Mozzarella Garlic Butter Chicken (Printable)
Savory chicken and bowtie pasta tossed in a creamy garlic butter sauce with mozzarella cheese.
# What You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil
→ For the Pasta
06 - 12 oz bowtie (farfalle) pasta
→ For the Sauce
07 - 3 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - Salt and pepper, to taste
15 - 2 tablespoons chopped fresh parsley (for garnish)
# How To Make It:
01 - Prepare bowtie pasta in salted boiling water according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of the starchy pasta water for sauce adjustment.
02 - Pat chicken pieces dry and season evenly with salt, freshly ground black pepper, and Italian seasoning blend.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer and cook until golden brown on all sides and cooked through, approximately 6–7 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
05 - Pour in chicken broth and heavy cream, stirring continuously to incorporate. Bring the mixture to a gentle simmer.
06 - Gradually add mozzarella and Parmesan cheeses while stirring constantly. Simmer for 3–4 minutes until sauce thickens and becomes smooth. Season with salt, pepper, and optional red pepper flakes.
07 - Return cooked chicken to the skillet along with drained pasta. Toss everything together thoroughly, adding reserved pasta water gradually if sauce consistency is too thick. Remove from heat, garnish with fresh parsley, and serve immediately.
# Expert Tips:
01 -
- The sauce clings to every bowtie noodle so you get cheesy garlic flavor in every single bite
- It comes together in 40 minutes flat but tastes like something from a restaurant kitchen
- Leftovers reheat beautifully for lunch the next day
02 -
- Pre-shredded cheese contains anti-caking agents that prevent smooth melting so grate your own cheese
- The sauce will continue thickening off the heat so it is better slightly thin than too thick when you finish cooking
03 -
- Cut your chicken into similar-sized pieces so everything cooks evenly
- Room temperature cream blends more smoothly into hot sauce than cold cream