This is one of those comforting pasta dishes I come back to whenever I want something rich, cozy, and satisfying without spending all day in the kitchen. I love how the tender chicken, buttery garlic flavor, and creamy mozzarella sauce wrap around the bowtie pasta, making every bite feel indulgent and homemade.
Why You’ll Love This Recipe
I like this recipe because it feels restaurant-quality while still being simple enough for a weeknight dinner. The sauce turns out creamy and cheesy without being heavy, and the garlic butter chicken adds so much flavor. I also enjoy how versatile it is, since I can easily customize it with different cheeses or add-ins depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups bowtie pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Directions
I start by cooking the bowtie pasta in salted boiling water according to the package instructions until al dente, then drain and set it aside.
In a large skillet, I heat the olive oil over medium heat. I season the chicken with salt, pepper, and paprika, then cook it for about 5–7 minutes until golden and fully cooked. I remove the chicken from the skillet and set it aside.
In the same skillet, I melt 2 tablespoons of butter and sauté the minced garlic for about 30 seconds until fragrant. I pour in the heavy cream and milk, stirring gently and letting the mixture simmer for a few minutes.
I lower the heat and add the mozzarella and Parmesan cheeses, stirring until the sauce becomes smooth and creamy. I season it with Italian seasoning, salt, and pepper.
I return the chicken to the skillet along with the remaining butter and cooked pasta. I toss everything together until the pasta is well coated in the sauce. I let it cook for another 2–3 minutes so the flavors can come together before serving.
Servings And Timing
I usually get about 4 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
When I want a bit of heat, I add red pepper flakes to the sauce. Sometimes I mix in spinach or mushrooms for extra vegetables. I also like swapping mozzarella for provolone or adding a touch of cream cheese for an even richer sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the stovetop over low heat and adding a splash of milk or cream to loosen the sauce. The microwave works too, but I reheat it in short intervals and stir often.
FAQs
Can I use a different type of pasta?
I often substitute penne or rotini when I don’t have bowties, and the sauce still coats the pasta beautifully.
Can I make this recipe ahead of time?
I usually make it fresh, but I sometimes prep the chicken and sauce ahead, then cook the pasta right before serving.
Can I use pre-cooked chicken?
I have used rotisserie chicken before, and it works well. I just add it at the end so it doesn’t dry out.
Is this recipe freezer-friendly?
I don’t recommend freezing it because the cream sauce can separate once thawed.
How can I make it lighter?
I sometimes use half-and-half instead of heavy cream and reduce the amount of cheese slightly.
Conclusion
This cheesy garlic butter chicken bowties recipe is one of my favorite comfort meals because it’s creamy, flavorful, and easy to make at home. I love serving it for family dinners or casual gatherings, and it always disappears fast from the table.
Cheesy Garlic Butter Chicken Bowties combine tender pasta, juicy chicken, and a creamy mozzarella-Parmesan sauce infused with garlic and herbs—perfect for cozy, satisfying meals.
Ingredients
2 cups bowtie pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
Cook bowtie pasta in salted boiling water until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and paprika. Cook for 5–7 minutes until golden and fully cooked. Remove from skillet and set aside.
In the same skillet, melt 2 tablespoons butter. Sauté minced garlic for 30 seconds until fragrant.
Add heavy cream and milk. Stir and simmer for a few minutes.
Lower heat and stir in mozzarella and Parmesan until sauce is smooth and creamy. Add Italian seasoning, salt, and pepper to taste.
Return chicken to skillet along with cooked pasta and remaining 2 tablespoons butter. Toss to coat evenly in sauce.
Cook for another 2–3 minutes to let flavors combine. Garnish with chopped parsley if desired, and serve warm.
Notes
Add red pepper flakes for a spicy kick.
Mix in spinach or mushrooms for extra veggies.
Swap mozzarella with provolone or add cream cheese for a richer sauce.
Use pre-cooked chicken like rotisserie for convenience—add at the end to avoid drying out.
