Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

Name: Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts, cut into thick chunks; 10 oz bowtie pasta; 2 cups heavy cream; 1 cup shredded Velveeta cheese; 1 cup shredded mozzarella cheese; ½ cup freshly grated Parmesan cheese; 4 garlic cloves, minced; 2 tbsp olive oil; 4 tbsp unsalted butter, divided; 1 tsp onion powder; 1 tbsp Cajun seasoning; 1 tsp Italian seasoning; Salt and black pepper to taste; ½ cup reserved pasta water (optional); Fresh chopped parsley for garnish

This Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce is comfort food at its finest, rich, silky, and generous on flavor. Tender, seasoned chicken chunks get a golden sear and mingle with pillowy bowtie pasta in a luxuriously creamy sauce made from heavy cream and three cheeses. The dish smells of toasted garlic and melted cheese, with a buttery, slightly spicy backbone from the Cajun and Italian seasonings. Texturally it balances tender chicken, al dente pasta, and a smooth, clingy sauce that coats every bowtie. It is ideal for a cozy weeknight dinner, a family gathering, or anytime you want an indulgent one-pan meal that is quick to assemble. If you like similar pasta dinners with a savory butter base, you might also enjoy this take on garlic butter beef with bowtie pasta for more inspiration.

Ingredients

1 lb boneless, skinless chicken breasts, cut into thick chunks
Tender white meat that sears well and soaks up the seasonings.
10 oz bowtie pasta
Farfalle holds onto creamy sauces with its pinched center and ruffled edges.
2 cups heavy cream
The base of the sauce that creates a rich, silky texture.
1 cup shredded Velveeta cheese
Melts smoothly to give the sauce a glossy, creamy body.
1 cup shredded mozzarella cheese
Adds stretch and mild milky flavor for cheesiness and texture.
½ cup freshly grated Parmesan cheese
Brings a sharp, nutty finish and helps thicken the sauce.
4 garlic cloves, minced
Provides fragrant, savory depth when sautéed in butter.
2 tbsp olive oil
For searing the chicken and adding a touch of fruitiness.
4 tbsp unsalted butter, divided
Use in two stages to brown chicken and to sauté garlic for flavor and sheen.
1 tsp onion powder
Subtle savory note to round out the seasonings.
1 tbsp Cajun seasoning
Keeps the chicken slightly spicy and savory.
1 tsp Italian seasoning
Adds herbaceous complexity to the poultry and sauce.
Salt and black pepper to taste
Adjust for balance and to brighten flavors.
½ cup reserved pasta water (optional)
Starchy water to loosen the sauce and help it cling to the pasta.
Fresh chopped parsley for garnish
A bright, fresh finish that cuts through the richness.

For a handheld variation using similar flavors, see this cheesy garlic chicken wraps.

Step-by-step Instructions

Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package directions. Drain the pasta and reserve about ½ cup of the pasta water.
Tip: Salt the water generously so the pasta itself is well seasoned.
While the pasta cooks, pat the chicken chunks dry and season evenly with Cajun seasoning, onion powder, Italian seasoning, salt, and black pepper.
Tip: Dry chicken browns better, so patting it down helps create a golden crust.
Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. When the butter foams, add the chicken in a single layer. Cook until golden brown and cooked through.
Tip: Do not crowd the pan; cook in batches if needed so the pieces brown instead of steam. For a slightly different butter technique, you can compare searing styles in this cowboy butter chicken pasta recipe.
Reduce heat to medium, add the remaining butter, and sauté the minced garlic until fragrant.
Tip: Watch the garlic closely; cook until aromatic but do not let it brown.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Velveeta, mozzarella, and Parmesan until melted into a smooth sauce.
Tip: Tear or cube the Velveeta for easier melting, and stir continuously until the sauce is glossy.
Add the cooked bowtie pasta and seared chicken to the skillet, toss to coat in the sauce, and adjust consistency with reserved pasta water as needed.
Tip: Add pasta water a little at a time to reach a saucy, clingy texture without thinning too much. For ideas about creamy combos and balancing sauce texture, see this creamy mac and cheese with seasoned chicken for technique inspiration.
Taste and adjust seasoning. Serve immediately garnished with fresh parsley.
Tip: A final sprinkle of Parmesan and fresh parsley brightens each serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 1,240 per serving

Note: Calories are an estimate based on the listed ingredients and four servings. Adjust serving size to change per-portion calorie counts.

Tips, Storage & Variations

Tips

For best browning, make sure the skillet is hot before adding chicken and do not move pieces too soon.
Cube or thinly shred the cheeses for faster melting.
Reserve pasta water before draining, it is key to loosening the sauce without watering down flavor.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or reserved pasta water to restore creaminess.

Freezing

This dish is best frozen without the pasta for quality reasons. Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and stir with freshly cooked pasta when ready to serve.

Flavor Variations using existing ingredients only

Extra cheesy: increase mozzarella or Velveeta by ¼ cup each for a richer, gooier sauce.
Bolder spice: add an extra ½ tablespoon of Cajun seasoning to the chicken for more heat.
Lighter sauce: reduce heavy cream to 1 ½ cups and use reserved pasta water to maintain sauciness.
Parmesan-forward: add an extra tablespoon of grated Parmesan when finishing for sharper, nuttier flavor.

FAQ

Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well; adjust cook time until they are cooked through and browned.
Do I have to use Velveeta?
Velveeta melts smoothly and helps the sauce, but you can rely more on mozzarella and Parmesan for a different texture.
How do I prevent the sauce from separating?
Keep the heat moderate, stir steadily while melting the cheeses, and add reserved pasta water gradually.
Is this dish suitable for meal prep?
It can be prepped in parts, but for best texture, reheat sauce and chicken separately and toss with freshly cooked pasta.
Can I make this recipe dairy-free?
This specific recipe relies on heavy cream and cheeses, so dairy-free substitutions would change the dish significantly.

Conclusion

This Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce is a satisfying, weeknight-friendly dinner that delivers rich flavor and comforting textures. If you want another garlic butter and bowtie pasta take, check out this variation at Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork for more ideas. For inspiration on a brighter, lemony cream sauce with farfalle, see Creamy Lemon Butter Sauce Over Farfalle Pasta – Ramshackle Pantry. I hope you make this soon and share how it turns out, it warms the kitchen and the crowd every time.

Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

Print Recipe

A comforting dish featuring tender chicken chunks and bowtie pasta in a luxuriously creamy sauce made with three cheeses.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Non-Vegetarian

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into thick chunks
10 oz bowtie pasta
2 cups heavy cream
1 cup shredded Velveeta cheese
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
4 garlic cloves, minced
2 tbsp olive oil
4 tbsp unsalted butter, divided
1 tsp onion powder
1 tbsp Cajun seasoning
1 tsp Italian seasoning
Salt and black pepper to taste
½ cup reserved pasta water (optional)
Fresh chopped parsley for garnish

Instructions

Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package directions. Drain and reserve about ½ cup of the pasta water.
While the pasta cooks, pat the chicken chunks dry and season evenly with Cajun seasoning, onion powder, Italian seasoning, salt, and black pepper.
Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. When the butter foams, add the chicken in a single layer. Cook until golden brown and cooked through.
Reduce heat to medium, add the remaining butter, and sauté the minced garlic until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Velveeta, mozzarella, and Parmesan until melted into a smooth sauce.
Add the cooked bowtie pasta and seared chicken to the skillet, toss to coat in the sauce, and adjust consistency with reserved pasta water as needed.
Taste and adjust seasoning. Serve immediately garnished with fresh parsley.