Warm, indulgent, and utterly comforting, this Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a weeknight showstopper. Bite-size pieces of seasoned chicken seared to a golden crust meet tender bowtie pasta, all bathed in a silky, garlicky cream sauce studded with cream cheese, mozzarella, and Parmesan. The aroma of garlic and butter fills the kitchen, while the mozzarella gives a delightfully stretchy, gooey texture and the Parmesan adds a nutty, savory finish. This dish is ideal for cozy family dinners, potlucks, or any time you want a rich, satisfying pasta that feels restaurant-worthy without the fuss. For a complementary mains idea, try my garlic butter steak tips with cheesy rigatoni for an extra-special meal pairing: garlic butter steak tips with cheesy rigatoni.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-size pieces — tender lean protein that cooks quickly when cut small.
• 1 lb bowtie pasta — holds sauce well with its ridges and twists.
• 4 cups chicken broth — builds the savory base of the sauce and adjusts consistency.
• 1 cup heavy cream — gives the sauce rich, silky body.
• 4 oz cream cheese — adds creaminess and helps thicken the sauce.
• 1 cup shredded mozzarella cheese — melts into gooey, stretchy pockets of cheesy goodness.
• 4 cloves garlic, minced — provides bright, pungent garlic flavor.
• 2 tbsp olive oil — for tossing and browning the chicken.
• 1 tsp Cajun seasoning — adds a warm, slightly spicy seasoning to the chicken.
• 1/2 tsp smoked paprika — brings mild smokiness and color.
• 1/4 tsp black pepper — fresh bite and balance.
• Salt to taste — to adjust seasoning at the end.
• 4 tbsp butter, divided — butter gives richness and is used in the sauce and for sautéing.
• 2 tbsp all-purpose flour — creates a roux for thickening the sauce.
• 1/4 cup milk — used with the flour to make a smooth roux.
• 1/2 cup grated Parmesan cheese — sharp, nutty finish that rounds the sauce.
• Pinch of red pepper flakes (optional) — for a touch of heat if desired.

Step-by-Step Instructions

1. Toss the chicken. In a bowl, combine the bite-size chicken pieces with 2 tablespoons olive oil, 1 teaspoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and salt to taste. Mix until all pieces are evenly coated. Tip: Pat the chicken dry first so it browns rather than steams.
2. Cook the chicken. Heat a large skillet over medium heat and add the seasoned chicken in a single layer. Cook until golden brown and cooked through, about 6 to 8 minutes, turning as needed. Remove the chicken from the skillet and set aside.
3. Cook the pasta. Bring a large pot of water to a boil and cook the bowtie pasta until al dente according to package instructions, then drain and set aside.
4. Sauté the garlic. In the same skillet, melt 2 tablespoons of the butter over medium heat and add the minced garlic. Sauté until fragrant, about 30 to 60 seconds, taking care not to burn the garlic.
5. Make the roux. In a small bowl, whisk together the 2 tablespoons all-purpose flour and 1/4 cup milk until smooth. Pour this mixture into the skillet with the garlic and stir to combine, cooking briefly until it starts to thicken.
6. Add liquids. Gradually stir in the 4 cups chicken broth and 1 cup heavy cream. Bring the mixture to a gentle simmer so it thickens slightly.
7. Melt the cheeses. Lower the heat and mix in the 4 oz cream cheese, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan until everything is melted and the sauce is smooth.
8. Combine pasta and chicken. Add the cooked bowtie pasta and the browned chicken back into the skillet, stirring well so the pasta and chicken are coated in the cheesy cream sauce.
9. Finish under the broiler. Top the assembled dish with the remaining shredded mozzarella. Place the skillet under a hot broiler until the top is bubbly and lightly browned. Sprinkle a pinch of red pepper flakes if you like a little heat. Serve hot.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 950 per serving

Tips, Storage & Variations

• Tip: Use a heavy-bottomed skillet to brown the chicken evenly and prevent hot spots when simmering the sauce. For extra browning, sear chicken in batches so pieces do not steam.
• Tip: If the sauce becomes too thick, stir in a splash of chicken broth or milk to loosen it to your preferred consistency.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to revive the sauce.
• Freezing: This dish can be frozen, but texture may change. Cool completely, pack into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Flavor variations using existing ingredients only:
  • Add extra heat by stirring in more Cajun seasoning or an extra pinch of red pepper flakes.
  • Boost the garlic profile by increasing the minced garlic to 6 cloves.
  • For a richer sauce, stir in an extra ounce of cream cheese or a little more heavy cream.
• Pairing tip: Serve alongside a simple vegetable like roasted or steamed greens to balance the richness, or try a buttery side such as cheesy garlic butter corn on the cob for a summer twist.

FAQ

1. Can I use chicken thighs instead of breasts?
   Yes. Use the same cut-into-bite-size method and cook until internal temperature reaches 165 F. Thighs may need a minute or two longer to brown.
2. Is there a lighter dairy alternative I can use?
   This recipe relies on heavy cream and cream cheese for texture. You can reduce heavy cream slightly and add a bit more chicken broth, but the sauce will be less rich.
3. Can I make this ahead of time?
   You can prepare components ahead, such as cooked pasta and cooked chicken, then combine and broil just before serving for best texture.
4. How do I prevent the sauce from separating?
   Cook the sauce gently over low heat after adding the cheeses and avoid boiling. Stir frequently until smooth.
5. What is the best way to reheat leftovers?
   Reheat on the stovetop over low heat, stirring and adding a splash of milk or broth until warmed through.
6. Can I use pre-shredded mozzarella?
   Yes, but freshly shredded mozzarella melts more smoothly because it has no anti-caking agents.

People Also Ask (PAA)

1. How do I make a creamy pasta sauce without cream?
   Use a combination of cream cheese and chicken broth to create body, and thicken with a roux made from flour and milk, as in this recipe.
2. What temperature should I cook chicken pieces to?
   Cook until the internal temperature reaches 165 F and juices run clear.
3. Can I skip the broiler step?
   Yes, the dish will still be delicious without broiling; the top simply will not be browned and bubbly.
4. How long does bowtie pasta take to cook?
   Bowtie pasta typically takes 9 to 12 minutes to reach al dente, depending on brand; follow package directions.
5. Will this sauce thicken as it cools?
   Yes, the sauce will firm up slightly as it cools due to the cheeses and roux.
6. Are red pepper flakes necessary?
   No, they are optional and added only if you want a mild heat.
7. How do I get a golden crust on the chicken?
   Pat chicken dry before seasoning and cook in a hot skillet without crowding, turning only when the underside is browned.

Conclusion

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a comforting, flavorful dish that brings creamy, cheesy satisfaction to your table. If you enjoyed this recipe, you might like a slightly different take in my Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream feature or try a baked version with extra melted top cheese by seeing the Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar. Please try the recipe, leave a comment on how it turned out, and share a photo if you make it. Cozy cooking and happy eating!