Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a cozy, comforting weeknight dinner that tastes like a warm hug. Tender, Cajun-seasoned chicken seared to a golden brown meets pillowy bowtie pasta folded into a rich, velvety cream sauce studded with gooey mozzarella and tangy Parmesan. The aroma of garlic and butter fills the kitchen while the cream and cream cheese create a silky texture that coats every pasta bowtie. A light kiss of smoked paprika and optional red pepper flakes adds a subtle smoky warmth and a hint of heat. Serve this when you want something indulgent but simple to make for family dinners, casual date nights, or when friends drop by. If you enjoy handheld comfort, try a similar flavor profile in our cheesy garlic chicken wraps for another way to enjoy these flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts — trimmed and ready to season for quick, even cooking.
• 1 lb bowtie pasta — dries pasta that holds creamy sauces well.
• 4 cups chicken broth — adds savory depth and thins the sauce to the right consistency.
• 1 cup heavy cream — gives the sauce a rich, silky body.
• 4 oz cream cheese — helps make the sauce creamy and slightly tangy when melted in.
• 1 cup shredded mozzarella cheese — melts into stretchy, cheesy goodness.
• 2 tbsp olive oil — for searing the chicken and building flavor.
• 4 cloves garlic, minced — provides aromatic backbone and savory punch.
• 1 tsp Cajun seasoning — gives a warm, seasoned kick to the chicken.
• 1/2 tsp smoked paprika — adds a light smoky note and color.
• 1/4 tsp black pepper — freshly ground is best for bright flavor.
• Salt to taste — balances and enhances all other flavors.
• 1/2 cup grated Parmesan cheese — nutty, salty finish that thickens the sauce slightly.
• 2 tbsp all-purpose flour — makes a slurry to gently thicken the cream base.
• 1/4 cup milk — used to make the flour slurry for smooth thickening.
• Optional: pinch of red pepper flakes — for extra heat if you like it spicy.
  For a handheld variation that uses similar ingredients, see these deliciously cheesy chicken garlic wraps.

Step-by-step Instructions

1. Pat the chicken breasts dry and season evenly with 2 tablespoons olive oil, 1 teaspoon Cajun seasoning, salt to taste, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Let sit while you heat the pan so the seasoning adheres.
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 depending on thickness. Transfer the chicken to a plate and set aside to rest. Tip: do not overcrowd the pan so the chicken browns instead of steams.
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.
4. In the same skillet over medium heat, melt butter and sauté the 4 cloves minced garlic until fragrant, about 30 to 45 seconds. Watch closely to avoid burning.
5. In a small bowl, whisk together 2 tablespoons all-purpose flour and 1/4 cup milk to create a smooth slurry with no lumps.
6. Add the slurry to the skillet and cook, stirring constantly, until it thickens and becomes slightly glossy, about 1 to 2 minutes. This step helps the cream sauce cling to the pasta.
7. Gradually stir in 4 cups chicken broth and 1 cup heavy cream, bringing the mixture to a gentle simmer. Stir frequently to combine and prevent sticking.
8. Reduce heat to low and stir in 4 oz cream cheese and 1 cup shredded mozzarella until fully melted and smooth. Then add 1/2 cup grated Parmesan cheese and stir until incorporated. If using, add a pinch of red pepper flakes now.
9. Slice the rested chicken into strips or bite-sized pieces and return it to the skillet. Add the drained bowtie pasta and toss gently to coat every piece in the cheesy cream sauce. Taste and adjust salt and pepper as needed.
10. Preheat the broiler. Transfer the skillet to the oven and broil until the top cheese is bubbly and browned to your liking, about 2 to 4 minutes. Tip: watch closely under the broiler, as cheese can brown fast.
11. Remove from the oven and let rest a couple of minutes before serving to allow the sauce to set slightly.

For a similar creamy bowtie approach with red meat, you might enjoy the method used in this garlic butter beef cheesy bowtie pasta.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 to 35 minutes
• Total Time: 45 to 50 minutes
• Servings: 6
• Calories: Approximately 780 calories per serving

For tips on building a rich cream sauce with similar ingredients, see this garlic butter steak parmesan cream sauce guide.

Tips, Storage & Variations

• Tips: Use room temperature cream cheese for easier melting. Let the chicken rest before slicing to keep it juicy. If the sauce seems too thick, stir in a splash of chicken broth.
• Storage: Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or broth to loosen the sauce.
• Freezing: You can freeze the dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat slowly on the stove. Note that cream-based sauces can separate slightly after freezing; whisk gently while reheating to recombine.
• Variations using only the listed ingredients:
  • Add a pinch of red pepper flakes for more heat.
  • Use extra Parmesan in place of some mozzarella for a sharper cheese profile.
  • Reduce heavy cream by a few tablespoons and add a little more chicken broth for a lighter sauce.
    For another make-ahead pasta bake idea using similar storage tips, try this beefy tortellini bake.

FAQ

Q: Can I use thighs instead of chicken breasts?
A: Yes. Boneless, skinless thighs will work and stay moist; adjust cooking time until internal temperature reaches 165 F.

Q: Do I have to cook the pasta separately?
A: Yes. Cook the bowtie pasta al dente according to package instructions, then drain before adding to the sauce.

Q: How can I prevent the sauce from separating?
A: Heat gently, avoid boiling after adding the cream and cheeses, and stir continually until smooth.

Q: Is there a substitute for cream cheese?
A: No substitute is listed in the recipe. The cream cheese adds tang and body, so use what the recipe specifies.

Q: Can I make this less spicy?
A: Omit the Cajun seasoning or reduce the red pepper flakes to keep the heat low.

People Also Ask

Q: What is the best way to brown chicken for pasta dishes?
A: Pat the chicken dry, use medium heat, do not overcrowd the pan, and wait until the surface releases naturally before turning.

Q: How do I get mozzarella to melt smoothly in a cream sauce?
A: Use shredded mozzarella and add it over low heat while stirring until fully melted to avoid clumping.

Q: Can I prepare part of this recipe ahead of time?
A: Yes. Cook the pasta and chicken ahead and store separately in the fridge, then finish the sauce and combine before baking.

Q: How long should I broil the dish to get a golden top?
A: Typically 2 to 4 minutes under a hot broiler; watch carefully to avoid burning.

Q: Should I salt the pasta water?
A: Yes. Salting the water seasons the pasta itself and enhances the whole dish.

Q: Will the sauce thicken as it cools?
A: Yes. The sauce will set slightly as it cools, so serve after a short rest for ideal consistency.

Conclusion

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a weeknight winner that feels special without fuss. If you want a ready reference for a similar stovetop to oven finish, see the detailed version at Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream. For an alternate take on baked garlic butter chicken with melted mozzarella, try this recipe for Baked Garlic Butter Chicken with Mozzarella. I hope you enjoy making and sharing this creamy, garlicky pasta. If you try it, please share how it turned out and any twists you loved.