Mozzarella Garlic Butter Chicken

Tender chicken and bowtie pasta tossed in a rich garlic butter sauce, topped with melted mozzarella for a comforting and flavorful dish.

I made this Mozzarella Garlic Butter Chicken Bowties for my family last Sunday and everyone went back for seconds. The mix of juicy chicken and gooey mozzarella makes it irresistible.

Ingredients

• Bowtie pasta: 12 oz (340 g) farfalle
• Chicken breast: 1 lb (450 g), boneless, skinless, cut into bite-sized pieces
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Dried Italian herbs: 1/2 tsp (oregano, basil, or mixed)
• Unsalted butter: 4 tbsp (60 g)
• Garlic: 4 cloves, minced
• Chicken broth: 1/2 cup (120 ml), low-sodium
• Heavy cream: 1/2 cup (120 ml)
• Parmesan cheese: 1/2 cup (50 g), grated
• Mozzarella cheese: 1 cup (100 g), shredded
• Parsley: 2 tbsp, chopped fresh (plus more for garnish)
• Freshly ground black pepper: to taste
• Extra Parmesan cheese: for garnish

Instructions

Cook pasta:

Cook the bowtie pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/4 cup (60 ml) of pasta water.

Season chicken:

Season the chicken pieces with salt, black pepper, and Italian herbs.

Cook chicken:

In a large skillet over medium-high heat, melt 1 tbsp of butter. Add the chicken and cook for 5–7 minutes until golden and cooked through. Remove chicken and set aside.

Sauté garlic:

In the same skillet, reduce heat to medium and add the remaining 3 tbsp butter. Add the minced garlic and sauté for 1 minute until fragrant.

Make sauce:

Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.

Add cream and Parmesan:

Stir in the heavy cream and grated Parmesan, mixing until smooth.

Combine ingredients:

Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.

Add mozzarella:

Sprinkle the shredded mozzarella evenly over the pasta and cover the skillet. Let it sit for 2–3 minutes, or until the cheese melts.

Finish and serve:

Sprinkle with chopped parsley and serve immediately, garnished with extra Parmesan and black pepper.

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This recipe brings my family together on weeknights, especially when my kids help sprinkle on the mozzarella before the final melt.

Required Tools

Large pot, large skillet with lid, strainer, wooden spoon or spatula, chefs knife and cutting board

Allergen Information

Milk (butter, cream, Parmesan, mozzarella), wheat (pasta), may contain egg (if using egg pasta)

Nutritional Information

Per serving: 620 calories, 27 g fat, 54 g carbohydrates, 41 g protein

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Serve immediately so the pasta stays creamy and the mozzarella stays melty. Enjoy with your favorite crisp salad for a complete meal.

Recipe FAQ

→ What type of pasta works best?

Bowtie (farfalle) pasta is used for its shape and texture, but other short pastas like penne or rotini can also work well.

→ Can I use other cheeses instead of mozzarella?

Yes, mild melting cheeses like fontina or provolone can be good alternatives for a similar creamy texture.

→ How do I prevent the chicken from drying out?

Cook chicken in butter over medium-high heat until golden and just cooked through, avoiding overcooking to keep it tender.

→ Is there a way to lighten the sauce?

Substitute half-and-half for heavy cream to reduce richness without sacrificing creaminess.

→ Can I add vegetables to this dish?

Yes. Sautéed spinach or sun-dried tomatoes enhance flavor and add nutrition without overpowering the dish.