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Bow Ties, Zucchini, Carrots, and Chicken


"This is our family spin-off on the ever popular 'Ziti, Broccoli and Chicken.' As one of my kids does NOT like 'trees,' I came up with this recipe. Somewhat time-consuming to make but we really enjoy it!"
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1 h 10 m servings 449 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
  2. Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside.
  3. Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.

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Read all reviews 24
  1. 29 Ratings

Most helpful positive review

The dish was very good although I thought there were a few too many steps into preparing it and the amount of carrots and zucchini seemed to be alot for 1 lb of pasta. So instead of boiling 1 p...

Most helpful critical review

We found the sauce very watery although it tasted good. Try adding something to thicken it up. Also melting cheese into boiling broth seems weird. It might be better just on top.

Most helpful
Most positive
Least positive

The dish was very good although I thought there were a few too many steps into preparing it and the amount of carrots and zucchini seemed to be alot for 1 lb of pasta. So instead of boiling 1 p...

Good dish; makes good leftovers. I undercooked the carrots and zucchini slightly so that they were not mush after being added to the skillet the 2nd time and I'm glad I did so. Also, I seasoned...

Good main dish, with lots of taste. My only complaint would have to be the sauce. Firstly, it did not need so much butter (neither did my hips!). Secondly, I just didn't get the chicken broth...

This recipe was really good and healthy. Next time I make it, I'll probably boil the pasta in the chicken broth with garlic instead of using it as a sauce. I did end up wasting a lot of the sauc...

This was delicious. I did change a couple of things. I roasted the zucchini spread with olive oil and garlic in the oven first (the grill would also be great). In the sauce, I replaced the wa...

This recipe made SO much food!!!! Way more than expected. I made some changes... I added onions, browned the chicken by itself with salt, pepper and garlic and then kind of stir fried all the...

Wonderful flavor! I added corn starch to the sauce to thicken it up. Less butter can be used in the sauce to make it a bit lighter. The parmesan cheese might be better sprinkled on top becaus...

This is a good dish. I did not have parmesan cheese on hand so I used mozzarella instead and it tasted good.

Great recipe! I made it a few weeks ago, and everyone loved it.