Cheesy Garlic Butter Chicken Bowties

Introduction
This Cheesy Garlic Butter Chicken Bowties recipe is a cozy, satisfying pasta dish that combines tender, golden chicken with a lusciously creamy garlic cheese sauce and perfectly cooked bowtie pasta. Expect rich, creamy mouthfeel from the heavy cream and melted mozzarella, a buttery garlic aroma that fills the kitchen, and a pleasant contrast between the chewy pasta and the juicy, seared chicken pieces. It works beautifully as a weeknight family dinner, a comforting meal for guests, or a make-ahead dish for busy evenings. If you enjoy variations on creamy chicken pasta, you might also like my take on cheesy garlic chicken wraps for an easy handheld option cheesy garlic chicken wraps.

Ingredients

1 lb boneless, skinless chicken breasts, cubed — bite-sized pieces cook quickly and soak up the sauce.
3 tbsp butter — gives the sauce a rich, silky base and helps sauté the garlic.
3 garlic cloves, minced — fresh garlic provides bright, aromatic flavor.
12 oz bowtie pasta (farfalle) — bowties hold the sauce well in their folds and offer nice texture.
1 cup heavy cream — creates the creamy, velvety sauce that binds everything together.
1 ½ cups freshly grated mozzarella — melts into a stretchy, mild cheese layer.
½ cup Parmesan (optional) — adds a nutty, salty depth if you choose to include it.
2 tbsp olive oil — used for searing the chicken to golden perfection.
Salt & pepper, to taste — essential for seasoning both the chicken and the sauce.
Fresh parsley or basil, for garnish — bright herbs lift the richness at the end.

For another cheesy garlic handheld idea, see this variation of cheesy chicken garlic wraps deliciously cheesy chicken garlic wraps.

Step-by-Step Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and cook the 12 oz bowtie pasta until al dente according to package directions. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta. Tip: reserve the pasta water while it is hot to help loosen the sauce later.
Sear the chicken: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook, stirring occasionally, until the pieces turn golden and are cooked through. Remove the chicken from the skillet and set aside. Small pieces cook faster, so avoid overcrowding the pan.
Sauté the garlic: Lower the heat to medium-low, add 3 tbsp butter to the same skillet, and melt. Add the minced garlic and sauté until fragrant, about 30 to 60 seconds. Watch closely so the garlic does not brown.
Make the cream sauce: Stir in 1 cup heavy cream and bring to a gentle simmer. Let it cook for a few minutes until it slightly thickens and becomes creamy.
Return the chicken: Add the cooked chicken back into the skillet and toss or stir to coat each piece evenly in the sauce.
Melt the cheeses: Stir in 1 ½ cups freshly grated mozzarella and ½ cup Parmesan, if using, until fully melted and incorporated into the sauce. Tip: Keep the heat low to melt cheese smoothly without becoming stringy.
Combine with pasta: Add the drained bowtie pasta to the skillet and toss gently to combine. Use the reserved ½ cup pasta water, a tablespoon at a time, to loosen the sauce and reach your preferred consistency.
Final seasoning and garnish: Taste and season with additional salt and pepper as needed. Garnish with chopped fresh parsley or basil and serve hot.

After the steps, you might enjoy a heartier bowtie pasta twist featuring beef and garlic butter garlic butter beef cheesy bowtie pasta.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 1,000 kcal per serving (estimate based on full recipe with optional Parmesan)

Tips, Storage & Variations

Practical tips: Cut the chicken into uniform cubes so they cook evenly. Keep the heat moderate when melting the cheese to avoid grainy texture. If the sauce gets too thick, add reserved pasta water a little at a time until smooth.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring in a splash of milk or water to revive the sauce.
Freezing: This dish freezes okay but the texture of the cream sauce can change slightly. Cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on low heat.
Flavor variations using existing ingredients only: Stir extra Parmesan into the sauce for a sharper, nuttier note, or increase the garlic to four cloves for a bolder garlic aroma. Finish with more butter for a richer mouthfeel, or use extra olive oil for a lighter finish. For an herbier touch, garnish with basil instead of parsley.

For a different chicken pasta take with a buttery, steak-like finish, check this recipe for inspiration garlic butter steak parmesan cream sauce.

FAQ

How long does it take to cook this dish?
About 30 minutes total, including 10 minutes prep and roughly 20 minutes cooking.
Can I use a different pasta shape?
Yes, any short pasta that holds sauce well will work, such as penne or rotini.
Is the Parmesan required?
No, Parmesan is optional. It adds extra depth but the dish is creamy and tasty with just mozzarella.
Can I use light cream instead of heavy cream?
Light cream may result in a thinner sauce and less richness, but it can be used in a pinch.
How do I prevent the cheese from becoming stringy?
Keep the heat low when adding cheese and stir until just melted to avoid grainy or stringy texture.
Can I make this ahead and reheat?
Yes, you can make it ahead, refrigerate, and reheat gently while adding a splash of water to loosen the sauce.

Conclusion

I hope this Cheesy Garlic Butter Chicken Bowties recipe becomes a favorite weeknight meal in your home. The creamy garlic sauce and melted mozzarella create a comforting, crowd-pleasing dish that is easy to make and easy to love. For a similar creamy mozzarella and garlic butter chicken version, see the detailed guide for Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream, and if you are curious about a baked approach with mozzarella, this Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar has helpful tips Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar. Try the recipe, make it your own, and share how it turned out for you. Cozy cooking and happy meals.

Cheesy Garlic Butter Chicken Bowties

Print Recipe

A cozy, satisfying pasta dish with tender chicken in a creamy garlic cheese sauce, perfect for weeknight dinners.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: None

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cubed
3 tbsp butter
3 garlic cloves, minced
12 oz bowtie pasta (farfalle)
1 cup heavy cream
1 ½ cups freshly grated mozzarella
½ cup Parmesan (optional)
2 tbsp olive oil
Salt & pepper, to taste
Fresh parsley or basil, for garnish

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and cook the bowtie pasta until al dente according to package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta.
Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until golden and cooked through. Remove from skillet and set aside.
Sauté the garlic: Lower heat to medium-low, melt butter in the same skillet, then add minced garlic and sauté until fragrant, about 30 to 60 seconds.
Make the cream sauce: Stir in heavy cream and bring to a gentle simmer. Cook for a few minutes until it thickens.
Return the chicken: Add the cooked chicken back into the skillet and stir to coat in the sauce.
Melt the cheeses: Stir in mozzarella and Parmesan until fully melted and incorporated.
Combine with pasta: Add drained bowtie pasta to the skillet and toss gently. Use reserved pasta water to loosen the sauce to your preferred consistency.
Final seasoning and garnish: Taste and season with salt and pepper as needed. Garnish with fresh parsley or basil and serve hot.