Warm, creamy, and utterly comforting, Mozzarella Garlic Butter Chicken is a weeknight winner that feels like a special dinner. Tender bite-sized pieces of chicken are seared until golden, then folded into a silky garlic butter cream sauce studded with melted mozzarella and Parmesan. The sauce clings to bowtie pasta, creating a satisfying mix of creamy texture, mild cheesy pull, and a fragrant hit of garlic and Italian seasoning. This dish balances richness with brightness from a sprinkle of fresh parsley, and a pinch of crushed red pepper flakes can add a gentle heat if you like.

Serve this recipe when you want something quick but impressive for family dinners, casual entertaining, or a cozy solo meal. It pairs beautifully with simple sides, and if you want a buttery vegetable to go with it try cheesy garlic butter corn on the cob for a matching flavor profile.

Ingredients

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
  Small pieces cook quickly and get a nice sear for even browning.

• 1/2 teaspoon salt
  Used to season the chicken early so the flavor penetrates.

• 1/4 teaspoon freshly ground black pepper
  Freshly ground pepper gives a brighter, more aromatic finish.

• 1 teaspoon Italian seasoning
  A blend of dried herbs that adds classic Italian flavor to the chicken.

• 1 tablespoon olive oil
  For searing the chicken and building the base flavor.

• 12 oz bowtie (farfalle) pasta
  Bowtie pasta holds sauce well in its folds, but any pasta you like will work.

• 3 tablespoons unsalted butter
  Creates a rich, buttery garlic base for the sauce.

• 4 cloves garlic, minced
  Fresh garlic gives the sauce its fragrant, savory backbone.

• 1 cup heavy cream
  The main body of the sauce, providing richness and a silky texture.

• 1/2 cup chicken broth
  Adds savory depth and helps loosen the sauce if needed.

• 1 cup shredded mozzarella cheese
  Melts smoothly into the sauce for gooey, cheesy pulls.

• 1/2 cup grated Parmesan cheese
  Adds nutty, salty complexity that brightens the creaminess.

• 1/4 teaspoon crushed red pepper flakes (optional)
  A little heat if you want to lift the dish.

• Salt and pepper, to taste
  For final seasoning adjustments after combining everything.

• 2 tablespoons chopped fresh parsley (for garnish)
  Fresh parsley adds color and a gentle herbaceous finish.

For a buttery corn side, consider pairing this meal with cheesy garlic butter corn on the cob.

Step-by-Step Instructions

1. Cook the pasta in a large pot of salted boiling water until al dente, then drain, reserving 1/2 cup of pasta water.
   Tip: Start the pasta before you sear the chicken so timing lines up.

2. Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning.
   Tip: Pat the chicken dry before seasoning for a better sear.

3. In a skillet, heat 1 tablespoon olive oil over medium-high heat and sear the chicken until golden and fully cooked, about 6 to 7 minutes, then set aside.
   Cooking tip: Do not overcrowd the pan; cook in a single layer for the best browning.

4. In the same skillet, melt 3 tablespoons unsalted butter, add 4 cloves garlic, minced, and sauté until fragrant.
   Watch closely so the garlic does not brown and become bitter.

5. Pour in 1/2 cup chicken broth and 1 cup heavy cream, and bring to a gentle simmer.
   Simmer briefly to combine flavors and slightly reduce the liquid.

6. Stir in 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese until the sauce is smooth. Season with salt, pepper, and 1/4 teaspoon crushed red pepper flakes (if using).
   If the sauce is too thick, add small amounts of the reserved pasta water to reach your desired consistency.

7. Combine the cooked chicken and 12 oz bowtie (farfalle) pasta with the sauce and toss to coat.
   Make sure the pasta is evenly coated; heat through for a minute so everything melds.

8. Garnish with 2 tablespoons chopped fresh parsley before serving.
   A little fresh parsley brightens the rich sauce and adds color.

Pair this dish with a simple salad or the buttery corn option for a full meal experience, or see a complementary chicken pasta idea at chicken Alfredo garlic bread bowls.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 880 per serving

If you want to serve this with a rich pasta side or a heartier starch, check tips inspired by garlic butter steak tips with cheesy rigatoni for timing ideas.

Tips, Storage & Variations

• Practical tips: Use reserved pasta water to loosen a too-thick sauce. Taste and adjust salt and pepper at the end, since cheeses can be quite salty. Rest the cooked chicken briefly before adding to the sauce to retain juices.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream to restore creaminess.

• Freezing: You can freeze the cooked chicken and sauce (without pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring in reserved pasta water or a little chicken broth to refresh the texture. Cook fresh pasta when ready to serve for best results.

• Flavor variations using existing ingredients only:

  • Add the optional 1/4 teaspoon crushed red pepper flakes for a spicier profile.
  • Increase Parmesan slightly for a nuttier, saltier finish.
  • Use more or less heavy cream to adjust richness, or thin with the reserved pasta water for a lighter sauce.
  • Swap bowtie pasta for any other preferred shape without changing the sauce.

Frequently Asked Questions

1. How do I know when the chicken is fully cooked?
   Cook until the pieces reach no pink inside and an internal temperature of 165 F, or cook about 6 to 7 minutes until golden.

2. Can I use a different pasta shape?
   Yes, any pasta will work; bowtie pasta is suggested because it holds the sauce well.

3. How do I prevent the sauce from breaking?
   Keep the sauce at a gentle simmer and add cheeses slowly off high heat to avoid separation.

4. Can I make this ahead of time?
   Prepare the chicken and sauce ahead, store separately from the pasta, and combine when reheating for best texture.

5. Is there an easy way to thin a thick sauce?
   Stir in small amounts of the reserved pasta water or chicken broth until you reach the desired consistency.

People Also Ask

1. Can I use store-bought shredded cheese in this recipe?
   Yes, store-bought shredded mozzarella and grated Parmesan work well; freshly shredded cheese melts smoother if available.

2. What is the best way to sear small chicken pieces?
   Heat the skillet to medium-high, add oil, and cook in a single layer without overcrowding for even browning.

3. How long will leftovers stay good in the fridge?
   Leftovers keep well for up to 3 days when stored in an airtight container.

4. Can I reduce the cream to make the dish lighter?
   Yes, reduce the heavy cream and add more chicken broth or reserved pasta water to maintain the sauce texture.

5. What if my sauce is too thin?
   Simmer the sauce a few minutes to reduce and thicken, or add a touch more Parmesan to help thicken slightly.

6. Should I salt the pasta water?
   Yes, salting the pasta water seasons the pasta and enhances the overall flavor of the dish.

Conclusion

This Mozzarella Garlic Butter Chicken is a creamy, comforting meal that comes together quickly and feels indulgent without fuss. I hope you enjoy the cheesy, garlicky sauce and the tender seared chicken as much as I do. For another oven-baked take with similar flavors, see Baked Garlic Butter Chicken with Mozzarella, and for a one-pan variation that pairs garlic and mozzarella with fresh tomatoes, try One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. If you make this recipe, please share how it turned out and any personal tweaks you enjoyed. Cozy cooking and happy eating.

Mozzarella Garlic Butter Chicken

Warm, creamy, and utterly comforting, this Mozzarella Garlic Butter Chicken is a weeknight winner that feels like a special dinner, featuring tender chicken in a silky garlic butter cream sauce over pasta.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 880

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Chicken

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces Small pieces cook quickly and get a nice sear for even browning.
• 1/2 teaspoon salt Used to season the chicken early so the flavor penetrates.
• 1/4 teaspoon freshly ground black pepper Freshly ground pepper gives a brighter, more aromatic finish.
• 1 teaspoon Italian seasoning A blend of dried herbs that adds classic Italian flavor to the chicken.
• 1 tablespoon olive oil For searing the chicken and building the base flavor.

For the Pasta

• 12 oz bowtie (farfalle) pasta Bowtie pasta holds sauce well in its folds, but any pasta you like will work.

For the Sauce

• 3 tablespoons unsalted butter Creates a rich, buttery garlic base for the sauce.
• 4 cloves garlic, minced Fresh garlic gives the sauce its fragrant, savory backbone.
• 1 cup heavy cream The main body of the sauce, providing richness and a silky texture.
• 1/2 cup chicken broth Adds savory depth and helps loosen the sauce if needed.
• 1 cup shredded mozzarella cheese Melts smoothly into the sauce for gooey, cheesy pulls.
• 1/2 cup grated Parmesan cheese Adds nutty, salty complexity that brightens the creaminess.
• 1/4 teaspoon crushed red pepper flakes (optional) A little heat if you want to lift the dish.
• Salt and pepper, to taste For final seasoning adjustments after combining everything.

See also  Sausage Egg and Cream Cheese Hashbrown Casserole: The Ultimate Family Breakfast

Garnish

• 2 tablespoons chopped fresh parsley Fresh parsley adds color and a gentle herbaceous finish.

Method

 

Cooking the Pasta

1. Cook the pasta in a large pot of salted boiling water until al dente, then drain, reserving 1/2 cup of pasta water.
2. Tip: Start the pasta before you sear the chicken so timing lines up.

Preparing the Chicken

1. Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning.
2. Tip: Pat the chicken dry before seasoning for a better sear.

Searing the Chicken

1. In a skillet, heat 1 tablespoon olive oil over medium-high heat and sear the chicken until golden and fully cooked, about 6 to 7 minutes, then set aside.
2. Cooking tip: Do not overcrowd the pan; cook in a single layer for the best browning.

Making the Sauce

1. In the same skillet, melt 3 tablespoons unsalted butter, add 4 cloves garlic, minced, and sauté until fragrant.
2. Watch closely so the garlic does not brown and become bitter.
3. Pour in 1/2 cup chicken broth and 1 cup heavy cream, and bring to a gentle simmer.
4. Simmer briefly to combine flavors and slightly reduce the liquid.
5. Stir in 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese until the sauce is smooth. Season with salt, pepper, and 1/4 teaspoon crushed red pepper flakes (if using).
6. If the sauce is too thick, add small amounts of the reserved pasta water to reach your desired consistency.

Combining

1. Combine the cooked chicken and 12 oz bowtie (farfalle) pasta with the sauce and toss to coat.
2. Make sure the pasta is evenly coated; heat through for a minute so everything melds.

Serving

1. Garnish with 2 tablespoons chopped fresh parsley before serving.
2. A little fresh parsley brightens the rich sauce and adds color.

Nutrition

Serving: 1gCalories: 880kcalCarbohydrates: 70gProtein: 48gFat: 45gSaturated Fat: 25gSodium: 800mgFiber: 3gSugar: 3g

Notes

Practical tips: Use reserved pasta water to loosen a too-thick sauce. Taste and adjust salt and pepper at the end, since cheeses can be quite salty. Rest the cooked chicken briefly before adding to the sauce to retain juices. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream to restore creaminess. Freezing: You can freeze the cooked chicken and sauce (without pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring in reserved pasta water or a little chicken broth to refresh the texture. Cook fresh pasta when ready to serve for best results.

Tried this recipe?

Let us know how it was!