Garlic Butter Chicken Bowtie Pasta
Garlic Butter Chicken Bowtie Pasta combines tender, Cajun-seasoned chicken with farfalle pasta in a rich, creamy garlic butter sauce. Velveeta, cream cheese, mozzarella, and Parmesan melt together to create a velvety, cheesy sauce that makes this comforting chicken pasta perfect for busy weeknight dinners.
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Servings: 6
Equipment
- Deep skillet or large sauté pan
- Colander
- Sharp Knife
- Wooden spoon or silicone spatula
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
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 8 ounces Velveeta cheese cubed
- 4 ounces cream cheese softened
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to the package instructions, then drain and set aside.
- Heat 2 tablespoons of butter and the olive oil in a deep skillet over medium-high heat. Add the chicken and season with Cajun seasoning, garlic powder, onion powder, Italian seasoning, and black pepper. Cook for 5–7 minutes, until golden and cooked through. Transfer the chicken to a plate.
- Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté until fragrant.
- Pour in the chicken broth and heavy cream. Add the Velveeta, cream cheese, and mozzarella, stirring gently until the cheeses melt and the sauce becomes smooth and creamy.
- Return the cooked chicken to the skillet and add the drained pasta. Toss until everything is evenly coated in the garlic butter sauce.
- Stir in the Parmesan cheese until melted. Taste and adjust the salt as needed.
- Serve immediately while warm and creamy.
Notes
- Cook the pasta al dente: The bowtie pasta will continue absorbing sauce after being added to the skillet, so avoid overcooking it.
- Cut the chicken evenly: Similar-sized pieces cook more evenly and help keep the chicken tender.
- Melt the cheese gently: Keep the sauce over medium-low heat if necessary and stir frequently to prevent scorching or a grainy texture.
- Adjust the Cajun seasoning: Use less for a milder flavor or add a little extra for more spice.
- Loosen the sauce if needed: Stir in a splash of warm chicken broth or milk if the sauce becomes too thick.