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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Chicken Bowties in Creamy Provolone Mozzarella Sauce
  • 18 oz bowtie (farfalle) pasta
  • 2.25 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 3 tbsp olive oil
  • 4.5 tbsp unsalted butter divided
  • 1.5 tbsp Cajun seasoning
  • 1.5 tsp garlic powder
  • salt and black pepper to taste
  • 1.5 small onions diced
  • 6 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1.5 cups chicken broth
  • 2.25 cups heavy cream
  • 6 oz cream cheese softened
  • 1.5 cups shredded provolone cheese
  • 1.5 cups shredded mozzarella cheese
  • 0.75 cup grated Parmesan cheese
  • chopped parsley for garnish

Equipment

  • Large Pot
  • Large Skillet
  • Mixing bowl
  • Whisk or spoon

Method
 

  1. 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.
  2. Step 2: In a bowl, toss bite-sized chicken pieces with Cajun seasoning, garlic powder, salt, and black pepper until evenly coated.
  3. 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.
  4. 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.
  5. Step 5: Stir in minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
  6. 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.
  7. 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.
  8. 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.
  9. Step 9: Return cooked chicken to skillet and stir to coat with sauce.
  10. Step 10: Gently fold in cooked bowtie pasta, ensuring it is evenly coated with the creamy sauce.
  11. 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.