Mozzarella Garlic Butter Chicken

Introduction
This Mozzarella Garlic Butter Chicken is a cozy, creamy pasta dinner that hits all the right notes. Tender bite-sized chicken pieces are seared until golden, then folded into a silky garlic butter cream sauce with melted mozzarella and grated Parmesan. The finished dish has a rich, velvety texture, a warm garlicky aroma, and a satisfying blend of mild mozzarella pull and salty Parmesan bite. It works beautifully for weeknight family dinners, a relaxed dinner with friends, or any night you want comforting pasta without fuss. If you love creamy chicken pastas, you may also enjoy this take on chicken alfredo garlic bread bowls for another cozy meal idea.

Ingredients

2 large boneless, skinless chicken breasts, cut into bite-sized pieces, for tender protein that cooks quickly.
1/2 teaspoon salt, to season the chicken and sauce.
1/4 teaspoon freshly ground black pepper, for mild heat and depth.
1 teaspoon Italian seasoning, to add herby, savory notes.
1 tablespoon olive oil, for searing the chicken without sticking.
12 oz bowtie (farfalle) pasta, provides a fun shape that holds the sauce.
3 tablespoons unsalted butter, for a rich garlic base and silky sauce.
4 cloves garlic, minced, for bright, aromatic flavor.
1 cup heavy cream, creates the creamy sauce body and mouthfeel.
1/2 cup chicken broth, to thin and add savory balance to the cream.
1 cup shredded mozzarella cheese, for melty, mild cheesiness.
1/2 cup grated Parmesan cheese, for salty, nutty depth.
1/4 teaspoon crushed red pepper flakes, optional for a subtle heat lift.
Salt and pepper, to taste, for final seasoning adjustments.
2 tablespoons chopped fresh parsley, for a fresh, herbaceous finish.

Step-by-Step Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside. Tip: reserving pasta water helps loosen the sauce if it becomes too thick.
Dry and season the chicken. Pat the chicken pieces dry with paper towels. Season evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning, tossing to coat.
Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes until golden, then stir and continue cooking until done, about 4 to 5 minutes total. Transfer the cooked chicken to a plate. Small tip: do not overcrowd the pan so the chicken can brown properly.
Start the sauce. Reduce heat to medium, add 3 tablespoons unsalted butter to the same skillet and melt. Add 4 cloves minced garlic and sauté for 60 seconds until fragrant but not browned.
Add liquids. Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring to a gentle simmer for about 2 minutes to meld flavors.
Melt the cheeses. Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan, stirring continuously until melted and the sauce thickens, about 3 to 4 minutes. Adjust seasoning with additional salt, pepper, and 1/4 teaspoon crushed red pepper flakes if desired.
Combine chicken and pasta. Return the chicken to the skillet, add the drained pasta, and toss to coat. Use reserved pasta water to thin the sauce if needed, adding a tablespoon at a time until you reach the desired consistency.
Finish and serve. Remove from heat, garnish with 2 tablespoons chopped fresh parsley, and serve immediately.

For another simple garlic-forward chicken recipe, see this chicken shawarma with garlic sauce for different flavors.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 1050 per serving

Tips, Storage & Variations

Cooking tips: Pat the chicken dry before seasoning to promote browning. Stir cheeses in off the highest heat so they melt smoothly without becoming stringy.
Sauce consistency: Use the reserved pasta water sparingly to thin the sauce. The starch in the water helps bind the sauce to the pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish does not freeze well once combined with cream and mozzarella. If you want to freeze, keep cooked chicken separate and freeze for up to 2 months, then prepare sauce fresh.
Flavor variations using existing ingredients only: Add an extra 1/2 cup Parmesan for a saltier, nuttier profile. Increase crushed red pepper flakes for more heat. Reduce mozzarella and add more Parmesan for a firmer, sharper finish.
For more ideas on savory garlic combinations, check this savory chicken shawarma garlic sauce delight.

FAQ
Q: Can I use a different pasta shape?
A: Yes, any pasta you have on hand works. Bowtie is suggested because it holds the sauce well.

Q: How do I know when the chicken is cooked through?
A: Chicken pieces should be opaque and reach an internal temperature of 165 F when measured with a probe thermometer.

Q: Can I reduce the cream to make it lighter?
A: You can reduce heavy cream slightly and add a splash more chicken broth, but the sauce will be less rich.

Q: Is it okay to prepare elements ahead of time?
A: You can cook the pasta and chicken ahead and reheat them briefly in the sauce just before serving.

Q: What if my sauce is too thick?
A: Stir in reserved pasta water, 1 tablespoon at a time, until it reaches the desired consistency.

People Also Ask
Q: How can I keep the cheese from clumping in the sauce?
A: Keep the heat at medium and stir continuously as you add cheese, and remove from heat once melted.

Q: Can I use low fat dairy for the sauce?
A: Low fat dairy may separate and will yield a thinner, less creamy sauce.

Q: Should I salt the pasta water?
A: Yes, salting the pasta water seasons the pasta from within and enhances overall flavor.

Q: Can I cook this in one pan?
A: The recipe uses one large skillet for the chicken and sauce, plus a pot for pasta, so cleanup is minimal.

Q: How long will leftovers keep safe to eat?
A: Stored in the refrigerator in an airtight container, leftovers are best within 3 days.

Q: Can I double the recipe for a crowd?
A: Yes, double ingredients and use a larger skillet or work in batches to maintain even cooking.

Q: What is the best way to reheat this pasta?
A: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or reserved pasta water to loosen the sauce.

Q: Will the parsley lose its color when reheated?
A: Parsley will fade with heat, so reserve some fresh parsley to sprinkle on when serving.

Conclusion

I hope this Mozzarella Garlic Butter Chicken becomes a weeknight staple for you, offering rich, comforting flavors with minimal fuss. For a baked variation with similar garlic butter and mozzarella flavors, check this Baked Garlic Butter Chicken with Mozzarella for inspiration. If you enjoy one pan meals with mozzarella and tomatoes, you might also like this One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. Please try the recipe, leave a comment on how it went, and share a photo if you make it for friends or family.