Save 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 my kids asked for pasta with cheese, and it quickly became one of our family favorites because of the creamy sauce and satisfying bites of chicken.
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)
- Unsalted butter: 4 tbsp (60 g)
- Garlic: 4 cloves, minced
- Low-sodium chicken broth: 1/2 cup (120 ml)
- Heavy cream: 1/2 cup (120 ml)
- Grated Parmesan cheese: 1/2 cup (50 g)
- Shredded mozzarella cheese: 1 cup (100 g)
- Chopped fresh parsley: 2 tbsp (plus more for garnish)
- Freshly ground black pepper: to taste
- Extra Parmesan cheese: for garnish
Instructions
- Cook Pasta:
- Boil the bowtie pasta in a pot of salted water until al dente. Drain and set aside, reserving 1/4 cup (60 ml) pasta water.
- Season Chicken:
- Season chicken pieces with salt, black pepper, and Italian herbs.
- Sauté Chicken:
- Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- Prepare Sauce:
- In the same skillet, reduce heat to medium. Add remaining 3 tbsp butter and minced garlic. Sauté for 1 minute until fragrant.
- Simmer Broth:
- Pour in chicken broth, bring to a simmer, and scrape up any browned bits from pan.
- Add Cream & Cheese:
- Stir in heavy cream and Parmesan, mixing until smooth.
- Combine Pasta & Chicken:
- Return chicken to skillet, add pasta, and toss together. Add reserved pasta water as needed to loosen sauce.
- Melt Mozzarella:
- Sprinkle shredded mozzarella over pasta, cover skillet, and let melt for 2–3 minutes.
- Garnish & Serve:
- Sprinkle with fresh parsley. Serve immediately with extra Parmesan and black pepper.
Save The first time we made this, everyone asked for seconds and there were no leftovers. It is now a guaranteed hit anytime the whole family gathers for a quick but hearty dinner.
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), Wheat (pasta), may contain egg (if using egg pasta)
Nutritional Information
Per serving: Calories, 620. Total Fat, 27 g. Carbohydrates, 54 g. Protein, 41 g.
Save Enjoy this dish straight from the skillet for best flavor. Leftovers reheat well in the microwave or on the stovetop with a splash of chicken broth.
Recipe FAQs
- → What type of pasta works best?
Bowtie (farfalle) pasta is ideal for this dish, but penne or rotini can be good substitutes depending on preference.
- → Can I use chicken thighs instead of breast?
Yes, boneless, skinless chicken thighs add extra juiciness and work well in place of chicken breast.
- → How do I achieve a creamy sauce?
Simmer the butter, garlic, broth, cream, and Parmesan together, stirring until smooth before adding chicken and pasta.
- → What garnishes enhance this dish?
Extra Parmesan, fresh parsley, and freshly ground black pepper highlight the flavors and add visual appeal.
- → Are there ways to boost nutrition?
Add healthy extras like sautéed spinach or sun-dried tomatoes when combining the pasta and chicken with sauce.
- → How can I make this meal lighter?
Substitute half-and-half for heavy cream and use reduced-fat cheese to decrease richness without losing flavor.