Go Back
Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream
Laura

Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

Creamy, comforting bowtie pasta with golden garlic butter chicken in a rich mozzarella cream sauce. Perfect for quick weeknight dinners or impressive meals for friends.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 687
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 12 ounces bowtie pasta farfalle
  • 3 tablespoons butter divided
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 4 ounces cream cheese softened
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped for garnish

Equipment

  • Large skillet
  • Large pot
  • Wooden spoon
  • Meat thermometer
  • Cutting board
  • Chef's knife

Method
 

  1. Bring a large pot of salted water to boil. Cook bowtie pasta according to package directions until al dente. Drain and set aside.
  2. Season chicken pieces with Italian seasoning, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken in a single layer and sear undisturbed for 3 minutes. Flip and cook 3-4 minutes more until golden and cooked through (165°F). Remove to a plate.
  4. Reduce heat to medium. Add 2 tablespoons butter to the skillet. Once melted, add minced garlic and stir constantly for 45 seconds until fragrant.
  5. Pour in heavy cream and chicken broth, scraping up browned bits. Whisk in cream cheese until completely smooth.
  6. Bring to a gentle simmer and cook 3-4 minutes, stirring occasionally, until sauce thickens slightly.
  7. Add 1 cup mozzarella and all the Parmesan. Stir until melted and glossy. Sauce should coat the back of a spoon.
  8. Add cooked pasta and chicken to the skillet. Fold gently to coat everything evenly with the creamy sauce.
  9. Top with remaining mozzarella, cover for 2-3 minutes until melted. Garnish with fresh parsley and serve immediately.

Notes

  • Use freshly shredded mozzarella for the smoothest sauce - pre-shredded contains anti-caking agents that can make sauce grainy
  • Don't overcook the garlic or it will turn bitter and affect the whole dish
  • If sauce is too thick, add a splash of pasta water or extra broth to loosen
  • For best results, let cream cheese soften at room temperature before adding to sauce
  • Leftovers keep 3-4 days in fridge but don't freeze well due to dairy content