Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a cozy, crowd-pleasing dinner that balances rich, creamy sauce with tender, seasoned chicken and toothsome bowtie pasta. The sauce is silky and cheesy, with cream cheese and heavy cream forming a velvety base and mozzarella adding that irresistible pull. Garlic and butter create a warm, savory aroma, while the Cajun seasoning and smoked paprika give the chicken a subtle, smoky kick. Texturally, the dish pairs soft, saucy pasta with slightly crisped, bite-size chicken pieces for a satisfying contrast. Serve this when you want a comforting weeknight meal that feels a little special, or bring it to a casual dinner with friends. The recipe scales well and reheats nicely, making it a great choice for busy nights or a simple, indulgent weekend supper.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-size pieces. Tender white meat that cooks quickly and soaks up seasoning.
• 1 lb bowtie pasta. Also called farfalle, holds sauce well with its ridges and pinched center.
• 4 cups chicken broth. Adds savory depth and helps thin the sauce to the right consistency.
• 1 cup heavy cream. Creates a rich, creamy base for the cheese sauce.
• 4 oz cream cheese. Adds tang and thickness for a silky texture.
• 1 cup shredded mozzarella cheese. Melts into a stretchy, mild topping and interior cheese.
• 4 cloves garlic, minced. Provides aromatic, savory flavor throughout the sauce.
• 2 tbsp olive oil. Used to sear the chicken and boost browning.
• 1 tsp Cajun seasoning. Brings a gentle spicy and savory seasoning to the chicken.
• 1/2 tsp smoked paprika. Adds a warm, smoky note to the seasoning mix.
• 1/4 tsp black pepper. Freshly ground is best for subtle heat.
• Salt to taste. Balances and enhances all flavors.
• 4 tbsp butter, divided. Used for garlic saute and enriching the sauce.
• 2 tbsp all-purpose flour. Helps thicken the sauce into a smooth roux.
• 1/4 cup milk. Combined with flour to form the roux for thickening.
• 1/2 cup grated Parmesan cheese. Adds nutty, salty depth to the sauce.
• Pinch of red pepper flakes (optional). For an extra kick if you like heat.

Step-by-step Instructions

1. Season the chicken. In a bowl, toss the bite-size chicken pieces with the 2 tbsp olive oil, 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and salt to taste until evenly coated.
2. Cook the chicken. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5 to 8 minutes depending on piece size. Remove the chicken from the skillet and set aside. Tip: Do not overcrowd the pan so the chicken browns instead of steams.
3. Cook the bowtie pasta. While the chicken cooks, bring a large pot of salted water to a boil and cook the 1 lb bowtie pasta according to package instructions until al dente. Drain and set aside.
4. Sauté the garlic. In the same skillet used for the chicken, lower the heat to medium and add 2 tbsp of the butter. Add the minced garlic and sauté until fragrant, about 30 to 60 seconds, being careful not to burn it.
5. Make the roux and add liquids. Stir in the 2 tbsp all-purpose flour and the 1/4 cup milk to form a smooth paste. Cook the mixture for about 1 minute, then slowly whisk in the 4 cups chicken broth and 1 cup heavy cream until combined and smooth. Bring to a gentle simmer, stirring so the sauce does not stick.
6. Melt in the cheeses. Add the 4 oz cream cheese and 1 cup shredded mozzarella to the simmering sauce, stirring until completely melted and smooth. Stir in the 1/2 cup grated Parmesan cheese. Reduce heat to low and taste, adjusting salt and pepper as needed.
7. Combine pasta and chicken with sauce. Return the cooked chicken to the skillet and add the drained bowtie pasta. Toss gently until the pasta and chicken are well coated in the cheese sauce. If the sauce seems too thick, add a splash of chicken broth to loosen it.
8. Finish and broil. Preheat the broiler. Transfer or arrange the skillet contents evenly, top with any remaining mozzarella if desired, and place under the broiler just until the top is bubbly and lightly golden, about 1 to 3 minutes. Watch closely to avoid burning. Serve hot with a pinch of red pepper flakes if using.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: Approximately 830 kcal per serving

Tips, Storage & Variations

• Tips:
  • Pat the chicken dry before seasoning to encourage better browning.
  • Use freshly grated Parmesan for better melting and flavor.
  • If your sauce thickens too much when standing, stir in a splash of chicken broth or milk to loosen it.
• Storage:
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently on the stove over low heat, adding a splash of milk or broth to restore creaminess.
• Freezing:
  • Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Flavor variations using existing ingredients only:
  • Increase Cajun seasoning for a spicier profile.
  • Add a pinch of red pepper flakes in the sauce for more heat.
  • Stir an extra 1/4 cup Parmesan into the sauce for a sharper, nuttier finish.

Frequently Asked Questions

Q: Can I use frozen chicken?
A: Yes. Thaw fully before cutting and seasoning to ensure even cooking.

Q: Can I skip the broil step?
A: Yes. The dish will still be delicious without broiling, though the top will not brown.

Q: How do I keep the sauce from splitting?
A: Simmer gently and avoid boiling once dairy is added, and stir frequently.

Q: Can I make this ahead for a dinner party?
A: Yes. Assemble the pasta and sauce, refrigerate, then reheat and broil just before serving.

Q: Is it okay to use pre-shredded mozzarella?
A: Yes, though pre-shredded cheeses may not melt as smoothly as freshly shredded mozzarella.

Q: How should I adjust salt for low-sodium broth?
A: Taste the sauce before finishing and add salt gradually to avoid over-salting.

People Also Ask

Q: What sides go well with cheesy garlic butter chicken pasta?
A: Simple green salads, steamed vegetables, or crusty bread balance the richness.

Q: Can I use a different pasta shape instead of bowties?
A: Yes, short pasta like penne, rotini, or shells will work similarly.

Q: How can I make the sauce thicker?
A: Simmer a little longer to reduce, or whisk extra flour into a small amount of milk and add gradually.

Q: Is this dish kid friendly?
A: Generally yes, the creamy cheese sauce and mild chicken appeal to many kids.

Q: What temperature should I broil at?
A: Use your oven broiler on high and watch closely for 1 to 3 minutes until bubbly.

Q: Can I use low-fat dairy?
A: The texture will be thinner and less rich if you substitute lower fat dairy options.

Conclusion

I hope this Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream becomes a new favorite in your rotation. For a visual reference and inspiration, you can compare presentation ideas with Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream. If you enjoy a baked take on garlic butter chicken with mozzarella, check out this related recipe at Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar. Give the recipe a try, share your results, and enjoy a warm, cheesy meal with people you love.