Mozzarella Garlic Butter Chicken (Print Version)
Tender chicken and bowtie pasta tossed in a rich garlic butter sauce with mozzarella and cream.
# What You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil
→ For the Pasta
06 - 12 oz bowtie (farfalle) pasta
→ For the Sauce
07 - 3 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - Salt and pepper, to taste
15 - 2 tablespoons chopped fresh parsley (for garnish)
# Steps:
01 - 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.
02 - While the pasta cooks, season the chicken pieces with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6–7 minutes. Remove chicken from the skillet and set aside.
04 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
05 - Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
06 - Add the mozzarella and Parmesan cheeses, stirring continuously until the sauce is smooth and thickened, about 3–4 minutes. Season with salt, pepper, and red pepper flakes if using.
07 - Return the cooked chicken to the skillet, then add the cooked pasta. Toss everything together, adding reserved pasta water a little at a time if the sauce is too thick. Remove from heat and sprinkle with fresh parsley before serving.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Everything cooks in one skillet so cleanup is practically nonexistent
02 -
- The sauce will continue thickening as it stands off the heat, so its better to slightly under-thicken than end up with pasta that clumps together
- Add your pasta water gradually even a tablespoon too much can turn that perfectly coating sauce into something too thin and soupy
03 -
- Pat the chicken completely dry before seasoning so it gets a proper sear instead of steaming in its own moisture
- Room temperature cream blends into the sauce more smoothly without any risk of separating