Introduction

This Buffalo Chicken Bowties recipe is a spicy and creamy pasta dish that’s perfect for a comforting weeknight dinner. Tender chicken and crisp carrots are baked with hot sauce, then tossed with bowtie pasta and a rich, buttery cream sauce. It’s a simple way to enjoy bold flavors in a satisfying meal.

A small white bowl filled with layered farfalle pasta coated in a creamy orange sauce, mixed with visible slices of bright orange carrots. On top, there are green onion slices scattered for a fresh pop of color. The pasta has a slightly glossy texture, indicating it is well mixed with the sauce. The bowl sits on a bright red cutting board, with a blurred white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts, cut into ½” cubes
1 box farfalle (bowtie) pasta

1 bundle spring onions, diced
2 carrots, diced

1 pint heavy whipping cream
1 tablespoon butter

6 tablespoons Louisiana hot sauce (adjust for heat preference)
½ teaspoon salt
½ teaspoon cracked black pepper

Instructions

Step 1: Preheat your oven to 450°F. Place the cubed chicken and diced carrots in a baking dish, then drizzle with 3 tablespoons of Louisiana hot sauce. Bake for 45 minutes to 1 hour until the chicken is cooked through.
Step 2: While the chicken bakes, cook the farfalle pasta according to the package instructions. Drain and set aside once done.
Step 3: Remove the chicken and carrots from the oven and set them aside.

Step 4: In a saucepan over low heat, melt the butter. Add the heavy whipping cream and simmer gently for 10 to 15 minutes until the sauce thickens and coats the back of a wooden spoon. Stir in the remaining 3 tablespoons of Louisiana hot sauce and whisk well. Adjust the heat level by adding more hot sauce if desired, then remove from heat.
Step 5: In a large bowl, combine the baked chicken, carrots, and cooked pasta. Fold in the creamy buffalo sauce until everything is evenly coated. Season with salt and cracked black pepper, then top with diced spring onions before serving.

Tips & Variations

Use cooked rotisserie chicken for a quicker version of this dish.

Swap spring onions for chives or green onions for a milder onion flavor.
Add shredded cheddar cheese to the sauce for extra richness.
For a milder dish, reduce the amount of hot sauce or use a milder buffalo wing sauce.

Include some steamed broccoli or spinach for added greens and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally, or microwave until heated through. If the sauce thickens too much during storage, add a splash of milk or cream to loosen it up.

How to Serve

The image shows a white bowl filled with farfalle pasta coated in a creamy orange sauce. Mixed within the pasta are round slices of orange carrots and small pieces of what looks like chicken or sausage. The dish is topped with chopped green onions, adding a fresh green color contrast. The bowl sits on a red cutting board with a white marbled surface in the background. The focus is on the pasta with a shallow depth of field, making the background blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute farfalle with other pasta shapes like penne, rotini, or fusilli. Choose a pasta that holds sauce well for best results.

Is there a way to make this dish dairy-free?

To make it dairy-free, use a plant-based butter substitute and a dairy-free cream alternative such as coconut cream or cashew cream. The flavor will differ slightly but will still be delicious.