Garlic Butter Chicken Bowties (Print Version)
Creamy bowtie pasta with juicy chicken, garlic butter, and cheesy mozzarella sauce.
# Ingredients:
→ Pasta
01 -
450 g bowtie pasta (farfalle)
→ Chicken
02 -
680 g boneless chicken breast, cut into bite-sized pieces
→ Seasoning
03 -
2 teaspoons Cajun seasoning
04 -
1 teaspoon paprika
05 -
1/2 teaspoon black pepper
06 -
1 teaspoon salt
→ Sauce Base
07 -
2 tablespoons unsalted butter
08 -
4 cloves garlic, minced
09 -
240 ml heavy cream
10 -
240 ml chicken broth
11 -
115 g cream cheese, softened
→ Cheeses
12 -
120 g shredded mozzarella cheese, divided
13 -
50 g grated Parmesan cheese
→ Cooking Oil
14 -
2 tablespoons olive oil
# Instructions:
01 -
Bring a large pot of water to a boil. Add bowtie pasta and cook according to package instructions until al dente. Drain thoroughly and set aside.
02 -
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with Cajun seasoning, paprika, salt, and black pepper. Cook for approximately 8 minutes, stirring occasionally, until chicken is golden and cooked through. Remove from skillet and reserve.
03 -
Using the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute or until fragrant. Pour in heavy cream and chicken broth. Stir in softened cream cheese and whisk until fully melted and sauce is smooth. Allow mixture to come to a gentle simmer.
04 -
Reduce heat to low. Add 90 g shredded mozzarella and all grated Parmesan cheese to sauce, stirring continuously until smooth and creamy. Return drained pasta to skillet, tossing gently to coat every piece evenly with sauce.
05 -
Scatter the remaining 30 g shredded mozzarella over the surface. Cover skillet and let sit for 2–3 minutes or until cheese has melted. Place cooked chicken atop cheesy pasta and garnish with chopped parsley if desired.
# Notes:
01 -
For extra flavor, consider browning the chicken in batches to avoid overcrowding the pan.