Mozzarella Garlic Butter Chicken
This Mozzarella Garlic Butter Chicken is a cozy, comforting weeknight meal that feels special without extra fuss. Bite-sized pieces of chicken are browned until golden, then folded into a rich, creamy garlic and Parmesan sauce that clings to bowtie pasta. The melted mozzarella gives the dish a gooey, stringy texture while Parmesan adds a subtle nutty depth. Aromas of butter and garlic fill the kitchen as the sauce simmers, and a touch of crushed red pepper flakes brightens the finish if you like a little heat. This recipe is ideal for busy weeknights, casual dinners with friends, or anytime you want a satisfying pasta dish that comes together quickly. It balances silky cream, tender chicken, and melty cheese for a crowd-pleasing plate that pairs well with a simple green salad or steamed vegetables.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
Tender protein, cut small so it cooks quickly and takes on the sauce. - 1/2 teaspoon salt
Adds base seasoning to the chicken and sauce. - 1/4 teaspoon freshly ground black pepper
Freshly ground for brighter pepper flavor. - 1 teaspoon Italian seasoning
A blend of dried herbs to add savory, aromatic notes. - 1 tablespoon olive oil
For searing the chicken and building flavor without burning butter. - 12 oz bowtie (farfalle) pasta
Short pasta that holds sauce well; cook to al dente. - 3 tablespoons unsalted butter
Gives the sauce a silky, rich mouthfeel. - 4 cloves garlic, minced
Fresh garlic brings bright, aromatic flavor to the sauce. - 1 cup heavy cream
Creates the lush, creamy base for the sauce. - 1/2 cup chicken broth
Adds savory depth and helps thin the sauce if needed. - 1 cup shredded mozzarella cheese
Melts into gooey, stretchy cheese that complements the cream. - 1/2 cup grated Parmesan cheese
Adds salty, umami richness and helps thicken the sauce. - 1/4 teaspoon crushed red pepper flakes (optional)
For a gentle, warm heat if desired. - Salt and pepper, to taste
Final seasoning to balance the sauce before serving. - 2 tablespoons chopped fresh parsley (for garnish)
Fresh herbs brighten the plate and add color.
Step-by-step Instructions
- Bring a large pot of salted water to a boil and cook the 12 oz bowtie pasta according to package instructions until al dente. Drain and set the pasta aside, reserving 1/2 cup of the pasta water. Tip: reserve the water before you drain, it helps loosen the sauce later.
- While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning. Make sure the pieces are evenly coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden and cooked through, about 6 to 7 minutes. Stir occasionally so the pieces brown evenly. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium and melt 3 tablespoons unsalted butter. Add the 4 cloves minced garlic and sauté for 1 minute until fragrant, taking care not to let it brown.
- Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer to allow flavors to meld.
- Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan, stirring continuously until the sauce is smooth and thickened, about 3 to 4 minutes. Season the sauce with salt, pepper, and 1/4 teaspoon crushed red pepper flakes if desired. Tip: taste as you go and adjust salt and pepper to your preference.
- Return the cooked chicken to the skillet, then add the cooked pasta. Toss everything together gently, adding the reserved pasta water a little at a time as needed to reach your desired sauce consistency. The starchy pasta water helps the sauce cling to the pasta.
- Garnish with 2 tablespoons chopped fresh parsley before serving. Serve hot.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 850 per serving
Tips, Storage & Variations
- Tips
- Cut the chicken into uniform bite-sized pieces so they cook evenly in the same amount of time.
- Do not overcook the garlic. Sauté just until fragrant to avoid bitterness.
- Use reserved pasta water sparingly to loosen the sauce without making it thin.
- Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to restore creaminess.
- Freezing
- This dish is best frozen without pasta for texture reasons. Freeze the chicken and sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator, reheat gently, then toss with freshly cooked pasta.
- Flavor variations using existing ingredients only
- For more heat, increase the crushed red pepper flakes slightly.
- For a cheesier finish, stir an extra handful of shredded mozzarella into the sauce just before serving.
- For a lighter sauce texture, add a little more chicken broth and use reserved pasta water to adjust.
Frequently Asked Questions
- How long does the chicken need to cook?
Bite-sized pieces cook in about 6 to 7 minutes until golden and no longer pink inside. - Can I use a different pasta shape?
Yes, any short pasta that holds sauce, like penne or rotini, will work well. - Do I need to pre-cook the chicken before adding it to the sauce?
Yes, cook the chicken first so it is fully done and has a browned exterior for flavor. - How do I prevent the sauce from splitting?
Simmer gently and add cheese off heat if the sauce seems very hot, then stir until smooth. - Can I reduce the cream for a lighter sauce?
You can slightly reduce heavy cream and add a bit more chicken broth, but the sauce will be less rich.
People Also Ask
- What is the best way to melt mozzarella without becoming stringy?
Shred mozzarella finely and add it gradually while stirring so it incorporates smoothly into the warm sauce. - Should I use salted or unsalted butter for the sauce?
Unsalted butter gives you better control over the final seasoning. Adjust salt at the end. - Can I make this recipe ahead of time?
You can prepare the chicken and sauce in advance, cool, and refrigerate. Reheat gently and toss with freshly cooked pasta. - How do I reheat leftovers without drying out the pasta?
Reheat on low heat in a skillet with a splash of broth or water to restore creaminess. - Is there a substitute for heavy cream using only listed ingredients?
Within the listed ingredients, there is no direct substitute for heavy cream. The cream provides the rich texture. - What wine pairs well with this dish?
A crisp white wine complements the creamy sauce and cuts through richness.
Conclusion
I hope this Mozzarella Garlic Butter Chicken becomes a go-to for weeknight comfort and easy entertaining. If you enjoy baked versions or want different presentations, check out this Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar for inspiration, or try a lighter, one-pan take like One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes for a different flavor profile. Give the recipe a try, share your tweaks, and enjoy a warm, cheesy bowl at the table.