Creamy Mozzarella Garlic Butter Chicken Bowties

Creamy Mozzarella Garlic Butter Chicken Bowties is the kind of comforting one-skillet meal that fills the kitchen with irresistible aroma and satisfies every craving. Tender bite-sized pieces of chicken are seared in butter, then folded into a velvety garlic cream sauce made with cream cheese, heavy cream, mozzarella, and Parmesan. The bowtie pasta soaks up that rich sauce, creating a silky, clingy texture that coats each noodle and chicken piece. Expect mild garlic warmth, buttery richness, and a stretchy mozzarella pull in every forkful. This recipe is ideal for busy weeknights when you want something elegant without fuss, for casual family dinners, or anytime you need a crowd-pleasing dish that reheats well. If you love cheesy, saucy pasta dishes, you might also enjoy a handheld version like Cheesy Garlic Chicken Wraps for a quick leftover idea.

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
Tender chicken breast cut into small pieces for quick, even cooking.
4 tbsp butter, divided
Butter provides a rich cooking fat and helps brown the chicken; it is split for searing and making the sauce.
1 lb bowtie pasta
Bowtie, or farfalle, holds the creamy sauce in its creases for maximum flavor.
4 cups heavy cream
Heavy cream is the base of the sauce that creates a smooth, luxurious texture.
4 oz cream cheese, softened
Cream cheese adds body and a tangy creaminess that stabilizes the sauce.
1 cup shredded mozzarella cheese, plus more for topping
Mozzarella brings gooey meltiness; reserve extra to sprinkle on top before serving.
1/2 cup grated Parmesan cheese
Parmesan adds a salty, nutty finish and helps thicken the sauce.

For a richer, buttery sauce idea that pairs with this build, see Cowboy Butter Chicken Pasta.

Step-by-step Instructions

Cook the bowtie pasta according to package instructions, drain, and set aside. Reserve a 1/2 cup of the pasta cooking water.
Tip: Save the hot pasta water to loosen the sauce if it becomes too thick.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the chicken and cook until no longer pink, about 5 to 7 minutes. Remove chicken and set aside.
Tip: Do not overcrowd the pan so the chicken browns instead of steaming.
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds.
Tip: Watch the garlic closely so it does not brown and turn bitter.
Pour in the heavy cream and bring to a gentle simmer. Stir in the softened cream cheese until smooth. Add shredded mozzarella and Parmesan, stirring until melted.
Tip: Lower the heat if the sauce boils; a gentle simmer melts cheeses evenly.
Return the cooked chicken to the skillet, add the drained pasta, and toss to coat in the sauce. Serve immediately with extra mozzarella on top.
Tip: If the sauce is too thick, add a few tablespoons of the reserved pasta cooking water until you reach the desired consistency. For another creamy chicken pasta approach, try this Creamy Rotisserie Chicken Broccoli Pasta to compare textures and flavors.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: About 1,230 per serving

For a similar rich pasta that uses a different cheese profile, see Creamy Velveeta Chicken Rotini Pasta Delight.

Tips, Storage & Variations

Practical tips: Cut the chicken into uniform pieces so they cook evenly. Use room temperature cream cheese for faster, lump-free incorporation. Keep the sauce at a gentle simmer while melting cheeses.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to loosen the sauce.
Freezing: This dish will not freeze and reheat as well as fresh because the cream sauce can separate. If you must freeze, store the cooked pasta and sauce separately from the chicken in freezer-safe containers for up to 2 months, then thaw overnight and reheat slowly.
Flavor variations using existing ingredients only: Add extra shredded mozzarella on top and broil briefly for a bubbly crust, or stir in a little more Parmesan for a sharper finish. For a slightly lighter texture, thin the sauce with a few tablespoons of the reserved pasta cooking water to make it silkier. To turn this into handheld leftovers, see Deliciously Cheesy Chicken Garlic Wraps for inspiration.

FAQ

Q: Can I use a different pasta shape?
A: Yes, any short pasta will work, but cooking times may vary. Bowties help trap the sauce.

Q: Do I need to preheat the skillet for the chicken?
A: Yes, a hot skillet helps brown the chicken and seal in juices.

Q: Can I use low fat dairy instead of heavy cream?
A: Low fat dairy may thin the sauce and change texture. Heavy cream gives the best richness.

Q: How do I prevent the sauce from becoming grainy?
A: Keep the heat low when adding cheeses and stir until fully melted and smooth.

Q: Is it okay to make this ahead of time?
A: You can cook components ahead, but combine and reheat gently just before serving for best texture.

Conclusion

This Creamy Mozzarella Garlic Butter Chicken Bowties recipe is a simple way to create a rich, comforting pasta dinner that looks and tastes special without taking all evening. If you enjoy exploring similar garlic butter chicken recipes, check out Baked Garlic Butter Chicken with Mozzarella for a baked variation, or compare techniques with this Garlic Butter Chicken with Bowtie Pasta for another stovetop approach. Give this a try, share a photo of your cheesy pull, and enjoy a cozy, satisfying meal with people you love.

Creamy Mozzarella Garlic Butter Chicken Bowties

Print Recipe

A comforting one-skillet meal featuring tender chicken in a velvety garlic cream sauce with bowtie pasta, perfect for busy weeknights.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Contains Dairy

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
4 tbsp butter, divided
1 lb bowtie pasta
4 cups heavy cream
4 oz cream cheese, softened
1 cup shredded mozzarella cheese, plus more for topping
1/2 cup grated Parmesan cheese

Instructions

Cook the bowtie pasta according to package instructions, drain, and set aside. Reserve a 1/2 cup of the pasta cooking water.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the chicken and cook until no longer pink, about 5 to 7 minutes. Remove chicken and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds.
Pour in the heavy cream and bring to a gentle simmer. Stir in the softened cream cheese until smooth. Add shredded mozzarella and Parmesan, stirring until melted.
Return the cooked chicken to the skillet, add the drained pasta, and toss to coat in the sauce. Serve immediately with extra mozzarella on top.