Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

Cheesy Garlic Butter Chicken Bowties

with Mozzarella Cream Sauce

This dish combines tender golden-brown chicken breast with farfalle (bowtie) pasta, tossed in a luxurious, garlic-forward cream sauce thickened with melted mozzarella and parmesan.

Ingredients

The Chicken

1.5 lbs Chicken breast, cut into bite-sized pieces

1 tsp Italian seasoning

1/2 tsp Garlic powder

1/2 tsp Smoked paprika

Salt & Pepper to taste

2 tbsp Olive oil

The Pasta & Sauce

1 lb (16oz) Bowtie pasta (Farfalle)

4 tbsp Unsalted butter

4-5 cloves Garlic, minced

2 cups Heavy cream

1 cup Whole milk (or chicken broth for a lighter touch)

1.5 cups Shredded Mozzarella cheese (low moisture)

1/2 cup Freshly grated Parmesan cheese

1 tsp Dried parsley (or 2 tbsp fresh chopped)

1/4 tsp Red pepper flakes (optional, for a hint of heat)

Fresh parsley or basil for garnish

Instructions

1. Boil the Pasta

Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente.

Pro Tip: Reserve about 1/2 cup of pasta water before draining. Drain the rest and set the pasta aside.

2. Sear the Chicken

While the water is boiling, toss the chicken pieces with Italian seasoning, garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through (about 5-7 minutes). Remove chicken from the skillet and set aside.

3. Make the Garlic Butter Base

In the same skillet (don't wash it! those brown bits are flavor), reduce heat to medium. Add the butter. Once melted, add the minced garlic and cook for 1 minute until fragrant but not browned.

4. Simmer the Cream

Pour in the heavy cream and milk. Whisk gently, scraping up the bottom of the pan. Let the mixture come to a gentle simmer for 3–5 minutes until it begins to slightly thicken.

5. Melt the Cheese

Turn the heat to low. Whisk in the shredded mozzarella and parmesan cheese one handful at a time, stirring constantly until the sauce is completely smooth and the cheese is melted. Stir in the dried parsley and red pepper flakes.

6. Combine

Add the cooked bowtie pasta and seared chicken back into the skillet. Toss everything together until the pasta is thoroughly coated in the mozzarella cream sauce.

If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

7. Serve

Season with extra salt and pepper if needed. Garnish with fresh herbs and a little extra parmesan. Serve immediately while the cheese is melty!

Tips for Success

Freshly Grated Cheese: Use a block of mozzarella and grate it yourself if possible. Pre-shredded cheese is coated in potato starch, which can make your sauce slightly grainy.

Don't Overcook the Garlic: Garlic turns bitter if it burns. Keep an eye on it—it only needs 60 seconds to release its aroma.

Adding Veggies: This recipe goes great with a handful of fresh baby spinach (stir it in at the very end until wilted) or roasted broccoli.