This Mozzarella Garlic Butter Chicken is a comforting weeknight dinner that balances creamy, garlicky sauce with tender, seasoned chicken and hearty bowtie pasta. The sauce is silky from the heavy cream and butter, with a pleasant stretch and mild saltiness from melted mozzarella and savory depth from Parmesan. Each bite offers soft pasta, juicy chicken, and a garlicky aroma that fills the kitchen and invites everyone to the table. It is ideal for family dinners, casual get togethers, or any night you want a satisfying, cozy plate that comes together quickly. Pair it with an easy side such as cheesy garlic butter corn on the cob for a complete meal that tastes like comfort.

Ingredients

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
  Tender chicken pieces cook quickly and are perfect for tossing in the sauce.
• 1/2 teaspoon salt
  Used to season the chicken and adjust the sauce to taste.
• 1/4 teaspoon freshly ground black pepper
  Adds a warm, mild heat to the chicken.
• 1 teaspoon Italian seasoning
  A blend of dried herbs that gives the chicken a classic savory flavor.
• 1 tablespoon olive oil
  For searing the chicken and developing golden color.
• 12 oz bowtie (farfalle) pasta
  Bowtie pasta holds the creamy sauce well and adds a pleasant texture.
• 3 tablespoons unsalted butter
  Creates a rich base for the garlic sauce; unsalted lets you control salt levels.
• 4 cloves garlic, minced
  Fresh garlic provides bright, aromatic flavor in the sauce.
• 1 cup heavy cream
  Makes the sauce luxuriously creamy and smooth.
• 1/2 cup chicken broth
  Adds savory depth and helps loosen the sauce as needed.
• 1 cup shredded mozzarella cheese
  Melts into a gooey, mild layer that ties the dish together.
• 1/2 cup grated Parmesan cheese
  Provides nutty, salty complexity to the sauce.
• 1/4 teaspoon crushed red pepper flakes (optional)
  Use if you want a subtle kick of heat.
• Salt and pepper, to taste
  Final seasoning for the sauce and finished dish.
• 2 tablespoons chopped fresh parsley (for garnish)
  Brightens the finished plate with color and fresh flavor.

Step-by-Step Instructions

1. 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. Tip: Reserve the pasta water before draining to adjust sauce consistency later.
2. Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning, tossing to coat evenly.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6 to 7 minutes. Remove the chicken from the skillet and set aside. Cooking tip: Do not overcrowd the pan so the chicken browns nicely.
4. In the same skillet, melt 3 tablespoons unsalted butter over medium heat. Add 4 cloves minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
5. Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer to marry the flavors.
6. Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan, stirring until the sauce is smooth and thickened, about 3 to 4 minutes. Season with salt, pepper, and 1/4 teaspoon crushed red pepper flakes if using.
7. Return the cooked chicken to the skillet and add the cooked pasta. Toss everything together, adding the reserved 1/2 cup pasta water a little at a time until you reach your desired sauce consistency. If you want a slightly looser sauce, add more reserved water. For a richer finish, toss for an extra minute. Also see a similar garlic butter technique used in this garlic butter steak tips with cheesy rigatoni recipe for ideas.
8. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 910 per serving

For a quick side idea that complements the creamy pasta, try serving with cheesy garlic butter corn on the cob. This pairing keeps the meal balanced and crowd pleasing.

Tips, Storage & Variations

• Tips: Brown the chicken in batches if needed to avoid steaming and to get a nice golden exterior. Keep the reserved pasta water nearby to adjust the sauce smoothly.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
• Freezing: This dish does not freeze well because the cream and cheese can separate. For longer storage, freeze the cooked chicken separately in a light sauce and cook fresh pasta when ready to serve.
• Flavor variations using existing ingredients only: Add the optional 1/4 teaspoon crushed red pepper flakes for heat, stir in an extra 1/4 cup grated Parmesan for a sharper finish, or toss with additional mozzarella for a richer, cheesier texture. For a complementary side or extra garlic flavor, consider cheesy garlic butter corn on the cob.

FAQ
Q: Can I use a different pasta shape?
A: Yes, any short pasta like penne or rigatoni will work and will hold the sauce similarly.

Q: Is there a lower fat option for the sauce?
A: You can reduce heavy cream slightly and add more chicken broth, but the sauce will be less rich.

Q: How do I know the chicken is cooked through?
A: Cut a piece to check that it is opaque with no pink, or use a thermometer to reach 165 F.

Q: Can I make this ahead of time?
A: You can cook the components ahead and reheat gently, but assemble just before serving for best texture.

Q: Can I use pre-shredded cheese?
A: Yes, pre-shredded cheese works, but freshly shredded melts a bit smoother.

People Also Ask
Q: What type of mozzarella is best for melting?
A: Low moisture shredded mozzarella melts well and gives a stretch without adding excess water.

Q: How do I prevent garlic from burning?
A: Sauté garlic over medium heat for a short time and add liquid as soon as it becomes fragrant to stop browning.

Q: Can I use bone-in chicken for this recipe?
A: You can, but bone-in pieces will require longer cooking and a different method.

Q: How do I thicken the sauce if it is too thin?
A: Simmer a few extra minutes to reduce, or add more cheese while stirring to thicken.

Q: Is it okay to substitute half and half for heavy cream?
A: Half and half is thinner and will give a lighter sauce that may not be as rich.

Q: What side dishes go well with this dish?
A: Green salads, steamed vegetables, or a simple garlic bread pair nicely.

Q: Can this be made gluten free?
A: Use a gluten free pasta to make the dish gluten free.

Q: How long does the sauce stay creamy after cooking?
A: It stays creamy for a short time; reheat gently to maintain texture.

Conclusion

This Mozzarella Garlic Butter Chicken is a quick route to a creamy, comforting meal that feels special without a lot of fuss. If you enjoy baked versions with similar flavors, try the Baked Garlic Butter Chicken with Mozzarella for a different approach. For another one pan idea with mozzarella and garlic, see One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. Give this recipe a try, share it with family, and enjoy a cozy, satisfying dinner.