Mozzarella Garlic Butter Chicken
Warm, creamy, and loaded with cheesy comfort, this Mozzarella Garlic Butter Chicken brings together tender bites of seasoned chicken, a silky garlic cream sauce, and al dente bowtie pasta. The first spoonful offers a rich, savory aroma of garlic and butter, followed by the stretchy melt of mozzarella and a subtle nutty note from grated Parmesan. Texture plays out beautifully, with juicy chicken pieces, a velvety sauce that clings to each farfalle, and a slight bite from the pasta. This dish is ideal for cozy weeknight dinners, easy family meals, or when you want an impressive but fuss free dinner for guests. Pair it with a simple vegetable side or try it alongside a buttery corn recipe for a full plate that everyone will love. If you enjoy creamy pasta mains, you might also like this take on cheesy garlic butter corn on the cob as a sweet, savory side.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
Tender chicken pieces that cook quickly and soak up the sauce. - 1/2 teaspoon salt
Enhances the natural flavors of the chicken and sauce. - 1/4 teaspoon freshly ground black pepper
Adds a mild heat and aromatic note. - 1 teaspoon Italian seasoning
A blend of dried herbs that complements the garlic and cheese. - 1 tablespoon olive oil
For searing the chicken and building flavor in the pan. - 12 oz bowtie (farfalle) pasta
Bowtie pasta holds the sauce nicely with its shape and folds. - 3 tablespoons unsalted butter
Creates a rich, silky base for the garlic sauce. - 4 cloves garlic, minced
Fresh garlic gives a bright, aromatic backbone to the sauce. - 1 cup heavy cream
Provides richness and the smooth texture of the sauce. - 1/2 cup chicken broth
Adds savory depth and helps thin the sauce slightly. - 1 cup shredded mozzarella cheese
Melts into a stretchy, mild cheese layer throughout the dish. - 1/2 cup grated Parmesan cheese
Brings a sharp, nutty umami finish to the sauce. - 1/4 teaspoon crushed red pepper flakes (optional)
A touch of heat if you like a little spice. - Salt and pepper, to taste
Final seasoning adjustments to balance the sauce. - 2 tablespoons chopped fresh parsley (for garnish)
Brightens the plate and adds fresh color.
Step-by-Step Instructions
- Bring a large pot of salted water to a boil and prepare the bowtie pasta according to package directions until al dente, reserving 1/2 cup of pasta water before draining. Tip: reserve the pasta water before draining to loosen the sauce later if it becomes too thick.
- Pat the chicken dry, then season evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning. Drying the chicken helps it brown better.
- In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken pieces in a single layer and cook until golden brown and cooked through, about 4 to 6 minutes depending on size. Move the chicken to a plate and set aside.
- In the same skillet, reduce heat to medium and melt 3 tablespoons unsalted butter. Scrape up any browned bits from the pan for extra flavor.
- Add 4 cloves minced garlic to the butter and sauté for about 1 minute, stirring constantly so the garlic does not burn. Then pour in 1/2 cup chicken broth and 1 cup heavy cream, bringing the mixture to a gentle simmer.
- Gradually stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until the sauce thickens and becomes smooth. If you want a little heat, add 1/4 teaspoon crushed red pepper flakes at this stage.
- Return the cooked chicken and drained pasta to the skillet, tossing to coat everything well. Add the reserved 1/2 cup pasta water a little at a time if the sauce needs loosening. Taste and adjust salt and pepper as needed. Tip: toss gently so the pasta keeps its shape and the cheese coats each piece.
- Garnish with 2 tablespoons chopped fresh parsley and serve immediately while hot.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 950 kcal per serving
Tips, Storage & Variations
- Practical tips: Use room temperature cream and grate fresh Parmesan for the best texture and flavor. If your mozzarella is very salty, reduce added salt when seasoning.
- Reheating and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to restore creaminess.
- Freezing: Because the sauce contains heavy cream and cheese, freezing can change the texture. For best results freeze in a shallow airtight container for up to 1 month, then thaw overnight in the refrigerator and reheat slowly.
- Flavor variations using existing ingredients only: Add the optional 1/4 teaspoon crushed red pepper flakes for a spicy kick. For an extra buttery finish, stir in a small additional pat of butter when returning chicken and pasta to the skillet. If you want a brighter finish, increase the chopped fresh parsley slightly and sprinkle on top.
- Looking for other sides that complement creamy chicken and pasta? Try pairing this with a buttery corn recipe for contrast like cheesy garlic butter corn on the cob for a sweet, savory side.
- If you like the garlic and butter combination in other mains, check out a hearty option similar in technique at cheesy garlic butter corn on the cob for more inspiration.
FAQ
Q: Can I use a different pasta shape?
A: Yes, any pasta that holds sauce, such as penne or rigatoni, works well.
Q: How can I tell when the chicken is cooked through?
A: Chicken is done when its internal temperature reaches 165 F and the juices run clear.
Q: Can I make this dairy free?
A: This recipe relies heavily on dairy, so it would need ingredient substitutions not listed here to be dairy free.
Q: Is it okay to use pre-shredded cheese?
A: Pre-shredded cheese is fine, but freshly shredded mozzarella melts more smoothly.
Q: Do I need to reserve pasta water?
A: Yes, the reserved pasta water helps loosen and bind the sauce to the pasta if needed.
Q: How long can leftovers be stored?
A: Store leftovers in the refrigerator for up to 3 days.
People Also Ask
Q: What side dishes go well with mozzarella garlic butter chicken?
A: Light green salads, steamed vegetables, or buttery corn sides balance the richness.
Q: Can I use half and half instead of heavy cream?
A: Half and half will thin the sauce and may not produce the same richness, but it can work in a pinch.
Q: How do I prevent the sauce from separating?
A: Keep the sauce at a gentle simmer and stir in cheese gradually to avoid overheating.
Q: Will the mozzarella make the sauce stringy?
A: Mozzarella will add some stretch, but combined with Parmesan the sauce should be creamy rather than rubbery.
Q: Can I cook the chicken ahead of time?
A: Yes, cooked chicken can be refrigerated and added to the sauce when reheating.
Q: How do I thicken the sauce if it is too thin?
A: Simmer the sauce a little longer to reduce it, or add a small amount of grated cheese while stirring.
Q: What is the best way to melt the cheese evenly?
A: Add cheese gradually and stir constantly over low heat for even melting.
Q: Can this recipe be doubled?
A: Yes, double the ingredients and use a larger skillet or two pans to maintain even cooking.
Conclusion
I hope you enjoy making this cozy Mozzarella Garlic Butter Chicken for your next dinner. If you want a baked variation with a similar garlic butter and cheese profile, take a look at Baked Garlic Butter Chicken with Mozzarella for inspiration. For a one pan, tomato forward take that also features garlic and mozzarella, see One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. If you try this recipe, please share how it turned out and any small tweaks you made. Cozy up, enjoy, and pass it on to someone hungry for comfort food.
Mozzarella Garlic Butter Chicken
Ingredients
Method
- Bring a large pot of salted water to a boil and prepare the bowtie pasta according to package directions until al dente, reserving 1/2 cup of pasta water before draining.
- Pat the chicken dry, then season evenly with salt, black pepper, and Italian seasoning.
- In a skillet, heat olive oil over medium-high heat. Add the chicken pieces in a single layer and cook until golden brown and cooked through, about 4 to 6 minutes depending on size. Move the chicken to a plate and set aside.
- In the same skillet, reduce heat to medium and melt unsalted butter. Scrape up any browned bits from the pan.
- Add minced garlic to the butter and sauté for about 1 minute, stirring constantly. Then pour in chicken broth and heavy cream, bringing to a gentle simmer.
- Gradually stir in shredded mozzarella and grated Parmesan until the sauce thickens and becomes smooth.
- Return the cooked chicken and drained pasta to the skillet, tossing to coat. Add reserved pasta water a little at a time if needed. Taste and adjust salt and pepper as needed.
- Garnish with chopped fresh parsley and serve immediately while hot.
