Mozzarella Garlic Butter Chicken (Printable)

Tender chicken and bowtie pasta in a rich garlic butter sauce with creamy 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
14 - Salt and pepper, to taste
15 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set aside.
02 - While the pasta cooks, place the chicken pieces in a bowl. Sprinkle with salt, black pepper, and Italian seasoning, tossing to coat evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6–7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
05 - Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Add the shredded mozzarella and grated Parmesan, stirring continuously until melted and the sauce has thickened, about 3–4 minutes.
06 - Season the sauce with salt, pepper, and crushed red pepper flakes if desired. Return the cooked chicken to the skillet along with the drained pasta. Toss everything together thoroughly, adding the reserved pasta water a little at a time if the sauce is too thick.
07 - Remove the skillet from heat. Sprinkle the chopped fresh parsley over the top and serve immediately while hot.

# Expert Hints:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Bowtie pasta holds onto every drop of that garlicky creamy goodness
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The pasta water liquid gold trick is what transforms this from good to restaurant-quality
  • Garlic burns faster than you expect, so watch it like a hawk once it hits the butter
  • The sauce will thicken as it stands off the heat, so do not panic if it looks slightly loose in the pan
03 -
  • Room temperature cream incorporates more smoothly into the sauce without risk of separating
  • Grating your own Parmesan makes a huge difference compared to pre-grated varieties

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