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Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

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A comforting weeknight dinner featuring tender chicken and bowtie pasta in a creamy mozzarella garlic sauce.

Ingredients

Scale
  • 2 cups bowtie pasta, uncooked
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped

Instructions

  1. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  3. Melt 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a simmer. Stir in the Italian seasoning and season with salt and pepper.
  5. Gradually add the mozzarella cheese, stirring continuously until melted and smooth. If the sauce seems too thick, stir in a tablespoon of the reserved pasta water.
  6. Return the cooked chicken to the skillet and add the cooked bowtie pasta. Toss everything together until well coated in the sauce and heated through.
  7. Stir in the remaining 2 tablespoons of butter until melted and combined. Serve hot, garnished with fresh parsley.

Notes

Pat chicken dry for better browning. Store leftovers in an airtight container for up to 3 days. Freeze without pasta for best texture.

Nutrition

Keywords: chicken, bowtie pasta, creamy sauce, garlic butter, mozzarella, weeknight dinner

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