Cheesy Garlic Chicken Bowtie Pasta

This Cheesy Garlic Chicken Bowtie Pasta is the kind of weeknight dinner that feels like a warm hug. Tender seared chicken sits on a nest of al dente bowtie pasta, all coated in a luxuriously creamy sauce made with Velveeta, mozzarella, and Parmesan. Expect rich, melty cheese, a gentle garlic perfume, and a silky mouthfeel that clings to each pasta bow. The seared chicken adds a pleasantly crisp exterior and juicy interior that contrasts with the smooth sauce. Serve this when you want a comforting family meal, an easy dinner party dish, or a hearty option for busy evenings when shortcuts and big flavors matter. If you enjoy pasta with a bold, creamy sauce, you might also like exploring a savory twist like garlic butter beef cheesy bowtie pasta for another crowd-pleasing variation.

Ingredients

1 lb boneless, skinless chicken breasts, cut into even pieces if desired for quicker cooking. Choose similar-sized pieces so they cook evenly.
12 oz bowtie pasta, dry. Cook to al dente so it holds up when tossed with sauce.
1 cup heavy cream. Adds richness and a silky texture to the sauce.
6 oz Velveeta cheese, cubed. Melts smoothly and gives the sauce that creamy, velvety body.
1 cup shredded mozzarella cheese. Provides stretch and mild, milky flavor.
1 cup grated Parmesan cheese. Adds salty, nutty depth and helps thicken the sauce.
4 cloves garlic, minced. Fresh garlic gives a fragrant base and bright savory notes.
2 tbsp olive oil. For searing the chicken and adding flavor.
3 tbsp unsalted butter, divided. Use 1 tbsp with the oil for searing and the rest to build the sauce.
1 tsp Cajun seasoning, optional. For a touch of heat and smoky spice if you want it.
1 tsp garlic powder. An extra garlic boost that seasons the chicken.
Salt and freshly ground black pepper to taste. Adjust to your preference.

For another cheesy chicken roll option, check this take on cheesy garlic chicken wraps.

Step-by-Step Instructions

Cook the pasta. Bring a large pot of salted water to a boil and cook the 12 oz bowtie pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta. Tip: reserving pasta water helps loosen and bind the sauce later.
Season the chicken. Pat the 1 lb chicken breasts dry and season both sides with 1 tsp garlic powder, 1 tsp Cajun seasoning if using, and salt and freshly ground black pepper to taste.
Sear the chicken. In a large skillet over medium-high heat, heat 2 tbsp olive oil and 1 tbsp of the unsalted butter. When hot, add the seasoned chicken and sear until golden and cooked through, about 4 to 6 minutes per side depending on thickness. Tip: do not overcrowd the pan; give the chicken space to develop a golden crust.
Remove the chicken. Transfer the cooked chicken to a cutting board and let it rest briefly, then slice or leave whole as you prefer.
Build the garlic base. In the same skillet, melt the remaining 2 tbsp unsalted butter over medium heat. Add the 4 cloves minced garlic and sauté until fragrant, about 30 to 45 seconds. Watch carefully so the garlic does not brown.
Make the creamy Velveeta sauce. Stir in 1 cup heavy cream and the 6 oz cubed Velveeta until the Velveeta is fully melted and the mixture is smooth.
Add the shredded cheeses. Lower the heat and add 1 cup shredded mozzarella and 1 cup grated Parmesan, stirring until the sauce thickens and becomes cohesive. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add some reserved pasta water a few tablespoons at a time until you reach the desired consistency.
Toss pasta with sauce. Add the drained bowtie pasta to the skillet and toss gently to coat each piece in the cheese sauce. Use reserved pasta water as needed to loosen the sauce so it evenly clings to the noodles.
Plate and serve. Divide the cheesy pasta among plates or a serving dish and top with the seared chicken. Finish with an extra grind of black pepper if desired and serve immediately.

For a different cheesy preparation that uses similar flavors, try these deliciously cheesy chicken garlic wraps.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 generous portions
Calories: approximately 1,050 kcal per serving

You can also explore a buttery chicken pasta approach in this recipe for cowboy butter chicken pasta for more inspiration.

Tips, Storage & Variations

Tips

For browning chicken evenly, let the pan get hot and avoid moving the chicken too soon.
Cube the Velveeta before adding so it melts faster and more evenly.
Use reserved pasta water in small increments to control sauce thickness.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, stirring in a splash of cream or reserved pasta water to restore creaminess.
Do not store the pasta with the chicken separated if you prefer to reheat slices quickly, but both keep well together.

Freezing

Freeze cooled pasta in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating. Note that texture can change slightly after freezing due to the cream and cheeses.

Flavor Variations Using Existing Ingredients Only

Spicier: Increase the Cajun seasoning to taste for a bolder, spicier profile.
Milder: Omit the Cajun seasoning and rely on garlic powder and black pepper for a gentler flavor.
Extra cheesy: Add a bit more mozzarella or Parmesan to make the sauce thicker and cheesier.
Looser sauce: Stir in additional reserved pasta water or an extra splash of heavy cream to thin the sauce.

For a tangy, spicy alternate, you may enjoy the flavor pairing used in this buffalo style pasta take on chicken and Alfredo in the recipe for buffalo chicken Alfredo pasta.

FAQ

Q: Can I use frozen chicken breasts for this recipe?
A: Yes, you can use thawed chicken breasts. Fully thaw them before cooking so they sear evenly.

Q: What type of pasta works best?
A: Bowtie pasta is used here, but any short pasta that holds sauce well will work, such as penne or rotini.

Q: Is Velveeta necessary?
A: Velveeta gives a very smooth texture, but you can use extra mozzarella and Parmesan if you prefer less processed cheese, acknowledging the sauce texture will differ.

Q: How do I prevent the sauce from becoming grainy?
A: Melt cheeses slowly over low heat and stir constantly. Using room temperature cream and adding cheese gradually helps.

Q: Can I make this vegetarian?
A: To keep only the listed ingredients, omit the chicken. The cheesy pasta alone is still rich and satisfying.

Q: How long will leftovers last?
A: Store in the refrigerator for up to 3 days in an airtight container.

Conclusion

I hope you enjoy making this Cheesy Garlic Chicken Bowtie Pasta as much as I do. It is a comforting, satisfying dish that comes together quickly and pleases a hungry crowd. For another garlic-forward bowtie pasta idea, see The Easiest Garlic Parmesan Chicken with Bow Tie Pasta. If you want a version with added vegetables like broccoli, try this take on a creamy garlic Parmesan pasta with broccoli at Creamy, Cheesy Garlic Parmesan Chicken Pasta with Broccoli. If you make this recipe, please share how it turned out and any small tweaks you loved. Enjoy a cozy, cheesy dinner.

Cheesy Garlic Chicken Bowtie Pasta

Print Recipe

A comforting weeknight dinner featuring seared chicken and bowtie pasta in a creamy garlic cheese sauce.

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

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into even pieces
12 oz bowtie pasta, dry
1 cup heavy cream
6 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cloves garlic, minced
2 tbsp olive oil
3 tbsp unsalted butter, divided
1 tsp Cajun seasoning, optional
1 tsp garlic powder
Salt and freshly ground black pepper to taste

Instructions

Cook the pasta. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Reserve 1 cup of pasta cooking water before draining.
Season the chicken. Pat the chicken breasts dry and season with garlic powder, Cajun seasoning (if using), salt, and pepper.
Sear the chicken. In a large skillet, heat olive oil and 1 tbsp of butter. Add the seasoned chicken and sear until golden brown, about 4-6 minutes per side.
Remove the chicken. Transfer cooked chicken to a cutting board and let it rest briefly.
Build the garlic base. In the same skillet, melt the remaining butter over medium heat. Add minced garlic and sauté until fragrant.
Make the creamy Velveeta sauce. Stir in heavy cream and cubed Velveeta, mixing until smooth.
Add the shredded cheeses. Lower the heat, add mozzarella and Parmesan, stirring until thickened. Adjust seasoning with salt and pepper.
Toss pasta with sauce. Add drained bowtie pasta and toss to coat, using reserved pasta water as needed.
Plate and serve. Divide pasta among plates, top with seared chicken, and serve immediately.