Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

This Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce is comfort food at its finest, pairing tender seared chicken with pillowy farfalle in a luxuriously creamy, cheesy garlic sauce. Rich, savory, and just a little indulgent, the sauce has a silky mouthfeel from heavy cream and butter, with Velveeta adding smooth, melty body and mozzarella giving a stretchy, golden finish. The garlic and Italian seasoning bring fragrant, warm aromatics, while a touch of Cajun seasoning adds a subtle, savory kick to the chicken. This dish is ideal for weeknight dinners when you want something impressive with minimal fuss, or for serving friends and family at a cozy gathering. Expect bright garlic notes, a velvety texture, and satisfying cheesy pull in every forkful. It also reheats well, making it a great recipe for leftovers or meal prep.

Ingredients

• 1 lb boneless, skinless chicken breasts, patted dry for even searing.
• 10 oz bowtie pasta, also called farfalle, cooks into perfect bite-sized pieces.
• 2 cups heavy cream, creates the rich, silky base for the sauce.
• 1 cup shredded Velveeta cheese, melts smoothly to thicken and flavor the sauce.
• 1 cup shredded mozzarella cheese, adds meltiness and a mild, milky finish.
• 4 tbsp unsalted butter, divided to sear and build the garlic butter base.
• 4 garlic cloves, minced, gives bright, aromatic garlic flavor.
• 2 tbsp olive oil, helps get a golden sear on the chicken.
• 1 tsp onion powder, rounds the savory seasoning without extra chopping.
• 1 tbsp Cajun seasoning, seasons the chicken with a warm, slightly spicy profile.
• 1 tsp Italian seasoning, adds herbal depth to the sauce.
• Salt and black pepper to taste, balances and enhances all flavors.
• Fresh chopped parsley for garnish, adds color and a fresh herbal note.

Step-by-step Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Drain, reserving 1/2 cup of pasta water. Set the pasta aside. Tip: reserve the water before you fully drain so you can loosen the sauce if needed.
2. Season the chicken. Pat the chicken breasts dry and season both sides evenly with Cajun seasoning, onion powder, salt, and black pepper.
3. Sear the chicken. Heat the 2 tbsp olive oil and 2 tbsp of the butter in a skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 4 to 6 minutes per side depending on thickness. Remove the chicken to a plate and let it rest for a few minutes.
4. Make the garlic butter base. In the same skillet, add the remaining 2 tbsp butter and the minced garlic. Cook, stirring, until fragrant, about 30 to 60 seconds. Watch carefully so the garlic does not brown.
5. Add the cream. Pour in the heavy cream and stir, bringing it to a gentle simmer. Lower the heat so the cream is barely bubbling. Stir in the Italian seasoning.
6. Melt the cheeses. Add the shredded Velveeta and shredded mozzarella to the cream, stirring until both cheeses are fully melted and the sauce is smooth. If the sauce becomes too thick, add small amounts of the reserved pasta water to reach your desired consistency.
7. Combine pasta and chicken. Toss the cooked bowtie pasta into the sauce so every piece is coated. Return the seared chicken to the pan and spoon sauce over it. Simmer together for 1 to 2 minutes so flavors meld. Taste and adjust salt and black pepper as needed.
8. Serve. Slice or halve the chicken if desired, plate the pasta and chicken hot, and garnish with fresh chopped parsley. Serve immediately.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories (approximate): 1,185 per serving

Tips, Storage & Variations

• Tips: Let the chicken rest after searing to keep it juicy. Use the reserved pasta water sparingly to loosen the sauce, it helps the sauce cling to the pasta. Keep the heat low when melting cheese to avoid grainy texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, adding a splash of milk or reserved pasta water to refresh the sauce.
• Freezing: This dish can be frozen, but the texture of the cream sauce may change. Cool completely, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly.
• Flavor variations using existing ingredients only: For more herb flavor, stir an extra 1 tsp Italian seasoning into the sauce. For a bolder kick, sprinkle additional Cajun seasoning on the chicken when serving. To make it extra cheesy, fold in an extra 1/4 cup mozzarella when melting.

FAQ

Q: Can I use a different pasta shape with this recipe?
A: Yes, any short pasta like penne or rotini can be used; cooking time may vary slightly.

Q: How do I know when the chicken is cooked through?
A: Chicken is done when internal temperature reaches 165 F and juices run clear, or it is no longer pink inside.

Q: Can I make the sauce thinner or thicker?
A: Thin the sauce with the reserved pasta water a tablespoon at a time. To thicken, simmer gently until it reduces to the desired consistency.

Q: Is Velveeta necessary for this sauce?
A: Velveeta gives extra smooth melt and creaminess, but you can rely more on mozzarella if needed, though texture will be different.

Q: Can I prepare parts of this recipe ahead of time?
A: You can cook the pasta and chicken ahead, refrigerate separately, then reheat and finish in the sauce before serving.

People Also Ask

Q: What is the best way to prevent garlic from burning?
A: Cook garlic over low to medium heat and watch closely, stirring for 30 to 60 seconds until fragrant. Remove from heat if it starts to brown.

Q: How do I reheat cheesy pasta without drying it out?
A: Reheat gently on low heat with a splash of milk or reserved pasta water to restore creaminess.

Q: Can I use low-fat cream for a lighter sauce?
A: Low-fat creams may not provide the same rich texture and may separate when heated, so heavy cream is recommended for best results.

Q: Should I slice the chicken before returning it to the sauce?
A: You can return whole breasts to the sauce to keep juices contained, or slice before serving for easier portioning.

Q: Why reserve pasta water when making cream sauces?
A: Pasta water contains starch that helps emulsify and thin sauces so they coat pasta smoothly.

Q: How long will this dish stay fresh in the fridge?
A: Stored in an airtight container, it will stay fresh for up to 3 days.

Conclusion

I hope you enjoy making and sharing this Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce, a cozy, satisfying meal that comes together quickly and tastes like comfort and care. If you want a similar bowtie pasta take on garlic butter chicken for inspiration, see Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork. For a different creamy pasta sauce technique that pairs well with farfalle, you might like this example of a lemon butter sauce at Creamy Lemon Butter Sauce Over Farfalle Pasta – Ramshackle Pantry. Give it a try, share a photo, and enjoy a warm, cheesy dinner with loved ones.