Mozzarella Garlic Butter Chicken

Mozzarella Garlic Butter Chicken

Introduction
This Mozzarella Garlic Butter Chicken brings together tender, seasoned chicken pieces, a silky garlic cream sauce, and gooey melted mozzarella all tossed with bowtie pasta for a comforting weeknight dinner. The dish balances rich, creamy textures with bright garlic aroma and a touch of heat from crushed red pepper flakes, making each bite indulgent but well rounded. Serve it when you want something satisfying yet quick, whether for a family meal or a cozy dinner for friends. If you enjoy creamy chicken pastas you might also like this creamy garlic chicken pasta for another weeknight favorite.

Ingredients

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces, Tender chicken pieces that cook quickly and soak up the sauce.
• 1/2 teaspoon salt, For seasoning the chicken up front.
• 1/4 teaspoon freshly ground black pepper, Freshly ground for the best flavor.
• 1 teaspoon Italian seasoning, A blend of dried herbs to add savory depth.
• 1 tablespoon olive oil, For searing the chicken and building flavor.
• 12 oz bowtie (farfalle) pasta, Short pasta that holds the sauce well.
• 3 tablespoons unsalted butter, Adds richness and helps cook the garlic.
• 4 cloves garlic, minced, Fresh garlic for bright, aromatic flavor.
• 1 cup heavy cream, The base of the creamy sauce for a luscious texture.
• 1/2 cup chicken broth, Adds savory liquid and balances the cream.
• 1 cup shredded mozzarella cheese, Melts into a stretchy, mild cheese layer.
• 1/2 cup grated Parmesan cheese, Adds sharp, salty complexity.
• 1/4 teaspoon crushed red pepper flakes, A little heat to lift the creaminess.
• Salt and pepper, to taste, Final seasoning adjustments for the sauce and pasta.
• 2 tablespoons chopped fresh parsley, Fresh parsley for color and a light herbal lift.

Directions

1. 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 pasta water before draining so you have it ready to loosen the sauce if needed.
2. 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.
3. 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. Remove the chicken from the skillet and set aside. Tip: Avoid crowding the pan so the chicken browns instead of steams.
4. In the same skillet, melt 3 tablespoons unsalted butter over medium heat. Add 4 cloves minced garlic and sauté for 1 minute until fragrant. Watch closely to prevent burning.
5. Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine, and bring to a gentle simmer.
6. Add 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.
7. Return the cooked chicken to the skillet and add the cooked pasta. Toss together, adding the reserved pasta water as needed to reach the desired sauce consistency. A splash of the reserved water will help the sauce coat the pasta evenly.
8. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 950 per serving

Tips, Storage & Variations

• Tip: For best texture, brown the chicken in a hot skillet and give it space so it gets a golden crust.
• Tip: If the sauce becomes too thick, stir in reserved pasta water a tablespoon at a time until you reach the desired consistency.
• Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of milk or reserved pasta water to loosen the sauce.
• Freezing: You can freeze this dish, but cream-based sauces may separate slightly. Cool completely, store in a freezer-safe container for up to 2 months, and thaw overnight in the refrigerator before reheating slowly and stirring to recombine.
• Variations using existing ingredients only:
  • Add more grated Parmesan for a sharper, nuttier flavor.
  • Increase crushed red pepper flakes for extra heat.
  • Stir extra mozzarella into the hot skillet at the end for a cheesier finish.
• For other ideas that focus on garlic and chicken flavor profiles see this chicken shawarma with garlic sauce and this chicken alfredo garlic bread bowls for inspiration.
• For a related twist on savory garlic chicken try this savory chicken shawarma garlic sauce approach.

FAQ

1. Can I use a different pasta shape?
   Yes. Any short pasta will work, but bowtie pasta holds the sauce nicely and offers a pleasant bite.
2. Is it okay to use low fat cream?
   Low fat cream may make the sauce thinner and less rich. If using it, simmer a little longer to reduce and thicken.
3. How do I make the sauce less spicy?
   Omit or reduce the crushed red pepper flakes and adjust seasoning to taste.
4. Can I prepare parts ahead of time?
   You can cook the pasta and chicken separately and refrigerate them, then finish the sauce and toss everything together when ready to serve.
5. What is the best way to reheat leftovers?
   Reheat gently on the stove over low heat with a splash of water or milk to bring the sauce back together.

People Also Ask

1. How long does it take to cook bowtie pasta?
   Most bowtie pasta cooks in 9 to 12 minutes; follow package instructions for al dente timing.
2. Can I use pre-shredded cheese?
   Yes, pre-shredded cheese works, but freshly shredded cheese melts a bit more smoothly.
3. Why add pasta water to the sauce?
   Starchy pasta water helps the sauce emulsify and cling to the pasta for a silkier finish.
4. How can I tell when chicken pieces are cooked through?
   Chicken is cooked when it is no longer pink in the center and reaches 165 F if checked with a thermometer.
5. Will the sauce thicken as it cools?
   Yes, creamy sauces will thicken slightly as they cool. Adjust with reserved pasta water when reheating if needed.
6. Is this dish good for meal prep?
   Yes. Portion into containers and refrigerate for quick reheats during the week.
7. Can I make this dairy free?
   This recipe is dairy based. To make it dairy free you would need to substitute ingredients, which is outside the provided ingredient list.
8. What side goes well with this pasta?
   A simple green salad or steamed vegetables complement the richness without adding competing flavors.

Conclusion

This Mozzarella Garlic Butter Chicken is a cozy, crowd pleasing meal that comes together quickly and delivers rich, creamy comfort with a bright garlic punch. If you want a baked take on garlic butter chicken with melted mozzarella, check out Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar for ideas. For another one pan option that pairs garlic and mozzarella with chicken and tomatoes, see One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. I hope you try this recipe soon and share how it turned out with friends or family in your kitchen.