Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is comfort food elevated. Tender, seasoned chicken seared to a golden brown meets al dente bowtie pasta, all wrapped in a velvety, cheesy cream sauce that smells of garlic and warm spices. Each bite offers a creamy mouthfeel from the heavy cream and cream cheese, a stretchy, gooey pull from shredded mozzarella, and a savory finish thanks to Parmesan. The Cajun seasoning and smoked paprika add depth without overpowering, while a pinch of red pepper flakes can bring a gentle heat if you like. This dish is ideal for weeknight dinners when you want something impressive with minimal fuss, for casual weekend gatherings, or whenever you crave a rich pasta bake that comforts and satisfies. It reheats well and pairs nicely with a simple green salad for balance.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pat dry and used for searing and slicing later
• 1 lb bowtie pasta (dry), cooks to a tender al dente base for the sauce
• 4 cups chicken broth, adds savory liquid to thin and flavor the cream sauce
• 1 cup heavy cream, creates the rich, silky body of the sauce
• 4 oz cream cheese, builds creaminess and helps thicken the sauce
• 1 cup shredded mozzarella cheese, provides stretchiness and mild melting cheese flavor
• 2 tbsp olive oil, used to coat and sear the chicken for a golden crust
• 4 cloves garlic (minced), brings aromatic, savory flavor to the sauce
• 1 tsp Cajun seasoning, adds warm, slightly spicy seasoning to the chicken
• 1/2 tsp smoked paprika, contributes a smoky depth to the dish
• 1/4 tsp black pepper, simple seasoning to taste
• Salt (to taste), balances and enhances all flavors
• 1/2 cup grated Parmesan cheese, adds nutty, salty umami to the sauce
• 2 tbsp all-purpose flour, used to help thicken the cream for a smooth texture
• 1/4 cup milk, mixed with flour to make a slurry for thickening
• Optional: pinch of red pepper flakes, for an extra touch of heat if desired

Step-by-Step Instructions

1. Pat the chicken breasts dry and season. Rub the chicken with the olive oil, then evenly sprinkle Cajun seasoning, salt, smoked paprika, and black pepper over both sides. Let sit a couple of minutes while you heat the skillet. Tip: patting dry helps get a better sear.
2. Heat a large skillet over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6 to 8 minutes total depending on thickness. Transfer the chicken to a cutting board and let rest for a few minutes, then slice. Tip: use a meat thermometer for accuracy; chicken is done at 165°F.
3. While the chicken cooks, bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside. Do not overcook the pasta since it will finish in the sauce.
4. In the same skillet, melt butter and sauté the minced garlic until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic. Tip: if your skillet is dry, add a splash of the olive oil used earlier to prevent sticking.
5. Whisk the flour and milk together in a small bowl to create a smooth slurry with no lumps. This will help thicken the sauce evenly.
6. Add the slurry to the skillet with the garlic and stir continuously until it starts to thicken slightly, about 1 minute. Cook briefly to remove any raw flour taste.
7. Gradually stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it simmer for a few minutes so the flavors meld and the sauce begins to thicken.
8. Stir in the cream cheese, shredded mozzarella, and grated Parmesan until melted and smooth, creating a luscious cheesy cream sauce. Adjust salt and pepper to taste.
9. Add the sliced chicken and cooked pasta to the skillet, tossing gently to coat everything evenly in the sauce. If using, sprinkle in a pinch of red pepper flakes for heat.
10. Transfer the pasta and chicken mixture to an oven-safe dish, sprinkle with the remaining mozzarella, and broil until bubbly and golden on top, about 2 to 4 minutes. Watch closely to prevent burning.
11. Let the dish rest for a few minutes before serving so the sauce settles and is easier to plate.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 960 kcal per serving

Tips, Storage & Variations

• Tips: Use a wide skillet so the sauce coats the pasta evenly. Let the chicken rest before slicing to retain juices. Keep an eye on the broiler step; it only takes a couple of minutes.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much.
• Freezing: This dish can be frozen, but cream-based sauces may change texture. For best results, freeze in a shallow airtight container for up to 2 months and thaw overnight before reheating slowly.
• Variations using existing ingredients only:
  • Add a pinch of red pepper flakes to the sauce for a spicier kick.
  • Increase cream cheese by a couple of ounces for an even richer sauce.
  • Use a bit more smoked paprika for a deeper smoky flavor.

FAQ

1. Can I use a different pasta shape?
   Yes. Bowtie pasta works well, but any short pasta that holds sauce will work similarly. Cook to al dente.
2. How do I know when the chicken is cooked through?
   Use a meat thermometer; chicken is safe at 165°F. Otherwise, slice into the thickest part to check for clear juices.
3. Can I make this dairy-free?
   This recipe relies heavily on dairy, so a true dairy-free version would require ingredient substitutions not listed here.
4. What if my sauce is too thin?
   Simmer a bit longer to reduce and thicken, or stir in a small extra slurry of flour and milk.
5. Can I prep parts ahead?
   Cook the pasta and chicken ahead and store separately. Reheat and combine with the sauce when ready to finish.

People Also Ask

1. How long does bowtie pasta take to cook?
   Follow the package instructions; most dry bowtie pasta cooks in 10 to 12 minutes for al dente.
2. What kind of mozzarella is best for melting?
   Low-moisture shredded mozzarella melts smoothly and gives a stretchy texture.
3. Is it better to cook pasta in salted water?
   Yes, salting the pasta water seasons the pasta from the inside and enhances overall flavor.
4. Can I use store-bought rotisserie chicken instead of cooking breasts?
   Yes, you can use leftover or rotisserie chicken; add it in step 9 to heat through.
5. How do I prevent garlic from burning?
   Sauté garlic over medium to medium-low heat and remove from high heat as soon as it becomes fragrant.
6. Should I drain the pasta completely before adding to the sauce?
   Yes, drain well but you can reserve a little pasta water if you need to loosen the sauce later.
7. What temperature should I broil at?
   Use your oven’s broil setting and watch closely; broil 2 to 4 minutes until bubbly and golden.
8. How can I make the sauce thicker without flour?
   Reducing the sauce longer will thicken it, but this recipe uses flour for quicker, consistent results.

Conclusion

I hope you enjoy making Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream for a cozy meal that delivers big on comfort and flavor. If you want a similar take on garlic butter chicken with a baked finish, check out Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar for inspiration. For the original version of this recipe and plating ideas, see Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream. Please try the recipe, share your results, and enjoy a warm, cheesy dinner with friends or family.