Mozzarella Garlic Butter Chicken
This Mozzarella Garlic Butter Chicken is a creamy, comforting pasta dish that feels like a cozy weeknight favorite and a special dinner all at once. Tender bite-sized pieces of chicken are seared until golden, then folded into a silky garlic butter cream sauce studded with melted mozzarella and Parmesan. The bowtie pasta soaks up the sauce, giving each forkful a pleasing balance of creamy, cheesy, and savory flavors. Aromas of garlic and butter greet you as the dish comes together, with a gentle finish of crushed red pepper flakes and bright parsley on top. Serve this when you want an easy yet indulgent meal that satisfies a crowd, or on a night when you crave rich, comforting pasta with a homey, restaurant-style touch.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
(Tender, lean protein that browns quickly when cut smaller.) - 1/2 teaspoon salt
(For seasoning the chicken and building base flavor.) - 1/4 teaspoon freshly ground black pepper
(Adds a mild peppery note to the chicken.) - 1 teaspoon Italian seasoning
(A blend of dried herbs to lend classic Italian flavor.) - 1 tablespoon olive oil
(Used to sear the chicken and develop a golden crust.) - 12 oz bowtie (farfalle) pasta
(Holds sauce well in the pinched centers and ruffled edges.) - 3 tablespoons unsalted butter
(Creates a rich, buttery base for the garlic sauce.) - 4 cloves garlic, minced
(Fresh garlic provides bright, aromatic flavor.) - 1 cup heavy cream
(Gives the sauce its silky, decadent texture.) - 1/2 cup chicken broth
(Adds savory depth and thins the sauce slightly.) - 1 cup shredded mozzarella cheese
(Melts into stretchy, creamy goodness.) - 1/2 cup grated Parmesan cheese
(Adds salty, nutty complexity to the sauce.) - 1/4 teaspoon crushed red pepper flakes
(A touch of heat to balance the creaminess.) - Salt and pepper, to taste
(For final seasoning adjustments.) - 2 tablespoons chopped fresh parsley
(Bright herb garnish for color and freshness.)
Step-by-Step Instructions
- 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.
Tip: Reserve the hot pasta water in a measuring cup so you can easily add it back to loosen the sauce if needed. - 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.
Tip: Pat the chicken dry before seasoning for better browning. - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6 to 7 minutes. Remove the chicken from the skillet and set aside.
Tip: Do not overcrowd the pan; if needed, cook the chicken in two batches so pieces sear rather than steam. - In the same skillet, melt 3 tablespoons unsalted butter over medium heat. Add the 4 cloves minced garlic and sauté until fragrant, about 30 to 45 seconds.
Tip: Watch the garlic closely so it softens but does not burn. - Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Tip: Lower the heat if the cream starts to boil rapidly to prevent breaking. - Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan, stirring until the sauce is smooth and thickened.
Tip: Add the cheeses gradually and stir constantly to help them melt evenly. - Return the cooked chicken to the skillet and add the drained pasta, tossing everything together. Adjust the sauce thickness with the reserved pasta water as needed until the sauce coats the pasta nicely.
Tip: Start with a few tablespoons of pasta water and add more if the sauce feels too thick. - Season with additional salt, pepper, and 1/4 teaspoon crushed red pepper flakes, to taste. Garnish with 2 tablespoons chopped fresh parsley before serving.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 950 per serving
Tips, Storage & Variations
- Tips:
- Cut the chicken into uniform pieces so they cook evenly.
- If your sauce thickens too much after resting, stir in a splash of the reserved pasta water to bring it back to saucy consistency.
- Use freshly grated Parmesan for the best melting and flavor.
- Storage:
- Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stove over low heat, adding a little water or cream to loosen the sauce.
- Freezing:
- For best texture, freeze the chicken and sauce separately from the pasta. Freeze in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Flavor variations using existing ingredients:
- Increase the 1/4 teaspoon crushed red pepper flakes for more heat.
- Add extra 1/2 cup grated Parmesan for a nuttier, saltier finish.
- Stir in another 1/4 cup shredded mozzarella for an even cheesier dish.
- Use extra chopped parsley as a brighter garnish.
Frequently Asked Questions
- How do I know when the chicken is cooked through?
Cut a larger piece open to check there is no pink, or use an instant-read thermometer; it should register 165 degrees F. - Can I use a different pasta shape?
Yes, any pasta that holds sauce well will work, such as penne, rotini, or rigatoni. - Will the sauce thicken as it cools?
Yes, the sauce will set slightly. Stir in reserved pasta water or a splash of cream when reheating to loosen it. - Can I use low-fat cream or milk instead of heavy cream?
Low-fat dairy will produce a thinner, less rich sauce and may not be as creamy when melted with the cheeses. - What is the best way to melt the cheeses smoothly?
Add the cheeses gradually over low to medium heat and stir constantly to encourage even melting.
People Also Ask
- How long does bowtie pasta take to cook?
Most bowtie pasta cooks to al dente in 9 to 12 minutes; follow package instructions for best results. - Can I make this recipe ahead of time?
Yes, prepare the chicken and sauce, then store separately from the pasta. Combine and reheat when ready to serve. - Is it better to use fresh garlic or garlic powder?
Fresh minced garlic provides the most aroma and flavor for this sauce. - What type of mozzarella melts best?
Shredded low-moisture mozzarella melts evenly and gives the desired stretchiness in the sauce. - How can I reduce the spice if I used too many red pepper flakes?
Add a splash of heavy cream or a small pat of butter to mellow the heat. - Can I double this recipe for a crowd?
Yes, double the ingredients and cook in larger pans, making sure not to overcrowd when searing the chicken. - Will leftovers keep their texture after freezing?
Pasta can become softer after freezing; freezing the sauce and chicken separately helps retain better texture. - What can I serve with this dish?
A simple green salad or steamed vegetables complement the richness of the pasta without overpowering it.
Conclusion
I hope this Mozzarella Garlic Butter Chicken becomes a go-to for nights when you want something rich, quick, and deeply satisfying. If you enjoy creamy garlic chicken with melty cheese, you might also like this Baked Garlic Butter Chicken with Mozzarella for a baked variation, or try the bright contrast of tomatoes in the One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. Give the recipe a try, share a photo, and enjoy a cozy, delicious meal with family or friends.