Warm, comforting, and utterly satisfying, Cheesy Garlic Butter Chicken Bowties bring together tender shredded chicken, silky garlic butter sauce, and melty cheeses tossed with al dente bowtie pasta. The dish greets you with an inviting aroma of browned butter and garlic, while the sauce clings to each little pasta bow for a rich, creamy mouthfeel. Expect a balance of savory, creamy, and slightly tangy from the Parmesan, with mozzarella creating those irresistible strings as you serve. This recipe is ideal for busy weeknights when you want a quick, hearty meal that feels indulgent, or for casual dinners with friends when you need something crowd pleasing and simple to scale. Pair it with a fresh green salad or a buttery vegetable side, or try it alongside a skillet of cheesy garlic butter corn on the cob for a classic comfort spread.

Ingredients

• 8 oz. bowtie pasta, dry. Use regular bowtie or farfalle, measured dry for accurate cooking time.
• 2 cups cooked, shredded chicken. Leftover rotisserie chicken or quickly poached breasts both work well.
• 1/2 cup unsalted butter. Adds rich, smooth flavor to the sauce without extra salt.
• 4 cloves garlic, minced. Fresh garlic gives the bright aromatic base to the sauce.
• 1 cup heavy cream. Creates the creamy, silky texture that binds the sauce.
• 1 1/2 cups mozzarella cheese, shredded. Melts into stretchy, mild cheese bliss.
• 1/2 cup grated Parmesan cheese. Offers savory, nutty depth and a touch of tang.
• Salt and pepper to taste. Season carefully after the cheeses are combined.
• Fresh parsley or basil for garnish. Brightens the rich dish with color and freshness.

For a buttery vegetable side that matches the flavors here, see this take on cheesy garlic butter corn on the cob.

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil. Add the 8 oz. bowtie pasta and cook until al dente according to package directions. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Tip: reserving pasta water helps loosen the sauce if it becomes too thick.
2. In a large skillet over medium heat, melt 1/2 cup unsalted butter. Add the 4 cloves minced garlic and sauté until fragrant, about 30 to 60 seconds. Watch the garlic so it does not brown.
3. Pour 1 cup heavy cream into the skillet and bring the mixture to a gentle simmer. Lower the heat and stir in 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan until fully melted and smooth. Keep the sauce warm but do not boil.
4. Add the drained pasta and 2 cups cooked, shredded chicken to the skillet. Toss everything together gently until the pasta and chicken are evenly coated with the cheese sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Adjust seasoning with salt and pepper to taste.
5. Serve the pasta hot, garnished with chopped fresh parsley or basil. A little extra grated Parmesan on top is a nice finishing touch.

For a meaty companion dish using similar flavors, consider these garlic butter steak tips with cheesy rigatoni notes at garlic butter steak tips with cheesy rigatoni.

Recipe Details

• Prep Time: 10 minutes.
• Cook Time: 20 minutes.
• Total Time: 30 minutes.
• Servings: 4 generous servings.
• Calories: Approximately 860 calories per serving. This is an estimate based on the combined ingredients. Individual portions may vary.

For another buttery comfort pairing idea, check this serving suggestion for cheesy garlic butter corn on the cob.

Tips, Storage & Variations

• Tips: Use freshly shredded cheeses when possible for the smoothest melt. If the sauce tightens while cooling, stir in reserved pasta water or a splash of cream when reheating.
• Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop over low heat with a splash of cream or reserved pasta water to restore creaminess.
• Freezing: You can freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating gently.
• Flavor variations using only the existing ingredients: make it extra cheesy by increasing the mozzarella or Parmesan, use all parsley or all basil as garnish depending on your preference, or slightly reduce the butter for a lighter sauce while keeping the same cream and cheeses. For a richer feel, add a touch more heavy cream.

For ideas that combine garlic butter with richer proteins, see this garlic butter steak tips with cheesy rigatoni recipe for inspiration.

FAQ

1. How do I prevent the sauce from splitting?
   Keep the sauce at a gentle simmer and avoid high heat after adding the cream and cheese. Stir continuously until smooth.

2. Can I use pre-shredded cheese?
   You can, but freshly shredded cheese melts more smoothly because it lacks anti-caking agents.

3. Is rotisserie chicken okay to use?
   Yes. Rotisserie chicken is a quick and flavorful option for the shredded chicken called for in this recipe.

4. How do I make the pasta creamier?
   Stir in a little more heavy cream or reserved pasta water until you reach the desired creaminess.

5. Can I reduce the butter or cream for a lighter version?
   Yes, reduce the butter slightly or use a bit less cream, but the texture and richness will be lighter.

People Also Ask

1. What is the best pasta to use for cheesy chicken pasta?
   Short shapes like bowtie, penne, or rigatoni hold sauce well and work nicely with shredded chicken.

2. How long will leftover cheesy garlic butter chicken pasta keep in the fridge?
   Store in an airtight container for up to 3 to 4 days. Reheat gently.

3. Can I make this recipe ahead of time?
   Yes. Cook the components, combine, then cool and refrigerate. Reheat slowly with a splash of cream or pasta water.

4. Why add pasta water to the sauce?
   Pasta water contains starch that helps loosen the sauce and helps it cling to the pasta.

5. Will the cheese separate if I reheat too fast?
   High heat can make the cheese separate. Reheat slowly over low heat and stir often.

6. Can I use this sauce with other proteins?
   Yes, the sauce pairs well with grilled or roasted chicken and works with similar proteins like turkey.

7. What garnish works best with cheesy pasta?
   Fresh chopped parsley or basil adds brightness and contrast to the rich cheese sauce.

8. How do I fix a sauce that is too thick?
   Stir in reserved pasta water or a small amount of heavy cream until it loosens to the desired consistency.

Conclusion

Thank you for trying this Cheesy Garlic Butter Chicken Bowties recipe. If you enjoyed the flavors here and want to explore a similar comforting option, take a look at this rich Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream for another take on cheesy pasta and chicken. For a baked variation that highlights the same garlic butter and mozzarella combination, see this Baked Garlic Butter Chicken with Mozzarella. I hope this recipe becomes a regular in your weeknight rotation, and please share how it turned out with friends and family for cozy meals and happy table talk.

Cheesy Garlic Butter Chicken Bowties

A warm and comforting dish featuring tender shredded chicken, garlic butter sauce, melty cheeses, and al dente bowtie pasta, perfect for busy weeknights or casual dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 860

Ingredients Method Nutrition Notes

Ingredients

  

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Pasta and Chicken

• 8 oz bowtie pasta, dry Use regular bowtie or farfalle, measured dry for accurate cooking time.
• 2 cups cooked, shredded chicken Leftover rotisserie chicken or quickly poached breasts both work well.

Sauce Ingredients

• 1/2 cup unsalted butter Adds rich, smooth flavor to the sauce without extra salt.
• 4 cloves garlic, minced Fresh garlic gives the bright aromatic base to the sauce.
• 1 cup heavy cream Creates the creamy, silky texture that binds the sauce.
• 1 1/2 cups mozzarella cheese, shredded Melts into stretchy, mild cheese bliss.
• 1/2 cup grated Parmesan cheese Offers savory, nutty depth and a touch of tang.
• to taste Salt and pepper Season carefully after the cheeses are combined.
• Fresh parsley or basil for garnish Brightens the rich dish with color and freshness.

See also  BBQ Chicken Quesadillas

Method

 

Cooking Pasta

1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
2. Tip: Reserving pasta water helps loosen the sauce if it becomes too thick.

Making the Sauce

1. In a large skillet over medium heat, melt the butter.
2. Add minced garlic and sauté until fragrant, about 30 to 60 seconds. Watch the garlic so it does not brown.
3. Pour in the heavy cream and bring the mixture to a gentle simmer. Lower the heat and stir in mozzarella and Parmesan until fully melted and smooth. Keep the sauce warm but do not boil.

Combining and Serving

1. Add the drained pasta and cooked chicken to the skillet. Toss everything together gently until coated with the cheese sauce.
2. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Adjust seasoning with salt and pepper to taste.
3. Serve hot, garnished with chopped parsley or basil, and extra grated Parmesan on top if desired.

Nutrition

Serving: 1gCalories: 860kcalCarbohydrates: 70gProtein: 45gFat: 51gSaturated Fat: 30gSodium: 900mgFiber: 3gSugar: 4g

Notes

Use freshly shredded cheeses for the smoothest melt. If the sauce tightens while cooling, stir in reserved pasta water or a splash of cream when reheating. Leftovers can be refrigerated in an airtight container for 3 to 4 days. Freezing is also possible for up to 2 months. Variations include using more cheese or changing the garnish.

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