Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

This Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce is comfort food at its finest, rich, creamy, and deeply satisfying. Tender bite-sized chicken pieces are seared until golden, then folded into a velvety sauce made with heavy cream and a trio of cheeses that melt into a smooth, cheesy coating for every bowtie. The aroma of garlic and butter fills the kitchen as the sauce simmers, promising a silky texture and a savory, slightly tangy finish from the Parmesan. This dish is ideal for cozy weeknight dinners, casual weekend gatherings, or anytime you want a crowd-pleasing pasta that feels indulgent but comes together quickly. If you enjoy other rich pasta dinners, you may also like my take on Garlic Butter Beef Cheesy Bowtie Pasta or the handy, portable option of Cheesy Garlic Chicken Wraps for leftovers.

Ingredients

1 lb boneless, skinless chicken breasts, cut into chunks — Bite-sized pieces cook quickly and absorb the sauce.
10 oz bowtie pasta — Farfalle holds sauce well in its creases and knots.
2 cups heavy cream — Creates the rich, silky base of the sauce.
1 cup shredded Velveeta cheese — Adds smooth, creamy melt and a mild, savory flavor.
1 cup shredded mozzarella cheese — Gives stretchy, gooey cheesiness.
1 cup freshly grated Parmesan cheese — Adds salty, nutty depth and a bright finish.
4 garlic cloves, minced — Fresh garlic provides aromatic backbone and savory warmth.
2 tbsp olive oil — For searing the chicken and adding flavor.
4 tbsp unsalted butter — Enhances richness and helps form the sauce.
1 tsp onion powder — Subtle savory note without added texture.
1 tbsp Cajun seasoning — Brings a warm, mildly spicy kick.
1 tsp Italian seasoning — Adds herbaceous, Mediterranean notes.
Salt and black pepper to taste — Adjust to balance the cheeses and cream.
¼ cup reserved pasta water (optional) — Use to thin the sauce and help it cling to pasta.
Fresh chopped parsley for garnish — Brightens the dish and adds fresh color.

Step-by-Step Instructions

Cook the pasta according to package instructions until al dente. Drain and reserve 1/4 cup pasta water, then set the pasta aside. Tip: Save the pasta water before draining, it helps loosen the sauce without watering it down.
Season the chicken chunks with the Cajun seasoning, onion powder, Italian seasoning, and salt and black pepper to taste. Make sure the pieces are evenly coated for consistent flavor.
In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Add the seasoned chicken and sear until golden brown on the outside and cooked through, about 4 to 6 minutes depending on size. Remove the chicken and set aside on a plate.
In the same skillet, add the remaining 2 tablespoons butter and the minced garlic. Cook for about 30 seconds to 1 minute, stirring constantly, until the garlic is fragrant but not browned.
Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan. Lower the heat and add the Velveeta, mozzarella, and Parmesan cheeses. Stir until the cheeses melt and the sauce is smooth. If the sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach your desired consistency.
Return the seared chicken to the skillet, add the drained bowtie pasta, and toss gently to coat everything evenly in the creamy sauce. Warm through for 1 to 2 minutes so the flavors meld.
Taste and adjust seasoning with salt and black pepper as needed. Serve immediately, garnished with fresh chopped parsley for color and brightness. For a complementary chicken-pasta dinner with a different flavor profile, see this Cowboy Butter Chicken Pasta for inspiration.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 1,300 per serving

Tips, Storage & Variations

Practical tips:
- Cut chicken into similar-sized chunks so they cook evenly.
- Keep the heat moderate once you add cream to avoid scorching the dairy.
- Use the reserved pasta water sparingly to loosen the sauce while preserving creaminess.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Reheat gently on the stove over low heat, adding a splash of milk or reserved pasta water to restore creaminess.
Freezing:
- You can freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.
Flavor variations using existing ingredients only:
- For more heat, increase the Cajun seasoning by a half teaspoon or more.
- For a sharper, nuttier finish, add an extra 1/4 cup of Parmesan when melting the cheeses.
- For a smoother, milder sauce, increase the Velveeta slightly and reduce the mozzarella by the same amount.
- For herbier notes, stir a pinch more Italian seasoning into the sauce before adding pasta.
  For another creamy chicken and pasta option that uses Velveeta and similar techniques, check out Creamy Velveeta Chicken Rotini Pasta Delight.

FAQ

How do I prevent the sauce from splitting?
Keep the heat low when simmering the cream and melting the cheeses, and stir constantly until smooth. Avoid boiling after the cheeses are added.
Can I use a different pasta shape?
Yes, any short pasta that holds sauce such as penne or rotini works well.
Is Velveeta necessary?
Velveeta helps create a very smooth texture, but you can rely more on mozzarella and Parmesan if you prefer a less processed profile.
How do I know when the chicken is cooked?
Chicken chunks are done when they reach an internal temperature of 165 degrees Fahrenheit or when juices run clear and pieces are no longer pink inside.
Can I make this ahead of time?
You can prepare components in advance, such as cooking the pasta and chicken, then finish the sauce and combine just before serving for best texture.
What if my sauce is too thin?
Simmer the sauce a few minutes to reduce and thicken, or stir in a little more cheese off heat to help thicken it.

People Also Ask (Common Google-style Questions)

Can I use half-and-half instead of heavy cream?
Half-and-half will thin the sauce and be less rich, but it can work if you simmer longer to thicken. Expect a lighter texture.
How much garlic flavor will this have?
With four cloves, the garlic flavor is noticeable but not overpowering, it complements the cheeses and butter.
Should I salt the pasta water?
Yes, salting pasta water seasons the pasta itself and enhances the overall dish.
Can I make this dairy-free?
This recipe is centered on dairy cheeses and cream, so it would need significant substitutions to be dairy-free.
What size skillet should I use?
Use a large skillet or sauté pan so there is enough room to toss the pasta and chicken in the sauce without spilling.
Is it better to brown the chicken first or cook it in the sauce?
Browning first develops flavor and texture. Searing the chicken separately and then finishing in the sauce gives the best result.
Will the cheeses clump when added to the cream?
If the cream is gently heated and you add cheeses gradually while stirring, they should melt smoothly into the sauce.
Can I double the recipe for a larger crowd?
Yes, double the ingredients and use a larger pot and skillet to keep everything cooking evenly.

Conclusion

I hope this Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce becomes a new favorite for cozy dinners and get-togethers. If you want to compare techniques or presentation, take a look at this version of Garlic Butter Chicken with Bowtie Pasta for ideas, or explore a bright, lemony creamy sauce in this Creamy Lemon Butter Sauce Over Farfalle Pasta for inspiration on balancing richness. Give the recipe a try, leave a note about your favorite tweak, and enjoy a warm, cheesy plate of comfort.

Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

Print Recipe

A rich and creamy dish featuring tender chicken pieces and bowtie pasta coated in a velvety cheese sauce, perfect for cozy dinners.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sautéing
Cuisine: Italian
Diet: Dairy-Heavy

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into chunks
10 oz bowtie pasta
2 cups heavy cream
1 cup shredded Velveeta cheese
1 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
4 garlic cloves, minced
2 tbsp olive oil
4 tbsp unsalted butter
1 tsp onion powder
1 tbsp Cajun seasoning
1 tsp Italian seasoning
Salt and black pepper to taste
¼ cup reserved pasta water (optional)
Fresh chopped parsley for garnish

Instructions

Cook the pasta according to package instructions until al dente. Drain and reserve 1/4 cup pasta water, then set the pasta aside.
Season the chicken chunks with Cajun seasoning, onion powder, Italian seasoning, and salt and black pepper to taste.
Heat olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the seasoned chicken and sear until golden brown, about 4 to 6 minutes. Remove and set aside.
Add the remaining 2 tablespoons butter and minced garlic to the skillet. Cook for about 30 seconds to 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer, scraping up any browned bits. Lower heat and add Velveeta, mozzarella, and Parmesan cheeses. Stir until melted and smooth.
Return the seared chicken to the skillet, add the drained bowtie pasta, and toss to coat everything in the creamy sauce. Warm through for 1 to 2 minutes.
Taste and adjust seasoning with salt and black pepper as needed. Serve garnished with fresh chopped parsley.

Notes

Use reserved pasta water to adjust sauce consistency without thinning it too much. Refrigerate leftovers in an airtight container for up to 3 to 4 days.