Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a cozy, comforting weeknight meal that balances rich, creamy sauce with tender, seasoned chicken and perfectly al dente bowtie pasta. Expect a silky, velvety cream base with bright garlic notes and a smoky hint from the paprika, while the mozzarella adds stringy, gooey pockets of cheese in every bite. The chicken carries a subtle Cajun warmth and a golden crust that contrasts nicely with the soft pasta. This dish releases an inviting aroma of garlic and melted cheese that fills the kitchen and signals dinner is ready.

It is ideal for family dinners, casual date nights, or any time you want a substantial pasta supper that feels special without fuss. If you enjoy similar cheesy, garlic-forward meals, try this twist on handheld comfort in my take on cheesy garlic chicken wraps for another easy crowd pleaser.

Ingredients

1.5 lbs boneless, skinless chicken breasts, chopped or sliced into bite-size pieces
Tender, lean chicken that cooks quickly and soaks up the seasoning.
1 lb bowtie pasta
Bowtie shape holds the creamy sauce and gives a pleasant bite.
4 cups chicken broth
Adds savory depth to the sauce and helps cook down the cream.
1 cup heavy cream
Creates the rich, silky base for the cheesy cream sauce.
4 oz cream cheese
Helps thicken and smooth the sauce when whisked in.
1 cup shredded mozzarella cheese
Melts to a stretchy, mild cheesy topping and enriches the sauce.
4 cloves garlic, minced
Provides aromatic, savory flavor throughout the dish.
2 tbsp olive oil
For cooking the chicken and building flavor in the pan.
1 tsp Cajun seasoning
Adds warm, savory spice and a touch of heat.
1/2 tsp smoked paprika
Gives a subtle smoky note and color to the chicken.
1/4 tsp black pepper
Freshly ground for mild peppery flavor.
Salt to taste
Adjusts seasoning at the end for balanced flavor.

For another rich pasta and beef option that uses similar techniques, see this garlic butter beef cheesy bowtie pasta.

Step-by-step Instructions

Pat the chicken pieces dry and drizzle with the 2 tablespoons of olive oil. Sprinkle the chicken evenly with 1 teaspoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and a pinch of salt. Toss to coat.
Tip: Dry chicken browns better, so patting it first helps create a nice golden surface.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6 to 8 minutes, stirring occasionally. Remove the chicken from the skillet and set aside.
Tip: Do not overcrowd the pan. If the skillet is crowded the chicken will steam instead of browning.
Meanwhile, bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to package directions. Drain and set aside, reserving a few tablespoons of the pasta cooking water.
Tip: Reserve the pasta water to adjust sauce consistency later.
In the same skillet used for the chicken, add the minced garlic and sauté over medium heat until fragrant, about 30 to 45 seconds. Watch carefully so the garlic does not brown.
Note: Using the same skillet keeps all the browned flavor from the chicken.
In a small bowl, whisk the 4 ounces of cream cheese with a few tablespoons of the heavy cream until smooth and lump free. This helps the cream cheese incorporate into the sauce evenly.
Pour the 4 cups of chicken broth and the remaining heavy cream into the skillet with the garlic. Stir in the cream cheese mixture until fully combined and smooth.
Bring the sauce to a gentle simmer, then add the 1 cup shredded mozzarella cheese and stir until melted and smooth. If the sauce becomes too thick, loosen it with a little of the reserved pasta water until it reaches the desired consistency.
Return the cooked chicken to the skillet, then add the drained bowtie pasta. Toss gently to coat everything evenly in the cheesy cream sauce.
Serve immediately, optionally topping with a little extra shredded mozzarella for an extra melty finish.

For a creamy steak and parmesan variation using similar technique and flavors, you might enjoy this garlic butter steak parmesan cream sauce as inspiration.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approximately 770 kcal per serving

Tips, Storage & Variations

Tips: Let the chicken brown without moving it too often so it gets a good sear. Whisk the cream cheese first with a little cream to prevent lumps. Use reserved pasta water sparingly to adjust sauce texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or in the microwave with a splash of chicken broth or cream to loosen the sauce.
Freezing: This dish is best frozen without the pasta. Freeze the chicken and sauce in a sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat, then toss with freshly cooked bowtie pasta.
Flavor variations using the existing ingredients only:
- Increase the Cajun seasoning a touch for more heat.
- Add an extra 1/2 cup mozzarella into the sauce for a richer cheese pull.
- Use slightly more smoked paprika for a deeper smoky profile.

For an indulgent bake-style serving idea that shares techniques with this creamy pasta, check this deliciously cheesy chicken garlic wraps recipe for inspiration.

FAQ

Can I use a different pasta shape?
Yes, any pasta that holds sauce well can be used, but cooking times may vary slightly.
How do I prevent the sauce from breaking?
Keep the sauce at a gentle simmer and stir frequently. Whisking the cream cheese with cream first helps it incorporate smoothly.
Can I make this dish ahead of time?
You can prepare the sauce and chicken ahead, then reheat and toss with freshly cooked pasta before serving.
Is there a low-fat substitute for heavy cream?
Substitutes will change texture. Lightening options are not recommended if you want the same creamy result.
How do I know when the chicken is cooked through?
Chicken is cooked when the pieces are no longer pink inside and the juices run clear, or reach an internal temperature of 165 F.

Conclusion

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a reliable weeknight showstopper with creamy texture, savory chicken, and gooey mozzarella that brings everyone to the table. If you enjoyed this recipe, you may like the original inspiration on Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream, and for another garlic butter chicken and mozzarella take, see Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar. Give it a try, share how you customized it, and enjoy a warm, cheesy dinner tonight.

Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

Print Recipe

A cozy, comforting weeknight meal featuring tender chicken and bowtie pasta in a rich creamy garlic sauce with gooey mozzarella.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Sautéing
Cuisine: Italian
Diet: None

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, chopped or sliced into bite-size pieces
1 lb bowtie pasta
4 cups chicken broth
1 cup heavy cream
4 oz cream cheese
1 cup shredded mozzarella cheese
4 cloves garlic, minced
2 tbsp olive oil
1 tsp Cajun seasoning
1/2 tsp smoked paprika
1/4 tsp black pepper
Salt to taste

Instructions

Pat the chicken pieces dry and drizzle with olive oil. Sprinkle with Cajun seasoning, smoked paprika, black pepper, and salt. Toss to coat.
Heat a large skillet over medium-high heat. Cook the seasoned chicken for about 6 to 8 minutes until golden brown and cooked through. Remove and set aside.
Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to package directions. Drain and set aside, reserving a few tablespoons of the pasta water.
Add minced garlic to the same skillet and sauté until fragrant, about 30 to 45 seconds.
Whisk the cream cheese with a few tablespoons of heavy cream until smooth.
Pour chicken broth and remaining heavy cream into the skillet. Stir in the cream cheese mixture until smooth.
Bring the sauce to a gentle simmer. Add the shredded mozzarella cheese and stir until melted.
Return the cooked chicken to the skillet, then add the drained pasta. Toss gently to coat everything in the sauce.
Serve immediately, optionally topping with extra mozzarella.

Notes

Let the chicken brown for a good sear and whisk the cream cheese to prevent lumps. Store leftovers in an airtight container in the refrigerator for up to 3 days.