Mozzarella Garlic Butter Chicken (Printable)

Tender chicken paired with bowtie pasta in a rich garlic butter sauce with mozzarella and creamy cheese.

# What You 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 (optional)
14 - Salt and pepper, to taste
15 - 2 tablespoons chopped fresh parsley (for garnish)

# How-To Steps:

01 - Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
02 - While the pasta cooks, season the chicken pieces with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6-7 minutes. Remove chicken from the skillet and set aside.
04 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
05 - Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
06 - Add the mozzarella and Parmesan cheeses, stirring continuously until the sauce is smooth and thickened, about 3-4 minutes. Season with salt, pepper, and red pepper flakes if using.
07 - Return the cooked chicken to the skillet, then add the cooked pasta. Toss everything together, adding reserved pasta water a little at a time if the sauce is too thick. Remove from heat and sprinkle with fresh parsley before serving.

# Helpful Tips:

01 -
  • Everything happens in one skillet so cleanup is almost nonexistent
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Bowtie pasta holds the creamy sauce better than any other shape I have tried
02 -
  • The sauce thickens quickly off the heat so do not overcook it or you will end up with a cheese dip instead of a sauce
  • Reserving pasta water is the secret weapon for adjusting consistency without diluting flavor
  • Cheese can separate if boiled too hard so keep the cream at a gentle simmer once you add it
03 -
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • Grating your own Parmesan makes a huge difference in how it melts

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