Sometimes, I crave a dinner that’s rich, bold, and comforting — something that instantly hits the spot after a long day. That’s exactly what this Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce delivers. It’s one of those meals that feels indulgent without being overcomplicated. The tender grilled chicken is coated in a simple but punchy seasoning, and the creamy Velveeta-Mozzarella garlic sauce coats each bowtie noodle like a dream. The best part? It looks and tastes like something from a restaurant, but it’s easy enough to make at home on a busy weeknight.

I developed this recipe out of necessity — needing to feed hungry mouths with something that felt special but didn’t require a culinary degree. The secret is the silky sauce made from Velveeta and mozzarella, fused with garlic and herbs to create a flavor explosion. Add golden-seared chicken and you’ve got the ultimate creamy pasta dish. Whether you’re looking for easy dinner ideas, comfort food recipes, or just a new weeknight pasta favorite, this one is always a hit at my table.

Why You’ll Love This Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce

This dish checks every box for flavor, texture, and ease. The Velveeta gives the sauce a velvety texture while mozzarella adds that perfect cheesy stretch. Garlic adds boldness without overpowering, and bowtie pasta provides the perfect shape to catch all the creamy goodness in every bite. If you’re someone who loves cheesy, savory, satisfying meals — this one’s calling your name.

What Kind of Chicken Should I Use for Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce?

For this dish, I always go with boneless, skinless chicken breast. It cooks quickly, soaks up seasonings well, and gives you those juicy, golden-browned chunks that look amazing next to the creamy pasta. But if you’re after even more flavor or a slightly richer bite, boneless chicken thighs are a great alternative. They stay tender and add a bit more depth, especially when grilled or pan-seared.

Grilled, pan-seared, or even oven-roasted chicken all work great in this recipe. What matters most is that it’s cooked with some nice seasoning — garlic powder, paprika, salt, pepper, and a touch of olive oil will go a long way.

Options for Substitutions

Don’t worry if you don’t have every single ingredient on hand. This recipe is forgiving and can be easily adjusted to suit your pantry or preferences:

Pasta: Bowtie (farfalle) is perfect here, but you can substitute with penne, rotini, or shells if needed.
Cheese: No Velveeta? You can use a mix of cream cheese and sharp cheddar to mimic that creamy melt. For mozzarella, any melty white cheese like provolone or Monterey Jack can step in.
Chicken: Swap with rotisserie chicken for convenience or go meatless with sautéed mushrooms or roasted cauliflower.
Milk/Cream: If you’re out of heavy cream, try half-and-half or even evaporated milk for a lighter twist.
Garlic: Fresh is ideal, but garlic powder works in a pinch.

These options keep the soul of the recipe intact while giving you some wiggle room to make it your own.

Ingredients for Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce

Bowtie Pasta (Farfalle)
The wide, ridged shape of bowtie pasta holds onto the creamy sauce beautifully and gives a satisfying bite to each forkful.
Boneless, Skinless Chicken Breast
Lean and protein-packed, this is the hearty base of the dish. When seasoned and seared, it adds a smoky, savory contrast to the creamy pasta.
Velveeta Cheese
The key to an ultra-smooth, creamy sauce. Velveeta melts perfectly and gives the dish its signature velvety texture.
Shredded Mozzarella Cheese
Adds stretch and depth to the sauce, balancing the Velveeta with a mild, milky richness.
Fresh Garlic
Essential for bringing bold, aromatic flavor that ties the cheese and chicken together.
Heavy Cream
Helps loosen and enrich the cheese sauce, making it luxuriously smooth and rich.
Olive Oil
Used to sear the chicken and sauté the garlic — a flavorful fat that enhances everything it touches.
Salt & Black Pepper
Simple seasonings that bring out the flavor of each element in the dish.
Paprika & Garlic Powder
Used to season the chicken, giving it a slightly smoky, savory crust.
Fresh Parsley (optional)
Adds color and a hint of freshness for finishing touches.

Step 1: Cook the Bowtie Pasta

Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package directions until al dente. Drain and set aside, reserving about ½ cup of the pasta water for later if needed to thin the sauce.

Step 2: Season and Cook the Chicken

Cut the chicken breasts into bite-sized cubes. Toss them with olive oil, salt, pepper, paprika, and garlic powder. Heat a skillet over medium-high heat and sear the chicken pieces until golden brown on the outside and fully cooked through, about 6–8 minutes. Remove and set aside.

Step 3: Make the Garlic Cheese Sauce

In the same skillet, reduce the heat to medium. Add a bit more olive oil if needed and sauté the minced garlic until fragrant (about 30 seconds). Pour in the heavy cream and bring it to a gentle simmer. Stir in Velveeta cubes and mozzarella until fully melted and smooth.

Step 4: Combine Pasta and Sauce

Add the cooked pasta to the cheese sauce and gently toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

Step 5: Plate and Add Chicken

Transfer the creamy pasta to a serving plate or bowl, then top it generously with the cooked chicken. Finish with a sprinkle of freshly chopped parsley and cracked black pepper.

How Long to Cook Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce

This recipe comes together surprisingly fast, making it perfect for weeknight dinners. Here’s a quick breakdown of the cooking time:

Pasta: 10–12 minutes to boil until al dente.
Chicken: 6–8 minutes to sear and cook through.
Sauce: 5–7 minutes to melt the cheese and blend the flavors.
Total time: Around 25–30 minutes from start to finish.

You can prep some of the ingredients while the pasta boils to save even more time.

Tips for Perfect Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce

Don’t Overcook the Pasta: Aim for al dente so the noodles hold their shape and texture when mixed into the sauce.
Use Fresh Garlic: Minced fresh garlic gives you a deeper, more aromatic flavor than garlic powder in the sauce.
Cut Chicken Evenly: This ensures even cooking and avoids dry or undercooked bites.
Low & Slow for the Sauce: Once the cheese hits the pan, lower the heat to avoid scorching. Let it melt gradually for a smooth, creamy texture.
Reserve Pasta Water: It’s your best trick to loosen the sauce if it gets too thick — and it helps the sauce cling to the noodles.
Don’t Skip the Mozzarella: It adds that gooey, stretchy finish that makes the dish feel extra indulgent.
Let the Chicken Rest: After cooking, give it a few minutes to rest before adding it to the pasta so it stays juicy.

Watch Out for These Mistakes While Cooking

Even a simple creamy pasta dish can go sideways if a few key steps are missed. Here’s what to avoid:

Overcooking the Chicken: Dry chicken is the quickest way to ruin this dish. Cook just until done and let it rest — juicy chicken makes all the difference.
Boiling the Sauce: High heat can cause the cheese to separate or become gritty. Keep it on a gentle simmer for that smooth, velvety texture.
Skipping Seasoning: Under-seasoned pasta and chicken will taste flat. Don’t be afraid to layer your flavors with salt, pepper, and garlic powder.
Using Pre-Shredded Cheese Only: Bagged mozzarella often contains anti-caking agents that don’t melt as well. If possible, shred some fresh mozzarella for the sauce.
Not Saving Pasta Water: That reserved water helps you adjust the sauce if it tightens up — don’t throw it out!
Mixing Sauce and Pasta Too Early: Wait until the sauce is silky smooth before adding the pasta; otherwise, it may clump or become gummy.

What to Serve With Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce?

Garlic Bread

A crunchy, buttery garlic bread is the perfect match for this creamy dish — perfect for scooping up any leftover sauce.

Simple Green Salad

A fresh salad with lemon vinaigrette or balsamic dressing cuts through the richness of the cheese sauce and balances the meal.

Steamed Broccoli

Its mild flavor and crisp-tender texture offer a nice contrast and add a veggie boost to the plate.

Roasted Cherry Tomatoes

Slightly sweet and acidic, roasted tomatoes brighten the plate and pair beautifully with mozzarella.

Sautéed Green Beans with Garlic

Crisp green beans sautéed in garlic and olive oil add a savory side that’s quick and healthy.

Lemon-Herb Asparagus

The citrusy zing helps refresh the palate and adds a gourmet touch to the meal.

Crusty Artisan Bread

For those who prefer something heartier than garlic bread — a rustic loaf with olive oil is ideal.

A Glass of White Wine

If you’re indulging, a chilled Pinot Grigio or Chardonnay complements the creamy richness without overpowering it.

Storage Instructions

If you’ve got leftovers (lucky you!), this dish stores quite well — though the sauce may thicken a bit in the fridge.

Refrigerator: Store in an airtight container for up to 3–4 days. When reheating, add a splash of milk or cream to help loosen the sauce and bring back that creamy consistency.
Freezing: Not recommended. The cheese sauce, especially with Velveeta and mozzarella, can become grainy or separate once thawed and reheated.
Reheating: Warm gently on the stovetop or in the microwave in 30-second bursts, stirring between each interval. Add a little cream or pasta water to restore the smooth texture.

Estimated Nutrition (Per Serving)

Please note these are estimates and can vary depending on exact ingredients and portions used.

Calories: 560
Protein: 35g
Carbohydrates: 42g
Fat: 28g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 880mg
Sugar: 4g
Fiber: 2g

This recipe is rich, satisfying, and definitely more of a comfort-food option, but it can still fit into a balanced week with the right sides.

Frequently Asked Questions

Can I make this without Velveeta?

Yes, you can substitute Velveeta with a mix of cream cheese and mild cheddar for a creamy texture and similar taste. Just be sure to melt them slowly over low heat.

Can I use pre-cooked or rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut. Just shred or cube it and stir it into the sauce right before serving to warm it through.

Can I add vegetables to this recipe?

Definitely. Spinach, mushrooms, or roasted bell peppers work really well here. Sauté them separately and stir them in with the pasta and sauce.

Can I freeze the leftovers?

Freezing is not ideal for this dish. The cheese sauce tends to separate and get grainy when thawed. It’s best enjoyed fresh or from the fridge within a few days.

How can I make this less salty?

To lower the salt content, use low-sodium Velveeta or mozzarella, and go lighter on the seasoning. Taste as you go, especially before adding extra salt.

Can I use a different pasta shape?

Yes! Penne, rotini, fusilli, or shells all work well. Choose a shape that holds onto sauce for the best texture in every bite.

What if I don’t have heavy cream?

You can substitute with half-and-half, whole milk, or even evaporated milk in a pinch. Just know the sauce may be slightly less rich.

How can I make this dish ahead of time?

Cook everything separately — pasta, chicken, and sauce — and store them in the fridge. When you’re ready to serve, reheat the sauce gently, toss in the pasta and chicken, and enjoy.

Conclusion

This Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce is the kind of recipe that brings serious flavor without a lot of fuss. It’s creamy, cheesy, hearty, and incredibly satisfying — the perfect comfort food that still feels elevated. Whether you’re feeding a crowd or just treating yourself to something cozy, this dish is always a win. Make it once, and I guarantee it’ll find a spot in your regular dinner rotation.