Garlic Butter Chicken Bowties

Name: Garlic Butter Chicken Bowties
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound bowtie pasta; 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons butter; 2 tablespoons olive oil; 4 cloves garlic, minced; 2 teaspoons Cajun seasoning; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1 teaspoon salt; 1 cup heavy cream; 4 ounces cream cheese, softened; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 cup chicken broth

Recipe by Sam Rivera · Updated September 2025

Chicken

There's something deeply satisfying about twirling a fork in a bowl of bowtie pasta blanketed in garlic butter sauce, each bite delivering tender chicken and creamy, cheesy goodness. This dish is the ultimate weeknight hero-rich yet approachable, quick to make but impressively indulgent. Perfect for busy families who crave comfort without compromise, or a cozy dinner for two that feels like a restaurant treat. The irresistible aroma of garlic and melted cheese alone makes it a winner.

What Makes This Recipe Special

The sauce is a triple-threat: rich heavy cream thickened with cream cheese and finished with melted mozzarella for a silky, gooey texture that clings to every bowtie.
Cajun seasoning gives the chicken a subtle kick without overpowering the creamy sauce, creating a perfect balance of heat and richness.
The recipe uses both butter and olive oil-first for searing the chicken, then for the garlic sauce-to layer flavors and prevent sticking.
The final touch of unmelted mozzarella on top broils briefly to create a golden, bubbly crust that adds texture contrast.

⏱ 50 mins

American

Servings 4

Ingredients

1 poundbowtie pasta

1.5 poundsboneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoonsbutter

2 tablespoonsolive oil

4 clovesgarlic, minced

2 teaspoonsCajun seasoning

1 teaspoonpaprika

1/2 teaspoonblack pepper

1 teaspoonsalt

1 cupheavy cream

4 ouncescream cheese, softened

1 cupshredded mozzarella cheese, divided

1/2 cupgrated Parmesan cheese

1 cupchicken broth

Nutrition

700 caloriesCalories

Per serving · Values are estimates

Instructions

Boil a large pot of water. Add the bowtie pasta and cook according to package instructions until al dente. Drain thoroughly and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season evenly with Cajun seasoning, paprika, salt, and black pepper.

Sear chicken for about 8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove chicken from skillet and reserve.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and chicken broth. Stir in softened cream cheese and whisk until the mixture is smooth. Let the sauce gently simmer.

Reduce heat to low. Gradually add 3/4 cup of shredded mozzarella and all the Parmesan cheese, stirring continuously until the sauce becomes creamy and smooth.

Add drained pasta to the skillet and combine thoroughly to coat each piece in the sauce. Sprinkle the remaining mozzarella over the pasta. Cover and allow to sit for 2 to 3 minutes until the cheese melts. Return cooked chicken on top of the pasta. Garnish with fresh parsley if desired.

Essential Tips

Don't skip toasting the pasta

After draining, return the pasta to the pot and let it sit over low heat for 1 minute while you finish the sauce. This removes excess moisture and helps the sauce cling better.

Use room-temperature cream cheese

Cold cream cheese can seize up when added to hot sauce, making it lumpy. Let it soften at room temperature for at least 30 minutes before using.

Slice chicken evenly

Cut chicken into 1-inch pieces so they cook evenly and are easy to eat with a fork. Uneven pieces can lead to overcooked edges and undercooked centers.

Low and slow for the sauce

After adding the cheeses, keep the heat on low and stir constantly for 2-3 minutes. High heat will cause the cream to separate, turning the sauce grainy.

Reserve pasta water

Before draining, scoop out ½ cup of pasta water. If the sauce thickens too much while combining with pasta, a splash will loosen it instantly without diluting flavor.

Smart Swaps & Variations

Lighter version Swap heavy cream for half-and-half and reduce mozzarella by half. Add ½ cup chopped spinach at the end for extra greens.

Spicy kick Add ½ teaspoon cayenne pepper or a diced jalapeño to the sauce with the garlic. Adjust to taste for extra heat.

Vegetarian Replace chicken with 2 cups of roasted mushrooms or crispy pan-fried tofu. Use vegetable broth instead of chicken broth.

Extra garlicky Add an extra 2 cloves of roasted garlic (roast whole cloves in foil at 400°F for 15 minutes) when sautéing the minced garlic.

What to Serve With This

Garlic bread and a crisp green salad with a tangy balsamic vinaigrette to cut through the richness.
Buttery roasted Brussels sprouts or garlic-parmesan asparagus for a vegetable side.
A glass of chilled Pinot Grigio or a light lager to balance the creamy sauce.
Served in individual cast-iron skillets for a cozy, shareable presentation.

Storage & Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling, but it will reheat beautifully.

Reheating

Reheat gently on the stovetop with a splash of chicken broth or milk, stirring constantly over low heat. Microwave on 50% power in 30-second intervals, stirring between each, to avoid curdling.

Expert Chef Tips

Toast the bowties in the oven for 5 minutes at 400°F after boiling to deepen their nutty flavor and prevent mushiness in the final dish.
Use a microplane to grate the Parmesan-it blends into the sauce more seamlessly than pre-grated cheese, which often contains anti-caking agents.
For extra umami, deglaze the skillet after removing the chicken with ¼ cup dry white wine before adding the cream. Boil it down by half to concentrate the flavor.

Equipment You’ll Need

Large pot for boiling pasta (at least 6-quart capacity)
Large skillet or sauté pan (12-inch, preferably stainless steel or cast iron)
Microplane or fine grater for Parmesan
Instant-read thermometer to check chicken temperature

Nutritional Benefits

One serving (about 1.5 cups) provides approximately 700 calories, with 35g of protein from the chicken and 18g of fat from the cream and cheeses-mostly healthy fats like those in olive oil and butter.
High in calcium from the mozzarella and Parmesan, contributing about 30% of the daily recommended intake per serving.
Contains moderate sodium from the chicken broth and seasonings, so those watching their salt intake can reduce the added salt or use low-sodium broth.
Provides 2g of fiber per serving from the pasta, especially if using whole wheat or legume-based bowties.

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Frequently Asked Questions

Can I use a different type of pasta?

Yes! Farfalle (bowties) are ideal for catching sauce, but penne, rigatoni, or rotini work well too. Fresh pasta may require less cooking time, so check 1-2 minutes before the package recommends.

What's the best way to prevent the sauce from separating?

Keep the heat low and stir constantly when adding the cheeses. If the sauce looks grainy, remove it from heat and whisk vigorously-it should come back together. A splash of warm pasta water can also help re-emulsify.

Can I make this ahead and reheat later?

Absolutely. Assemble the dish without the final mozzarella topping, store it in the fridge, and broil the cheese just before serving. The sauce will thicken upon cooling, so add a little broth or milk when reheating.

How do I ensure the chicken is fully cooked but still juicy?

Cut the chicken into even, 1-inch pieces and avoid overcrowding the skillet when searing. The pieces should reach 165°F internally. Let them rest for 2 minutes off the heat before adding back to the sauce.

Can I substitute a different cheese blend?

You can swap mozzarella for fontina or Gruyère for a nuttier flavor, but avoid pre-shredded cheeses with anti-caking agents-they won't melt as smoothly. Freshly grated is always best.

Why does my sauce sometimes curdle?

Curdling happens when the sauce gets too hot too quickly or when cold ingredients are added to hot liquid. Temper the cream by warming it slightly before adding, and keep the heat on low when combining with cheese.

Can I freeze this dish?

Freezing is not recommended because the cream sauce can separate and become grainy upon thawing. The dish is best enjoyed fresh or stored in the fridge for up to 3 days.

What's the secret to that golden, bubbly top?

After adding the final mozzarella, cover the skillet for 1 minute to melt the cheese slightly, then broil on high for 2-3 minutes until golden. Watch closely to avoid burning.