I still remember the first night I made this Garlic Butter Chicken with Bowtie Pasta. It was one of those evenings when everyone was hungry at once and I hadn’t planned a thing for dinner. I opened the fridge, saw a pack of chicken breasts, a block of Velveeta, and a half box of bowtie pasta, and thought, “Alright, let’s see what happens.” What came out of that pan has been on repeat in my kitchen ever since.
The chicken turns perfectly golden and juicy, the pasta holds onto every drop of that creamy, cheesy sauce, and the garlic butter brings it all together. It’s simple enough for a weeknight, but tastes like something you’d get from a cozy Italian-style restaurant. It’s the kind of meal that makes everyone pause mid-bite and say, “Wow, this is really good.” And honestly, that’s the best kind of compliment a home cook can get.
Kitchen Essentials You’ll Need
Before you start cooking, a few kitchen staples will make the whole process smooth and stress-free. Having the right tools on hand not only saves time but helps your sauce stay creamy and your chicken cook evenly.
- Large skillet or sauté pan: Essential for searing the chicken and building your sauce right in the same pan.
- Large pot for boiling pasta: A heavy-bottomed pot helps cook the bowtie pasta evenly without sticking.
- Wooden spoon or silicone spatula: Ideal for stirring melted cheese and cream into a smooth sauce.
- Sharp knife and cutting board: To cube the chicken and prep the garlic quickly.
- Tongs or slotted spoon: For flipping the chicken pieces while they cook.
And of course, keep paper towels nearby, not just for cleanup, but to pat the chicken dry before cooking, which helps it brown beautifully.
Why You’ll Love This Recipe
There are so many reasons this recipe has become one of my family’s weeknight favorites. It’s flavorful, creamy, and comes together faster than most takeout orders. Here’s what makes it so special:
- Simple ingredients, big flavor: You don’t need anything fancy to make this dish just everyday ingredients that come together beautifully.
- The sauce is unbelievably creamy: A mix of Velveeta, mozzarella, cream cheese, and Parmesan creates a silky, rich texture that clings to every bowtie.
- Golden, buttery chicken bites: Seared in olive oil and butter with garlic and Cajun seasoning, the chicken turns tender with a slightly crisp edge.
- Perfect for busy nights: The entire recipe takes less than 30 minutes from start to finish.
- Family-approved comfort food: Even picky eaters go for seconds, which says a lot in my house.
- Easily adjustable: You can tone down the spice, swap cheeses, or even use leftover rotisserie chicken to save time.
It’s the kind of recipe that fits every mood a cozy meal after a long day, a quick dinner for guests, or that creamy pasta fix you crave once a week.
The Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound bowtie pasta
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 8 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt to taste
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package directions until al dente. This means it should still have a little bite to it not too soft. Once it’s cooked, drain and set it aside.
Step 2: While the pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with Cajun seasoning, garlic powder, onion powder, Italian seasoning, black pepper, and a pinch of salt. Cook the chicken for about 6 to 8 minutes, stirring occasionally, until the edges turn golden and the inside is no longer pink.
Step 3: In the same skillet, add the remaining 2 tablespoons of butter and melt it over medium heat. Add the minced garlic and sauté for about 1 minute, just until it’s fragrant. Be careful not to burn the garlic cooks quickly.
Step 4: Lower the heat to medium-low and pour in the heavy cream and chicken broth. Stir continuously as it begins to warm up. Once it starts to lightly simmer, add in the cream cheese and Velveeta cubes. Stir slowly until both melt completely and create a smooth, velvety sauce.
Step 5: Add the cooked pasta to the skillet and toss to coat it evenly in the cheese sauce. The bowtie shape is perfect here; it holds onto the sauce in all those little folds. Next, add the chicken back in and gently stir everything together so every piece of chicken gets covered in that buttery garlic goodness.
Fun Variations You Can Try
One of my favorite things about this Garlic Butter Chicken with Bowtie Pasta is how flexible it is. Once you’ve made it once, you’ll start thinking of all the ways you can change it up to fit your family’s tastes or whatever’s in your fridge.
If you’re in the mood for something different, try one of these fun twists:
- Go spicy: Add a pinch of red pepper flakes or extra Cajun seasoning for a little more heat.
- Make it lighter: Use half-and-half instead of heavy cream, or swap the Velveeta for low-fat mozzarella.
- Try a different pasta: Penne, rotini, or fettuccine all work beautifully with this sauce.
- Add vegetables: Broccoli, spinach, or bell peppers, not only add color but also balance out the richness.
- Use another protein: Shrimp, sausage, or even leftover rotisserie chicken can take this in a new direction.
- Bake it: For a cozy casserole version, pour everything into a baking dish, top with breadcrumbs and extra cheese, and bake at 375°F for 15 minutes until bubbly and golden.
The beauty of this recipe is that it’s forgiving. You can mix, match, and experiment, and it’ll still come out creamy and delicious.
How I Love to Serve It
When I serve this dish, I like to keep things simple because the pasta itself steals the show. A sprinkle of fresh parsley adds a nice pop of green, and a side of garlic bread or a crisp salad helps round out the meal.
For busy nights, I often skip sides altogether and just serve them straight from the skillet to the table. It’s hearty enough to stand on its own, and the smell of buttery garlic filling the kitchen always brings everyone running.
If I’m cooking for guests, I’ll garnish the top with a little extra Parmesan and a touch of cracked black pepper right before serving. It looks beautiful and adds that restaurant-style finishing touch without any extra effort.
Helpful Tips from My Kitchen
Over time, I’ve learned a few tricks that make this recipe even smoother to prepare. Here’s what helps me every time I make it:
- Always pat the chicken dry before seasoning it helps it brown better and stay juicy.
- Don’t overcook the garlic; it only needs a minute to release its aroma.
- If the sauce feels too thick, whisk in a splash of milk or chicken broth until it loosens up.
- Let the pasta sit in the sauce for a couple of minutes before serving so it absorbs more flavor.
- Leftovers reheat beautifully; just add a little milk when warming them up to bring back the creaminess.
These small steps make a big difference and ensure your sauce stays smooth and your chicken tender every time.
Important Cooking Reminders
Here are a few quick reminders to help everything turn out perfectly:
- Cook pasta just until al dente so it doesn’t become mushy when mixed with the sauce.
- Keep your skillet temperature steady; too high and the sauce might break.
- Stir cheese gradually into warm sauce to prevent clumping.
- Don’t skip the butter; it’s what gives that golden richness to the chicken.
- Always taste and adjust seasoning before serving; every batch can use a pinch more salt or pepper.
- Serve immediately for the best texture and flavor.
When you follow these simple guidelines, you’ll get creamy perfection every time never oily or heavy, just smooth and indulgent.
Nutritional Information (Estimated)
- Calories: 650 per serving
- Protein: 42g
- Fat: 34g
- Carbohydrates: 48g
- Sodium: 810mg
- Cholesterol: 160mg
These are approximate values, but they give you a good idea of what you’re enjoying a balanced, satisfying dinner that’s rich without being overwhelming.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Common Questions You Might Have
1. Can I make this ahead of time?
Yes, you can! Prepare the sauce and chicken ahead of time, then store them separately in airtight containers. When you’re ready to serve, cook the pasta fresh and combine everything in the skillet. Add a splash of milk or cream while reheating to keep the sauce silky.
2. What if I don’t have Velveeta?
No problem. You can use extra cream cheese and mozzarella instead. The texture will be slightly less glossy, but it’ll still taste amazing.
3. Can I make this without Cajun seasoning?
Absolutely. Replace it with a mix of paprika, garlic powder, and Italian seasoning. It’ll be milder but still flavorful.
4. How can I make it gluten-free?
Use your favorite gluten-free pasta and make sure your seasonings and broth are labeled gluten-free. The rest of the ingredients work perfectly as-is.
Conclusion
This Garlic Butter Chicken with Bowtie Pasta has become one of those recipes that never fails me, and I bet it’ll do the same for you. It’s rich but simple, indulgent but easy enough for any night of the week. The creamy sauce hugs every piece of pasta, and the golden seared chicken brings a delicious contrast in texture and flavor.
What I love most is how happy it makes everyone at the table. Whether it’s a quiet weeknight dinner or a quick meal for friends, it always delivers comfort and satisfaction without a lot of effort. You’ll want to keep this one in your back pocket for those nights when you need something truly delicious, fast, and family-approved.
So grab that skillet, turn on the stove, and let your kitchen fill with the scent of butter and garlic. Dinner is about to be wonderful.
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Garlic Butter Chicken with Bowtie Pasta
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
The Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound bowtie pasta
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 8 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt to taste
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package directions until al dente. This means it should still have a little bite to it not too soft. Once it’s cooked, drain and set it aside.
Step 2: While the pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with Cajun seasoning, garlic powder, onion powder, Italian seasoning, black pepper, and a pinch of salt. Cook the chicken for about 6 to 8 minutes, stirring occasionally, until the edges turn golden and the inside is no longer pink.
Step 3: In the same skillet, add the remaining 2 tablespoons of butter and melt it over medium heat. Add the minced garlic and sauté for about 1 minute, just until it’s fragrant. Be careful not to burn the garlic cooks quickly.
Step 4: Lower the heat to medium-low and pour in the heavy cream and chicken broth. Stir continuously as it begins to warm up. Once it starts to lightly simmer, add in the cream cheese and Velveeta cubes. Stir slowly until both melt completely and create a smooth, velvety sauce.
Step 5: Add the cooked pasta to the skillet and toss to coat it evenly in the cheese sauce. The bowtie shape is perfect here; it holds onto the sauce in all those little folds. Next, add the chicken back in and gently stir everything together so every piece of chicken gets covered in that buttery garlic goodness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 650
- Fat: 34
- Carbohydrates: 48
- Protein: 42