Mozzarella Garlic Butter Chicken Bowties
The short version: Garlic butter chicken, creamy mozzarella sauce, bowtie pasta — one skillet, 35 minutes, and your family will ask for it every single week.
Equipment
- Large Skillet (12-inch)
- Large pot for pasta
- Cutting board
- Sharp Knife
- Microplane or box grater
- Tongs
- Wooden Spoon
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- 4 tbsp salted butter
- 5 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan
- 8 oz fresh mozzarella (soft, in water)
- 1 tbsp olive oil
- 12 oz farfalle (bowtie pasta)
- ½ cup reserved pasta water
- salt
- black pepper
- red pepper flakes (optional)
- fresh parsley or basil for garnish
Instructions
- Pat the chicken pieces dry with paper towels. Season with salt and pepper. Heat the olive oil and 2 tablespoons of the butter in your skillet over medium-high heat. Add the minced garlic and let it sizzle for 30 seconds, then add the chicken in a single layer. Cook for 5-6 minutes, flipping once, until golden brown and cooked through. Transfer the chicken to a plate and leave all the juices and browned bits in the pan.
- Drop the bowties into the boiling water and cook according to package directions until al dente. Reserve ½ cup of the pasta water just before draining, then drain. Do not rinse the pasta.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Scrape up the browned bits from the bottom with a wooden spoon. Pour in the heavy cream and chicken broth, whisking to combine. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Stir in the grated Parmesan until fully melted and smooth. Taste and adjust with salt and pepper. Add a pinch of red pepper flakes if desired.
- Drop the heat to low. Add the drained pasta and the torn fresh mozzarella to the skillet. Toss everything together with tongs until the mozzarella starts to melt into soft strands. If the sauce looks too thick, add the reserved pasta water a tablespoon at a time until it's loose and silky.
- Return the seared chicken pieces to the skillet. Toss everything together for another minute, just until the chicken is warmed through and everything is glossy and combined.
- Transfer to a serving bowl or individual plates. Finish with flaky salt, fresh cracked pepper, and a scattering of fresh parsley or torn basil. Serve immediately.
Notes
My advice after making this 30 times:
- Pat the chicken dry for a good sear.
- Taste the sauce before adding pasta – it should be slightly salty hot, perfect when coating pasta.
- Keep the cream sauce at a low simmer, not boil, and stir often.
- Use fresh mozzarella, not pre-shredded, for the best melt.