Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce Recipe
Learn how to make delicious Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 12 ounces bowtie (farfalle) pasta
- 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (optional, for garnish)
- Substitution suggestions:
- For a lighter option, substitute half-and-half for heavy cream, but expect a slightly thinner sauce.
- If mozzarella isn’t your favorite, try provolone or fontina for a different melt and flavor profile.
- Chicken thighs can be used instead of breasts for juicier, more flavorful meat.
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces generously with salt, pepper, and the dried Italian seasoning.
- Add the chicken to the hot skillet in a single layer. Let it sear undisturbed for about 3-4 minutes until golden brown on one side. Flip and cook for another 3-4 minutes until fully cooked and no longer pink in the center. Remove chicken from the skillet and set aside.
- Lower the heat to medium and melt 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté gently for about 1 minute until fragrant — careful not to burn it, as Mama Lu always warned me.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Let the cream reduce slightly for about 3-5 minutes, allowing it to thicken just a bit.
- Stir in the shredded mozzarella and Parmesan cheese gradually, stirring continuously until the sauce is smooth and creamy. If the sauce seems too thick, add reserved pasta water a tablespoon at a time to reach your desired consistency.
- Return the cooked chicken to the skillet, tossing gently to coat with the mozzarella cream sauce. Then, add the drained bowtie pasta and fold everything together until well combined and heated through.
- Taste and adjust seasoning with additional salt and pepper if needed. Finish with a sprinkle of fresh parsley for a pop of color and a hint of brightness.
- Serve immediately, and watch how this dish brings smiles to the table — just like Mama Lu’s Sunday pot roasts used to do back home.
