There’s something so comforting about a warm bowl of creamy pasta, especially when it’s loaded with tender, garlicky chicken and ooey-gooey cheese. It reminds me of cozy nights in, when you just want something satisfying but not complicated. This Garlic Chicken Bowties in Creamy Provolone Mozzarella Sauce recipe is exactly that — rich, flavorful, and surprisingly easy to whip up on a weeknight or for a special dinner with friends. Plus, it’s one of those dishes that always gets rave reviews and requests for seconds!
Why You’ll Love Garlic Chicken Bowties in Creamy Provolone Mozzarella Sauce
- Fast – From start to finish, this recipe comes together quickly, perfect for busy evenings.
- Easy – Simple ingredients and straightforward steps make it a breeze, even if you’re not a seasoned cook.
- Giftable – Whip this up for potlucks or dinner parties and watch it disappear in no time.
- Crowd-pleasing – Creamy, cheesy, and packed with flavor, it’s a guaranteed hit with both kids and adults.
Ingredients
Here’s what you’ll need for this luscious dish, with a little note on why each one matters:
- 18 oz bowtie (farfalle) pasta – The perfect shape for holding that creamy sauce in every bite.
- 2¼ lbs boneless skinless chicken breasts – Cut into bite-sized pieces for quick, even cooking.
- 3 tbsp olive oil – Adds a lovely richness and helps sear the chicken beautifully.
- 4½ tbsp unsalted butter, divided – For that silky base in the sauce and sautéing the aromatics.
- 1½ tbsp Cajun seasoning – Gives the chicken a subtle kick and depth of flavor.
- 1½ tsp garlic powder – For an extra layer of garlic goodness.
- Salt and black pepper, to taste – Essential for seasoning everything just right.
- 1½ small onions, diced – They melt into the sauce, adding sweetness and texture.
- 6 cloves garlic, minced – Fresh garlic is a must for that irresistible aroma.
- 3 tbsp all-purpose flour – Helps thicken the sauce to creamy perfection.
- 1½ cups chicken broth – Adds savory depth to the sauce.
- 2¼ cups heavy cream – The secret to the luscious, velvety texture.
- 6 oz cream cheese, softened – Brings tangy creaminess that blends beautifully with the cheeses.
- 1½ cups shredded provolone cheese – Offers a mild, smoky flavor.
- 1½ cups shredded mozzarella cheese – Provides that stretchy, melty cheese factor everyone loves.
- ¾ cup grated Parmesan cheese – Adds a punch of salty, nutty flavor.
- Chopped parsley, for garnish – A fresh, colorful finish to brighten the dish.
How to Make Garlic Chicken Bowties in Creamy Provolone Mozzarella Sauce
Ready to dive in? Let’s walk through this step-by-step so you feel confident making this at home:
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the bowtie pasta and cook until tender but still with a slight bite (al dente). Drain and set aside.
- Season the chicken: In a bowl, toss your bite-sized chicken pieces with Cajun seasoning, garlic powder, salt, and black pepper. Make sure every piece is evenly coated — this is where the flavor starts!
- Sear the chicken: Heat olive oil and 1½ tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
- Sauté the aromatics: Lower the heat to medium. Add the remaining butter to the skillet. Once melted, toss in the diced onions and cook until they’re soft and translucent — about 4-5 minutes.
- Add garlic: Stir in the minced garlic and cook just until fragrant, about 30 seconds. Be sure to keep stirring so it doesn’t burn.
- Make the roux: Sprinkle the flour over the onions and garlic. Stir continuously for about a minute, letting the flour cook but not brown. This will thicken your sauce perfectly.
- Build the sauce: Slowly pour in the chicken broth while stirring constantly to avoid lumps. Then add the heavy cream. Let the sauce simmer gently, stirring frequently, until it thickens up beautifully — about 4-6 minutes.
- Cheese it up: Add the softened cream cheese and stir until fully melted and combined. Then mix in the shredded provolone, mozzarella, and Parmesan cheeses until the sauce is smooth and creamy. This is where the magic happens!
- Combine chicken and sauce: Return the cooked chicken to the skillet and stir well to coat every piece with that luscious sauce.
- Add the pasta: Gently fold in the cooked bowtie pasta, making sure it’s all well coated with the creamy sauce.
- Final touch: Warm the entire dish for 1-2 minutes to let everything meld together. Remove from heat, sprinkle with chopped parsley, and serve immediately.
If you love creamy chicken pasta dishes, you might also enjoy trying my Creamy Garlic Parmesan Chicken Bowtie Pasta Cajun style for a spicy twist, or if you’re in the mood for some cheesy comfort, my Creamy Garlic Butter Chicken Alfredo Pasta is a guaranteed hit!
Substitutions & Additions
One of the best things about this dish is how flexible it is. Here are some ideas to make it your own:
- Swap the pasta: Penne, rigatoni, or even cavatappi work great if you don’t have bowties on hand.
- Try different cheeses: Swap provolone with fontina or gouda for a different flavor profile.
- Add veggies: Toss in some sautéed spinach, mushrooms, or sun-dried tomatoes to boost color and nutrition.
- Make it spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce to the sauce for some heat.
- Use chicken thighs: For juicier, more flavorful meat, boneless skinless chicken thighs are a great alternative.
Tips for Success
- Don’t overcook the pasta: Remember, it will cook a bit more in the sauce, so aim for al dente.
- Season well: The Cajun seasoning and garlic powder do a lot of work here, so be generous but adjust to your taste.
- Softened cream cheese: Make sure your cream cheese is softened to avoid lumps in the sauce. If you want to learn how to easily soften cream cheese, check out my simple method for easy homemade cream cheese.
- Prep ahead: You can dice the chicken and onions ahead of time, even cook the pasta in advance and toss it with a bit of oil to prevent sticking.
How to Store Garlic Chicken Bowties in Creamy Provolone Mozzarella Sauce
Got leftovers? No problem!
- Store in an airtight container in the fridge for up to 3 days.
- When reheating, warm gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if it thickens too much.
- This dish doesn’t freeze as well because of the cream sauce, but if you must, freeze in small portions and thaw overnight in the fridge before reheating.
FAQs
- Can I use pre-cooked chicken? Absolutely! Just add it toward the end to warm through without drying it out.
- Can I make this dairy-free? You could try substituting the cream and cheeses with dairy-free alternatives, but the sauce texture and flavor will be different.
- What if I don’t have Cajun seasoning? A mix of paprika, cayenne, garlic powder, onion powder, and black pepper works as a great homemade substitute.
- Can I use other pasta shapes? Yes! Bowties are ideal for holding sauce, but penne, rotini, or shells are great alternatives.
Thanks for spending time in the kitchen with me! If you’re looking for more delightful recipes, be sure to take a peek at my No Bake Orange Creamsicle Cheesecake for a sweet treat to end your meal perfectly.
Don’t forget to follow me on Pinterest for more delicious recipes and kitchen inspiration!
Garlic Chicken Bowties in Creamy Provolone Mozzarella Sauce
There’s something so comforting about a warm bowl of creamy pasta, especially when it’s loaded with tender, garlicky chicken and ooey-gooey cheese. This rich, flavorful, and easy-to-make dish is perfect for busy weeknights or special dinners.
Ingredients
Equipment
Method
- Step 1: Bring a large pot of generously salted water to a boil. Add the bowtie pasta and cook until tender but still al dente. Drain and set aside.
- Step 2: In a bowl, toss bite-sized chicken pieces with Cajun seasoning, garlic powder, salt, and black pepper until evenly coated.
- Step 3: Heat olive oil and 1½ tablespoons of butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–7 minutes until golden and cooked through. Transfer chicken to a plate and set aside.
- Step 4: Lower heat to medium. Add remaining butter to skillet. Once melted, add diced onions and cook until soft and translucent, about 4–5 minutes.
- Step 5: Stir in minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
- Step 6: Sprinkle flour over onions and garlic. Stir continuously for about 1 minute, allowing flour to cook but not brown, to thicken the sauce.
- Step 7: Slowly pour in chicken broth while stirring to avoid lumps. Add heavy cream and simmer gently, stirring frequently, until sauce thickens, about 4–6 minutes.
- Step 8: Add softened cream cheese and stir until fully melted and combined. Mix in shredded provolone, mozzarella, and Parmesan cheeses until sauce is smooth and creamy.
- Step 9: Return cooked chicken to skillet and stir to coat with sauce.
- Step 10: Gently fold in cooked bowtie pasta, ensuring it is evenly coated with the creamy sauce.
- Step 11: Warm the dish for 1–2 minutes to meld flavors. Remove from heat, sprinkle with chopped parsley, and serve immediately.
Notes
Swap pasta shapes like penne or rigatoni if preferred. Try different cheeses such as fontina or gouda for new flavors. Add veggies like sautéed spinach or mushrooms. Make it spicy with red pepper flakes or hot sauce. Use chicken thighs for juicier meat. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with added milk or broth to loosen sauce.