Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

Name: Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts; 10 oz bowtie pasta; 2 cups heavy cream; 1 cup shredded Velveeta cheese; 1 cup shredded mozzarella cheese; 4 tbsp unsalted butter; 4 garlic cloves, minced; 2 tbsp olive oil; 1 tsp onion powder; 1 tbsp Cajun seasoning; 1 tsp Italian seasoning; Salt and black pepper to taste; Fresh chopped parsley for garnish

Warm, comforting, and irresistibly cheesy, this Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce is the kind of weeknight dinner that feels like a celebration. Tender seared chicken breasts sit atop pillowy farfalle that are coated in a silky heavy cream sauce studded with Velveeta and melted mozzarella. The garlic and butter build an aromatic base, while Cajun and Italian seasonings add a gentle kick and savory depth. Each bite offers a contrast of tender chicken, creamy sauce, and al dente pasta, finished with fresh parsley for a bright note.

This recipe is ideal for busy weeknights when you want a satisfying, one-skillet style meal with minimal fuss, or for casual dinner guests who love rich, homey flavors. If you enjoy creamy pasta dinners, try this alongside a lighter pasta like a similar creamy rotisserie chicken and broccoli pasta for more family favorites.

Ingredients

1 lb boneless, skinless chicken breasts
Tender, lean protein. Pat dry before seasoning so the exterior sears nicely.
10 oz bowtie pasta
Farfalle holds the creamy sauce in its folds. Cook al dente for best texture.
2 cups heavy cream
Creates the rich, silky base for the sauce. Warm gently to avoid breaking.
1 cup shredded Velveeta cheese
Melts smoothly and adds a velvety, cheesy body to the sauce.
1 cup shredded mozzarella cheese
Adds stretch and a mild, creamy flavor to balance the Velveeta.
4 tbsp unsalted butter
For searing and flavor. Use unsalted so you can control the final seasoning.
4 garlic cloves, minced
Fresh garlic gives bright aromatic flavor. Cook briefly to avoid bitterness.
2 tbsp olive oil
Helps to get a golden sear on the chicken and prevents the butter from burning.
1 tsp onion powder
Adds a subtle savory note that layers into the sauce.
1 tbsp Cajun seasoning
Brings warm, smoky heat to the chicken and sauce.
1 tsp Italian seasoning
A herbaceous touch that complements the garlic and cheese.
Salt and black pepper to taste
Season to your preference after the sauce comes together.
Fresh chopped parsley for garnish
Adds freshness and color at the end. Sprinkle right before serving.

Also check a handy handheld option inspired by this skillet dish in these cheesy garlic chicken wraps for quick lunches.

Step-by-Step Instructions

Cook the pasta.
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside. Tip: reserve the pasta water before draining so you can loosen the sauce later.
Season the chicken.
Pat the chicken breasts dry and season both sides with Cajun seasoning, onion powder, salt, and black pepper. Press the seasonings into the meat so they adhere.
Sear the chicken.
In a large skillet, heat the olive oil and about half of the butter over medium-high heat. Add the seasoned chicken and sauté until golden brown and cooked through, about 4 to 6 minutes per side depending on thickness. Remove the chicken and set aside on a plate to rest. Tip: let the chicken rest a few minutes so juices redistribute.
Make the garlic butter base.
In the same skillet, add the remaining butter and minced garlic, cooking until fragrant, about 30 to 45 seconds. Scrape up any browned bits from the pan for extra flavor.
Add the cream.
Pour in the heavy cream and bring to a gentle simmer, stirring to combine with the garlic butter.
Melt the cheeses.
Stir in the Velveeta and mozzarella until melted and smooth. If the sauce is too thick, adjust the consistency with reserved pasta water a tablespoon at a time until you reach the desired creaminess.
Combine pasta and chicken.
Toss the cooked pasta into the sauce to coat evenly, then return the chicken to the skillet to simmer briefly so flavors meld, about 1 to 2 minutes.
Serve.
Plate the pasta and top with the chicken. Garnish with fresh chopped parsley and an extra crack of black pepper if desired.

For a similar comfort-meal twist using bowtie pasta and savory butter flavors, see this garlic butter beef with bowtie pasta for inspiration.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 1250 per serving

Tips, Storage & Variations

Tips
- Slice the chicken across the grain when serving for tender bites.
- If the sauce tightens as it cools, stir in a splash of reserved pasta water to loosen it.
- Use a heavy skillet to get a better sear on the chicken without burning the butter.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or reserved pasta water to restore creaminess.
Freezing
- This dish freezes best without the pasta. Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove, stirring in freshly cooked pasta to finish.
Flavor variations using only the existing ingredients
- Increase the Cajun seasoning in the chicken and sauce for more heat and smokiness.
- Stir extra mozzarella into the sauce for a more elastic cheese pull.
- Add a pinch more Italian seasoning and onion powder to the cream for a herbier finish.
- Use a little extra unsalted butter in the sauce for a richer mouthfeel.

For another buttery chicken pasta idea that leans into bold flavors, check out this cowboy butter chicken pasta.

Frequently Asked Questions

Q: Can I use a different pasta shape?
A: Yes, any pasta that holds sauce such as penne or rotini will work. Cook it al dente.

Q: How do I know when the chicken is fully cooked?
A: Chicken is done when its internal temperature reaches 165 F and juices run clear.

Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the sauce and refrigerate it for up to 24 hours. Reheat gently and add reserved pasta water to loosen.

Q: Is Velveeta necessary?
A: Velveeta helps create a smooth, creamy texture. Omitting it will change the sauce consistency.

Q: How can I reduce the richness?
A: Use a little less heavy cream, or serve smaller portions alongside a fresh salad.

Q: Can I double the recipe?
A: Yes, double all ingredient amounts and cook in a suitably large pan to ensure even searing and sauce distribution.

Conclusion

This Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce is a comforting, flavor-packed meal that comes together quickly and satisfies with big, homey flavors. If you enjoyed this recipe, you might like the similar twist on garlic butter and farfalle in this Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork, or explore a lighter citrusy cream idea in this Creamy Lemon Butter Sauce Over Farfalle Pasta – Ramshackle Pantry. Try the recipe, adjust the seasonings to your taste, and share how it turns out with friends and family. Enjoy a cozy, cheesy dinner tonight.

Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

Print Recipe

Warm, comforting, and irresistibly cheesy, this dish features tender chicken breasts atop farfalle coated in a silky cream sauce with melted cheeses and aromatic garlic.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Skillet
Cuisine: Italian
Diet: Non-Vegetarian

Ingredients

Scale

1 lb boneless, skinless chicken breasts
10 oz bowtie pasta
2 cups heavy cream
1 cup shredded Velveeta cheese
1 cup shredded mozzarella cheese
4 tbsp unsalted butter
4 garlic cloves, minced
2 tbsp olive oil
1 tsp onion powder
1 tbsp Cajun seasoning
1 tsp Italian seasoning
Salt and black pepper to taste
Fresh chopped parsley for garnish

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
Season the chicken. Pat the chicken breasts dry and season both sides with Cajun seasoning, onion powder, salt, and black pepper.
Sear the chicken. In a large skillet, heat the olive oil and half of the butter over medium-high heat. Add the seasoned chicken and sauté until golden brown and cooked through, about 4 to 6 minutes per side. Remove the chicken and set aside to rest.
Make the garlic butter base. In the same skillet, add the remaining butter and minced garlic, cooking until fragrant, about 30 to 45 seconds.
Add the cream. Pour in the heavy cream and bring to a gentle simmer, stirring to combine with the garlic butter.
Melt the cheeses. Stir in the Velveeta and mozzarella until melted and smooth. Adjust the consistency with reserved pasta water as needed.
Combine pasta and chicken. Toss the cooked pasta into the sauce, then return the chicken to the skillet to simmer briefly, about 1 to 2 minutes.
Serve. Plate the pasta and top with chicken. Garnish with fresh parsley and black pepper if desired.