Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a cozy, indulgent weeknight dish that brings together tender bite-size chicken, pillowy bowtie pasta, and a lusciously creamy cheese sauce. The aroma of sautéed garlic and melted mozzarella greets you the moment the pan comes off the heat, while the cream cheese and heavy cream create a velvety texture that clings to every pasta ridge. The Cajun seasoning and smoked paprika add a warm, subtle kick, balanced by the nuttiness of Parmesan and a pinch of red pepper flakes if you want extra heat. This recipe is ideal for family dinners, small gatherings, or any time you crave a comforting pasta dinner that feels a little special. If you enjoy creamy garlic chicken recipes in different formats, you might like these savory cheesy garlic chicken wraps for another easy weeknight option.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-size pieces
  Tender, lean protein cut small so it cooks evenly and soaks up the seasoning.

• 1 lb bowtie pasta
  Farfalle holds the sauce well with its creases and flat surface.

• 4 cups chicken broth
  Adds savory depth and thins the sauce to a silky consistency.

• 1 cup heavy cream
  Provides richness and a smooth mouthfeel for the sauce.

• 4 oz cream cheese
  Helps thicken the sauce and gives it a slightly tangy creaminess.

• 1 cup shredded mozzarella cheese
  Melts into gooey, stretchy pockets of cheese throughout the dish.

• 4 cloves garlic, minced
  Fresh garlic gives aromatic punch and a savory backbone.

• 2 tbsp olive oil
  For coating the chicken and helping it brown.

• 1 tsp Cajun seasoning
  Brings warm, slightly spicy flavor to the chicken.

• 1/2 tsp smoked paprika
  Adds a mild smokiness and gentle color.

• 1/4 tsp black pepper
  Freshly ground is best for a bright, peppery finish.

• Salt to taste
  Use sparingly when seasoning chicken and adjust the sauce at the end.

• 4 tbsp butter, divided
  Two tablespoons for sautéing garlic and two tablespoons used elsewhere for richness.

• 2 tbsp all-purpose flour
  Forms the roux slurry to thicken the cream sauce.

• 1/4 cup milk
  Mixed with flour to make the roux slurry and avoid lumps.

• 1/2 cup grated Parmesan cheese
  Adds salty, nutty depth to the final sauce.

• Pinch of red pepper flakes
  Optional, for a gentle heat lift at the end.

Step-by-Step Instructions

1. Season the chicken. In a bowl, toss the chicken pieces with 2 tbsp olive oil, 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and salt to taste. Make sure each piece is evenly coated.

2. Cook the chicken. Heat a large skillet over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6 to 8 minutes, turning as needed so pieces cook evenly. Transfer the cooked chicken to a plate and set aside.

3. Cook the pasta. In a large pot, cook the bowtie pasta according to package instructions until al dente. Drain and set aside. Tip: reserve a cup of pasta water in case you need to loosen the sauce.

4. Sauté the garlic. In the same skillet, melt 2 tbsp of the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 to 45 seconds. Watch carefully to avoid browning.

5. Make the roux slurry. Whisk together the 2 tbsp all-purpose flour and 1/4 cup milk in a small bowl until smooth. Pour the slurry into the skillet with the garlic and stir continuously until it begins to thicken, about 1 to 2 minutes.

6. Add liquids and simmer. Gradually stir in the 4 cups chicken broth and 1 cup heavy cream. Bring the mixture to a gentle simmer, stirring so the sauce becomes smooth and starts to reduce slightly.

7. Melt the cheeses. Add the 4 oz cream cheese and 1 cup shredded mozzarella to the simmering sauce, stirring until the cheeses melt and the sauce is creamy. Stir in 1/2 cup grated Parmesan cheese until fully incorporated. If the sauce seems too thick, add a splash of the reserved pasta water.

8. Combine pasta and chicken. Toss the cooked bowtie pasta and the cooked chicken into the sauce until everything is well coated and heated through. Taste and adjust salt and pepper as needed. Add a pinch of red pepper flakes if you want extra heat.

9. Finish and broil. Transfer the pasta and chicken in the skillet or an ovenproof dish, sprinkle a little more mozzarella on top if desired, and broil until the cheese is bubbly and lightly browned, watching closely to avoid burning. Let cool slightly and serve hot.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: Approximately 890 kcal per serving

For another comforting pasta bake with rich cheese, try this creamy beefy tortellini bake recipe creamy better than takeout.

Tips, Storage & Variations

• Tips

  • Cut chicken into uniform pieces so they cook evenly.
  • Use reserved pasta water to loosen the sauce without thinning flavor.
  • Keep the heat moderate when melting cheeses to prevent separation.
  • If you like a smokier profile, increase the smoked paprika slightly.

• Storage

  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop with a splash of milk or broth.

• Freezing

  • Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Flavor variations using existing ingredients only

  • Turn up the heat with a larger pinch of red pepper flakes.
  • For a richer sauce, stir in the remaining 2 tbsp butter at the end.
  • For a lighter touch, reduce heavy cream by a few tablespoons and add a bit more chicken broth.

You can find a similar savory profile in this garlic and steak cream sauce idea at garlic butter steak parmesan cream sauce.

FAQ

1. How long does it take to cook the chicken pieces?
   Cooked over medium heat, bite-size chicken pieces take about 6 to 8 minutes until golden and cooked through.

2. Can I use a different pasta shape?
   Yes, any short pasta that holds sauce will work, but cooking time may vary slightly.

3. Do I need to pre-shred the mozzarella?
   Pre-shredded mozzarella works fine. Freshly shredded melts more smoothly if you prefer.

4. Can I make the sauce ahead of time?
   You can make the sauce up to a day ahead, then reheat gently and toss with freshly cooked pasta.

5. Is it okay to omit the red pepper flakes?
   Yes, red pepper flakes are optional and only for extra heat.

People Also Ask

1. What is the best way to prevent a grainy sauce?
   Use low to moderate heat when melting cream cheese and mozzarella, and stir constantly until smooth.

2. How do I know when bowtie pasta is al dente?
   Taste a piece about 1 to 2 minutes before the package time; it should be tender with a slight bite.

3. Can I use low-fat dairy for this recipe?
   The texture will be less rich if you swap heavy cream for lower fat options, but it is possible.

4. Will the sauce thicken after refrigeration?
   Yes, the sauce can thicken when chilled. Reheat with a splash of milk or broth and stir to restore creaminess.

5. Is broiling necessary at the end?
   Broiling gives a bubbly, browned top, but you can skip it and serve straight from the skillet.

6. How can I make the dish spicier without new ingredients?
   Increase the pinch of red pepper flakes and slightly raise the Cajun seasoning amount.

Conclusion

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is comfort food with a creamy, garlicky heart and melty mozzarella that makes every forkful satisfying. If you want a similar presentation or inspiration, check out this detailed take on Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream for more ideas. For a simple baked version with similar flavors, this Baked Garlic Butter Chicken with Mozzarella is a great reference. I hope you enjoy making this dish and share it with friends and family for a cozy, cheesy meal.