Chicken Bow Tie Pasta – Easy Cheesecake Factory  Copycat

This Cheesecake Factory Chicken Bow Tie Pasta is a creamy, cozy dish made with tender shredded chicken, fresh broccoli, and red bell pepper tossed in a chive and onion cream cheese sauce. It’s a one-pan kinda meal that feels fancy but comes together fast — perfect for low-effort dinners or family nights where no one’s trying to be a chef.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: creamy, savory, herby
• Great for: family dinners, picky eaters, pasta cravings

Why I Like This Recipe

This was a “what’s in the fridge?” kind of night. Chicken, broccoli, pasta — had it all. Threw in some cream cheese I forgot about in the back, and it actually came out amazing. Easy cleanup too, which never hurts.

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 (12 oz) package of farfalle pasta
• 1 (14 oz) can chicken broth
• 1 head broccoli, chopped into florets
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, minced
• Salt + pepper to taste
• 2 (8 oz) containers chive and onion cream cheese
• ¼ cup grated Parmesan cheese

How To Make Chicken Bow Tie Pasta

1. Boil the chicken: Place chicken in a pot, cover with water, and bring to a boil. Simmer 20 mins, then let cool slightly. Shred it with a fork.
2. Cook the pasta: Salted boiling water → farfalle pasta → 8–10 mins until tender. Drain and set aside.
3. Make the sauce: In a large skillet, combine chicken broth, red pepper, garlic, broccoli, salt + pepper. Simmer 8–10 mins till broccoli’s tender but not mushy.
4. Mix it all: Stir in cream cheese until melted and smooth. Add shredded chicken and pasta. Toss until everything’s coated.
5. Serve: Top with Parmesan cheese. Eat warm. Leftovers hit just as good.

Tips for Success

• Don’t overcook the chicken — check it shreds easily
• Cut veggies evenly so they cook at the same time
• Add the cream cheese low and slow for a smooth sauce
• Go gentle when mixing — bowties break easy
• Add extra broth if it thickens too much on the stove

Storage and Reheating

• Fridge: Cool completely. Store in an airtight container for up to 3 days.
• Reheat: Add a splash of broth or milk and warm on low. Stir gently so it doesn’t clump or break apart.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep — saves time and still tastes great.
• What if I can’t find chive cream cheese?
  Plain works. Just toss in some dried chives and onion powder.
• Is this freezer-friendly?
  Not really — the cream cheese sauce can get weird after freezing.
• Can I swap the veggies?
  Totally. Zucchini, peas, or spinach work if that’s what you’ve got.
• How do I keep it from getting too thick?
  Add more broth or even a splash of pasta water before serving.

Common Mistakes and How to Dodge Them

• Boiling the chicken too long: It turns stringy and dry. 20 mins is usually enough — poke it and check.
• Adding cream cheese to high heat: It’ll split and go grainy. Lower the temp, stir gently, let it melt smooth.
• Overcooking the broccoli: Nobody wants green mush. Pull it once it’s just tender with a bit of bite.
• Skipping the pasta drain time: Waterlogged noodles = watery sauce. Let ‘em sit for a minute.
• Forgetting to taste before serving: Depending on your broth and cheese, it might need more salt or a squeeze of lemon to balance.

Nutrition Facts (Per Serving)

• Calories: 650 kcal
• Total Fat: 32g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 850mg
• Potassium: 600mg
• Total Carbohydrate: 50g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 42g

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