Mozzarella Garlic Butter Chicken

This Mozzarella Garlic Butter Chicken is a cozy, satisfying weeknight dinner that balances rich, creamy sauce with tender, golden chicken and al dente bowtie pasta. The sauce is buttery and garlicky with a silky texture from the heavy cream and melted cheeses, while the chicken adds meaty depth and slight caramelization from searing. Aromas of garlic, Parmesan, and fresh parsley fill the kitchen as the sauce reduces, making it an inviting meal for family or guests. Serve this dish when you want something comforting but impressive enough for company, or pair it with a crisp salad for an elevated weeknight feast. If you like ultra-creamy pasta dishes, you might enjoy this twist on a classic creamy garlic chicken pasta, and it also pairs nicely with hearty sides like these chicken Alfredo garlic bread bowls.

Ingredients

2 large boneless, skinless chicken breasts, cut into bite-sized pieces, trimmed and ready to season.
1/2 teaspoon salt, measured to season the chicken early for even flavor.
1/4 teaspoon freshly ground black pepper, adds mild heat and aroma.
1 teaspoon Italian seasoning, a dried herb blend to complement the chicken and sauce.
1 tablespoon olive oil, for searing the chicken and building flavor.
12 oz bowtie (farfalle) pasta, dry, cooks to about four servings of pasta.
3 tablespoons unsalted butter, for the garlic butter base of the sauce.
4 cloves garlic, minced, bright aromatics that drive the dish.
1 cup heavy cream, creates the rich, silky sauce.
1/2 cup chicken broth, thins the cream slightly and adds savory depth.
1 cup shredded mozzarella cheese, melts into a stretchy, mild cheese layer.
1/2 cup grated Parmesan cheese, adds nutty, salty richness.
1/4 teaspoon crushed red pepper flakes, optional heat to balance richness.
Salt and pepper, to taste, for final seasoning adjustments at the end.
2 tablespoons chopped fresh parsley, bright garnish and fresh finish; try a simple side like honey garlic glazed salmon if you want a protein variation.

Step-by-Step Instructions

Cook the pasta according to package directions until al dente. Drain and reserve 1/2 cup of the pasta water. Tip: reserve the water before you drain, it helps loosen the sauce if it gets too thick.
In a bowl, season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning. Toss to coat evenly.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned chicken and sear until golden brown and cooked through, about 6 to 7 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, reduce heat to medium and melt 3 tablespoons unsalted butter. Add 4 cloves garlic, minced, and sauté for 1 minute until fragrant. Watch the garlic closely so it does not brown.
Add 1 cup heavy cream and 1/2 cup chicken broth to the skillet, stirring to combine, and bring to a gentle simmer. Scrape any browned bits from the pan for extra flavor.
Stir in 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese, melting them into the sauce until it thickens slightly. Season with 1/4 teaspoon crushed red pepper flakes and additional salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Return the cooked chicken to the skillet, then add the drained bowtie pasta. Toss everything together to coat the pasta and chicken in the sauce, using reserved pasta water as needed to loosen the sauce.
Sprinkle 2 tablespoons chopped fresh parsley over the dish, toss gently, and serve immediately while hot. For extra garlic-forward tips, see these simple shawarma garlic sauce tips.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 1,030 kcal per serving

Tips, Storage & Variations

Tip: To avoid overcooking the chicken, sear in a single layer and do not overcrowd the pan. Let pieces brown undisturbed for a few minutes before turning.
Tip: If the sauce separates, whisk in a tablespoon of reserved pasta water off the heat to bring it back together.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce.
Freezing: This dish is best frozen without the parsley. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Flavor variations using only the listed ingredients:
- Add extra crushed red pepper flakes for more heat.
- Use a bit more Parmesan for a nuttier, saltier profile.
- Increase garlic by an extra clove or two for a punchier garlic presence.
For a different garlic sauce idea inspired by shawarma flavors, check this chicken shawarma garlic sauce approach.

FAQ
Q: Can I use a different pasta shape?
A: Yes, any short pasta like penne or rotini will work and hold the sauce well.

Q: Is heavy cream necessary?
A: Heavy cream gives the sauce its rich texture; half-and-half will thin the sauce and change the mouthfeel.

Q: How do I know when the chicken is fully cooked?
A: Chicken bites should reach an internal temperature of 165 F and be opaque with no pink center.

Q: Can I make this dairy-free?
A: This recipe relies on cheese and cream, so omitting them will change the dish significantly.

Q: Can I prep parts ahead of time?
A: Yes, you can chop chicken and grate cheeses ahead, but cook just before serving for best texture.

Q: What if the sauce is too thin?
A: Simmer a few minutes to reduce it, or stir in more cheese to thicken slightly.

People Also Ask
Q: How long does it take to cook bowtie pasta?
A: Most bowtie pasta cooks in 9 to 12 minutes; follow package directions for al dente timing.

Q: Can I use pre-shredded cheese?
A: Yes, pre-shredded cheese saves time, though freshly shredded melts a bit smoother.

Q: Should I rinse pasta after cooking?
A: Do not rinse. Drain and reserve pasta water to help the sauce adhere to the pasta.

Q: What is the best pan for searing the chicken?
A: Use a heavy skillet like stainless steel or cast iron for even browning.

Q: Can I make this spicy?
A: Increase the crushed red pepper flakes to taste or add a pinch of black pepper.

Q: How do I prevent garlic from burning?
A: Sauté garlic over medium heat and remove from direct high heat as soon as it becomes fragrant.

Q: Is parsley necessary?
A: Parsley adds freshness and color, but you can omit it if unavailable.

Q: Can I double the recipe?
A: Yes, double ingredients and use a larger pan to maintain even cooking.

Conclusion

This Mozzarella Garlic Butter Chicken is a creamy, comforting dish that comes together quickly and pleases a crowd. If you enjoy oven-baked versions, try the Baked Garlic Butter Chicken with Mozzarella for a different technique. For a one-pan, tomato-forward variation, see the One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. I hope you give this recipe a try and share how it turned out with family or friends. Enjoy a warm, cheesy plate and savor the garlic butter goodness.