Cheesy Garlic Butter Chicken Bowties

Warm, creamy, and utterly comforting, this Cheesy Garlic Butter Chicken Bowties recipe brings together tender cubed chicken, silky garlic butter cream, and gooey melted mozzarella tossed with al dente bowtie pasta. The first bite gives you a rich, savory hit of garlic and butter, followed by creamy cheese that strings deliciously between forkfuls. Texture is a lovely contrast of juicy chicken pieces and the soft, slightly chewy farfalle, while fresh parsley or basil adds a bright herbal finish that lifts the richness. This dish is ideal for busy weeknights when you want something satisfying without fuss, for casual family dinners, or as a cozy weekend pasta that impresses without complicated steps. If you enjoy creamy chicken pasta classics, you might also appreciate a larger baked version like Creamy Garlic Chicken Pasta: Family Favorite for another comforting option.

Ingredients

1 lb boneless, skinless chicken breasts, cubed — bite-size pieces cook quickly and soak up the sauce.
3 tbsp butter — adds a rich, silky base for the garlic sauce.
3 garlic cloves, minced — fresh garlic gives bright, aromatic flavor.
12 oz bowtie pasta (farfalle) — holds sauce in its folds and cooks al dente.
1 cup heavy cream — creates a thick, creamy sauce that clings to pasta.
1 ½ cups freshly grated mozzarella — melts into stretchy, gooey goodness.
½ cup Parmesan (optional) — adds salty, nutty depth if you choose to use it.
2 tbsp olive oil — for searing the chicken and adding a light fruitiness.
Salt & pepper, to taste — simple seasoning to highlight the flavors.
Fresh parsley or basil, for garnish — adds color and a fresh herbal note. If you like baked cheesy chicken dishes, also consider Cheesy Chicken Alfredo Lasagna Rolls for another way to enjoy similar flavors.

Step-by-Step Instructions

Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta. Tip: reserve the pasta water before draining so you can loosen the sauce later without diluting flavor.
In a skillet, heat the 2 tbsp olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until golden and cooked through, about 5 to 7 minutes depending on piece size. Remove the chicken and set aside on a plate.
Lower the heat to medium and add the 3 tbsp butter to the same skillet. Once melted, add the minced garlic and sauté until fragrant, about 30 to 45 seconds. Watch closely so the garlic does not brown.
Add the 1 cup heavy cream, stir to combine with the butter and garlic, and let the mixture simmer gently for 2 to 3 minutes so it slightly thickens.
Return the cooked chicken to the skillet and toss it in the sauce to warm through and absorb flavor, about 1 to 2 minutes.
Stir in the 1 1/2 cups freshly grated mozzarella and the 1/2 cup Parmesan, if using, until the cheeses melt into a smooth, creamy sauce. Tip: if the sauce seems too thick, add a splash of the reserved pasta water to reach the desired consistency.
Add the cooked bowtie pasta to the skillet, toss everything to combine evenly, and use the reserved pasta water as needed to loosen the sauce so it coats the pasta nicely.
Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley or basil and serve hot. For a plated variation that pairs well with garlic bread, see a related idea like Chicken Alfredo Garlic Bread Bowls.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 1000 kcal per serving (estimate, includes mozzarella and Parmesan)

Tips, Storage & Variations

Practical tips:
- Cut chicken into uniform cubes so they cook evenly.
- Use freshly grated mozzarella for best melting and flavor.
- Keep the reserved pasta water handy to adjust sauce without thinning flavor.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove over low heat with a splash of cream or water to restore creaminess.
Freezing:
- This dish freezes okay, but texture will change slightly. Cool completely, place in freezer-safe containers, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Flavor variations using existing ingredients only:
- Extra-cheesy: omit the Parmesan and stir in a little more mozzarella for a purely mozzarella-driven sauce.
- Garlicky herb: increase to an extra garlic clove and finish with more chopped basil for a brighter herbal finish.
- Parmesan-forward: include the 1/2 cup Parmesan and use it as a final sprinkle on top for a nuttier bite. For a different garlic sauce approach, you might also like Chicken Shawarma with Garlic Sauce as inspiration for stronger garlic notes.

FAQ

Can I use a different pasta shape?
Yes. Any sturdy pasta will work, though farfalle holds sauce nicely.
Do I have to use heavy cream?
Heavy cream gives the richest texture, but a lower-fat dairy will thin the sauce and change the mouthfeel.
Can I make this ahead of time?
Yes. Cook and cool, then refrigerate. Reheat gently, adding a splash of reserved pasta water or cream.
Is Parmesan required?
No. Parmesan is optional and adds extra savory depth if you choose to include it.
How do I know when the chicken is done?
Chicken is done when it is golden and no longer pink inside, or reaches an internal temperature of 165 F.

Conclusion

I hope this Cheesy Garlic Butter Chicken Bowties becomes a go-to for cozy, cheesy weeknight dinners and special family meals. For a similar creamy twist on bowtie chicken preparations, check out this version at Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream. If you enjoy more baked garlic butter chicken ideas with melted mozzarella, you may also like this take at Baked Garlic Butter Chicken with Mozzarella. Please try the recipe, tweak it to your taste, and share how it turned out for you. Enjoy this cozy, cheesy meal with good company and warm appetites.