Indulgent Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

This Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is the kind of comfort meal that fills the kitchen with warm, savory aromas and keeps everyone at the table asking for more. Tender, golden chicken bites are sautéed in butter and garlic, then folded into a luxuriously creamy sauce made from heavy cream, Parmesan, and a generous melt of mozzarella. The bowtie pasta soaks up the sauce in every nook and cranny, giving each forkful a silky, cheesy texture with a hint of Italian herb brightness. This dish balances rich creaminess with the mild tang of Parmesan and the gooey pull of mozzarella, making it ideal for weeknight family dinners, casual date nights, or when you want a restaurant-style pasta without the fuss. If you enjoy creamy chicken pasta or want to pair this meal with similar favorites, try this take on Cheesy Garlic Chicken Wraps or the slightly different spin in Deliciously Cheesy Chicken Garlic Wraps for more dinner inspiration.

Ingredients

• 12 oz bowtie pasta, the base of the dish that holds the sauce in its folds.
• 2 tablespoons butter, used to sear the chicken and add a rich, buttery flavor.
• 1 teaspoon garlic, minced, gives bright, aromatic garlic flavor without overpowering.
• 1 teaspoon Italian seasoning, a dried herb blend that adds classic Italian notes.
• 1/2 teaspoon salt, to season the chicken and sauce; adjust to taste.
• 1/4 teaspoon black pepper, for a mild, warm background spice.
• 4 pieces chicken breasts, cubed, the main protein; cut into bite-sized pieces for even cooking.
• 1 1/2 cups heavy cream, creates the silky, rich cream sauce.
• 1/2 cup Parmesan cheese, grated, adds savory, nutty depth and helps thicken the sauce.
• 1 1/2 cups Mozzarella cheese, shredded, melts into gooey, stretchy cheese throughout.
• 2 tablespoons fresh parsley, chopped, for a fresh, herbaceous finish and color.

Step-by-step Instructions

1. Cook the pasta. Bring a large pot of water to a boil and cook the bowtie pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain and set aside. Tip: Reserve the water before draining so you can loosen the sauce later if needed.
2. Prepare the chicken. In a large skillet over medium heat, melt butter and add the cubed chicken breasts, cooking until golden and cooked through, about 6 to 8 minutes.
3. Season the chicken. Sprinkle Italian seasoning, salt, and black pepper over the chicken. Stir to coat. Add minced garlic and cook until fragrant, about 30 to 60 seconds.
4. Make the cream base. Add heavy cream to the skillet and reduce heat to medium-low. Let it warm and bubble gently for 2 to 3 minutes so flavors meld.
5. Add the Parmesan cheese. Stir in grated Parmesan until it melts into the cream and helps thicken the sauce.
6. Melt in the mozzarella. Gradually add shredded Mozzarella cheese until fully melted, adjusting consistency with reserved pasta water if needed. Tip: Add the cheese a little at a time and stir slowly to avoid stringy clumps.
7. Combine pasta and sauce. Add cooked pasta to the skillet and toss to coat. Heat together for 1 to 2 minutes so the pasta soaks up the sauce.
8. Finish and serve. Stir in chopped parsley, adjust seasoning, and serve hot.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: approximately 980 per serving

Tips, Storage & Variations

• Practical tips: Pat the chicken dry before cubing and cooking to get a better golden sear. Use low to medium heat when melting the cheeses to keep the sauce smooth.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish does not freeze well once combined because the cream and cheeses may separate. For best results, freeze cooked chicken separately and cook pasta fresh when ready to serve.
• Flavor variations using existing ingredients only:
  • Extra cheesy: Increase the mozzarella slightly for a more gooey finish.
  • Parmesan-forward: Stir in a little more Parmesan for a tangier, nuttier sauce.
  • Looser sauce: Use a splash of the reserved pasta water to thin the sauce for a lighter coating.
  • Herb boost: Add the parsley earlier into the sauce for a milder herbal flavor.
• For another rich pasta option with similar flavors, you might enjoy this Garlic Butter Beef Cheesy Bowtie Pasta which shares the bowtie pasta base and buttery taste.

FAQ

1. How do I prevent the cheese from becoming stringy?
   Keep heat at medium-low when adding cheeses and stir gradually. If the sauce gets too thick or stringy, add a tablespoon of reserved pasta water and stir to smooth it out.
2. Can I use pre-shredded cheese?
   Yes, but freshly shredded mozzarella and Parmesan melt more smoothly because pre-shredded cheeses often contain anti-caking agents.
3. Is heavy cream necessary?
   Heavy cream gives the sauce its rich, silky texture. Thinner dairy will change the consistency and richness.
4. How can I tell when the chicken is cooked through?
   Chicken pieces are cooked when they are golden on the outside and no longer pink inside, about 6 to 8 minutes for cubed breasts.
5. Can I make this dish ahead and reheat it?
   You can cook components separately, then combine and reheat gently on low heat with a splash of reserved pasta water to refresh the sauce.

People Also Ask

1. What pasta works best with creamy chicken sauces?
   Bowtie pasta is ideal because it holds sauce in its folds, but other short pastas can work too.
2. How long does bowtie pasta take to cook to al dente?
   Most bowtie pastas take 8 to 12 minutes; follow package directions and test a piece a minute earlier to be sure.
3. How do I thicken a cream sauce without flour?
   Reduce the cream over low heat and stir in cheeses like Parmesan, which help thicken naturally.
4. Can I use skinless boneless chicken thighs instead of breasts?
   Yes, thighs work but they may need slightly different cooking time; ensure they are fully cooked through.
5. What is the best way to reheat creamy pasta without separating the sauce?
   Reheat gently over low heat, stirring often, and add a small amount of reserved pasta water to restore creaminess.
6. Will the sauce firm up when refrigerated?
   Yes, the sauce will thicken in the fridge; gently reheat and add pasta water to loosen it back to serving consistency.
7. Is Italian seasoning necessary for the recipe?
   Italian seasoning adds a balanced herb profile, but you can adjust the amount to taste.
8. How much garlic flavor should I expect from 1 teaspoon minced garlic?
   One teaspoon gives a noticeable but not overpowering garlic aroma, perfect for balanced flavor.

Conclusion

This Indulgent Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a cozy, satisfying meal that brings rich, creamy comfort to any table. If you enjoyed this recipe and want a similar garlic and butter inspired pasta, see a related take on Garlic Butter Chicken with Bowtie Pasta – Healthy By Fork for another perspective. For a slow-cooker option with mozzarella and chicken, check out this Slow Cooker Pesto Mozzarella Chicken Pasta to plan meals ahead. I hope you try this recipe soon and share how it turned out with friends and family. Enjoy a warm, cheesy bowl and good company.

Indulgent Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

Print Recipe

A comforting and creamy pasta dish featuring tender chicken bites, bowtie pasta, and a luxurious cheesy sauce.

• Author: amanda-lewis
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian
• Diet: Poultry

Ingredients

Scale1x2x3x

• 12 oz bowtie pasta
• 2 tablespoons butter
• 1 teaspoon garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 pieces chicken breasts, cubed
• 1 1/2 cups heavy cream
• 1/2 cup Parmesan cheese, grated
• 1 1/2 cups Mozzarella cheese, shredded
• 2 tablespoons fresh parsley, chopped

Instructions

1. Cook the pasta. Bring a large pot of water to a boil and cook the bowtie pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain and set aside.
2. Prepare the chicken. In a large skillet over medium heat, melt butter and add the cubed chicken breasts, cooking until golden and cooked through, about 6 to 8 minutes.
3. Season the chicken. Sprinkle Italian seasoning, salt, and black pepper over the chicken. Stir to coat. Add minced garlic and cook until fragrant, about 30 to 60 seconds.
4. Make the cream base. Add heavy cream to the skillet and reduce heat to medium-low. Let it warm and bubble gently for 2 to 3 minutes so flavors meld.
5. Add the Parmesan cheese. Stir in grated Parmesan until it melts into the cream and helps thicken the sauce.
6. Melt in the mozzarella. Gradually add shredded Mozzarella cheese until fully melted, adjusting consistency with reserved pasta water if needed.
7. Combine pasta and sauce. Add cooked pasta to the skillet and toss to coat. Heat together for 1 to 2 minutes so the pasta soaks up the sauce.
8. Finish and serve. Stir in chopped parsley, adjust seasoning, and serve hot.

Notes

For extra creaminess, adjust with reserved pasta water and ensure to cook cheese over low heat to avoid stringiness.

Nutrition

• Serving Size: 1 serving
• Calories: 980
• Sugar: 3g
• Sodium: 800mg
• Fat: 62g
• Saturated Fat: 36g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 3g
• Protein: 48g
• Cholesterol: 143mg

Keywords: pasta, chicken, cheesy