Mozzarella Garlic Butter Chicken

The first time my husband walked through the door while this was simmering, he actually stopped dead in his tracks and asked what restaurant Id ordered from. The smell of garlic and butter melting together has this way of making the whole house feel like an Italian kitchen on a rainy Tuesday. Now its become our go-to when we need something that feels indulgent but doesnt require three hours of prep work.

Last month my sister came over for dinner and watched me make this, insisting there was some secret ingredient I was hiding. She couldnt believe something so creamy and rich came from just butter, cream, and really good cheese. We ended up sitting at the counter eating straight from the skillet while the kids were supposed to be sleeping.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and lets every forkful get the perfect chicken-to-pasta ratio
• Italian seasoning: This blend of herbs gives the chicken a restaurant-quality flavor without measuring out multiple dried herbs
• Bowtie pasta: The little pockets and folds catch all that creamy sauce better than smoother pasta shapes
• Unsalted butter: Starting with unsalted lets you control exactly how salty the final dish becomes
• Fresh garlic: Minced by hand gives you those sweet, mellow garlic notes that jarred version just cant match
• Heavy cream: This creates that velvety texture that makes the sauce coat every single piece of pasta
• Mozzarella and Parmesan: The mozzarella melts into creamy strands while Parmesan adds that salty, nutty depth
• Red pepper flakes: Just a pinch cuts through all that richness with a gentle warmth

Instructions

Get the pasta going:

Drop your bowties into salted boiling water and cook them until theyre just tender with a tiny bit of bite still in the center. Before draining, scoop out about half a cup of that starchy cooking water and save it for later.

Season the chicken:

Toss your bite-sized chicken pieces with salt, pepper, and Italian seasoning until theyre evenly coated on all sides.

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat and add the chicken in a single layer. Let them develop a golden brown crust on one side before flipping, about 6 to 7 minutes total, then transfer to a plate.

Build the flavor base:

In the same skillet, melt butter over medium heat and add the minced garlic. Stir constantly for just one minute until it becomes fragrant but dont let it brown or it will turn bitter.

Create the sauce:

Pour in the chicken broth and heavy cream, stirring to scrape up any flavorful bits from the bottom of the pan. Let it come to a gentle bubble.

Add the cheese:

Stir in the mozzarella and Parmesan, keeping the heat at medium so the cheese melts smoothly without separating. Keep stirring for about 3 to 4 minutes until the sauce thickens enough to coat the back of your spoon.

Bring it all together:

Return the chicken to the skillet and add the cooked pasta, tossing everything together. If the sauce seems too thick, splash in some of that reserved pasta water a little at a time until you reach the perfect consistency.

Finish and serve:

Remove from heat immediately, sprinkle with fresh parsley, and give it one final toss before bringing it to the table.

Pin It

My youngest daughter used to pick out the bowtie pasta and leave everything else, but the night I made this version she actually asked for seconds with extra sauce. Watching her dip each piece of pasta into that creamy mixture made me realize how much food memories are really about comfort and connection.

Making It Your Own

Sometimes I throw in a handful of baby spinach right at the end, letting it wilt just slightly in the hot sauce. It adds color and makes me feel slightly better about serving something so indulgent on a school night.

Timing Is Everything

Ive learned to start the water for the pasta before I even prep the chicken, since the sauce comes together so quickly. Theres nothing worse than having perfectly cooked chicken waiting around while pasta water comes to a boil.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through all that richness beautifully. I also like to put a basket of garlic bread on the table, even though we rarely need it with pasta this satisfying.

• Let the sauce rest for two minutes off the heat before serving so it really clings to the pasta
• Grate your Parmesan fresh instead of buying pre-grated for way more flavor
• Save a little parsley to sprinkle on individual bowls right before eating

Pin It

Somehow this always feels fancier than the actual effort involved, which is probably why it has become our standby for everything from casual Tuesday dinners to those nights when we just need something that says everything is going to be okay.

Recipe FAQs

→ What type of pasta works best for this dish?

Bowtie (farfalle) pasta is ideal as it holds the creamy sauce well, but other short pasta shapes like penne or rotini can also work.

→ Can I use a different cheese instead of mozzarella?

While mozzarella provides meltiness, substituting with provolone or fontina can offer a similar creamy texture with a slightly different flavor.

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta water and add it gradually to the sauce if it gets too thick, ensuring a smooth and creamy consistency.

→ Is there a way to add more vegetables to this dish?

Sautéed mushrooms or baby spinach can be stirred into the sauce for added flavor and nutrition.

→ Can the chicken be prepared ahead of time?

Yes, cooking the chicken beforehand or using rotisserie chicken can speed up the preparation.