Description

Creamy Chicken Velveeta Bowtie Pasta with Mozzarella Garlic Sauce—juicy seared chicken, farfalle, and a silky garlic cream sauce melted with Velveeta and mozzarella. Perfect weeknight comfort.

Ingredients

12 oz bowtie pasta

1 1/4 lb boneless skinless chicken breast, cut into 1-inch cubes

1 tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

2 tbsp unsalted butter

4 cloves garlic, minced

3/4 cup heavy cream

6 oz Velveeta, cubed

3/4 cup shredded mozzarella

1/2 cup reserved pasta water (as needed)

2 tbsp chopped parsley

1/2 tsp red pepper flakes (optional)

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Instructions

1. Bring a large pot of salted water to a boil; cook bowtie pasta to al dente. Reserve 1/2 cup pasta water and drain.

2. While pasta cooks, heat olive oil in a large skillet over medium-high. Season chicken with salt, pepper, and garlic powder. Sear 6–8 minutes until golden and cooked through. Transfer to a plate.

3. Reduce heat to medium. In the same skillet, melt butter; add minced garlic and cook 60–90 seconds until fragrant.

4. Lower heat to medium-low; stir in heavy cream. Add Velveeta cubes and stir until smooth and creamy. If too thick, splash in reserved pasta water.

5. Add mozzarella and stir until fully melted and glossy.

6. Return chicken and cooked pasta to the skillet; toss to coat. Warm 1–2 minutes, loosening with more pasta water as needed.

7. Finish with parsley (and red pepper flakes if using). Taste and adjust salt and pepper. Serve hot.

Notes

Salt your pasta water well for better flavor.

Keep heat medium-low once dairy is added to prevent splitting.

Add spinach or peas for an easy veggie boost.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner, Pasta
Method: Stovetop Skillet
Cuisine: American Comfort

Nutrition

Serving Size: ~1.5 cups
Calories: 900
Sugar: 6
Sodium: 1200
Fat: 50
Saturated Fat: 25
Unsaturated Fat: 22
Trans Fat: 1
Carbohydrates: 70
Fiber: 3
Protein: 45
Cholesterol: 200