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Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

A delicious and comforting dish that combines tender chicken, bowtie pasta, and a rich, creamy sauce infused with garlic and mozzarella.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 1 pound bowtie pasta
  • 1 pound boneless skinless chicken breast cut into bite-sized pieces
Creamy Sauce
  • 2 cups shredded mozzarella cheese
  • 1 1/4 cups heavy cream for a creamy texture
  • 5 cloves garlic, minced extra flavor
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning for seasoning
  • 1/2 teaspoon red pepper flakes (optional) for heat
  • 1/4 cup chopped fresh parsley for garnish
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. Cut the chicken into bite-sized pieces. Season with salt, pepper, and Italian seasoning.
Cooking
  1. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the chicken until golden and fully cooked, about 6-7 minutes. Set aside.
  2. In the same skillet, reduce the heat to medium. Add the remaining butter and garlic. Sauté for 1-2 minutes until fragrant.
  3. Stir in the heavy cream, scraping up browned bits from the pan. Simmer for 3-4 minutes.
  4. Gradually add mozzarella, stirring until melted and smooth.
  5. Return the pasta and chicken to the skillet. Toss gently to coat. Add reserved pasta water as needed to thin the sauce.
  6. Stir in parsley and red pepper flakes (if using). Taste and adjust seasoning.
Serving
  1. Serve this dish warm, straight from the skillet. It pairs well with a side salad or some garlic bread.
  2. You can top it with extra parsley or sprinkle more mozzarella cheese on the top for added flavor and presentation.

Notes

To store leftovers, let the dish cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to three days. If you want to keep it longer, you can freeze it for up to two months. Just reheat on the stove or in the microwave when you’re ready to eat. Make sure not to overcook the chicken; it should be golden brown and cooked through but still juicy.