Mozzarella Garlic Butter Chicken

A creamy, comforting pasta dinner that feels special but comes together on a weeknight. Mozzarella Garlic Butter Chicken mixes tender seared chicken with a rich, garlicky cream sauce, melted mozzarella, and a dusting of Parmesan for a gooey, savory finish. The bowtie pasta soaks up the silky sauce while the chicken adds satisfying protein and golden brown bites. Expect rich, buttery aroma with warm garlic notes, creamy texture from the heavy cream, and a gentle tang from the Parmesan. A pinch of crushed red pepper flakes gives a faint lift to the overall richness. This dish is ideal for family dinners, casual dinner parties, or any night you want a comforting, restaurant-quality pasta meal at home.

Ingredients

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
Tender protein, cut small so it sears quickly and mixes well with the pasta.
1/2 teaspoon salt
For seasoning the chicken.
1/4 teaspoon freshly ground black pepper
Freshly ground gives better flavor than pre-ground.
1 teaspoon Italian seasoning
A blend of dried herbs to add classic Italian flavor.
1 tablespoon olive oil
For searing the chicken and developing a golden crust.
12 oz bowtie (farfalle) pasta
Pasta shape that holds the sauce well; cook to al dente.
3 tablespoons unsalted butter
Builds the base of the garlic butter sauce without extra salt.
4 cloves garlic, minced
Fresh garlic gives brightness and aromatic depth.
1 cup heavy cream
Creates the rich, silky sauce.
1/2 cup chicken broth
Adds savory depth and thins the sauce slightly.
1 cup shredded mozzarella cheese
Melts into a gooey, stretchy layer in the sauce.
1/2 cup grated Parmesan cheese
Adds nutty, salty flavor and helps thicken the sauce.
1/4 teaspoon crushed red pepper flakes
Provides a gentle heat contrast to the cream.
Salt and pepper, to taste
Final seasoning adjustments for the sauce and pasta.
2 tablespoons chopped fresh parsley
Fresh herb garnish for color and a bright finish.

Step-by-step Instructions

Cook the pasta. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package directions. Drain thoroughly and reserve 1/2 cup of the pasta water for later use. Tip: Reserve the pasta water before draining so you can loosen the sauce if needed.
Season the chicken. In a bowl, season the bite-sized chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning. Toss to coat all sides evenly.
Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6 to 7 minutes, turning occasionally, until golden brown. Transfer to a plate and keep warm. Tip: Do not crowd the pan; sear in batches if needed to get a good golden crust.
Start the sauce. In the same skillet, reduce heat to medium and melt 3 tablespoons unsalted butter. Add minced garlic and sauté for 1 minute until fragrant.
Build the cream sauce. Stir in 1 cup heavy cream and 1/2 cup chicken broth. Bring to a gentle simmer, stirring occasionally to combine the butter and liquids.
Melt the cheeses. Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until fully melted and smooth. Season with salt, pepper, and 1/4 teaspoon crushed red pepper flakes. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
Combine and finish. Return the cooked chicken to the skillet, add the drained pasta, and toss to coat everything evenly in the sauce. Garnish with 2 tablespoons chopped fresh parsley and serve immediately.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 910 per serving

Tips, Storage & Variations

Tips

Pat the chicken dry before seasoning to help achieve a better sear.
If your sauce separates, stir in a splash of reserved pasta water and heat gently to bring it back together.
For a smoother sauce, grate the Parmesan fresh rather than using pre-grated.

Storage

Refrigerate leftover pasta in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or cream to revive the sauce.

Freezing

This dish freezes, but texture may change slightly. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Flavor variations using only the provided ingredients

Extra cheesy: Stir an extra 1/4 cup shredded mozzarella into the sauce before tossing with pasta for an even gooier finish.
Bolder heat: Increase crushed red pepper flakes to 1/2 teaspoon for a more pronounced kick.
Lighter sauce: Use an extra 1/4 cup chicken broth in place of some cream to thin the sauce slightly while keeping flavor.

Frequently Asked Questions

Q: Can I use a different pasta shape?
A: Yes, any short pasta that holds sauce will work, such as penne or rotini.

Q: How do I know when the chicken is fully cooked?
A: Chicken pieces should be golden and reach an internal temperature of 165 degrees F when checked with a meat thermometer.

Q: Can I make this dairy-free?
A: The recipe relies on cream and cheeses, so a dairy-free result would require replacements not listed in the ingredients.

Q: What is the best way to reheat leftovers?
A: Reheat on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce and prevent drying.

Q: Can I prepare the chicken ahead of time?
A: Yes, you can sear the chicken ahead and refrigerate it for up to one day, then finish the sauce and combine before serving.

Conclusion

I hope this Mozzarella Garlic Butter Chicken becomes a go-to for cozy dinners and special weeknight meals alike. If you enjoy baked or skillet-style chicken with a garlic butter twist, you might also like a baked approach such as Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar or a bright tomato variation like One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. Please try the recipe, leave a comment with your tweaks, and share a photo if you make it. Enjoy a warm, cheesy, garlic-scented meal with the people you love.

Mozzarella Garlic Butter Chicken

Print Recipe

A creamy, comforting pasta dinner featuring tender seared chicken in a rich, garlicky cream sauce, topped with melted mozzarella and Parmesan.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: None

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
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

Cook the pasta. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package directions. Drain thoroughly and reserve 1/2 cup of the pasta water for later use.
Season the chicken. In a bowl, season the bite-sized chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning. Toss to coat all sides evenly.
Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6 to 7 minutes, turning occasionally, until golden brown. Transfer to a plate and keep warm.
Start the sauce. In the same skillet, reduce heat to medium and melt 3 tablespoons unsalted butter. Add minced garlic and sauté for 1 minute until fragrant.
Build the cream sauce. Stir in 1 cup heavy cream and 1/2 cup chicken broth. Bring to a gentle simmer, stirring occasionally to combine the butter and liquids.
Melt the cheeses. Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until fully melted and smooth. Season with salt, pepper, and 1/4 teaspoon crushed red pepper flakes.
Combine and finish. Return the cooked chicken to the skillet, add the drained pasta, and toss to coat everything evenly in the sauce. Garnish with 2 tablespoons chopped fresh parsley and serve immediately.