Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce

Name: Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts, cut into thick chunks; 10 oz bowtie pasta; 2 cups heavy cream; 1 cup shredded Velveeta cheese; 1 cup shredded mozzarella cheese; ½ cup freshly grated Parmesan cheese; 4 garlic cloves, minced; 2 tbsp olive oil; 4 tbsp unsalted butter, divided; 1 tsp onion powder; 1 tbsp Cajun seasoning; 1 tsp Italian seasoning; Salt and black pepper to taste; ½ cup reserved pasta water (optional); Fresh chopped parsley for garnish

Warm, comforting, and utterly indulgent, this Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce is perfect for weeknights when you want something quick but impressive. Tender chunks of chicken seared to a golden brown meet a silky, cheesy cream sauce that clings to every twist of bowtie pasta. The aroma of garlic and butter fills the kitchen while the Velveeta and mozzarella create a smooth, melty texture with a hint of parmesan nuttiness on top. A touch of Cajun seasoning gives the dish a gentle warmth and depth without overpowering the creaminess. This recipe shines for cozy family dinners, casual dinner parties, or any time you need a satisfying one-skillet meal that feels like restaurant comfort food at home. If you enjoy similar rich pasta dishes, you might also like this take on garlic butter chicken bowtie pasta from one of our favorite recipe sources here.

Ingredients

1 lb boneless, skinless chicken breasts, cut into thick chunks — tender protein that sears well and stays juicy when cut into chunks.
10 oz bowtie pasta — farfalle holds sauce in its folds, giving good sauce coverage and bite.
2 cups heavy cream — creates the rich, silky base of the sauce and helps the cheeses melt smoothly.
1 cup shredded Velveeta cheese — provides smooth, creamy melt and a mild, slightly processed creaminess.
1 cup shredded mozzarella cheese — adds stretchy, gooey cheese pull and mild milky flavor.
½ cup freshly grated Parmesan cheese — brings a salty, nutty finish and depth to the sauce.
4 garlic cloves, minced — bright savory aromatics that flavor the butter and cream.
2 tbsp olive oil — for searing the chicken and adding a fruity note.
4 tbsp unsalted butter, divided — used for browning and finishing for rich buttery flavor.
1 tsp onion powder — adds gentle savory sweetness without large pieces.
1 tbsp Cajun seasoning — gives a warm, slightly spicy punch to the chicken.
1 tsp Italian seasoning — herbal backdrop that complements the garlic and cheeses.
Salt and black pepper to taste — essential for balancing and enhancing all flavors.
½ cup reserved pasta water (optional) — helps loosen the sauce if it becomes too thick and improves sauce adhesion.
Fresh chopped parsley for garnish — adds color and a fresh herbal lift to finish.

For another hearty, beef-forward bowtie pasta idea, see this cheesy bowtie pasta variation with garlic butter beef recipe.

Step-by-Step Instructions

Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package directions. Drain the pasta and reserve about ½ cup of the pasta water. Tip: reserve the water before draining so you can loosen the sauce if needed.
While the pasta cooks, pat the chicken chunks dry with paper towels and season evenly with 1 tablespoon Cajun seasoning, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, salt, and black pepper. Make sure each piece is coated for even flavor.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the butter foams and the skillet is hot, add the seasoned chicken in a single layer. Cook, turning occasionally, until all sides are golden brown and the chicken is cooked through.
Reduce heat to medium and add the remaining 2 tablespoons unsalted butter to the skillet. Add the minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
Pour in the 2 cups heavy cream and bring the mixture to a gentle simmer. Stir to combine, then add the 1 cup Velveeta, 1 cup mozzarella, and ½ cup grated Parmesan. Stir continuously until the cheeses melt into a smooth, creamy sauce.
Add the cooked bowtie pasta and the seared chicken to the skillet and toss to coat in the sauce. If the sauce is too thick, slowly stir in up to ½ cup reserved pasta water until you reach the desired consistency. Simmer for a minute or two so the flavors meld.
Taste and adjust seasoning with salt and black pepper as needed. Sprinkle with fresh chopped parsley and serve immediately.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 1,340 per serving

For notes about portioning and similar pasta timing considerations, see this related bowtie chicken pasta guide reference.

Tips, Storage & Variations

Tips
- Pat the chicken dry before seasoning to ensure a good sear and flavorful crust.
- Grate the Parmesan fresh for the best flavor and smoother melting.
- Use the reserved pasta water sparingly. Add a tablespoon at a time until the sauce loosens.
Storage
- Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently over low heat with a splash of cream or reserved pasta water to restore creaminess.
- To freeze, cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Texture may change slightly after freezing.
Flavor Variations Using Existing Ingredients Only
- Extra cheesy: stir in an additional ¼ to ½ cup shredded mozzarella at the end for more gooey pull.
- More savory finish: increase the grated Parmesan by a few tablespoons for a nuttier, saltier edge.
- Spicier kick: add an extra ½ tablespoon Cajun seasoning to the chicken for more heat.
- Herb-forward finish: add a little more chopped parsley when serving for fresher herbal notes.

If you want a lemony twist with similar techniques, check this creamy lemon garlic butter chicken and parmesan pasta for inspiration recipe.

FAQ

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well and add a bit more richness. Cook until they are fully cooked through.
Do I have to use Velveeta?
No. Velveeta gives a very smooth melt, but you can rely more on the mozzarella and Parmesan if preferred. The texture will be slightly different.
How do I stop the sauce from splitting?
Keep the heat at a gentle simmer when adding the cream and cheeses. Stir constantly and avoid high heat.
Is reserved pasta water necessary?
It is optional. Use reserved pasta water to thin the sauce slightly and help it cling to the pasta.
Can I prepare parts ahead of time?
Yes. Cook the pasta and chicken ahead, then reheat and finish in the sauce just before serving for best texture.

Conclusion

This Cheesy Garlic Butter Chicken with Bowtie Pasta and Creamy Sauce is a winner when you want a quick, comforting meal that feels indulgent without a lot of fuss. The creamy cheese sauce, garlicky butter aroma, and tender chicken come together in under 30 minutes for a dish that will disappear fast. For another take on garlic butter chicken with bowtie pasta that inspired parts of this recipe, try the version at Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork. If you want ideas for a lighter citrus cream approach using farfalle, this creamy lemon butter farfalle guide is a helpful reference Creamy Lemon Butter Sauce Over Farfalle Pasta – Ramshackle Pantry. Give the recipe a try, share with friends, and enjoy a cozy, satisfying meal.