18 Delicious Bow Tie Pasta Recipes Perfect for Any Occasion

There’s something undeniably charming about bow tie pasta, with its playful shape and perfect bite-sized portions. Whether you’re whipping up a quick weeknight dinner, seeking comfort in a creamy dish, or looking for a show-stopping meal to impress your guests, these 18 delicious recipes have got you covered. Dive into our roundup and discover how versatile and delightful bow tie pasta can be for any occasion!

Creamy Garlic Parmesan Bow Tie Pasta

This creamy garlic parmesan bow tie pasta is the ultimate comfort food with a gourmet twist. You’ll love how the rich sauce clings to every nook and cranny of the pasta, making each bite irresistible.

Ingredients

• 8 oz bow tie pasta
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it reduce slightly, about 3 minutes, until the sauce begins to thicken.
4. Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth. Tip: Adding the cheese off the heat prevents clumping.
5. Season the sauce with freshly ground black pepper and sea salt, adjusting to your preference.
6. Drain the pasta and add it directly to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
7. Garnish with finely chopped fresh parsley before serving. Tip: For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a twist of black pepper on top.

Enjoy the creamy texture and the bold flavors of garlic and Parmesan that make this dish a standout. It’s perfect for a cozy night in or as a impressive side at your next dinner party.

Spinach and Feta Stuffed Bow Tie Pasta

Alright, let’s dive into making this Spinach and Feta Stuffed Bow Tie Pasta that’s sure to impress. You’ll love how the creamy feta and fresh spinach come together in this dish.

Ingredients

• 8 oz bow tie pasta
• 2 cups fresh spinach, finely chopped
• 1 cup feta cheese, crumbled
• 1/4 cup heavy cream
• 2 tbsp clarified butter
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg, freshly grated
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. In a large skillet, melt the clarified butter over medium heat. Add the finely chopped spinach and sauté until wilted, about 2-3 minutes.
3. Reduce the heat to low. Stir in the heavy cream, garlic powder, and freshly grated nutmeg. Cook for 1 minute until the mixture is slightly thickened.
4. Remove the skillet from heat. Gently fold in the crumbled feta cheese until evenly distributed.
5. Combine the cooked bow tie pasta with the spinach and feta mixture in the skillet. Toss gently to ensure the pasta is evenly coated.
6. Season with salt to taste and serve immediately.

Unbelievably creamy with a slight crunch from the pasta, this dish is a perfect balance of flavors. Try serving it with a sprinkle of extra feta on top for an added touch of richness.

Tomato Basil Bow Tie Pasta Salad

Unbelievably simple yet bursting with flavor, this Tomato Basil Bow Tie Pasta Salad is your go-to for those lazy summer days when you crave something fresh but don’t want to spend hours in the kitchen.

Ingredients

• 8 oz bow tie pasta
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chiffonade
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bow tie pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes.
3. While the pasta cooks, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a large mixing bowl to create the dressing.
4. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
5. Add the cooled pasta to the bowl with the dressing, along with the cherry tomatoes and basil. Toss gently to combine.
6. Sprinkle the freshly grated Parmesan cheese over the salad and toss once more to distribute evenly.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Fresh and vibrant, this pasta salad is a delightful mix of textures, from the tender pasta to the juicy tomatoes and the crisp basil. Serve it chilled on a warm day for a refreshing meal that’s as pleasing to the eye as it is to the palate.

Lemon Butter Shrimp Bow Tie Pasta

Unbelievably easy and bursting with flavor, this dish is your next weeknight dinner hero. You’ll love how the tangy lemon and rich butter come together with succulent shrimp and tender pasta.

Ingredients

• 8 oz bow tie pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes
• Salt, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the heavy cream, lemon juice, and lemon zest. Stir to combine and bring to a simmer. Let the sauce reduce slightly, about 3 minutes.
5. Return the shrimp to the skillet and add the cooked pasta. Toss everything together until well coated. Tip: If the sauce is too thick, add a splash of pasta water to loosen it.
6. Season with red pepper flakes and salt to taste. Garnish with fresh parsley before serving. Tip: For an extra touch of freshness, add a sprinkle of additional lemon zest on top.

Flaky shrimp and al dente pasta swim in a velvety lemon butter sauce that’s just the right amount of creamy. Serve it with a crisp white wine and a side of garlic bread for dipping into that irresistible sauce.

Spicy Sausage and Kale Bow Tie Pasta

This Spicy Sausage and Kale Bow Tie Pasta is the kind of dish that turns a regular weeknight into something special. You’ll love how the spicy sausage pairs with the earthy kale, all tossed in a creamy sauce that clings perfectly to those fun bow tie noodles.

Ingredients

• 8 oz bow tie pasta
• 1 tbsp extra-virgin olive oil
• 1 lb spicy Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Stir in the chopped kale and cook until wilted, about 3 minutes. Tip: If the kale seems dry, add a splash of water to help it steam.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes to slightly thicken.
6. Remove the skillet from heat and stir in the Parmesan cheese and red pepper flakes. Season with salt as needed.
7. Add the cooked pasta to the skillet and toss until evenly coated with the sauce.

You’ll be amazed by how the creamy sauce balances the heat from the sausage and the slight bitterness of the kale. For an extra touch, serve with a sprinkle of additional Parmesan and a side of crusty bread to soak up any remaining sauce.

Pesto Chicken Bow Tie Pasta

Ready to whip up something delicious that’s both easy and impressive? This pesto chicken bow tie pasta is a crowd-pleaser, perfect for those nights when you want a meal that feels special without spending hours in the kitchen.

Ingredients

• 2 cups bow tie pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 1/2 cup basil pesto
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
3. Add the minced garlic to the skillet with the chicken and sauté for 1 minute until fragrant.
4. Reduce the heat to low and stir in the cooked pasta, pesto, and cherry tomatoes. Toss everything together until well combined and heated through, about 2-3 minutes.
5. Remove from heat and sprinkle with toasted pine nuts and grated Parmesan cheese before serving.

Velvety pesto coats each piece of pasta and chicken, with bursts of sweetness from the tomatoes and a crunch from the pine nuts. Serve it with a side of crusty bread to soak up any extra pesto goodness.

Roasted Vegetable Bow Tie Pasta Bake

Hey, you know those days when you crave something hearty but don’t want to spend hours in the kitchen? This roasted vegetable bow tie pasta bake is your answer. It’s a cozy, flavorful dish that brings together the best of both worlds—roasted veggies and pasta—in one delicious bake.

Ingredients

• 8 oz bow tie pasta
• 2 cups mixed vegetables (zucchini, bell peppers, and cherry tomatoes), diced
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 400°F (204°C) and bring a large pot of salted water to a boil.
2. Add the bow tie pasta to the boiling water and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
3. While the pasta cooks, toss the diced vegetables with olive oil, sea salt, and black pepper on a baking sheet. Roast in the preheated oven for 20 minutes, or until vegetables are tender and slightly caramelized.
4. In a large skillet over medium heat, sauté the minced garlic in a splash of olive oil until fragrant, about 30 seconds.
5. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, until the sauce slightly thickens, about 5 minutes.
6. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smooth.
7. Combine the cooked pasta, roasted vegetables, and cream sauce in the skillet, tossing gently to coat everything evenly.
8. Transfer the mixture to a greased baking dish and bake at 400°F (204°C) for 10 minutes, or until the top is lightly golden.
9. Garnish with chopped fresh basil before serving.

Delight in the creamy texture and the rich, savory flavors of this pasta bake. For an extra touch, serve it with a sprinkle of red pepper flakes or a side of crusty bread to soak up the sauce.

Alfredo Broccoli Bow Tie Pasta

Zesty and comforting, this Alfredo Broccoli Bow Tie Pasta is your go-to for a quick yet indulgent meal. You’ll love how the creamy sauce clings to every nook of the pasta, with broccoli adding a fresh crunch.

Ingredients

• 8 oz bow tie pasta
• 2 cups broccoli florets, blanched
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer.
4. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and thickened, about 2 minutes.
5. Season the sauce with sea salt, freshly ground black pepper, and freshly grated nutmeg. Stir to combine.
6. Add the blanched broccoli florets and cooked bow tie pasta to the skillet. Toss gently to coat everything in the Alfredo sauce.
7. Cook for an additional 2 minutes, stirring occasionally, until everything is heated through.

Wonderfully creamy with a hint of nuttiness from the Parmesan, this dish is a textural delight. Serve it with a sprinkle of extra Parmesan on top or alongside a crisp green salad for contrast.

Sun-Dried Tomato and Artichoke Bow Tie Pasta

Now, imagine whipping up a dish that’s as vibrant as a summer garden and just as satisfying. This sun-dried tomato and artichoke bow tie pasta is a breeze to make, packing a punch of flavors that’ll have you coming back for seconds.

Ingredients

• 8 oz bow tie pasta
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup marinated artichoke hearts, drained and quartered
• 1/4 cup fresh basil, chiffonade
• 1/4 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Stir in the sun-dried tomatoes and artichoke hearts, cooking for 2 minutes to warm through and blend the flavors.
4. Add the drained pasta to the skillet, tossing to combine. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
5. Remove from heat and fold in the fresh basil, Parmesan cheese, and red pepper flakes. Season with salt to taste.

This dish boasts a delightful contrast of textures, from the tender pasta to the chewy sun-dried tomatoes and the slight crunch of artichokes. The flavors are a harmonious blend of tangy, savory, and just a hint of spice. Try serving it with a crisp white wine for an effortless yet impressive meal.

Buffalo Chicken Bow Tie Pasta

Vibrant flavors and a little kick make this Buffalo Chicken Bow Tie Pasta a weeknight winner. You’ll love how the creamy sauce clings to every noodle, with just the right amount of heat.

Ingredients

• 1 lb bow tie pasta
• 2 cups cooked chicken breast, shredded
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup crumbled blue cheese
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped carrots
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt the unsalted butter. Add the shredded chicken, Frank’s RedHot Original Cayenne Pepper Sauce, heavy cream, garlic powder, and onion powder. Stir to combine and simmer for 5 minutes, allowing the flavors to meld.
3. Tip: For an extra creamy sauce, let the mixture simmer on low heat for an additional 2 minutes.
4. Add the cooked pasta to the skillet, tossing gently to coat each piece evenly with the sauce.
5. Tip: If the sauce seems too thick, a splash of pasta water can loosen it to your desired consistency.
6. Remove from heat and fold in the crumbled blue cheese, chopped celery, and carrots. Season with salt to taste.
7. Tip: For a crunchier texture, reserve some chopped celery and carrots to sprinkle on top before serving.

Hearty and satisfying, this dish balances the tangy heat of buffalo sauce with the cool crunch of fresh veggies. Serve it straight from the skillet for a rustic touch, or plate it up with extra blue cheese on the side for those who love a stronger flavor.

Cajun Shrimp and Bow Tie Pasta

Ever find yourself craving something that’s both comforting and a little bit fancy? This Cajun Shrimp and Bow Tie Pasta hits all the right notes with its bold flavors and satisfying textures.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 8 oz bow tie pasta
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 tbsp Cajun seasoning
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium-high heat. Add the shrimp and Cajun seasoning, cooking until the shrimp are pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, stirring constantly, and bring to a simmer. Let the sauce reduce slightly, about 3 minutes.
4. Return the cooked shrimp to the skillet, along with the cooked pasta. Toss everything together until well coated in the sauce. Sprinkle with grated Parmesan cheese and chopped parsley, tossing once more to combine.
5. Season with salt to taste and serve immediately. Tip: For an extra kick, add a pinch of red pepper flakes to the sauce. Another tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed. Final tip: Garnish with lemon wedges for a bright, acidic contrast.

Outstanding in both flavor and presentation, this dish offers a creamy, spicy sauce clinging to every nook of the pasta, with plump shrimp adding a succulent bite. Try serving it with a crisp green salad to round out the meal.

Mediterranean Bow Tie Pasta with Olives and Feta

You’re going to love this Mediterranean Bow Tie Pasta with Olives and Feta. It’s a vibrant, flavorful dish that’s perfect for a quick weeknight dinner or a fancy weekend lunch.

Ingredients

• 8 oz bow tie pasta
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1 cup Kalamata olives, pitted and halved
• 1/2 cup sun-dried tomatoes, julienned
• 1/4 cup fresh basil, chiffonade
• 1/2 cup feta cheese, crumbled
• 1/2 tsp red pepper flakes
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
5. Stir in the Kalamata olives and sun-dried tomatoes, cooking for another 2 minutes to warm through.
6. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the skillet.
7. Toss everything together, adding the reserved pasta water as needed to loosen the sauce.
8. Remove from heat and fold in the fresh basil and crumbled feta cheese.
9. Season with red pepper flakes and salt, tossing gently to combine.

Fresh and zesty, this pasta dish boasts a delightful contrast between the salty feta and the sweet sun-dried tomatoes. Serve it with a crisp white wine for an extra touch of elegance.

Bow Tie Pasta with Creamy Mushroom Sauce

How about we dive into a dish that’s as fun to make as it is to eat? This creamy mushroom sauce over bow tie pasta is a weeknight lifesaver, combining simplicity with a touch of elegance.

Ingredients

• 8 oz bow tie pasta
• 2 tbsp clarified butter
• 1 lb cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium heat until shimmering. Add the mushrooms and sauté until golden brown, about 5 minutes, stirring occasionally.
3. Add the minced garlic to the skillet and cook for 30 seconds, just until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Pour in the heavy cream, stirring gently to combine. Bring the mixture to a simmer and let it reduce slightly, about 3 minutes.
5. Stir in the Parmesan cheese and nutmeg until the sauce is smooth and creamy. Season with salt and pepper precisely to taste. Tip: The sauce should coat the back of a spoon.
6. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Cook for an additional minute to allow the flavors to meld.
7. Garnish with fresh parsley before serving. Tip: For an extra touch of color and flavor, add a sprinkle of red pepper flakes.

Just like that, you’ve got a dish with a velvety sauce clinging to every nook of the pasta, offering a rich umami flavor with a hint of nuttiness. Serve it with a crisp green salad or a glass of white wine for a complete meal.

Lobster and Asparagus Bow Tie Pasta

Wondering what to make for a special dinner that feels fancy but is surprisingly simple? This lobster and asparagus bow tie pasta is your answer. It’s luxurious, flavorful, and comes together in no time.

Ingredients

• 8 oz bow tie pasta
• 1 lb fresh lobster meat, cooked and chopped
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 3 tbsp clarified butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the asparagus to the skillet and cook until tender-crisp, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the lobster meat and cook until just heated through, about 2 minutes. Tip: Be gentle to keep the lobster chunks intact.
5. Pour in the heavy cream and bring to a simmer. Let it reduce slightly, about 2 minutes.
6. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese, lemon juice, salt, and pepper, tossing again to combine.
7. Garnish with fresh parsley before serving. Tip: For an extra touch of elegance, serve with a sprinkle of lemon zest.

Buttery lobster and crisp asparagus pair beautifully with the creamy sauce and tender pasta. Serve it with a side of crusty bread to soak up every last drop of sauce.

Caprese Bow Tie Pasta with Balsamic Glaze

Summer’s here, and you’re probably craving something fresh yet satisfying. This Caprese Bow Tie Pasta with Balsamic Glaze is your answer—combining the classic flavors of a Caprese salad with the heartiness of pasta.

Ingredients

• 8 oz bow tie pasta
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 1/4 cup fresh basil leaves, chiffonade
• 2 tbsp extra virgin olive oil
• 1/4 cup balsamic glaze
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes.
2. While the pasta cooks, halve the cherry tomatoes and chiffonade the basil leaves. Set aside.
3. Drain the pasta and return it to the pot. Drizzle with extra virgin olive oil and toss to coat.
4. Add the halved cherry tomatoes, mozzarella pearls, and chiffonade basil to the pasta. Gently toss to combine.
5. Season the pasta with sea salt and freshly ground black pepper, tossing again to distribute the seasoning evenly.
6. Drizzle the balsamic glaze over the pasta just before serving, using the back of a spoon to create decorative swirls if desired.

One bite of this dish, and you’ll love the contrast between the creamy mozzarella and the tangy balsamic glaze. Serve it chilled for a refreshing summer lunch or at room temperature as a vibrant side dish.

One-Pot Italian Sausage Bow Tie Pasta

Busy weeknights call for dishes that are as easy to make as they are delicious. This one-pot Italian sausage bow tie pasta is your ticket to a flavorful, fuss-free dinner that’ll have everyone asking for seconds.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups chicken stock, low-sodium
• 1 cup heavy cream
• 12 oz bow tie pasta
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Pour in the white wine, scraping the bottom of the pot to deglaze, and simmer until reduced by half, about 2 minutes.
5. Add the chicken stock and heavy cream, bringing the mixture to a gentle boil.
6. Stir in the bow tie pasta, ensuring it’s fully submerged, and cook according to package instructions minus 1 minute for al dente texture.
7. Once the pasta is cooked, remove the pot from heat and stir in the Parmesan cheese until melted and smooth.
8. Season with salt and freshly ground black pepper to taste, then fold in the fresh basil.

Rich and creamy with a hint of spice from the sausage, this pasta dish is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Garlic Herb Bow Tie Pasta with Grilled Chicken

This Garlic Herb Bow Tie Pasta with Grilled Chicken is the perfect dish to whip up when you’re craving something comforting yet sophisticated. The combination of tender grilled chicken and al dente pasta tossed in a garlicky herb sauce is simply irresistible.

Ingredients

• 8 oz bow tie pasta
• 2 boneless, skinless chicken breasts, pasture-raised
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh basil, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, season the chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Stir in the heavy cream and bring to a gentle simmer. Cook for 2 minutes, stirring constantly.
5. Add the Parmesan cheese, parsley, and basil to the sauce. Stir until the cheese is melted and the sauce is smooth.
6. Toss the cooked pasta and sliced chicken in the sauce until evenly coated. Serve immediately.

Unbelievably creamy and packed with flavor, this dish is a crowd-pleaser. For an extra touch, garnish with additional Parmesan and fresh herbs. Perfect for a cozy dinner or impressing guests at your next gathering.

Bow Tie Pasta with Pesto and Cherry Tomatoes

Feeling like whipping up something quick yet impressive for dinner? This bow tie pasta with pesto and cherry tomatoes is your go-to. It’s vibrant, flavorful, and comes together in no time.

Ingredients

• 8 oz bow tie pasta
• 1/2 cup basil pesto, homemade or store-bought
• 1 cup cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 1/4 cup Parmesan cheese, freshly grated
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook according to package instructions until al dente, about 11 minutes.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the cherry tomatoes and sauté for 2-3 minutes, just until they start to soften.
3. Drain the pasta, reserving 1/4 cup of the pasta water. Tip: The starchy pasta water helps the pesto coat the pasta evenly.
4. Return the pasta to the pot. Add the pesto, sautéed cherry tomatoes, and reserved pasta water. Toss gently to combine. Tip: If the sauce seems too thick, add a little more pasta water until you reach the desired consistency.
5. Season with sea salt and freshly ground black pepper. Sprinkle with freshly grated Parmesan cheese before serving. Tip: For an extra flavor boost, toast the pine nuts in the pesto before adding them to the pasta.

Combining the al dente pasta with the creamy pesto and juicy tomatoes creates a delightful texture contrast. Serve it with a side of crusty bread to soak up any leftover sauce, or top with additional Parmesan for extra richness.

Summary

Zesty and versatile, these 18 bow tie pasta recipes are sure to spice up your meal rotation! Whether you’re cooking for a crowd or a cozy night in, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop us a comment below. Don’t forget to share your favorites on Pinterest so others can discover these delicious dishes too. Happy cooking!