Pin Tender chicken and bowtie pasta tossed in a rich garlic butter sauce, topped with melted mozzarella for a comforting and flavorful dish.
I first made this for my family on a busy weeknight and was amazed at how quickly it came together. Everyone asked for seconds and now it is in our regular rotation!
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Ingredients
- Pasta: 12 oz (340 g) bowtie (farfalle) pasta
- Chicken: 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried Italian herbs (oregano, basil, or mixed)
- Sauce: 4 tbsp (60 g) unsalted butter, 4 cloves garlic (minced), 1/2 cup (120 ml) low-sodium chicken broth, 1/2 cup (120 ml) heavy cream, 1/2 cup (50 g) grated Parmesan cheese, 1 cup (100 g) shredded mozzarella cheese, 2 tbsp chopped fresh parsley (plus more for garnish)
- For Serving: Freshly ground black pepper (to taste), Extra Parmesan cheese (for garnish)
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Instructions
- Cook Pasta:
- Boil bowtie pasta in salted water according to package instructions until al dente. Drain and set aside. Reserve 1/4 cup (60 ml) pasta water.
- Prepare Chicken:
- Season chicken with salt, black pepper, and Italian herbs.
- Cook Chicken:
- Melt 1 tbsp butter in large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes until golden and cooked through. Remove chicken and set aside.
- Make Garlic Butter Sauce:
- Reduce skillet heat to medium. Add remaining butter and minced garlic. Sauté for 1 minute until fragrant.
- Deglaze and Add Dairy:
- Pour in chicken broth. Simmer and scrape up browned bits. Stir in heavy cream and Parmesan until smooth.
- Combine Chicken and Pasta:
- Return chicken to skillet. Add drained pasta and toss with sauce, using reserved pasta water as needed.
- Add Mozzarella:
- Sprinkle shredded mozzarella evenly. Cover skillet. Let sit for 2 to 3 minutes until cheese has melted.
- Finish and Serve:
- Top with fresh parsley. Serve, garnished with extra Parmesan and black pepper.
Pin This recipe became a fast favorite, especially when my kids invited their friends over for dinner. Everyone loved gathering around the table and digging into this cheesy pasta together.
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Required Tools
Large pot, large skillet with lid, strainer, wooden spoon or spatula, chefs knife and cutting board
Nutritional Information
Per serving: Calories: 620, Total Fat: 27 g, Carbohydrates: 54 g, Protein: 41 g
Notes
For a lighter version, substitute half-and-half for heavy cream. Add sautéed spinach or sun-dried tomatoes for more flavor and nutrition. Pairs well with a green salad and white wine.
Pin 
Enjoy this mozzarella garlic butter chicken bowtie pasta piping hot for maximum creaminess and comfort.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, penne, rotini, or fusilli work well if bowties are unavailable. Adjust cooking time accordingly.
- → How can I make this dish lighter?
Replace heavy cream with half-and-half, and use reduced-fat mozzarella and Parmesan if desired.
- → What vegetables can I add for extra nutrition?
Sautéed spinach, sun-dried tomatoes, or steamed broccoli complement the flavors and add nutrients.
- → Can I prepare this ahead of time?
You can cook the chicken and sauce in advance. Reheat gently and add fresh mozzarella before serving.
- → What wine pairs best with this dish?
A light white wine, such as Pinot Grigio or Sauvignon Blanc, balances the richness of the sauce.
- → Is this suitable for gluten-free or dairy-free diets?
Use gluten-free pasta and dairy-free substitutes for butter, cream, and cheeses as needed.
