Garlic Butter Chicken Bowties

This Garlic Butter Chicken Bowties recipe is that reliable creamy pasta everyone wants on a chilly weeknight. With juicy chicken, garlic butter, Cajun spices, and plenty of cheesy sauce melting into every bowtie, it is deeply satisfying and comes together quickly. You get comfort food that is both easy enough for a Tuesday and special enough for gatherings.

The first night I served this, my family polished off the entire skillet. Everyone loved the cheese pull and the leftovers never survived to the next day. It has since become a repeat favorite for birthdays and comfort meals.

Ingredients

• Bowtie pasta: one pound This shape holds onto luscious sauce and gives a fun texture Look for a sturdy pasta from a good brand
• Chicken breast or thighs: one and a half pounds cut into bite size Freshly cut chicken will stay tender and juicy
• Butter: two tablespoons Real butter makes the flavors deep and helps brown the garlic beautifully
• Garlic: four cloves minced Fresh garlic brings sharp punchiness Skip the jarred stuff for best results
• Cajun seasoning: two teaspoons Adds a gentle heat and complexity Opt for a blend without fillers
• Paprika: one teaspoon Lends beautiful smoky depth Pick a deep red fragrant powder
• Black pepper: half a teaspoon Freshly ground adds bite and brightness
• Salt: one teaspoon Kosher salt ensures even seasoning across the whole dish
• Heavy cream: one cup Only real cream delivers that silky sauce
• Chicken broth: one cup Provides a bit of savory balance and keeps sauce smooth Use low sodium for more control
• Cream cheese: four ounces softened Softening helps sauce stay ultra-smooth Avoid cold cream cheese to prevent lumps
• Mozzarella cheese: one cup shredded divided Freshly shredded cheese melts best
• Parmesan cheese: half a cup grated Freshly grated gives bold sharpness
• Olive oil: two tablespoons Extra-virgin brings savory notes and helps brown the chicken best

Step-by-Step Instructions

Cook the Pasta:

Bring a big pot of salted water to a rolling boil Add bowtie pasta and cook until just al dente following package directions Drain thoroughly and set aside The pasta should be tender but still have a little bite so it holds up in the sauce

Sear the Chicken:

Heat olive oil in a large wide skillet over medium high Add chicken pieces then sprinkle with Cajun seasoning paprika salt and pepper Let chicken brown undisturbed for two to three minutes to build a deep flavor crust Stir and cook until chicken is golden and cooked through about eight minutes Transfer chicken to a plate so it stays juicy

Prepare the Garlic Butter Base:

Lower heat to medium and add the butter to the same pan Scrape up any browned bits from searing chicken Add the minced garlic and stir constantly for about one minute until the garlic is very fragrant but not browned This step builds your flavor base

Make the Cheesy Cream Sauce:

Pour in the heavy cream and chicken broth Whisk in the softened cream cheese Let it melt down bubbling gently Stir constantly until sauce is smooth with no lumps Lower the heat before adding cheese so it does not scorch

Melt the Cheeses:

Add three quarters of the mozzarella plus all the Parmesan Stir until cheese is melted glossy and the sauce thickens a bit The sauce should be smooth If it gets too thick add a splash of broth

Combine and Finish:

Add drained pasta into the skillet Toss well so every bowtie is well coated Add chicken back into the pan and fold together Sprinkle remaining mozzarella over the top Cover with a lid or foil for a few minutes so the cheese melts perfectly Garnish with chopped parsley if desired

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Mozzarella is always the star for us Nothing beats the stretchy cheese pulls and every time I serve this my youngest tries to get the cheesiest serving Just watching his face light up is why I keep making this over and over

Storage Tips

Keep any leftovers tightly covered in the fridge and use within three days When reheating gently warm in a skillet with a splash of broth or milk This brings the sauce back to the perfect creamy consistency

Ingredient Substitutions

Switch bowtie pasta for penne or rotini in a pinch Both shapes hold sauce beautifully Use chicken thighs if you like a richer flavor or sub in leftover rotisserie chicken Try Monterey Jack or cheddar if you do not have mozzarella

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Serving Suggestions

Pair with roasted broccoli or a crisp green salad to balance the richness A hunk of garlic bread is always perfect for mopping up leftover sauce

Cultural Note

This recipe takes the heart of Italian creamy pasta and adds a Cajun twist with the spices giving it an extra kick It is a true blend of Italian American comfort food that quickly becomes a new classic in any kitchen

No matter how many times I make this Garlic Butter Chicken Bowties it stays at the top of our family’s comfort food list The creamy sauce and cheesy finish hit the spot every time

Recipe FAQs

→ What pasta works well with this dish?

Bowtie pasta is ideal as it holds the sauce beautifully, but penne or rotini make great substitutes for catching the creamy mozzarella sauce.

→ Can chicken thighs be used instead of breasts?

Yes, boneless chicken thighs add extra juiciness and depth of flavor, offering a richer taste compared to breasts.

→ How do I get a smooth, creamy sauce?

Ensure the cream cheese is fully softened before whisking it into warm heavy cream and broth; this prevents lumps and results in a velvety texture.

→ Are vegetables a good addition to this dish?

Absolutely. Spinach, sun-dried tomatoes, or sautéed mushrooms complement the creamy sauce and add freshness and texture.

→ What’s the best method to reheat leftovers?

Gently warm leftovers over low heat with a splash of cream or milk, stirring frequently to keep the sauce smooth and creamy.