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!
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)
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.
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.