Garlic Butter Chicken Bowties with Cheesy Mozzarella Cream Sauce
Creamy, juicy, and downright comforting, this dish marries tender, seasoned chicken with a luxuriously smooth cheese sauce that clings to bowtie pasta.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 1 pound bowtie pasta (farfalle), dry
Chicken
- 1.5 pounds boneless chicken, cut into bite-sized pieces
Butter and Oil
- 2 tablespoons butter
- 2 tablespoons olive oil
Seasonings
- 4 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Cream and Cheese
- 1 cup heavy cream
- 1 cup chicken broth
- 4 ounces cream cheese, softened (room temperature)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Add the bowtie pasta and cook according to the package directions until al dente. Drain well, then set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and season with Cajun seasoning, paprika, salt, and black pepper. Cook for about 8 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn. Pour in the heavy cream and chicken broth, stirring to combine.
- Add the softened cream cheese and whisk until melted and smooth. Bring the mixture to a gentle simmer, then reduce heat to low.
- Stir in 3/4 cup of the shredded mozzarella and all of the Parmesan cheese. Keep stirring until the sauce is creamy and lump-free. Toss the cooked pasta into the sauce, stirring so each bowtie is well coated.
- Sprinkle the remaining 1/4 cup mozzarella over the top. Cover the skillet and let it sit off the heat for 2 to 3 minutes until the cheese melts. Return the cooked chicken to the skillet, placing it on top of the cheesy pasta. Garnish with chopped parsley if desired and serve immediately.
Notes
Use room-temperature cream cheese to ensure it melts smoothly into the sauce. Don’t overcook the pasta; aim for al dente so it holds up when tossed with the sauce.