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Mozzarella Garlic Butter Chicken

A cozy, satisfying weeknight dinner that combines rich, creamy sauce with tender chicken and al dente bowtie pasta.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 12 oz bowtie (farfalle) pasta, dry
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and reserve 1/2 cup of the pasta water.
  2. In a bowl, season the chicken pieces with salt, pepper, and Italian seasoning. Toss to coat evenly.
  3. Heat 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 to a plate and set aside.
  4. In the same skillet, reduce heat to medium and melt unsalted butter. Add minced garlic and sauté for 1 minute until fragrant.
  5. Add heavy cream and chicken broth to the skillet, stirring to combine, and bring to a gentle simmer.
  6. Stir in mozzarella cheese and Parmesan cheese, melting them into the sauce until it thickens slightly. Season with crushed red pepper flakes, salt, and pepper to taste.
  7. 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.
  8. Sprinkle chopped parsley over the dish, toss gently, and serve immediately while hot.

Notes

To avoid overcooking the chicken, sear in a single layer and do not overcrowd the pan. Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: chicken, creamy pasta, garlic butter, weeknight dinner, mozzarella