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–+ servings

Cheesy Garlic Chicken

Indulge in creamy cheesy goodness with this Cheddar Garlic Butter Chicken and Parmesan Bowtie Pasta recipe. Ready in 30 minutes and packed with bold flavors perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz bowtie pasta
  • 1 lb boneless, skinless chicken breasts, cut into thick pieces
  • 2 tbsp olive oil
  • 4 tbsp butter, divided
  • 4 cloves garlic, minced
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • to taste Salt and black pepper
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 3 oz Velveeta cheese, cubed
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 oz cream cheese, softened
  • 1 tsp Italian seasoning
  • to taste Chopped parsley, for garnish

Equipment

  • Large skillet
  • Pot for boiling pasta
  • Wooden spoon or spatula
  • Colander

Method
 

  1. Boil bowtie pasta until al dente for 8–9 minutes, then drain and set aside.
  2. Season chicken pieces with Cajun seasoning, smoked paprika, salt, and black pepper.
  3. Sear chicken in olive oil and 2 tbsp melted butter over medium-high heat until golden brown, then remove.
  4. Add remaining butter to the skillet and melt, then add minced garlic and sauté.
  5. Pour in chicken broth and heavy cream, scraping the bottom of the skillet, then gradually add cheeses until melted.
  6. Fold in cooked pasta and return chicken to the skillet, garnishing with chopped parsley and Parmesan before serving.

Nutrition

Calories: 680kcalCarbohydrates: 60gProtein: 42gFat: 36gSaturated Fat: 18gCholesterol: 170mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Always pat chicken dry before cooking for better searing. Use freshly grated Parmesan for superior meltability. If you're watching calories, substitute half-and-half for heavy cream. Store leftovers in an airtight container in the fridge for up to three days, but avoid freezing to maintain sauce quality. Reheat gently on the stovetop, adding a splash of milk if necessary. Mix chicken and pasta only when reheating to avoid sogginess.
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