Mozzarella Garlic Butter Chicken (Printable)

Tender chicken and pasta tossed in creamy garlic butter sauce with mozzarella and Parmesan cheese.

# What You Need:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil

→ For the Pasta

06 - 12 oz bowtie (farfalle) pasta

→ For the Sauce

07 - 3 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1/4 teaspoon crushed red pepper flakes
14 - Salt and pepper, to taste
15 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Cook the bowtie pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water for later use.
02 - While the pasta cooks, season the chicken pieces evenly with salt, pepper, and Italian seasoning, coating all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, approximately 6–7 minutes. Remove chicken from the skillet and set aside on a plate.
04 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
05 - Pour in the chicken broth and heavy cream, stirring continuously to combine. Bring the mixture to a gentle simmer.
06 - Add the mozzarella and Parmesan cheeses, stirring constantly until fully melted and the sauce is smooth and thickened, about 3–4 minutes. Season with salt, pepper, and red pepper flakes if desired.
07 - Return the cooked chicken to the skillet, then add the cooked pasta. Toss everything together until well coated, adding reserved pasta water a little at a time if the sauce needs thinning. Remove from heat and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • Everything comes together in one pan, meaning less cleanup and more time enjoying dinner
  • The sauce is luxuriously creamy without being overly heavy, striking that perfect balance
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Do not let your cream come to a rolling boil or it might separate and ruin the texture
  • Grate your own Parmesan fresh if possible, pre-grated cheese has anti-caking agents that prevent smooth melting
  • The pasta continues cooking in the sauce, so drain it while it is still slightly firmer than you want
03 -
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • If the sauce breaks, whisk in a tiny splash of cold cream to bring it back together

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