Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce is the kind of creamy garlic chicken pasta that tastes like a cozy hug in a bowl—tender chicken, garlicky butter, bowtie pasta, and a rich mozzarella cream sauce that clings to every nook and crinkle.

What Makes This Chicken Bowtie Pasta So Special?

Let me explain what you’re getting here. This recipe is a skillet-style, weeknight-friendly, cheesy garlic butter chicken bowtie pasta recipe that feels like a restaurant meal but uses simple pantry ingredients.

You’ve got:

• Juicy garlic butter chicken
• Al dente bowtie pasta
• A silky, rich mozzarella cream sauce
• A golden, cheesy finish that makes the whole kitchen smell heavenly

It’s exactly the kind of hearty comfort food chicken pasta my family asks for when the weather turns chilly or when someone’s had “one of those” days. I’m 50, I’ve cooked my fair share of quick chicken dinners, and I can tell you this: Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce is one of those recipes that quietly slips into your regular rotation.

I like to serve this on busy weeknights when I don’t want to fuss with the oven, but I still want a dinner that feels a little indulgent. You can make it entirely on the stovetop as a skillet chicken bowtie pasta. Or, if you’re in the mood, you can sprinkle extra cheese on top and turn it into a mozzarella chicken pasta bake with a bubbly, browned top.

Is it healthy? It’s comfort food, so we’re not pretending it’s a salad. But you can absolutely lighten it up—use half-and-half instead of heavy cream, add a big handful of spinach or steamed broccoli, and suddenly you’ve got a creamy cheesy chicken pasta that’s also packing a few nutrients.

This dish is also very forgiving. If you’re new to cooking, the garlic butter mozzarella sauce is simple and straightforward. If you’re experienced, you’ll appreciate just how well the flavors balance: savory, garlicky, cheesy, and just the right amount of richness.

Why You’ll Love This Recipe

• Weeknight-friendly: Ready in about 35–40 minutes from pantry to table—totally doable after work.
• One-pan style: The chicken and sauce cook in one skillet, while the pasta boils—less cleanup, more relaxing.
• Super creamy, super cheesy: The rich mozzarella cream sauce hugs every piece of bowtie pasta and chicken.
• Kid-approved and picky-eater friendly: Mild flavors, no funky ingredients, just cozy creamy garlic butter chicken pasta.
• Customizable: Easily add veggies, switch pastas, or tweak the richness to fit your taste.
• Great for leftovers: Reheats beautifully with a splash of milk or cream; lunch the next day is a treat.
• Crowd-pleasing comfort food: Perfect for potlucks, casual gatherings, or Sunday dinner.
• Simple ingredients, big flavor: Uses everyday staples—garlic, butter, cream, chicken, mozzarella—to create a restaurant-style dish.

Ingredients for Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

You know what? One of my favorite things about this cheesy garlic butter chicken pasta is that it uses ingredients most of us already have in our kitchens. Here’s what you’ll need.

For the Chicken and Pasta

• 12 ounces bowtie (farfalle) pasta
  • Any brand works—just choose a good-quality dried pasta so it holds its shape and sauce.
• 1 ½ pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • You can also use boneless, skinless chicken thighs for more flavor and tenderness.
• 1 ½ teaspoons kosher salt, divided
• ¾ teaspoon black pepper, divided
• 1 teaspoon Italian seasoning
  • A mix of oregano, basil, thyme; if you don’t have it, use ½ teaspoon dried oregano + ½ teaspoon dried basil.
• ½ teaspoon smoked paprika (or sweet paprika)
  • Adds a little color and subtle smokiness that makes the garlic butter chicken really stand out.
• 2 tablespoons olive oil
  • Helps get that nice golden sear on the chicken.

For the Garlic Butter and Mozzarella Cream Sauce

• 4 tablespoons unsalted butter (½ stick)
  • If you only have salted butter, just reduce added salt a bit.
• 5–6 cloves fresh garlic, minced
  • Fresh garlic is non-negotiable here—it’s the heart of that garlic butter mozzarella sauce.
• ¼ teaspoon red pepper flakes (optional)
  • Gives a gentle warmth—not spicy, just cozy.
• 2 tablespoons all-purpose flour
  • Helps thicken the cream sauce.
• 1 ½ cups low-sodium chicken broth
  • Homemade or store-bought; low-sodium gives you more control over seasoning.
• 1 ½ cups heavy cream
  • For a lighter version, use half-and-half, but heavy cream gives the richest mozzarella cream sauce.
• 1 teaspoon Dijon mustard
  • You won’t taste “mustard”; it simply deepens the flavor and balances the richness.
• 1 teaspoon garlic powder
  • Boosts the garlic flavor without making it harsh.
• ½ teaspoon onion powder
• 1 teaspoon kosher salt (to taste; you may need a bit more or less)
• 8 ounces low-moisture mozzarella cheese, freshly shredded (about 2 cups, loosely packed)
  • Freshly shredded melts smoother than pre-shredded (which often has anti-caking agents).
• ½ cup grated Parmesan cheese
  • Adds depth and a slight nuttiness that complements the mozzarella cream sauce.

For Finishing and Garnish

• 2 tablespoons fresh parsley, chopped
  • For color and freshness. Fresh basil also works beautifully.
• Extra mozzarella or Parmesan, for topping (optional, especially if baking)
• Lemon wedges, for serving (optional)
  • A tiny squeeze brightens up the whole creamy chicken bowtie pasta.

Directions: How to Make Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

Just take this step by step. You’re making three main components: pasta, garlic butter chicken, and mozzarella cream sauce. Then you bring them together into one creamy, cheesy skillet.

1. Cook the Bowtie Pasta

1. Bring a large pot of well-salted water to a boil.

   • Think about 1–2 tablespoons salt for a big pot; the water should taste like the ocean. This seasons the bowtie pasta from the inside out.

2. Add 12 ounces bowtie pasta and cook according to package directions until al dente.

   • Stir a couple of times so the bowties don’t stick together.

3. Before draining, reserve 1 cup of the starchy pasta water.

   • This is your secret weapon for loosening the sauce later if it gets too thick.

4. Drain the pasta and set aside.

   • Toss with a teaspoon of olive oil if it’s going to sit a while so it doesn’t clump.

2. Season and Cook the Chicken

5. While the pasta cooks, cut the chicken breasts into bite-sized pieces—about 1-inch cubes or strips.

6. Pat the chicken dry with paper towels (this helps it brown). Then season with:

   • 1 teaspoon salt
   • ½ teaspoon black pepper
   • 1 teaspoon Italian seasoning
   • ½ teaspoon smoked paprika

   Toss to coat evenly.

7. Heat a large 12-inch skillet (cast iron or stainless steel works great) over medium-high heat. Add 2 tablespoons olive oil.

8. When the oil is hot and shimmering, add the seasoned chicken in a single layer.

   • Don’t overcrowd; work in two batches if needed so it browns instead of steaming.

9. Cook for about 6–8 minutes, stirring occasionally, until the chicken is golden and cooked through (internal temperature 165°F).

10. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.

3. Make the Garlic Butter Base

11. In the same skillet (don’t wash it—you want those browned bits), reduce heat to medium.

12. Add 4 tablespoons butter and let it melt, scraping up any browned bits from the pan with a wooden spoon.

• This is flavor gold from the garlic butter chicken.

13. Stir in the minced garlic and red pepper flakes (if using). Cook, stirring constantly, for 30–60 seconds, until fragrant.

• Don’t let the garlic brown. If it starts to color, lower the heat.

4. Build the Mozzarella Cream Sauce

14. Sprinkle the 2 tablespoons flour over the melted garlic butter. Cook, whisking or stirring, for 1 minute.

• This cooks out the raw flour taste and forms a light roux.

15. Slowly pour in the chicken broth, whisking constantly to avoid lumps.

16. Add the heavy cream, Dijon mustard, garlic powder, onion powder, remaining ½ teaspoon salt, and ¼ teaspoon black pepper.

17. Bring the mixture to a gentle simmer over medium heat. Stir frequently and cook for 4–5 minutes until it slightly thickens and coats the back of a spoon.

• If it gets too thick too fast, turn the heat down and add a splash of extra broth or a bit of the pasta water.

5. Add the Cheeses

18. Reduce heat to low. Add the Parmesan cheese, stirring until melted and smooth.

19. Gradually add in the shredded mozzarella, a handful at a time, stirring well after each addition until melted and silky.

• This prevents clumps and helps the mozzarella cream sauce stay smooth instead of stringy.

20. Taste and adjust seasoning—add a pinch more salt or pepper if needed.

• Remember the pasta and chicken are seasoned, so don’t over-salt here.

6. Bring the Pasta and Chicken Together

21. Add the cooked bowtie pasta and garlic butter chicken back into the skillet with the mozzarella cream sauce.

22. Toss gently with tongs or a large spoon to coat everything in the creamy garlic butter mozzarella sauce.

23. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired creaminess.

• It should be glossy and clingy, but not gluey.

24. Sprinkle with chopped parsley and more Parmesan or mozzarella if you’d like.

25. Serve warm as is—or see the next step for a baked version.

7. Optional: Turn It into a Mozzarella Chicken Pasta Bake

26. Preheat your oven to 375°F (190°C).

27. Transfer the cheesy chicken bowties to a greased 9x13 baking dish.

28. Top with an extra ½–1 cup shredded mozzarella and a few tablespoons of Parmesan.

29. Bake for 12–15 minutes, until the top is melted and bubbling, with a few golden spots.

30. Let rest for 5 minutes before serving—this helps the rich mozzarella cream sauce settle a bit, so every scoop is perfect.

Servings & Timing

• Yield: About 6 servings (generous bowls of bowtie pasta with chicken)
• Prep Time: 15 minutes (chopping chicken, grating cheese, mincing garlic)
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• If baking as a casserole: Add about 15 minutes baking time (50–55 minutes total)

This is a classic “weeknight chicken pasta dinner” that’s fast enough for busy evenings but cozy enough to serve guests.

Variations: Make It Your Own

You don’t have to make this exactly the same way every time—honestly, I rarely do. Here are some easy twists:

• Veggie-Packed Version: Stir in 2 cups of steamed broccoli, peas, or sautéed spinach right before tossing with the pasta and chicken.
• Spicy Garlic Chicken Bowties: Increase red pepper flakes and add a pinch of cayenne for a creamy, spicy garlic butter chicken pasta.
• Lighter Mozzarella Cream Sauce: Use half heavy cream and half chicken broth, or swap in half-and-half, for a slightly lighter but still creamy sauce.
• Gluten-Free: Use your favorite gluten-free pasta and substitute a 1:1 gluten-free flour blend for the flour in the sauce.
• Extra-Cheesy Bake: Turn it into a cheesy mozzarella chicken pasta bake with an extra thick layer of mozzarella and a sprinkle of Italian breadcrumbs on top.
• Herb Garden Twist: Add fresh basil, thyme, or chives at the end for a bright, herbal version of this creamy cheesy chicken pasta.

Storage & Reheating Tips

This garlic butter chicken pasta keeps surprisingly well, and the sauce can be brought back to life with a little liquid and low heat.

Storing

• Refrigerator:
  • Store leftovers in an airtight container for 3–4 days.
• Freezer:
  • For best texture, I don’t usually recommend freezing cream-based sauces, but if needed, you can freeze it in a well-sealed container for up to 2 months.
  • Expect a slight change in texture; it may separate a bit and need gentle reheating.

Reheating

• Stovetop:
  • Add a splash of milk, cream, or chicken broth to a skillet.
  • Warm the leftovers over low to medium-low heat, stirring often, until creamy again.
• Microwave:
  • Heat in 30–45 second bursts, stirring in between. Add a spoonful of milk or broth if it seems dry.
• From frozen:
  • Thaw overnight in the fridge, then reheat gently on the stove with extra liquid to loosen.

Make-Ahead Advice

• You can cook the chicken and pasta ahead and store them separately in the fridge.
• Make the mozzarella cream sauce fresh when you’re ready to serve; it only takes a few minutes and tastes best right off the stove.
• For gatherings, assemble the whole dish in a baking pan, cover tightly, refrigerate for up to 24 hours, then bake with extra mozzarella until bubbly.

Notes from My Kitchen to Yours

• Freshly shredded cheese matters. Pre-shredded mozzarella can make the sauce grainy. I know it’s tempting, but taking 3–4 minutes to grate a block of mozzarella really does give a smoother, silkier rich mozzarella cream sauce.
• Don’t scorch the garlic. Garlic goes from fragrant to bitter very fast. If your pan is too hot, pull it off the heat for a moment while you stir.
• Heat control is everything. Once you add dairy and cheese, keep the heat on low or low-medium. High heat can make the creamy garlic chicken pasta sauce separate.
• Salt in layers. You’re seasoning pasta water, chicken, and sauce. Taste along the way so your final dish is flavorful but not salty.
• Save that pasta water. I know it feels like one more thing to remember, but that starchy liquid is magic for adjusting the sauce texture.
• A little lemon is lovely. A small squeeze of fresh lemon right before serving brightens the whole dish and keeps it from feeling heavy.

FAQs About Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

1. Can I use a different type of pasta?
Yes. Penne, rotini, rigatoni, shells, or even fettuccine all work well in this garlic butter chicken pasta; just aim for a shape that holds sauce nicely.

2. Can I make this without heavy cream?
You can use half-and-half or even a mix of whole milk and chicken broth, but the sauce will be slightly thinner and less rich. Add a touch more flour if needed.

3. How can I make this recipe a bit healthier?
Use whole wheat or high-protein pasta, half-and-half instead of cream, and add a lot of veggies like broccoli, spinach, or peas to bulk it up.

4. My sauce turned grainy—what happened?
Most likely the heat was too high or the cheese was added too fast. Next time, reduce the heat and add cheese gradually, stirring until each handful melts.

5. Can I use pre-cooked or rotisserie chicken?
Absolutely. Skip the step of cooking raw chicken; just warm shredded or chopped cooked chicken in the garlic butter for a few minutes, then continue with the sauce.

6. Is this safe for kids who don’t like spicy food?
Yes. Just leave out the red pepper flakes, and this becomes a very mild, cheesy chicken bowties pasta that most kids love.

7. Can I make this ahead for a potluck?
Yes. Assemble it as a mozzarella chicken pasta bake in a casserole dish, cover, and refrigerate. Bake right before serving until hot and bubbly, adding a splash of cream or milk if it looks dry.

8. What can I serve with this cheesy garlic butter chicken pasta?
A simple green salad, roasted vegetables, or garlic bread pairs beautifully. I like a crisp side salad with a tangy vinaigrette to balance the rich mozzarella cream sauce.

Wrapping It Up (And Serving Seconds)

This Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce is everything a cozy dinner should be: creamy, cheesy, garlicky, and comforting, with tender chicken and bowtie pasta wrapped in the most luscious mozzarella cream sauce. It’s simple enough for a Tuesday night but special enough to serve guests on a Saturday.

If you make this garlic butter chicken pasta, I’d love to hear how it turned out—tell me if you added veggies, made it into a mozzarella chicken pasta bake, or created your own twist. Leave a comment, rate the recipe, and then go peek at some of my other weeknight chicken pasta dinners for even more comfort-food inspiration.