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Creamy Bowtie Velveeta Mozzarella Sauce Recipe

Creamy Bowtie Velveeta Mozzarella Sauce Recipe
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★★★★★

4.8 from 16 reviews

A rich and flavorful Garlic Butter Rotisserie Chicken paired with creamy Bowtie pasta coated in a Velveeta and mozzarella cheese sauce, seasoned with Cajun spices for a comforting and indulgent meal perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

For the Chicken:

  • 1 whole rotisserie chicken, shredded
  • 4 tbsp butter
  • 5 cloves garlic, minced
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • Salt and black pepper to taste

For the Bowtie Pasta:

  • 12 oz bowtie (farfalle) pasta
  • 4 oz Velveeta, cubed
  • 1½ cups shredded mozzarella
  • ½ cup grated Parmesan
  • 4 oz cream cheese, cubed
  • 1½ cups heavy cream
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 tsp Cajun seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until tender but still slightly firm to the bite. Reserve about 1 cup of the pasta cooking water before draining the pasta. Set the pasta aside.
  2. Prepare the Chicken: In a large skillet over medium heat, melt 4 tablespoons of butter. Add the minced garlic and cook for about one minute until fragrant. Stir in the shredded rotisserie chicken, Cajun seasoning, smoked paprika, salt, and pepper. Toss well to coat the chicken evenly and warm it through. Remove the chicken from the skillet and set aside on a plate.
  3. Make the Cheese Sauce Base: In the same skillet, melt 3 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and sauté briefly until fragrant, about 30 seconds to a minute.
  4. Add Cream and Seasoning: Pour in 1½ cups of heavy cream and sprinkle in 1 teaspoon of Cajun seasoning along with salt and pepper to taste. Allow the mixture to simmer gently for 4 to 5 minutes, stirring occasionally, until it starts to thicken slightly.
  5. Melt the Cheeses: Add the cubed Velveeta and cream cheese to the skillet. Stir continuously until both cheeses have melted completely and the sauce is smooth.
  6. Add Mozzarella and Parmesan: Stir in the shredded mozzarella and grated Parmesan cheeses. Continue stirring until the sauce becomes thick, creamy, and glossy.
  7. Combine Pasta and Sauce: Add the cooked bowtie pasta to the skillet with the cheese sauce. Toss thoroughly to coat every piece of pasta. If the sauce is too thick, gradually stir in reserved pasta water until you reach the desired consistency.
  8. Serve: Spoon the creamy cheesy bowtie pasta onto plates and arrange the Cajun garlic butter rotisserie chicken alongside or on top of the pasta.
  9. Garnish and Enjoy: Sprinkle freshly chopped parsley over the dish before serving for a fresh, vibrant finish.

Notes

  • Reserve some pasta water to adjust sauce consistency without diluting flavor.
  • Use freshly minced garlic for the best aroma and taste.
  • Rotisserie chicken adds convenience and great flavor; alternatively, use cooked shredded chicken.
  • Adjust Cajun seasoning according to spice preference.
  • For a lighter option, substitute heavy cream with half-and-half and reduce butter slightly.
  • This dish is not gluten-free due to the pasta; gluten-free pasta can be substituted.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Nutrition

Keywords: Garlic Butter Chicken, Rotisserie Chicken, Bowtie Pasta, Velveeta Cheese Sauce, Mozzarella Sauce, Cajun Seasoning, Comfort Food, Creamy Pasta

Find it online: https://maicook.com/creamy-bowtie-velveeta-mozzarella-sauce-recipe/