Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a cozy, indulgent weeknight dinner that delivers creamy comfort and bold savory flavor. Tender, Cajun-seasoned chicken slices sit atop al dente bowtie pasta and a luxuriously smooth cheese sauce made from heavy cream, cream cheese, mozzarella, and Parmesan. The sauce is silky and rich, with roasted garlic aroma and a hint of smoked paprika for depth. Each bite offers a balance of creamy texture, melted cheese stretch, and juicy chicken, finished with a golden, bubbly top from a quick broil.

If you love dishes that bring comfort and a touch of restaurant flair, this one pairs well with a simple green salad or steamed vegetables. For inspiration on other cheesy chicken ideas, check out this take on Cheesy Garlic Chicken Wraps to see how similar flavors can work in a handheld meal.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, Pat dry for better browning and even seasoning.
• 1 lb bowtie pasta, Cook to al dente so it holds texture in the sauce.
• 4 cups chicken broth, Adds savory liquid to thin the sauce and build flavor.
• 1 cup heavy cream, Creates the rich, creamy base of the sauce.
• 4 oz cream cheese, Helps thicken the sauce and adds tangy creaminess.
• 1 cup shredded mozzarella cheese, Melts into a gooey, stretchy layer.
• 2 tbsp olive oil, For seasoning the chicken and searing in the skillet.
• 4 cloves garlic, minced, Fresh garlic gives strong aroma and flavor to the sauce.
• 1 tsp Cajun seasoning, Adds warm, savory spice to the chicken.
• 1/2 tsp smoked paprika, Provides subtle smoky depth and color.
• 1/4 tsp black pepper, Freshly ground is best for bright spice.
• Salt to taste, Balances and enhances all flavors.
• 1/2 cup grated Parmesan cheese, Adds nutty, salty complexity to the sauce.
• 2 tbsp all-purpose flour, Used to make a slurry that thickens the sauce.
• 1/4 cup milk, Combined with flour to make a smooth slurry.
• Optional: pinch of red pepper flakes, For a gentle kick, add to taste.

Step-by-Step Instructions

1. Pat the chicken breasts dry and season. Rub the chicken with the 2 tablespoons olive oil, then sprinkle evenly with 1 teaspoon Cajun seasoning, salt to taste, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Let sit a few minutes so the flavors adhere. Tip: Dry chicken browns faster and better than wet chicken.

2. Heat a skillet over medium heat and cook the chicken. Warm the same skillet until hot, then add the seasoned chicken and cook until golden brown and cooked through, about 6 to 8 minutes total, flipping once. Remove the chicken from the skillet and set aside to rest. Tip: Use an instant-read thermometer to ensure an internal temperature of 165°F.

3. Cook the bowtie pasta according to the package instructions until al dente. Drain and set aside. Reserve a little pasta water if you want to loosen the sauce later.

4. In the same skillet, melt butter and sauté garlic until fragrant. Add the minced garlic and sauté briefly until you can smell the garlic, about 30 to 60 seconds. The instruction calls for melted butter, so allow it to melt in the pan before adding garlic.

5. Whisk flour and milk together until smooth to create a slurry, then add to the skillet and stir until thickened. Combine the 2 tablespoons all-purpose flour with the 1/4 cup milk in a small bowl, whisking until lump free. Pour this slurry into the skillet and stir until it begins to thicken slightly.

6. Gradually stir in chicken broth and heavy cream, bringing to a gentle simmer. Add the 4 cups chicken broth and 1 cup heavy cream a little at a time, stirring as the sauce warms, then reduce heat to a gentle simmer so the sauce melds.

7. Add cream cheese and mozzarella, stirring until melted and smooth. Add the 4 ounces cream cheese and the 1 cup shredded mozzarella, stirring until fully melted and the sauce is creamy. Season the sauce with salt to taste and add the optional pinch of red pepper flakes if you like heat. Stir in the 1/2 cup grated Parmesan for additional flavor.

8. Slice the chicken and return it to the skillet along with the pasta, tossing gently to coat. Cut the rested chicken into slices or bite-size pieces, then add it and the cooked bowtie pasta to the sauce. Toss or gently stir until everything is evenly coated.

9. Preheat the oven broiler and transfer to the oven, broiling until the cheese is bubbly and browned, about 2 to 4 minutes. Keep an eye on it so it does not burn. Tip: Place the skillet on a middle oven rack if your broiler is very hot to avoid over-browning.

10. Remove and let rest before serving. Let the dish rest for a couple of minutes so the sauce settles, then serve warm.

For another rich bowtie pasta example that uses similar techniques, see this version of Garlic Butter Beef Cheesy Bowtie Pasta.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: Approximately 825 kcal per serving

Tips, Storage & Variations

• Tips
  • Let the chicken rest after cooking to keep juices locked in before slicing.
  • If the sauce is too thick, stir in a splash of reserved pasta water or extra chicken broth to reach desired consistency.
  • Use freshly grated Parmesan for the best melting and flavor.
• Storage
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen the sauce as needed.
• Freezing
  • You can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Variations using only ingredients on the list
  • Spicier: Add the optional pinch of red pepper flakes and a little extra Cajun seasoning when seasoning the chicken.
  • Extra cheesy: Stir an extra 1/4 cup of mozzarella into the sauce before combining with pasta.
  • Lighter: Reduce heavy cream slightly and add a bit more chicken broth to keep a thinner, lighter sauce.
    For an idea that pairs creamy sauces with steak flavors, you might like this Garlic Butter Steak Parmesan Cream Sauce recipe for inspiration on sauce balance.

FAQ

1. Can I use a different pasta instead of bowties?
   Yes, use any short pasta you prefer, such as rotini or penne, keeping the same cook time guidance on the package.

2. Is it okay to use part-skim mozzarella?
   Yes, part-skim mozzarella works; the sauce will be slightly less rich but still creamy.

3. Can I skip broiling at the end?
   Yes, you can skip broiling and serve immediately; broiling simply creates a bubbly, browned top.

4. How do I know when the chicken is done?
   Cook until the chicken reaches an internal temperature of 165°F and is no longer pink inside.

5. Can I make this ahead and reheat?
   Yes, you can assemble and refrigerate, then reheat gently on the stove adding a splash of broth or milk to refresh the sauce.

6. What if my sauce is grainy after adding cream cheese?
   Stir over low heat until smooth; breaking the sauce into smaller heat zones and stirring steadily helps melt the cheese evenly.

People Also Ask

1. How long does bowtie pasta take to cook?
   Bowtie pasta typically cooks in 9 to 12 minutes; follow the package for al dente timing.

2. Can I use skim milk instead of heavy cream?
   You can, but the sauce will be less rich; if using skim milk, consider leaving more cream cheese for body.

3. Will the pasta absorb too much sauce if left overnight?
   Pasta absorbs sauce over time; store separately or add a little extra broth when reheating to restore creaminess.

4. What is the best way to reheat creamy pasta?
   Reheat on the stove over low heat, stirring and adding a splash of milk or broth to loosen the sauce.

5. Can I cook the chicken in advance and add later?
   Yes, pre-cook and slice the chicken, then gently warm it in the sauce before serving to maintain tenderness.

6. Should I drain the pasta completely?
   Drain the pasta well but reserve a little cooking water if you want to adjust sauce consistency when tossing.

7. How much salt should I add?
   Season to taste, starting with a small amount and adjusting after the sauce comes together because cheeses are already salty.

8. Any tips for preventing cheese from separating?
   Melt cheeses over low heat and stir constantly; do not let the sauce boil vigorously after adding dairy.

For another creamy rotini option, check out Creamy Velveeta Chicken Rotini Pasta Delight and for a handheld variation see Deliciously Cheesy Chicken Garlic Wraps.

Conclusion

I hope you enjoy making and sharing this Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream with family and friends. The combination of melty cheeses, seasoned chicken, and silky cream makes it an irresistible comfort meal that is easy enough for weeknights and special enough for guests. For a similar presentation and inspiration, take a look at this full recipe for Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream and compare techniques with this Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar. If you make it, please share a photo and let me know how it turned out. Enjoy every creamy, garlicky bite.