Go Back
Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

Mozzarella Garlic Butter Chicken

A comforting and satisfying dish featuring tender bites of chicken, bowtie pasta, and a luxurious garlic butter cream sauce with Parmesan and mozzarella. It's a rich and flavorful meal that comes together quickly, making it perfect for a weeknight dinner yet special enough for the weekend.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 ounces Bowtie Pasta (Farfalle)
  • Two tablespoons Olive Oil
  • One pound Chicken Breast, cut into bite-sized cubes
  • Two tablespoons Butter
  • Four cloves Garlic, minced
  • One teaspoon Italian Seasoning
  • One teaspoon Salt
  • half teaspoon Black Pepper
  • quarter teaspoon Red Pepper Flakes
  • One and a half cups Heavy Cream
  • Half a cup Chicken Broth
  • One cup Parmesan Cheese, freshly grated
  • One and a half cups of shredded mozzarella
  • Two tablespoons Fresh Parsley, chopped

Equipment

  • large pot
  • Large skillet or Dutch oven
  • Lid

Method
 

Instructions
  1. Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package directions until it’s al dente—firm but with a slight bite. Drain the pasta and set it aside for later.
  2. Cook the Chicken: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken cubes with salt, pepper, and Italian seasoning. Add the chicken to the hot skillet and sauté until it’s golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. Start the Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and red pepper flakes (if using) and cook for about 30-60 seconds, until fragrant. Be careful not to let the garlic burn.
  4. Build the Cream Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and bring the mixture to a gentle simmer. Let it bubble for 3-4 minutes to allow it to thicken slightly.
  5. Add the Cheese: Reduce the heat to low and gradually stir in the grated Parmesan cheese. Keep stirring until the cheese is completely melted and the sauce is smooth and velvety. This is the base of your delicious Cheesy Cream sauce.
  6. Combine Everything: Return the cooked chicken to the skillet. Add the drained bowtie pasta and toss everything together until the chicken and pasta are thoroughly coated in the sauce.
  7. Melt the Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Cover the skillet with a lid and let it sit for 2-3 minutes, or until the mozzarella is completely melted and gooey.
  8. Garnish and Serve: Turn off the heat, garnish with freshly chopped parsley, and serve immediately. Enjoy your homemade Mozzarella Garlic Butter Chicken!

Notes

For the best results, use freshly grated Parmesan cheese to avoid a grainy sauce. Be careful not to overcook the chicken or the pasta; cook pasta until al dente. You can reserve some pasta water to thin the sauce if it becomes too thick.