Mozzarella Garlic Butter Chicken (Printable)

Tender chicken and bowtie pasta tossed in a rich garlic butter sauce with mozzarella and creamy 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 boil. Add bowtie pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Pat chicken pieces dry with paper towels. Season evenly with salt, black pepper, and Italian seasoning, tossing to coat.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer. Cook without moving for 2–3 minutes until golden, then stir and continue cooking until chicken is cooked through, about 4–5 minutes total. Transfer to a plate.
04 - Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and sauté for 60 seconds until fragrant, being careful not to brown.
05 - Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer, about 2 minutes.
06 - Reduce heat to low. Add mozzarella and Parmesan cheeses, stirring continuously until completely melted and sauce thickens, about 3–4 minutes. Season with salt, pepper, and red pepper flakes if desired.
07 - Return cooked chicken to the skillet. Add drained pasta and toss to coat evenly. Add reserved pasta water a tablespoon at a time if sauce needs thinning. Remove from heat, garnish with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Bowtie pasta catches all that cheesy sauce in every single forkful
  • One pan, one pot, and dinner is done without overwhelming your sink
02 -
  • Add the reserved pasta water a splash at a time if the sauce seems too thick or separates
  • Minced garlic can burn in seconds so watch closely and keep it moving in the butter
  • Let the sauce rest off the heat for a minute before tossing in the pasta for better cling
03 -
  • Room temperature cream prevents the sauce from breaking when you add it
  • Grate your own Parmesan instead of buying pre-grated for way better melting

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