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.
The first time I made this for dinner, my family couldn&t get enough of the creamy sauce and gooey mozzarella. It quickly became a regular request whenever we want something cozy and satisfying.
Ingredients
- Pasta: 12 oz (340 g) bowtie (farfalle) pasta
- Chicken: 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Dried Italian herbs: 1/2 tsp (oregano, basil, or mixed)
- Butter: 4 tbsp (60 g) unsalted butter
- Garlic: 4 cloves garlic, minced
- Chicken broth: 1/2 cup (120 ml) low-sodium chicken broth
- Heavy cream: 1/2 cup (120 ml) heavy cream
- Parmesan cheese: 1/2 cup (50 g) grated Parmesan cheese
- Mozzarella cheese: 1 cup (100 g) shredded mozzarella cheese
- Fresh parsley: 2 tbsp chopped (plus more for garnish)
- 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 57 minutes until golden and cooked through. Remove chicken and set aside.
- Make Garlic Butter:
- In the same skillet, reduce heat to medium and add the remaining 3 tbsp butter. Add minced garlic and sauté for 1 minute until fragrant.
- Deglaze Pan:
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Add Cream & Cheese:
- Stir in the heavy cream and grated Parmesan, mixing until smooth.
- Toss Together:
- Return the cooked chicken to the skillet, then add drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
- Melt Mozzarella:
- Sprinkle the shredded mozzarella evenly over the pasta and cover the skillet. Let it sit for 23 minutes, or until the cheese melts.
- Garnish & Serve:
- Sprinkle with chopped parsley and serve immediately, garnished with extra Parmesan and black pepper.
Save to Pinterest My kids love when I serve this recipe with a sprinkle of extra cheese on top, and everyone gathers happily around the table for a warm, satisfying meal.
Required Tools
Large pot, large skillet with lid, strainer, wooden spoon or spatula, chefs knife and cutting board are all you need to prepare this dinner.
Nutritional Information (per serving)
Calories: 620, Total Fat: 27 g, Carbohydrates: 54 g, Protein: 41 g.
Recipe Notes
For a lighter version, substitute half-and-half for heavy cream. Add sautéed spinach or sun-dried tomatoes for extra flavor and nutrition. Enjoy with a fresh salad or a glass of white wine.
Save to Pinterest Try this Mozzarella Garlic Butter Chicken Bowties for a comforting meal your whole family will love. Leftovers reheat well for a quick lunch the next day.
Recipe FAQs
- → What pasta works best for this dish?
Bowtie (farfalle) pasta is ideal due to its shape, which holds sauce well and complements the chicken pieces.
- → Can I substitute mozzarella with another cheese?
Yes, provolone or fontina can be used for a similar melt and mild flavor.
- → How do I prevent the sauce from being too thick?
Reserve some pasta water to loosen the sauce if it becomes too thick during cooking.
- → Is it possible to add vegetables to this dish?
Yes, sautéed spinach or sun-dried tomatoes add flavor and nutrition without overpowering the creamy sauce.
- → What is the best way to cook the chicken evenly?
Cut chicken into bite-sized pieces and cook in a single layer over medium-high heat until golden and cooked through.
- → Can heavy cream be replaced for a lighter sauce?
Half-and-half can be substituted for heavy cream to reduce richness while maintaining creaminess.