Mozzarella Garlic Butter Chicken

Warm, silky, and utterly satisfying, Mozzarella Garlic Butter Chicken pairs tender pieces of seasoned chicken with a creamy, cheesy sauce that clings to bowtie pasta. The dish greets you with a garlicky aroma and a rich, buttery mouthfeel, balanced by the mild, stretchy melt of mozzarella and the nutty bite of Parmesan. Texturally, you get tender chicken bites, al dente pasta, and a velvety sauce that coats every forkful. It is ideal for cozy weeknight dinners, casual weekend family meals, or when you want an impressive yet straightforward one-skillet supper. If you enjoy handheld versions, try a related twist like these cheesy garlic chicken wraps for a portable option that keeps the same comforting flavors.

Ingredients

2 large boneless, skinless chicken breasts, cut into bite-sized pieces – the protein base, cut small so the chicken cooks quickly and evenly.
1/2 teaspoon salt – for seasoning the chicken and bringing out flavors.
1/4 teaspoon freshly ground black pepper – a little heat and depth.
1 teaspoon Italian seasoning – a blend of dried herbs to add aromatic complexity.
1 tablespoon olive oil – for browning the chicken without burning.
12 oz bowtie (farfalle) pasta – the pasta shape traps the creamy sauce between its folds.
3 tablespoons unsalted butter – builds the buttery sauce and carries the garlic flavor.
4 cloves garlic, minced – provides the aromatic backbone of the sauce.
1 cup heavy cream – makes the sauce rich and silky.
1/2 cup chicken broth – thins and flavors the sauce while keeping it savory.
1 cup shredded mozzarella cheese – gives stretchy, mild cheesiness and a gooey finish.
1/2 cup grated Parmesan cheese – adds sharpness and savory depth.
1/4 teaspoon crushed red pepper flakes (optional) – a touch of heat if you like spice.
Salt and pepper, to taste – final seasoning adjustments.
2 tablespoons chopped fresh parsley (for garnish) – bright color and a fresh finish.

For a creamy sandwich or steak-inspired sauce reference, see this garlic butter steak parmesan cream sauce to compare techniques.

Step-by-step Instructions

Bring a large pot of salted water to a boil and prepare the bowtie pasta according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of the starchy pasta water. Tip: saving pasta water helps loosen the sauce later without diluting flavor.
Pat the chicken pieces dry with paper towels and season evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning. Dry chicken browns better.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown on all sides, about 6 to 7 minutes. Transfer the cooked chicken to a plate and set aside. Tip: do not overcrowd the pan or the chicken will steam instead of browning.
In the same skillet, lower the heat to medium and add 3 tablespoons unsalted butter. When melted, add 4 cloves minced garlic and sauté until fragrant, about 1 minute. Watch the garlic so it does not burn.
Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Gradually add 1 cup shredded mozzarella and 1/2 cup grated Parmesan while stirring. Simmer for 3 to 4 minutes until the sauce thickens and the cheeses melt into a smooth sauce. If using, add 1/4 teaspoon crushed red pepper flakes now.
Return the cooked chicken and the drained pasta to the skillet, tossing to coat everything in the sauce. Adjust sauce consistency with the reserved 1/2 cup pasta water if needed, adding a splash at a time until you reach the desired creaminess. Tip: warm pasta absorbs sauce; add water slowly to avoid thinning too much.
Remove from heat, garnish with 2 tablespoons chopped fresh parsley, and serve immediately. Season with additional salt and pepper to taste.

For another creamy, buttery chicken pasta approach, you may find this cowboy butter chicken pasta useful for technique ideas.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: about 930 per serving (approximate)

Tips, Storage & Variations

Tips: Let the chicken brown well for more flavor. When melting cheese, keep the heat low so the sauce stays smooth and does not become grainy. Use reserved pasta water to adjust sauce thickness.
Storage: Cool to room temperature, then store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or water to loosen the sauce.
Freezing: This dish is best refrigerated rather than frozen because the cream sauce can separate after freezing and reheating. If you must freeze, freeze without garnish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring frequently.
Flavor variations using only the existing ingredients:
- Make it spicier by stirring in the optional 1/4 teaspoon crushed red pepper flakes.
- Increase the cheesy impact by adding a little extra Parmesan at the end for a sharper finish.
- For a slightly lighter sauce, add a touch more chicken broth and less cream, then use reserved pasta water to perfect the texture.
  Explore a related twist with bowtie pasta and beef in this garlic butter beef cheesy bowtie pasta for more inspiration.

Frequently Asked Questions

Q: Can I use a different pasta shape?
A: Yes, any short pasta like penne, rotini, or farfalle will work. Cook to al dente.

Q: Can I reduce the creaminess without changing the recipe ingredients?
A: Use a little more chicken broth and add saved pasta water to thin the sauce while keeping flavor.

Q: How do I prevent the sauce from becoming grainy when adding cheese?
A: Keep the heat low and stir constantly while adding cheese gradually so it melts smoothly.

Q: Is the crushed red pepper flakes step required?
A: No, it is optional. Add only if you want a mild kick.

Q: Can I make this ahead for a dinner party?
A: Cook chicken and sauce partially, cool, refrigerate, then reheat and toss with freshly cooked pasta before serving.

For another portable serving idea, check out these deliciously cheesy chicken garlic wraps.

Conclusion

Give this Mozzarella Garlic Butter Chicken a try when you want an effortless, comforting meal that feels a little special. The creamy garlic sauce and melty cheeses turn simple ingredients into a delicious family favorite. If you like variations on garlic butter chicken, this Baked Garlic Butter Chicken with Mozzarella offers a baked version to compare, and this One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes shows a bright, pan-roasted contrast. I hope you enjoy making it and will share how it turned out for your family or friends.

Mozzarella Garlic Butter Chicken

Print Recipe

A comforting dish featuring seasoned chicken in a creamy, cheesy garlic sauce served over bowtie pasta for a satisfying weeknight meal.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: None

Ingredients

Scale

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1 tablespoon olive oil
12 oz bowtie (farfalle) pasta
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Bring a large pot of salted water to a boil and prepare the bowtie pasta according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of the starchy pasta water.
Pat the chicken pieces dry with paper towels and season evenly with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, about 6 to 7 minutes. Transfer the cooked chicken to a plate and set aside.
Lower the heat to medium and add unsalted butter to the same skillet. When melted, add minced garlic and sauté until fragrant, about 1 minute.
Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
Gradually add mozzarella and Parmesan while stirring. Simmer for 3 to 4 minutes until the sauce thickens.
Return the cooked chicken and drained pasta to the skillet, tossing to coat in the sauce. Adjust consistency with reserved pasta water as needed.
Remove from heat, garnish with chopped parsley, and serve immediately.