Mozzarella Garlic Butter Chicken

The first time I made this garlic butter chicken pasta, my kitchen smelled so incredible that my neighbor actually knocked on the door to ask what I was cooking. I had to laugh as I wrote down the recipe for her on the back of a takeout menu. Now it is the dinner my family requests most often.

Last winter my sister came over exhausted from a long week at work. I made this pasta and watched her shoulders actually drop as she took that first creamy bite. She ate three bowls and told me it was better than anything she has had at restaurants.

Ingredients

• Boneless chicken breasts: Cutting them into bite sized pieces helps them cook evenly and soak up more of that garlic butter sauce
• Italian seasoning: This blend of herbs gives the chicken a classic flavor that pairs perfectly with the creamy sauce
• Bowtie pasta: The little folds catch all that cheesy sauce and hold onto it beautifully
• Unsalted butter: Starting with unsalted lets you control the salt level since the cheeses already add plenty
• Fresh garlic: Minced fresh garlic melts into the sauce and provides that aromatic backbone
• Heavy cream: Creates that velvety restaurant style texture you cannot get from milk alone
• Mozzarella cheese: Shredded mozzarella melts into gooey perfection and adds mild flavor
• Grated Parmesan: This salty cheese cuts through the richness and adds umami depth

Instructions

Cook the pasta:

Boil the bowties in salted water until al dente then drain but save that starchy pasta water

Season the chicken:

Toss the bite sized pieces with salt pepper and Italian seasoning until well coated

Sear the chicken:

Cook the seasoned chicken in hot oil until golden brown and fully cooked through

Build the base:

Melt butter in the same pan and sauté the minced garlic until fragrant about one minute

Create the sauce:

Pour in chicken broth and heavy cream then bring to a gentle simmer

Add the cheese:

Stir in mozzarella and Parmesan continuously until melted into a smooth thick sauce

Combine everything:

Return chicken to the pan add pasta and toss together adding pasta water if needed

Finish and serve:

Remove from heat sprinkle with fresh parsley and serve immediately while hot

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This recipe has become my go to for potlucks because it travels well and reheats beautifully. I once brought it to a new moms dinner and she texted me the next day saying it was the first meal she actually enjoyed since her baby was born.

Make It Your Own

Sautéed baby spinach or mushrooms add color and nutrition without changing the creamy texture everyone loves.

Shortcuts That Work

Rotisserie chicken from the grocery store shreds easily and cuts the cooking time in half on busy weeknights.

Serving Suggestions

A crisp green salad with bright vinaigrette cuts through the richness perfectly. Garlic bread is obviously not optional here.

• Pair with chilled white wine like Pinot Grigio
• Extra red pepper flakes for heat lovers
• Save leftovers for lunch the next day

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There is something so comforting about a dish that brings everyone to the table faster. Hope this becomes a favorite in your home too.

Recipe Questions & Answers

→ Can I use a different pasta shape?

Yes, other short pasta like penne or rotini can be substituted, though bowties provide a unique texture and sauce distribution.

→ How do I ensure the chicken stays tender?

Cook chicken over medium-high heat until golden and just cooked through, avoiding overcooking which can toughen the meat.

→ Is there a way to make the sauce thicker?

Simmer the sauce a bit longer while stirring to reduce and thicken. Adding reserved pasta water gradually helps adjust consistency.

→ Can I add vegetables to this dish?

Sautéed mushrooms or baby spinach are excellent additions and can be stirred into the sauce before combining with chicken and pasta.

→ What can I serve alongside this dish?

A crisp green salad and garlic bread complement the creamy flavors and add a refreshing contrast on the plate.