s about to become your new favorite:

Quick and Easy

Twenty minutes. That’s all you need from start to finish. I’ve made this creamy garlic bowtie pasta after long workdays when even boiling water felt like too much effort. The sauce comes together while the pasta cooks, and before you know it, dinner’s ready.

Rich and Flavorful

The magic happens when garlic meets butter and cream—it’s simple alchemy. Fresh garlic (never the jarred stuff!) gets fragrant in the pan, then melts into that velvety sauce with a generous handful of parmesan. Every bite tastes like comfort.

Customizable

Want protein? Toss in leftover chicken or sautéed shrimp. Need greens? Spinach wilts beautifully into the hot sauce. My kids love it plain, but I’ll sneak in mushrooms when they’re not looking. This recipe adapts to whatever’s in your fridge.

Ingredients for Creamy Garlic Bowtie Pasta

Here’s what you’ll need to make this dreamy pasta come to life—nothing fancy, just good-quality staples that work their magic together:

8 oz bowtie pasta (about half a standard box—I always keep a bag in my pantry for emergencies)
3 cloves garlic, minced (fresh only! Jarred garlic just won’t give you that punch of flavor)
2 tbsp butter (salted or unsalted both work, but I prefer salted for that extra depth)
1 cup heavy cream (this is where the luxurious texture comes from—no skimping!)
1/2 cup grated parmesan cheese (freshly grated melts smoother than the pre-shredded kind)
Salt to taste (start with 1/4 tsp and adjust after tasting the sauce)
Black pepper to taste (a few good cracks from the mill make all the difference)
1 tbsp chopped parsley (optional, but that pop of green makes it look fancy)

See? Simple, right? Now let’s turn these into something amazing.

How to Make Creamy Garlic Bowtie Pasta

Alright, let’s get cooking! This creamy garlic bowtie pasta comes together faster than you can say “dinner’s ready.” Just follow these simple steps, and you’ll have a bowl of comfort in no time.

Cooking the Pasta

First, bring a large pot of salted water to a rolling boil—think “as salty as the sea.” Toss in your bowtie pasta and cook it until it’s just al dente (that means it should still have a tiny bite to it). Check the package timing, but I usually pull mine about 1 minute early because it’ll keep cooking in the sauce later. Drain it, but don’t rinse! You want that starchy goodness to help the sauce cling.

Preparing the Sauce

While the pasta cooks, melt butter in a large skillet over medium heat. Add your minced garlic—oh, that smell!—and sauté just until fragrant, about 30 seconds. Don’t let it brown, or it’ll turn bitter. Pour in the heavy cream, stirring constantly, and let it simmer gently for 2-3 minutes until it starts to thicken slightly. Now’s the time to add your parmesan cheese, salt, and pepper. Keep stirring until the cheese melts into silky perfection.

Combining Everything

Dump your drained pasta right into that glorious sauce. Toss everything together until every single bowtie is coated in creamy garlic goodness. If it looks too thick, splash in a little pasta water to loosen it up. Taste and adjust seasoning—maybe another pinch of salt or crack of pepper? Finish with parsley if you’re feeling fancy, and serve immediately while it’s piping hot. Watch how fast it disappears!

Tips for Perfect Creamy Garlic Bowtie Pasta

After making this creamy garlic bowtie pasta more times than I can count, I’ve picked up a few tricks that take it from good to wow:

Fresh garlic is non-negotiable—that pre-minced stuff in jars just doesn’t have the same punch. I press mine right into the melted butter for maximum flavor infusion.
Undercook your pasta by 1 minute—those bowties will keep cooking in the hot sauce, and you want them perfectly al dente, not mushy.
Save a cup of pasta water before draining! If your sauce thickens too much (or if you’re reheating leftovers), a splash brings back that silky texture.
Taste as you go—sometimes I add an extra garlic clove or pinch of salt at the end. Trust your palate more than the recipe!

Little things make all the difference with simple dishes like this. Now go make magic!

Variations for Creamy Garlic Bowtie Pasta

The beauty of this creamy garlic bowtie pasta is how easily it adapts to whatever you’re craving or have on hand. Here are my favorite ways to mix it up:

Add bacon or pancetta—because everything’s better with crispy pork! Cook it first, then use the rendered fat to sauté the garlic for an extra flavor bomb.
Toss in fresh spinach or kale—just stir it into the hot sauce for the last minute until wilted. Easy greens!
Make it spicy with a pinch of red pepper flakes or a dash of hot sauce when sautéing the garlic. My husband adds both—you’ve been warned!

See? One recipe, endless possibilities. What will you try first?

Serving Suggestions

This creamy garlic bowtie pasta shines all on its own, but if you’re like me and love turning simple meals into feasts, here’s how I serve it: crispy garlic bread for dunking (duh!), a bright arugula salad tossed with lemon to cut through the richness, or roasted cherry tomatoes when they’re in season. My kids demand buttery peas on the side—no idea why, but it works! For date nights? Add shrimp and pretend you’re at an Italian bistro. No matter how you plate it, just don’t forget the extra parmesan!

Storage and Reheating

Leftovers? Lucky you! Store this creamy garlic bowtie pasta in an airtight container in the fridge for up to 3 days. When reheating, splash in a little cream or reserved pasta water while warming it gently on the stove—microwaving can make the sauce separate. Stir often, and it’ll taste just as dreamy as day one!

Nutritional Information

One serving of this creamy garlic bowtie pasta clocks in at around 450 calories—rich enough to satisfy but not too heavy. You’re looking at 25g fat (15g saturated), 45g carbs, and 12g protein per bowlful. Of course, adding extras like chicken or bacon will change these numbers, so adjust accordingly!

Frequently Asked Questions

I get asked about this creamy garlic bowtie pasta all the time—here are the answers to the questions that pop up most often:

Can I use milk instead of heavy cream?
You can, but it won’t be as luscious. Milk tends to make the sauce thinner and less rich. If you must substitute, try half-and-half or evaporated milk for better results. But trust me—the heavy cream is worth it!

What if I don’t have bowtie pasta?
No worries! Farfalle (the fancy name for bowties) can swap with penne, fettuccine, or even rotini in a pinch. Just adjust the cook time based on your pasta’s package instructions.

Can I make this ahead of time?
It’s best fresh, but if you must prep ahead, keep the sauce and pasta separate. Reheat the sauce gently with a splash of cream, then toss with freshly cooked pasta. Leftovers thicken up—just loosen them with pasta water when reheating.

How do I prevent the sauce from curdling?
Keep the heat medium-low when adding cheese, and stir constantly. High heat can make dairy separate. If it does, whisk in a tablespoon of cold butter—it often saves the day!

Is this creamy garlic bowtie pasta freezer-friendly?
Honestly? Not really. Cream sauces tend to get grainy when frozen. But it’s so quick to make, you might as well enjoy it fresh!

Now that you’re armed with all the tips—try this recipe tonight and tag me with your creamy masterpiece! I love seeing your creations.