Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

Name: Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 lb bowtie pasta; 4 cups chicken broth; 1 cup heavy cream; 4 oz cream cheese; 1 cup shredded mozzarella cheese; 2 tbsp olive oil; 4 cloves garlic, minced; 1 tsp Cajun seasoning; 1/2 tsp smoked paprika; 1/4 tsp black pepper; Salt to taste; 1/2 cup grated Parmesan cheese; 2 tbsp all-purpose flour; 1/4 cup milk; Optional: pinch of red pepper flakes

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a comforting, crowd-pleasing dish that feels both cozy and indulgent. Silky, cheesy cream coats tender slices of golden-seared chicken and al dente bowtie pasta, while garlic and a whisper of smoked paprika add depth. The texture balances creamy sauce, gooey mozzarella, and the slight chew of pasta for a satisfying mouthfeel. The aroma is warm and savory, with roasted garlic and melted cheese filling the kitchen. This recipe is ideal for busy weeknights when you want a hearty one-pan meal, for a relaxed weekend dinner, or for serving to friends who love classic comfort food. If you like easy, flavorful family meals, you might also enjoy these cheesy garlic chicken wraps for a quick way to use leftovers.

Ingredients

1.5 lbs boneless, skinless chicken breasts, Pat dry before seasoning to promote even browning.
1 lb bowtie pasta, Also called farfalle, it holds sauce in its folds; similar recipes like garlic butter beef cheesy bowtie pasta use this shape for texture.
4 cups chicken broth, Adds savory body to the sauce and helps cook the pasta when combined with cream.
1 cup heavy cream, Provides a rich, silky base for the cheesy cream sauce.
4 oz cream cheese, Helps thicken the sauce and adds tangy creaminess.
1 cup shredded mozzarella cheese, Melts into stretchy, gooey goodness in the sauce and under the broiler.
2 tbsp olive oil, For seasoning the chicken and for searing to build a golden crust.
4 cloves garlic, minced, Fresh garlic gives bright, aromatic flavor when sautéed.
1 tsp Cajun seasoning, Adds a mild spicy, savory kick that complements the cheese.
1/2 tsp smoked paprika, Brings a subtle smoky warmth and color.
1/4 tsp black pepper, Freshly ground is best for a bright peppery note.
Salt to taste, Enhances all the other flavors; add gradually.
1/2 cup grated Parmesan cheese, Adds nutty, salty depth to the sauce.
2 tbsp all-purpose flour, Used to make a slurry that thickens the sauce.
1/4 cup milk, Mixed with flour to form the slurry for even thickening.
Optional: pinch of red pepper flakes, For those who want an extra touch of heat.

Step-by-step Instructions

Pat the chicken breasts dry and season. Rub the chicken with the 2 tablespoons olive oil, then sprinkle evenly with 1 teaspoon Cajun seasoning, salt to taste, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Let sit for a few minutes while you heat the skillet.
Tip: Dry chicken browns better, which adds flavor.
Heat a skillet over medium heat and cook the chicken. Place the seasoned breasts in the hot skillet and cook until golden brown on both sides and cooked through, about 6 to 8 minutes per side depending on thickness. Transfer the chicken to a plate and set aside to rest.
Tip: Use a meat thermometer to ensure the internal temperature reaches 165 F for safety.
Cook the bowtie pasta according to package instructions. Drain and set aside, reserving a small cup of the pasta cooking water if you like to loosen the sauce later.
Tip: Cook to al dente so the pasta keeps some bite when baked.
In the same skillet, melt butter, add garlic, and sauté until fragrant. Use the pan juices and any browned bits left from the chicken for extra flavor. Add the minced garlic and cook for about 30 to 60 seconds until aromatic.
Note: The recipe calls for melting butter in this step even though it is not listed in the ingredients section; follow the direction as written.
Whisk together flour and milk in a bowl to make a slurry. Combine the 2 tablespoons all-purpose flour with 1/4 cup milk until smooth and lump-free.
Add the slurry to the skillet and let thicken. Pour the slurry into the skillet with garlic and cook, stirring, for 1 to 2 minutes until it starts to thicken.
Gradually stir in chicken broth and cream, then add cream cheese and mozzarella until melted. Slowly whisk in the 4 cups chicken broth and 1 cup heavy cream. Add the 4 ounces cream cheese and 1 cup shredded mozzarella, stirring until everything is melted and the sauce is smooth. Stir in the 1/2 cup grated Parmesan cheese and adjust salt and pepper to taste.
Slice the chicken, add it and the pasta to the skillet, and mix to combine. Slice the rested chicken breasts and fold them into the cheesy cream with the cooked bowtie pasta so everything is coated evenly. If the sauce seems too thick, add a splash of reserved pasta water or additional broth.
Preheat broiler, transfer to a baking dish, sprinkle with mozzarella, and broil until bubbly. Move the combined pasta and chicken into an ovenproof baking dish, top with an extra sprinkle of shredded mozzarella, then broil on high just until the cheese is bubbly and lightly golden, watching closely to avoid burning.
Serve hot. Garnish with a pinch of red pepper flakes if you like extra heat and enjoy right away.
Tip: Leftover chicken works well in other meals, for example in deliciously cheesy chicken garlic wraps.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes (includes searing, sauce, and broiling)
Total Time: 50 minutes
Servings: 6
Calories: Approximately 800 kcal per serving

Tips, Storage & Variations

Practical tips: Slice the chicken after it rests to retain juices. If your sauce thickens too much, stir in a little reserved pasta water or extra chicken broth to reach the desired consistency. Keep a close eye under the broiler; cheese can go from bubbly to burnt quickly.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce.
Freezing: Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Texture may change slightly after freezing.
Flavor variations using only ingredients from this recipe:
- Add a pinch of red pepper flakes to the sauce for a spicy lift.
- Increase the Cajun seasoning for bolder spice, or add a touch more smoked paprika for extra smokiness.
- Stir extra grated Parmesan into the sauce for a sharper, nuttier finish.
- Use more chicken broth and less cream if you prefer a lighter sauce.

For another creamy pasta idea, check this garlic butter steak parmesan cream sauce for inspiration, or try the comforting beefy tortellini bake recipe creamy better than takeout for a different take on cheesy pasta bakes.

FAQ

Can I use a different pasta shape?
Yes, you can substitute another sturdy pasta, but bowties work best to hold the sauce.
Is it okay to use low-fat cream or milk instead of heavy cream?
You can use lower-fat dairy, but the sauce will be less rich and may be slightly thinner.
How do I prevent the chicken from drying out?
Do not overcook the chicken; rest it after cooking so the juices redistribute.
Can I make this ahead of time?
You can prepare up to the point of baking, refrigerate, then broil before serving.
Do I have to broil the dish?
Broiling adds a bubbly, golden top, but you can skip it and serve directly from the skillet.
Is this recipe freezer friendly?
Yes, it freezes well but may change texture after thawing; reheat gently.

Conclusion

I hope this Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream becomes a new favorite at your table; it is rich, comforting, and simple to pull together. If you enjoyed this recipe, you may like this version titled Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream for another take, or try a related baked option like Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar for more cheesy inspiration. Please try the recipe, share how it turned out, and enjoy a cozy, cheesy meal with family or friends.

Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

Print Recipe

A comforting, crowd-pleasing dish with tender chicken, al dente bowtie pasta, and a creamy, cheesy sauce featuring garlic and smoked paprika.

Author: hannah-reed
Prep Time: 15
Cook Time: 35
Total Time: 50
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Poultry

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts
1 lb bowtie pasta
4 cups chicken broth
1 cup heavy cream
4 oz cream cheese
1 cup shredded mozzarella cheese
2 tbsp olive oil
4 cloves garlic, minced
1 tsp Cajun seasoning
1/2 tsp smoked paprika
1/4 tsp black pepper
Salt to taste
1/2 cup grated Parmesan cheese
2 tbsp all-purpose flour
1/4 cup milk
Optional: pinch of red pepper flakes

Instructions

Pat the chicken breasts dry and season. Rub with olive oil, then sprinkle with Cajun seasoning, salt, smoked paprika, and black pepper. Let sit.
Heat a skillet over medium heat and cook the chicken until golden brown, about 6 to 8 minutes per side. Transfer to a plate to rest.
Cook the bowtie pasta according to package instructions. Drain and set aside, reserving some pasta water.
Melt butter in the same skillet, add garlic, and sauté until fragrant.
Whisk together flour and milk in a bowl to make a slurry.
Add the slurry to the skillet and let thicken for 1 to 2 minutes.
Gradually stir in chicken broth and cream, add cream cheese and mozzarella until melted.
Slice the chicken and mix it with the pasta in the sauce until combined.
Transfer to a baking dish, top with mozzarella, and broil until bubbly and golden.
Serve hot, garnished with red pepper flakes if desired.