Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a cozy, comforting skillet meal that brings creamy indulgence to weeknight dinner. Tender bite-size pieces of chicken are seared until golden and tossed with al dente bowtie pasta in a silky, cheesy cream sauce that clings to every noodle. The aroma of garlic and melted mozzarella fills the kitchen, while a hint of smoked paprika and Cajun seasoning adds a warm, savory backbone. Each forkful delivers a creamy texture with pockets of gooey cheese and a gentle kick from optional red pepper flakes. This dish is ideal for family dinners, casual dinner parties, or any night you want something both simple and special. For a twist on garlic-forward chicken recipes, try pairing this with a light salad or explore other comforting garlic recipes like cheesy garlic chicken wraps for more inspiration.

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into bite-size pieces — Lean chicken breast cut small for quick, even cooking.
1 lb bowtie pasta — Classic pasta shape that holds the creamy sauce well.
4 cups chicken broth — Adds savory depth to the sauce and helps deglaze the skillet.
1 cup heavy cream — Gives the sauce its rich, silky texture.
4 oz cream cheese — Adds tang and extra creaminess when melted into the sauce.
1 cup shredded mozzarella cheese — Melts to create that gooey, stretchy cheese pull.
4 cloves garlic, minced — Fresh garlic for bright aromatic flavor.
2 tbsp olive oil — For seasoning the chicken and assisting with browning.
1 tsp Cajun seasoning — Provides a warm, slightly spicy seasoning profile.
1/2 tsp smoked paprika — Adds a subtle smoky depth and color.
1/4 tsp black pepper — Ground black pepper for mild heat.
Salt to taste — Balances and enhances all flavors.
4 tbsp butter, divided — Used for sautéing garlic and enriching the sauce; divided so some butter is for cooking and some for finishing.
2 tbsp all-purpose flour — Forms the roux to thicken the cream sauce.
1/4 cup milk — Helps make the roux smooth and prevents lumps.
1/2 cup grated Parmesan cheese — Adds nutty, salty complexity to the sauce.
Pinch of red pepper flakes (optional) — For an extra touch of heat if you like a little bite.

Step-by-Step Instructions

Season the chicken. In a bowl, toss the bite-size 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 until evenly coated.
Tip: Pat the chicken dry first so it browns nicely.
Cook the chicken. Heat a large skillet over medium-high heat and add the seasoned chicken in a single layer. Cook until browned and cooked through, about 6 to 8 minutes, stirring once or twice for even color. Remove the chicken from the skillet and set aside.
Tip: Do not overcrowd the pan. Cook in batches if needed to get a good sear.
Cook the pasta. While the chicken cooks, bring a pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
Sauté the garlic. Reduce the skillet to medium heat, add 2 tbsp butter from the divided amount, and sauté the minced garlic until fragrant, about 30 to 60 seconds. Watch closely so the garlic does not burn.
Make the roux. Whisk the 2 tbsp all-purpose flour with 1/4 cup milk until smooth to make a thin paste. Add this mixture to the skillet with the garlic, stirring constantly to combine and cook the raw flour taste for about 1 to 2 minutes.
Add liquids and simmer. Stir in the 4 cups chicken broth and 1 cup heavy cream. Bring the mixture to a gentle simmer while stirring to ensure the roux dissolves and the sauce begins to thicken.
Add the cheeses. Mix in the 4 oz cream cheese and 1 cup shredded mozzarella until melted and smooth. Add the 1/2 cup grated Parmesan cheese and stir until fully incorporated. If the sauce seems too thick, add a splash of pasta cooking water or a bit more chicken broth.
Tip: For extra creaminess inspiration, recipes like creamy Velveeta chicken rotini pasta delight show how small cheese changes affect texture.
Combine pasta and chicken. Add the cooked pasta and reserved chicken to the skillet, tossing gently to coat every piece with the cheesy cream sauce. Taste and adjust salt, pepper, or red pepper flakes as desired.
Broil to finish. If your skillet is oven safe, place it under the broiler and broil until the top is bubbly and lightly browned, about 2 to 4 minutes. If not, transfer everything to an oven-safe baking dish and broil. Serve hot.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: Approximately 835 kcal per serving

Tips, Storage & Variations

Tips

Use an oven-safe skillet for an easy broil finish. If you do not have one, use a baking dish.
Reserve a cup of pasta cooking water to loosen the sauce if it tightens up.
For a more pronounced smoky flavor, add a touch more smoked paprika, but do so sparingly to avoid overpowering the dish.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to revive the sauce.
Freezing: This dish can be frozen, but cream-based sauces may change texture. For best results, freeze portions before broiling for up to 2 months, then thaw overnight and broil or bake until heated through.

Variations using existing ingredients only

Extra cheesy: Stir in additional mozzarella or Parmesan before broiling for a deeper cheese crust.
Spicy kick: Increase the pinch of red pepper flakes to add more heat.
Butter-forward finish: Add a final dot of the reserved butter to the sauce before tossing with pasta for a richer mouthfeel.
For another portable cheesy chicken idea, you might enjoy deliciously cheesy chicken garlic wraps.

FAQ

Q1: Can I use a different pasta shape?
A1: Yes, any short pasta will work, but cooking times vary. Adjust sauce amounts as needed.

Q2: Do I have to broil the dish?
A2: Broiling adds a bubbly, browned top, but you can skip it and serve straight from the skillet.

Q3: Can I reduce the cream to make it lighter?
A3: You can reduce heavy cream slightly, but the sauce will be less rich and may need more thickening time.

Q4: Is this dish suitable for meal prep?
A4: Yes, it reheats well for up to 3 days in the refrigerator, though texture may vary slightly.

Q5: Can I use pre-shredded cheese?
A5: Yes, pre-shredded mozzarella and Parmesan are fine, but freshly grated cheese melts more smoothly.

Conclusion

I hope this Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream becomes a new favorite at your table. If you want a similar version or further inspiration, check out this detailed recipe for Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream for another presentation of the dish. For a baked take on garlic butter chicken with gooey mozzarella, see Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar. Please try the recipe, leave a note about how it turned out, and share with friends for a cozy dinner everyone will love.

Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

Print Recipe

A cozy, comforting skillet meal with tender chicken, al dente bowtie pasta in a creamy sauce, and melted mozzarella for a delightful weeknight dinner.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Skillet Cooking and Broiling
Cuisine: Italian
Diet: Non-Vegetarian

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into bite-size pieces
1 lb bowtie pasta
4 cups chicken broth
1 cup heavy cream
4 oz cream cheese
1 cup shredded mozzarella cheese
4 cloves garlic, minced
2 tbsp olive oil
1 tsp Cajun seasoning
1/2 tsp smoked paprika
1/4 tsp black pepper
Salt to taste
4 tbsp butter, divided
2 tbsp all-purpose flour
1/4 cup milk
1/2 cup grated Parmesan cheese
Pinch of red pepper flakes (optional)

Instructions

Season the chicken by tossing it with olive oil, Cajun seasoning, smoked paprika, black pepper, and salt until evenly coated.
Cook the chicken in a skillet over medium-high heat until browned, about 6 to 8 minutes. Remove and set aside.
Cook the bowtie pasta in salted boiling water until al dente, then drain.
Sauté the minced garlic in butter until fragrant, about 30 to 60 seconds.
Make a roux by whisking the flour with milk, then adding to the skillet and cooking for 1 to 2 minutes.
Add chicken broth and heavy cream, simmering until the sauce thickens.
Mix in cream cheese and shredded mozzarella until smooth, adding Parmesan cheese.
Combine the chicken and pasta with the sauce, tossing gently to coat.
Broil in an oven-safe skillet until the top is bubbly and lightly browned, about 2 to 4 minutes. Serve hot.