Save to Pinterest Tender chicken and bowtie pasta tossed in a rich garlic butter sauce, topped with melted mozzarella for a comforting and flavorful dish.
I first made this Mozzarella Garlic Butter Chicken Bowties when looking for a weeknight meal everyone would love. The simple steps and familiar flavors meant it quickly became a favorite at our family table.
Ingredients
- Pasta: 12 oz (340 g) bowtie (farfalle) pasta
- Chicken: 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried Italian herbs (oregano, basil, or mixed)
- Sauce: 4 tbsp (60 g) unsalted butter, 4 cloves garlic, minced, 1/2 cup (120 ml) low-sodium chicken broth, 1/2 cup (120 ml) heavy cream, 1/2 cup (50 g) grated Parmesan cheese, 1 cup (100 g) shredded mozzarella cheese, 2 tbsp chopped fresh parsley (plus more for garnish)
- For Serving: Freshly ground black pepper, to taste, Extra Parmesan cheese, for garnish
Instructions
- Cook Pasta:
- Cook the bowtie pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/4 cup (60 ml) of pasta water.
- Season Chicken:
- Season the chicken pieces with salt, black pepper, and Italian herbs.
- Cook Chicken:
- In a large skillet over medium-high heat, melt 1 tbsp of butter. Add the chicken and cook for 5 minutes until golden and cooked through. Remove chicken and set aside.
- Prepare Sauce:
- In the same skillet, reduce heat to medium and add the remaining 3 tbsp butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Simmer Broth:
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Mix In Dairy:
- Stir in the heavy cream and grated Parmesan, mixing until smooth.
- Combine Chicken and Pasta:
- Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
- Add Mozzarella:
- Sprinkle the shredded mozzarella evenly over the pasta and cover the skillet. Let it sit for 2 minutes, or until the cheese melts.
- Finish and Serve:
- Sprinkle with chopped parsley and serve immediately, garnished with extra Parmesan and black pepper.
Save to Pinterest This recipe is always requested at birthdays and family gatherings, bringing everyone together for a delicious homemade meal.
Required Tools
Large pot, large skillet with lid, strainer, wooden spoon or spatula, chefs knife and cutting board
Allergen Information
Contains milk (butter, cream, Parmesan, mozzarella) and wheat (pasta). May contain egg if egg pasta is used. Check product labels for hidden allergens.
Nutritional Information (per serving)
Calories: 620, Total Fat: 27 g, Carbohydrates: 54 g, Protein: 41 g
Save to Pinterest Enjoy this comforting chicken pasta fresh from the skillet. Leftovers taste great the next day for lunch or dinner.
Ask About This Recipe
- → What is the best way to cook the chicken?
Season bite-sized chicken pieces with salt, pepper, and Italian herbs, then cook in melted butter over medium-high heat until golden and cooked through, about 5–7 minutes.
- → How do I achieve a creamy garlic butter sauce?
Sauté minced garlic in butter, then add chicken broth, heavy cream, and grated Parmesan. Stir until smooth and creamy before combining with chicken and pasta.
- → Can I use different pasta types?
Bowtie pasta works best to hold the sauce, but other short pasta shapes like penne or rotini can be substituted.
- → How to melt the mozzarella properly?
Sprinkle shredded mozzarella over the pasta and chicken in the skillet, cover with a lid, and let sit for 2–3 minutes off heat to allow the cheese to melt evenly.
- → What garnishes complement this dish?
Fresh chopped parsley and extra grated Parmesan add brightness and depth, while a sprinkle of freshly ground black pepper enhances flavor.