A creamy, comforting weeknight winner, Mozzarella Garlic Butter Chicken brings together tender bites of seasoned chicken, silky garlic-infused cream sauce, and gooey mozzarella over bowtie pasta. The first bite greets you with warm garlic aroma and a rich, buttery mouthfeel, while the mozzarella stretches delightfully between forkfuls. Texturally, the tender chicken contrasts with the smooth sauce and al dente farfalle, making each mouthful satisfying without feeling heavy. This dish is ideal for cozy family dinners, date-night meals at home, or when you want a quick but impressive pasta dish. If you enjoy garlic-butter sides, pairing this with a simple corn side like our cheesy garlic butter corn on the cob makes the meal feel even more special.

Ingredients

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces — use even pieces so they cook through at the same rate.
• 1/2 teaspoon salt — for seasoning the chicken and balancing the sauce.
• 1/4 teaspoon freshly ground black pepper — adds fresh, mild heat and aroma.
• 1 teaspoon Italian seasoning — a mix of dried herbs that gives savory depth.
• 1 tablespoon olive oil — for searing the chicken without burning the garlic.
• 12 oz bowtie (farfalle) pasta — pasta shape holds the sauce well; cook al dente.
• 3 tablespoons unsalted butter — provides the rich base for the garlic sauce.
• 4 cloves garlic, minced — fresh garlic gives bright, sharp flavor.
• 1 cup heavy cream — makes the sauce creamy and silky.
• 1/2 cup chicken broth — adds savory liquid and helps loosen the sauce.
• 1 cup shredded mozzarella cheese — provides gooey, melty texture and mild flavor.
• 1/2 cup grated Parmesan cheese — adds salty, nutty complexity.
• 1/4 teaspoon crushed red pepper flakes (optional) — for a gentle spicy kick if you like heat.
• Salt and pepper, to taste — to adjust seasoning at the end.
• 2 tablespoons chopped fresh parsley — brightens the finished dish and adds color.

For another creamy pasta idea, try the garlic bread bowl twist in chicken alfredo garlic bread bowls.

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil. Add the 12 oz bowtie pasta and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set the drained pasta aside. Tip: reserving pasta water helps adjust the sauce consistency later.

2. Pat the chicken pieces dry with paper towels and season evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning. Dry chicken sears better and develops color.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook without moving for 2 to 3 minutes to get a light sear, then stir and continue cooking until done, about 4 to 5 minutes total. Transfer the cooked chicken to a plate. Tip: do not overcrowd the pan; work in batches if needed.

4. Reduce the heat to medium and add 3 tablespoons unsalted butter to the same skillet. Once melted, stir in 4 cloves minced garlic and sauté for about 60 seconds until fragrant. Watch the garlic so it does not brown.

5. Pour in 1/2 cup chicken broth and 1 cup heavy cream. Bring the mixture to a gentle simmer and let it cook for about 2 minutes to marry the flavors.

6. Lower the heat and add 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese. Stir until the cheeses melt and the sauce thickens, about 3 to 4 minutes. Season the sauce with additional salt and pepper, and add 1/4 teaspoon crushed red pepper flakes if you want some heat.

7. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together so the pasta is fully coated in the sauce. If the sauce is too thick, use the reserved 1/2 cup pasta water, adding a tablespoon at a time until you reach your desired consistency.

8. Remove the skillet from the heat, sprinkle 2 tablespoons chopped fresh parsley on top, and serve immediately while hot.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 940 per serving

Tips, Storage & Variations

• Tips:
  • Cut chicken into uniform pieces so they cook evenly.
  • Keep the sauce on low when melting cheese to prevent graininess.
  • Use the reserved pasta water to loosen the sauce without diluting flavor.
• Storage:
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce.
• Freezing:
  • This dish freezes okay, but cream-based sauces can separate. Cool fully, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring to recombine.
• Variations using ingredients on hand:
  • Increase the mozzarella to make the dish extra gooey.
  • Omit the crushed red pepper flakes for a milder family-friendly version.
  • Stir extra Parmesan into the pasta at the end for a sharper finish.
    For a hearty side that matches the garlic butter profile, consider serving this with a recipe like garlic butter steak tips with cheesy rigatoni for inspiration on flavor pairing.

FAQ
Q: Can I use a different pasta shape?
A: Yes. Any medium pasta that holds sauce, such as penne or rigatoni, works well.

Q: Is the chicken fully cooked in the pan time given?
A: Yes. Cook 2 to 3 minutes undisturbed, then stir and cook another 2 to 3 minutes until no longer pink.

Q: Can I reduce the cream to make it lighter?
A: You can use slightly less cream, but the sauce will be thinner. Add pasta water to adjust texture.

Q: How do I prevent the sauce from becoming grainy?
A: Melt the cheese over low heat and stir constantly. Avoid boiling the sauce after adding cheese.

Q: Can this be made ahead and reheated?
A: Make ahead for a few hours and reheat gently on low, adding a splash of reserved pasta water or milk.

People Also Ask
Q: What temperature should the skillet be to cook the chicken?
A: Medium-high heat is best to get a quick sear without overcooking.

Q: Can I use low-fat dairy instead of heavy cream?
A: Low-fat dairy will thin the sauce and change mouthfeel; add slowly and adjust with pasta water.

Q: How long will leftovers keep in the refrigerator?
A: Store in an airtight container for up to 3 days.

Q: Can I prepare the chicken ahead and finish the sauce later?
A: Yes, cook the chicken, chill it, and finish in the sauce when ready to serve.

Q: How do I thicken the sauce if it is too thin?
A: Simmer gently to reduce, or add a small amount of additional grated Parmesan and stir until it thickens.

Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded cheese melts more smoothly and gives a better texture.

Conclusion

This Mozzarella Garlic Butter Chicken brings cozy comfort to the table with minimal fuss and maximum flavor. The creamy garlic sauce, tender chicken, and stretchy mozzarella make it a family favorite that comes together in about 30 minutes. If you enjoy variations on garlic butter chicken, check out a baked alternative like Baked Garlic Butter Chicken with Mozzarella for a different method, or try a one-pan tomato and mozzarella version in One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes for a brighter twist. I hope you enjoy this recipe; please try it, leave a comment, and share a photo of your dinner.