Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

A warm and comforting dish featuring tender seared chicken, bowtie pasta, and a luxuriously creamy mozzarella sauce.

Scale

Prepare the chicken. Pat the chicken cubes dry with paper towels and season generously with salt, pepper, and paprika. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer, searing until golden and cooked through, about 4 to 6 minutes per side depending on piece size. Remove the chicken to a plate and set aside.
Sauté the garlic. Lower the heat to medium, add the 3 tablespoons butter to the same skillet, and let it melt. Add the minced garlic and sauté until fragrant, about 30 to 45 seconds. Watch closely so the garlic does not brown.
Cook the pasta. While the garlic cooks, bring a large pot of salted water to a boil and cook the 12 oz bowtie pasta until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Make the mozzarella cream sauce. With the skillet on medium-low, pour in 1 cup heavy cream and bring it to a gentle simmer. Gradually whisk in the 1 1/2 cups grated mozzarella until the sauce is smooth and creamy. If the sauce seems too thick, whisk in some of the reserved pasta water a tablespoon at a time until you reach your desired consistency.
Combine and serve. Return the seared chicken to the skillet, add the drained bowtie pasta, and toss gently to coat everything in the mozzarella cream sauce. Taste and adjust salt and pepper. Garnish with chopped fresh parsley or basil and serve immediately.

Use freshly grated mozzarella for the best melt. Leftovers can be stored for up to 3 days in an airtight container.

Keywords: chicken pasta, creamy sauce, cheesy garlic, easy dinner, comfort food

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