Some recipes aren’t just meals, they become part of the rhythm of family life. This creamy garlic chicken bowtie pasta has earned its place in my kitchen for exactly that reason. I still remember the first time I made it on a rainy night when everyone wanted something hearty yet simple. The bowtie pasta, with its playful shape, was the perfect canvas for tender chicken and a sauce so silky and rich it felt like pure comfort in a bowl.
What I love most is how the garlic melts into the cream, creating warmth without overpowering, while the cheese ties everything together into something both indulgent and approachable. The chicken, golden from the pan, adds flavor and texture, and the pasta catches every bit of that velvety sauce. Whether served family-style in one big bowl or plated with care, this dish always brings smiles, full plates, and a little extra love to the table.
Essential Elements and Equipment
Cooking this recipe doesn’t require anything fancy, just a few reliable tools and quality ingredients:
- Large pot for boiling the bowtie pasta.
- A wide skillet or sauté pan to cook the chicken and prepare the sauce.
- Tongs for tossing the pasta in the sauce.
- A sharp knife to cut the chicken into even bite-sized pieces.
- Whisk for blending the cornstarch slurry smoothly into the cream.
- Fresh garlic to give the sauce its depth of flavor.
- Mozzarella and Parmesan to create a rich and melty cheese sauce.
- Cream and chicken broth for the velvety base that makes the pasta shine.
With these essentials ready, the cooking process becomes smooth and enjoyable.
What Makes This Recipe Work
This pasta isn’t just comforting, it’s memorable. Here’s why it works so well:
- Golden seared chicken: The Cajun seasoning and paprika give the chicken a rich, flavorful crust.
- Balanced garlic flavor: Fresh garlic builds the heart of the sauce without overwhelming it.
- Cream and broth combo: Keeps the sauce indulgent yet not too heavy.
- Cheese blend: Mozzarella adds stretchiness, Parmesan brings nutty sharpness.
- Cornstarch slurry: Thickens the sauce just enough to coat the pasta perfectly.
- Bowtie pasta: The shape holds the sauce in its ridges, giving you flavor in every bite.
- Family-friendly: Loved by adults and kids alike, making it an easy crowd-pleaser.
This is why the dish makes it back to my table so often it’s reliable, flexible, and always delicious.
Ingredients You’ll Need
- 1 pound bowtie (farfalle) pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions. Drain well and set aside.
Step 2: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces and season with Cajun seasoning, paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Transfer the chicken to a plate and set aside.
Step 3: In the same skillet, melt the remaining 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.
Step 4: Pour in the heavy cream and chicken broth. Stir well and bring the mixture to a gentle simmer.
Step 5: In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly add the slurry to the simmering sauce, whisking constantly, until the sauce thickens, about 2–3 minutes.
Step 6: Reduce the heat to low and stir in the mozzarella and Parmesan until melted into a smooth, creamy sauce.
Step 7: Add the cooked bowtie pasta and chicken back into the skillet. Toss gently with tongs until everything is well coated in the sauce.
Step 8: Let simmer together for 2–3 minutes so the flavors blend beautifully.
Step 9: Serve hot, making sure every serving has plenty of creamy sauce and juicy chicken pieces on top.
Easy Variations to Try
One of the best things about a dish like this is its flexibility. It’s already rich and satisfying as written, but a few tweaks can make it entirely your own.
- Swap the pasta: Bowtie pasta looks beautiful and holds sauce well, but you can substitute rotini, penne, or fettuccine if that’s what you have on hand. Each shape brings a slightly different texture.
- Change the protein: Chicken breasts keep things lean, but chicken thighs, shrimp, or even sliced Italian sausage can be used for a twist.
- Add vegetables: Stir in sautéed spinach, steamed broccoli, or roasted red peppers near the end for a boost of color and nutrients.
- Adjust the spice level: If you like a little more heat, add red pepper flakes or extra Cajun seasoning. For a milder version, simply reduce the Cajun spice or replace it with Italian seasoning.
- Lighter version: Replace some of the heavy cream with half-and-half, or use less cheese. You’ll still have a creamy sauce, but with a slightly lighter feel.
- Extra indulgence: Add a few cubes of cream cheese or an extra handful of mozzarella for a thicker, cheesier sauce.
These small adjustments make the recipe versatile enough to please every palate and accommodate different occasions.
How to Serve
The way you serve this pasta can set the tone for the entire meal. Here are some serving suggestions:
- Family-style dinner: Pile the pasta high in a large serving bowl, sprinkle with parsley, and set it in the middle of the table. Let everyone scoop their own portions.
- Plated presentation: For a restaurant-style look, swirl the bowtie pasta neatly on each plate and arrange slices of golden chicken over the top. Spoon extra sauce around the edges for a polished finish.
- With sides: Garlic bread, breadsticks, or a simple green salad balance the richness of the pasta. Roasted vegetables like asparagus or zucchini pair beautifully as well.
- For kids: Serve the pasta on one side and sliced chicken on the other. Kids often enjoy choosing how much of each they want.
- Meal prep: This pasta reheats well, so pack leftovers into containers. Add a small side salad for a quick, ready-to-go lunch.
No matter how it’s served, the creamy garlic sauce makes every plate feel special.
Recipe Tips
Over time, I’ve learned a few tricks to ensure this recipe comes out perfectly every time.
- Cook pasta to al dente: Slightly firm pasta holds up better when tossed in sauce.
- Season chicken well: Cajun seasoning and paprika add depth, so coat each piece evenly before cooking.
- Don’t burn the garlic: Garlic cooks quickly. Stir constantly once it hits the butter to keep it golden and fragrant, not bitter.
- Whisk the slurry thoroughly: Mix the cornstarch with cold water until completely smooth before adding to the sauce. This prevents lumps.
- Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that stop it from melting smoothly. Freshly grated cheese melts into the sauce better.
- Adjust thickness: If the sauce becomes too thick, add a splash of chicken broth. If it’s too thin, simmer a few extra minutes.
- Reheat gently: Warm leftovers on the stove over low heat with a splash of milk to bring the sauce back to life.
With these tips, even first-time cooks can feel confident pulling off this dish.
Cooking Notes
- Cook pasta just until al dente, since it will finish cooking slightly in the sauce.
- Let the chicken rest briefly after cooking to keep it juicy when added back to the pasta.
- Stir the sauce frequently to avoid sticking or clumping once the cheese is added.
- Always taste before serving and adjust seasoning with a pinch of salt or pepper if needed.
- Garnish with parsley or fresh herbs for a bright finishing touch.
Nutritional Information
(Per serving, approximately)
- Calories: 680
- Protein: 38g
- Carbohydrates: 55g
- Fat: 32g
- Fiber: 2g
- Sodium: 700mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
FAQs
1. Can I make this dish ahead of time?
Yes. Cook the chicken and sauce ahead, but wait to cook the pasta until just before serving. Tossing freshly cooked pasta in the sauce keeps the texture ideal.
2. What’s the best way to store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Add a splash of milk or broth when reheating to keep the sauce creamy.
3. Can I freeze this pasta?
Cream-based sauces don’t always freeze well because they can separate when thawed. If you do freeze it, reheat gently on the stove with extra cream or milk to help restore the sauce.
4. How can I make this vegetarian?
Skip the chicken and add extra vegetables like mushrooms, spinach, or zucchini. The sauce is rich enough to stand on its own without meat.
Conclusion
Creamy Garlic Chicken Bowtie Pasta with Velvety Cheese Sauce is the kind of dish that makes an ordinary night feel just a little more special. It’s comforting, flavorful, and indulgent without being complicated. The golden chicken, the bowtie pasta catching all that velvety sauce, and the blend of garlic and cheese make it a meal everyone will remember.
This is the recipe I turn to when I want something reliable yet exciting a dish that feels like a treat but doesn’t require hours in the kitchen. It’s versatile enough for a busy weeknight and impressive enough for a weekend dinner with friends.
Every bite brings the perfect combination of creamy, cheesy pasta and juicy chicken. It’s the kind of food that makes you slow down and enjoy the moment, whether you’re sharing it with family, friends, or just treating yourself. If you’re looking for a recipe that truly delivers on flavor and comfort, this one deserves a permanent spot in your kitchen.
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Creamy Garlic Chicken Bowtie Pasta with Velvety Cheese Sauce
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound bowtie (farfalle) pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions. Drain well and set aside.
Step 2: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces and season with Cajun seasoning, paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Transfer the chicken to a plate and set aside.
Step 3: In the same skillet, melt the remaining 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.
Step 4: Pour in the heavy cream and chicken broth. Stir well and bring the mixture to a gentle simmer.
Step 5: In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly add the slurry to the simmering sauce, whisking constantly, until the sauce thickens, about 2–3 minutes.
Step 6: Reduce the heat to low and stir in the mozzarella and Parmesan until melted into a smooth, creamy sauce.
Step 7: Add the cooked bowtie pasta and chicken back into the skillet. Toss gently with tongs until everything is well coated in the sauce.
Step 8: Let simmer together for 2–3 minutes so the flavors blend beautifully.
Step 9: Serve hot, making sure every serving has plenty of creamy sauce and juicy chicken pieces on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 680
- Sodium: 700
- Fat: 32
- Carbohydrates: 55
- Protein: 38