Mozzarella Garlic Butter Chicken

Warm, creamy, and indulgent, this Mozzarella Garlic Butter Chicken pairs tender, bite-sized chicken with a silky garlic cream sauce and gooey mozzarella for a weeknight meal that feels special. The sauce is rich from butter and heavy cream, brightened by a hit of garlic and finished with salty Parmesan for a balanced, savory flavor. Bowtie pasta soaks up the sauce between each ruffled edge, giving you soft, comforting bites with melty cheese and juicy chicken in every forkful. The aroma of sautéed garlic and melted mozzarella fills the kitchen, making it ideal for family dinners, date nights at home, or when you want a comforting dish to share. If you like hearty pasta dishes with bold garlic flavor, this recipe is an easy winner, and leftovers reheat beautifully for lunches. For another creamy chicken pasta that leans on bold butter flavors, try a similar take with cowboy style notes in this recipe: Cowboy Butter Chicken Pasta.

Ingredients

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- Use even-sized pieces so the chicken cooks through evenly and quickly.
1/2 teaspoon salt
- Added to season the chicken and bring out savory flavors.
1/4 teaspoon freshly ground black pepper
- Freshly ground gives a brighter pepper flavor than preground.
1 teaspoon Italian seasoning
- A mix of dried herbs that adds classic Italian flavor to the chicken.
1 tablespoon olive oil
- For searing the chicken and building the base flavor.
12 oz bowtie (farfalle) pasta
- Bowtie pasta holds the sauce well in its folds and ruffles.
3 tablespoons unsalted butter
- Melts into the sauce for richness and a silky texture.
4 cloves garlic, minced
- Fresh garlic provides the aromatic backbone of the sauce.
1 cup heavy cream
- Creates the lush, creamy sauce that coats the pasta.
1/2 cup chicken broth
- Adds savory depth and helps thin the sauce to the right consistency.
1 cup shredded mozzarella cheese
- Melts into stringy, gooey cheese throughout the dish.
1/2 cup grated Parmesan cheese
- Adds salty, nutty complexity to the cream sauce.
1/4 teaspoon crushed red pepper flakes (optional)
- A small pinch adds a gentle heat if you like a little kick.
Salt and pepper, to taste
- For final seasoning adjustments before serving.
2 tablespoons chopped fresh parsley (for garnish)
- Brightens the plate and adds a fresh note at the end.

Leftover chicken from this recipe works nicely rolled into a savory wrap such as these Cheesy Garlic Chicken Wraps.

Step-by-Step Instructions

Cook the pasta:
- Bring a large pot of salted water to a boil and cook the 12 oz bowtie pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water. Tip: reserve the pasta water before draining to adjust sauce consistency later.
Season the chicken:
- Toss the bite-sized chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning to coat evenly.
Sear the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden and cooked through, about 6 to 7 minutes. Remove the chicken from the skillet and set aside on a plate.
Start the sauce:
- In the same skillet, reduce heat to medium and add 3 tablespoons unsalted butter. Once melted, add 4 cloves minced garlic and sauté for 1 minute until fragrant. Tip: do not brown the garlic or it will become bitter.
Add liquids:
- Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium-low heat.
Melt the cheeses:
- Stir in 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese, mixing continuously until the sauce is smooth and thickened, about 3 to 4 minutes. Adjust with salt, pepper, and 1/4 teaspoon crushed red pepper flakes if desired.
Combine chicken and pasta:
- Return the cooked chicken to the skillet, then add the cooked bowtie pasta. Toss everything over low heat to coat, adding up to the reserved 1/2 cup pasta water as needed to loosen the sauce.
Finish and serve:
- Remove the skillet from heat, sprinkle with 2 tablespoons chopped fresh parsley, adjust seasoning if necessary, and serve immediately.

For a meaty twist using beef in a gooey bowtie pasta, you can explore a similar garlic butter approach here: Garlic Butter Beef Cheesy Bowtie Pasta.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 920 per serving

For a similar steak and Parmesan cream flavor profile, consider this related method when planning a special dinner: Garlic Butter Steak Parmesan Cream Sauce.

Tips, Storage & Variations

Tips:
- Cut the chicken into uniform pieces so they cook evenly in 6 to 7 minutes.
- Keep the heat moderate when simmering the cream to prevent scorching.
- Use reserved pasta water sparingly to reach the desired sauce consistency without thinning flavors.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of water or milk if the sauce seems thick.
- Freezing: This cream-based dish can be frozen, but texture may change. Cool completely, place in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat slowly on low heat to help the sauce re-emulsify.
Variations using ingredients on hand:
- For more heat, stir in the 1/4 teaspoon crushed red pepper flakes while melting the cheeses.
- For a cheesier finish, add a little extra grated Parmesan to the sauce and on top before serving.
- Increase the garlic by an extra clove or two for a stronger aroma and flavor.

For ideas on turning leftovers into handheld meals, try a wrapped option like these Deliciously Cheesy Chicken Garlic Wraps.

FAQ

Q: Can I use a different pasta shape?
A: Yes, any pasta you prefer will work. Bowtie is used because it holds the sauce well.

Q: Is it okay to use pre-shredded cheese?
A: You can, but freshly shredded mozzarella and Parmesan melt more smoothly.

Q: How do I prevent the sauce from breaking?
A: Keep the heat low when adding cheeses and stir continuously. If it separates, add a little reserved pasta water while whisking.

Q: Can I make this ahead of time?
A: You can prepare the chicken and pasta separately, then reheat together with the sauce just before serving.

Q: Is there a dairy-free substitute for heavy cream in this recipe?
A: This recipe relies on heavy cream for its texture, so there is no dairy-free substitute listed in the ingredients to recommend.

Conclusion

This Mozzarella Garlic Butter Chicken is a comforting, family-friendly meal that combines tender chicken, creamy garlic sauce, and melty cheese for a satisfying plate every time. If you enjoy baked variations, take a look at this baked version for another approach: Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar. If one-pan cooking is more your speed, you may also like this simple skillet recipe that pairs balsamic with garlic and mozzarella: One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. I hope you try this recipe soon and enjoy every creamy, garlicky bite.

Mozzarella Garlic Butter Chicken

Print Recipe

Warm, creamy, and indulgent, this Mozzarella Garlic Butter Chicken features tender chicken in a silky garlic cream sauce, topped with gooey mozzarella and served with bowtie pasta for a comforting weeknight meal.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 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 (optional)
Salt and pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Toss the bite-sized chicken pieces with salt, black pepper, and Italian seasoning to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden and cooked through, about 6 to 7 minutes. Remove the chicken from the skillet and set aside.
Reduce heat to medium and add unsalted butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer over medium-low heat.
Stir in shredded mozzarella and grated Parmesan cheese, mixing continuously until the sauce is smooth and thickened, about 3 to 4 minutes.
Return the cooked chicken to the skillet, then add the cooked bowtie pasta. Toss everything over low heat, adding reserved pasta water as needed to loosen the sauce.
Remove from heat, sprinkle with chopped parsley, adjust seasoning if necessary, and serve immediately.