Cheesy Garlic Chicken Bowtie Pasta

Cheesy Garlic Chicken Bowtie Pasta

Introduction
This Cheesy Garlic Chicken Bowtie Pasta is comfort food at its very best, rich and creamy with a bold garlic aroma and tender seared chicken. The Velveeta and heavy cream make a silky, ultra-cheesy sauce that clings to every bowtie, while shredded mozzarella and grated Parmesan add stretch and savory depth. Expect a warm, satisfying mouthfeel, a gentle chew from al dente pasta, and bright hits of garlic in each bite. It is ideal for weeknight dinners when you want something fast but impressive, cozy family meals, or a simple dish to bring to a potluck. If you love creamy chicken pasta recipes, you might also enjoy a similar creamy bowl like Chicken Alfredo Garlic Bread Bowls for another indulgent option.

Ingredients

• 1 lb boneless, skinless chicken breasts, trimmed and patted dry. Use even thickness pieces so they cook through evenly.
• 12 oz bowtie pasta, such as farfalle. Holds sauce well and adds a pleasing bite.
• 1 cup heavy cream. Creates the rich, silky base for the cheese sauce.
• 6 oz Velveeta cheese, cubed. Melts smoothly and gives the sauce its creamy, velvety texture.
• 1 cup shredded mozzarella cheese. Adds stretch and mild milky flavor.
• 1 cup grated Parmesan cheese. Gives sharp, salty, nutty depth to the sauce.
• 4 cloves garlic, minced. Fresh garlic provides the bright, aromatic backbone of the dish.
• 2 tbsp olive oil. For searing the chicken and carrying flavor.
• 3 tbsp unsalted butter, divided. Adds richness and helps build the sauce.
• 1 tsp Cajun seasoning (optional). For a gentle, warm spice if you like a little kick.
• 1 tsp garlic powder. Enhances the garlic flavor and seasons the chicken.
• Salt and freshly ground black pepper to taste. Finish and balance the dish.

For another creamy chicken pasta idea, see Chicken Alfredo Garlic Bread Bowls.

Step-by-Step Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the 12 oz bowtie pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water, then drain and set the pasta aside. Tip: Reserve the pasta water while the sauce is finishing so it stays warm.
2. Season the chicken: Pat the chicken breasts dry and season both sides with 1 tsp garlic powder, 1 tsp Cajun seasoning if using, and salt and freshly ground black pepper to taste.
3. Sear the chicken: Heat 2 tbsp olive oil and 1 tbsp of the butter in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 5 to 7 minutes per side depending on thickness. Remove the chicken to a plate and let rest for a few minutes, then slice or cube as desired. Tip: Do not overcrowd the pan so the chicken browns rather than steams.
4. Sauté the garlic: In the same skillet, add the remaining 2 tbsp butter and sauté the 4 cloves minced garlic over medium heat for about 30 to 60 seconds until fragrant, stirring so it does not burn.
5. Build the base: Stir in 1 cup heavy cream, warming it gently. Add the 6 oz cubed Velveeta and stir continuously until the Velveeta melts and the sauce becomes smooth. Keep the heat moderate to prevent scorching.
6. Finish the cheese sauce: Add 1 cup shredded mozzarella and 1 cup grated Parmesan, stirring until the sauce thickens and is smooth. If the sauce is too thick, adjust the consistency with reserved pasta water, a few tablespoons at a time, until it coats the pasta nicely.
7. Combine and serve: Toss the cooked bowtie pasta in the cheese sauce until well coated. Plate the pasta and top with the seared chicken slices. Garnish with chopped parsley if desired. For another comforting pasta idea with a cozy twist, try a variation like Classic Chicken Pot Pie Pasta.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 generous servings
• Calories: Approximately 1400 calories per serving, depending on portion size and exact brands used.

For more creamy pasta inspiration, see this similar recipe Classic Chicken Pot Pie Pasta.

Tips, Storage & Variations

• Practical tips: Use room temperature chicken for even cooking, and keep the sauce over low heat while adding cheeses to avoid graininess. If the sauce looks thin after adding cheeses, simmer a minute to thicken or stir in a little more Parmesan.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or reserved pasta water to restore creaminess.
• Freezing: Cheese sauces with dairy can separate when frozen. For best results, freeze cooked pasta and chicken separately in airtight containers for up to 2 months, then reheat gently and stir to recombine.
• Flavor variations using only the existing ingredients:
  • Extra garlic punch: Increase minced garlic to 6 cloves for a more aromatic dish.
  • Spicy version: Keep the Cajun seasoning and add a bit more for additional heat.
  • Ultra cheesy: Add an extra half cup of mozzarella or Parmesan from the existing amounts to intensify cheesiness.
    For another creamy, chicken and broccoli take using similar techniques, check Creamy Rotisserie Chicken Broccoli Pasta.

FAQ

1. How do I prevent the cheese sauce from splitting?
   Keep heat on low to medium and stir constantly while melting cheeses. Adding the cream first helps create a stable base.

2. Can I use a different pasta shape?
   Yes, any short pasta like penne, rotini, or shells will work similarly.

3. Is Velveeta necessary for this sauce?
   Velveeta helps create a very smooth, creamy texture, but the sauce will still be cheesy if you rely on the mozzarella and Parmesan.

4. How can I tell when chicken is cooked through?
   Use a meat thermometer; chicken should reach 165 F in the thickest part.

5. Can I make this recipe ahead of time?
   You can cook components ahead. Store sauce and pasta separately and combine when ready to reheat and serve.

People Also Ask

1. What is the best way to reheat creamy pasta without drying it out?
   Reheat slowly in a skillet over low heat with a splash of water or cream, stirring until warmed.

2. Can I use low fat dairy in this recipe?
   Low fat cream may change texture and richness. If used, expect a thinner sauce and consider reducing reserved pasta water less.

3. How long does it take to cook bowtie pasta?
   Cook according to package instructions, usually 10 to 12 minutes for al dente, but check your package for exact timing.

4. What can I serve with cheesy garlic chicken bowtie pasta?
   A simple green salad or steamed vegetables complement the richness nicely.

5. Can I make this vegetarian?
   To make vegetarian, omit the chicken and add more cheese or a vegetable protein, keeping in mind only provided ingredients are used here.

6. How do I make the sauce thicker if it is too thin?
   Simmer gently to reduce, or stir in more Parmesan to thicken slightly.

Conclusion

This Cheesy Garlic Chicken Bowtie Pasta is a decadent, comforting meal that comes together quickly and feeds a hungry family with minimal effort. If you want another rich, comforting bowtie pasta idea, try The Easiest Garlic Parmesan Chicken with Bow Tie Pasta for a similar flavor profile. For an option with added broccoli and extra garlic notes, see Creamy, Cheesy Garlic Parmesan Chicken Pasta with Broccoli. I hope you enjoy making and sharing this cozy, cheesy weeknight favorite.

Cheesy Garlic Chicken Bowtie Pasta

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A rich and creamy pasta dish featuring tender seared chicken, a velvety cheese sauce, and a bold garlic aroma, perfect for weeknight dinners.

• Author: emma-brooks
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Poultry

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts, trimmed and patted dry
• 12 oz bowtie pasta (farfalle)
• 1 cup heavy cream
• 6 oz Velveeta cheese, cubed
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 tsp Cajun seasoning (optional)
• 1 tsp garlic powder
• Salt and freshly ground black pepper to taste

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water, then drain and set the pasta aside.
2. Season the chicken: Pat the chicken breasts dry and season both sides with garlic powder, Cajun seasoning if using, salt, and pepper.
3. Sear the chicken: Heat olive oil and 1 tbsp of the butter in a skillet over medium-high heat. Add the chicken and sear until golden and cooked through, 5 to 7 minutes per side. Remove the chicken, let rest, then slice or cube.
4. Sauté the garlic: In the same skillet, add remaining butter and sauté minced garlic over medium heat for 30 to 60 seconds until fragrant.
5. Build the base: Stir in heavy cream, warming gently. Add cubed Velveeta and stir until melted and smooth.
6. Finish the cheese sauce: Add shredded mozzarella and grated Parmesan, stirring until thick and smooth. Adjust with reserved pasta water as needed.
7. Combine and serve: Toss cooked pasta in the cheese sauce. Plate pasta and top with sliced chicken.

Notes

Use room temperature chicken for even cooking, and keep the sauce over low heat while adding cheeses to avoid graininess. Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 generous serving
• Calories: 1400
• Sugar: 5g
• Sodium: 900mg
• Fat: 70g
• Saturated Fat: 35g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 110g
• Fiber: 3g
• Protein: 50g
• Cholesterol: 150mg