Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

Introduction
This Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce is comfort food at its very best. Tender, seasoned chicken seared to a golden crust sits atop a bed of al dente bowtie pasta coated in a luxuriously smooth, cheesy cream sauce. Expect rich, savory flavors from the Velveeta and mozzarella, a lingering garlic aroma, and a silky texture that clings to each pasta nook. The Cajun seasoning adds a gentle kick and depth, while fresh parsley brings a bright finish. This dish is ideal for weeknight dinners when you want something impressive with minimal fuss, for cozy weekend meals, or for feeding a hungry family. If you enjoy creamy pasta classics, you might also appreciate a similar twist in this garlic butter beef bowtie pasta recipe.

Ingredients

• 1 lb boneless, skinless chicken breasts, patted dry for even searing and better browning.
• 10 oz bowtie pasta, cooks to a satisfying al dente texture and holds sauce well.
• 2 cups heavy cream, gives the sauce its rich, silky body.
• 1 cup shredded Velveeta cheese, melts into a very smooth, creamy base.
• 1 cup shredded mozzarella cheese, adds stretch and a mild milky flavor.
• 4 tbsp unsalted butter, used for searing and building the garlic butter base.
• 4 garlic cloves, minced, for fragrant, savory flavor that permeates the sauce.
• 2 tbsp olive oil, helps to sear the chicken without burning the butter.
• 1 tsp onion powder, adds a subtle savory note.
• 1 tbsp Cajun seasoning, provides warm spice and depth.
• 1 tsp Italian seasoning, adds an herby background note.
• Salt and black pepper to taste, to balance and enhance flavors.
• Fresh chopped parsley for garnish, adds color and a fresh finish.

For another Velveeta-forward creamy pasta idea, see this creamy Velveeta chicken rotini pasta delight recipe.

Step-by-Step Instructions

1. 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 and reserve 1/2 cup of the pasta water. Tip: reserve the water before draining so you can adjust sauce thickness later.
2. Season the chicken. Pat the chicken breasts dry and season both sides with Cajun seasoning, onion powder, salt, and black pepper. This builds flavor in the meat.
3. Sear the chicken. Heat the olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 4 to 6 minutes per side depending on thickness. Remove and set aside on a plate to rest. Tip: Let the chicken rest a few minutes so juices redistribute.
4. Make the garlic butter base. In the same skillet, add the remaining butter and the minced garlic. Cook just until fragrant, about 30 to 45 seconds, watching carefully so the garlic does not burn.
5. Add the cream. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring to combine and pick up any browned bits from the pan.
6. Melt the cheeses. Stir in the Velveeta and mozzarella until the sauce is smooth and fully combined. If the sauce is too thick, adjust thickness with small amounts of the reserved pasta water until you reach the desired consistency.
7. Combine pasta and chicken. Toss the drained bowtie pasta in the sauce so each piece is coated. Return the seared chicken to the skillet and simmer together for 1 to 2 minutes to meld flavors and warm the chicken through.
8. Serve. Plate the pasta and top with the chicken while hot. Garnish with fresh chopped parsley and serve immediately.

For a related chicken-in-butter technique, try this cowboy butter chicken pasta version.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 1,100 per serving

Tips, Storage & Variations

• Practical tips: Use medium-high heat when searing to get a golden crust without overcooking. Keep an eye on the garlic when it cooks because it can go from fragrant to bitter quickly.
• Sauce texture: Add the reserved pasta water a tablespoon at a time to loosen the sauce. The pasta water helps the sauce cling to the bowties.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, adding a splash of cream or reserved pasta water if the sauce thickens.
• 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 before reheating and tossing with freshly cooked pasta.
• Flavor variations using existing ingredients only:
  • Boost the Cajun seasoning amount for a spicier result.
  • Increase the garlic cloves to intensify the garlic aroma.
  • Use a little extra Velveeta if you prefer an ultra-smooth, meltier sauce.
  • Reduce heavy cream slightly for a lighter, less rich sauce.
    For another creamy rotisserie-style chicken pasta idea, see this creamy rotisserie chicken and broccoli pasta recipe.

FAQ

1. How do I know when the chicken is cooked through?
   Cook chicken breasts until the internal temperature reaches 165 F and juices run clear. If you do not have a thermometer, cut into the thickest part to check for no pink.
2. Can I use a different pasta shape?
   Yes, any pasta that holds sauce, such as rotini or penne, will work with the same cooking method.
3. Is Velveeta necessary?
   Velveeta helps create a very smooth, creamy sauce. You can use just mozzarella but expect a slightly different texture.
4. How do I prevent the sauce from breaking?
   Keep the cream at a gentle simmer and stir the cheeses in gradually. If it starts to separate, remove from heat and whisk in a splash of reserved pasta water.
5. Can I make this ahead of time?
   You can prepare the sauce and chicken separately, refrigerate, and combine just before serving to retain best texture.

People Also Ask

1. What is the best way to reheat creamy pasta?
   Reheat gently on low heat with a small amount of cream or pasta water, stirring until warm and smooth.
2. Can I use half-and-half instead of heavy cream?
   Half-and-half will be thinner and less rich. The sauce may not be as silky but will still be tasty.
3. How long does cooked chicken last in the fridge?
   Cooked chicken keeps 3 to 4 days in an airtight container in the refrigerator.
4. Will mozzarella make the sauce stringy?
   Mozzarella adds stretch but combining it with Velveeta balances stretchiness for a smooth sauce.
5. Should I salt the pasta water?
   Yes. Salting the pasta water seasons the pasta from the inside and enhances the overall dish.
6. How can I thicken a thin sauce?
   Simmer gently to reduce, or add a bit more shredded Velveeta while stirring until melted.
7. Is bowtie pasta good for creamy sauces?
   Yes, bowtie pasta has surface area and folds that catch and hold creamy sauces well.
8. Can I skip the butter when searing chicken?
   Butter adds flavor and browning. You can reduce it, but for best flavor keep the butter as listed.

Conclusion

I hope this Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce becomes a new favorite for cozy dinners and special weeknight meals. If you enjoyed this recipe and want another similar twist on garlic butter pasta, check out the Garlic Butter Chicken with Bowtie Pasta from Healthy By Fork for ideas on presentation and serving Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork. For inspiration on a lighter creamy sauce profile using farfalle, see this creamy lemon butter sauce over farfalle pasta Creamy Lemon Butter Sauce Over Farfalle Pasta – Ramshackle Pantry. Please try the recipe, make it your own, and share how it turned out. Enjoy a warm, cheesy bowl with the people you love.

Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

Print Recipe

A comforting dish featuring tender chicken and bowtie pasta coated in a rich, cheesy cream sauce with hints of garlic and Cajun seasoning.

• Author: hannah-reed
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian
• Diet: Non-Vegetarian

Ingredients

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• 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

1. 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 and reserve 1/2 cup of the pasta water.
2. Season the chicken. Pat the chicken breasts dry and season both sides with Cajun seasoning, onion powder, salt, and black pepper.
3. Sear the chicken. Heat the olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 4 to 6 minutes per side. Remove and set aside.
4. Make the garlic butter base. In the same skillet, add the remaining butter and the minced garlic. Cook until fragrant, about 30 to 45 seconds.
5. Add the cream. Pour in the heavy cream and bring to a gentle simmer, stirring to combine.
6. Melt the cheeses. Stir in the Velveeta and mozzarella until the sauce is smooth. Adjust thickness with reserved pasta water if needed.
7. Combine pasta and chicken. Toss the drained bowtie pasta in the sauce, then return the seared chicken to the skillet.
8. Serve. Plate the pasta and top with the chicken while hot. Garnish with fresh chopped parsley.

Notes

This dish is best served immediately. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 1100
• Sugar: 5g
• Sodium: 800mg
• Fat: 75g
• Saturated Fat: 40g
• Unsaturated Fat: 30g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 50g
• Cholesterol: 140mg

Keywords: cheesy chicken, bowtie pasta, garlic butter, creamy sauce, comfort food