Mozzarella Garlic Butter Chicken

This Mozzarella Garlic Butter Chicken is a cozy, satisfying meal that combines tender, seasoned chicken with a creamy garlic sauce and gooey mozzarella. The sauce is silky from heavy cream and butter, with bright notes from garlic and a gentle bite from Parmesan. Bowtie pasta holds the sauce in its little creases so every forkful delivers rich, cheesy comfort. The aroma is warm and buttery with a heady garlic perfume, and the texture balances tender chicken, al dente pasta, and stretchy melted mozzarella. It is ideal for weeknight dinners, casual gatherings, or any night you want a restaurant-style pasta without the fuss. If you enjoy a similar flavor profile in portable form, try this take on cheesy garlic chicken wraps for a handheld version.

Ingredients

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
Short, even pieces cook quickly and absorb the sauce better.
1/2 teaspoon salt
For seasoning the chicken; adjust later if needed.
1/4 teaspoon freshly ground black pepper
Freshly ground black pepper adds a brighter peppery note.
1 teaspoon Italian seasoning
A blend of dried herbs that adds classic Italian flavor.
1 tablespoon olive oil
For browning the chicken and preventing sticking.
12 oz bowtie (farfalle) pasta
The bowtie shape catches sauce nicely and makes every bite saucy.
3 tablespoons unsalted butter
Builds a rich, buttery base for the garlic sauce.
4 cloves garlic, minced
Fresh garlic gives an aromatic punch to the sauce.
1 cup heavy cream
Creates a velvety, rich sauce that clings to the pasta.
1/2 cup chicken broth
Adds savory depth and thins the sauce slightly for tossing.
1 cup shredded mozzarella cheese
Melts into gooey, stretchy pockets throughout the dish.
1/2 cup grated Parmesan cheese
Adds salty, nutty umami to round out the creaminess.
1/4 teaspoon crushed red pepper flakes
A touch of heat to balance the richness.
Salt and pepper, to taste
For final seasoning once the dish is assembled.
2 tablespoons chopped fresh parsley
Adds fresh color and a mild herbal finish.

You can also compare flavors with a similar pasta like this garlic butter beef cheesy bowtie pasta if you want a beef alternative.

Step-by-step Instructions

Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Tip: Reserve the pasta water before draining so you can loosen the sauce later.
Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning. Mix well to coat each piece.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6 to 7 minutes. Remove from skillet and set aside.
Tip: Do not overcrowd the pan so the chicken browns instead of steams.
In the same skillet, melt 3 tablespoons unsalted butter over medium heat. Add 4 cloves minced garlic and sauté for 1 minute until fragrant. Watch the garlic so it does not brown.
Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring to a gentle simmer. Keep the heat moderate to prevent the cream from breaking.
Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese, stirring until the sauce is smooth and thickened, about 3 to 4 minutes. Season with 1/4 teaspoon crushed red pepper flakes, and additional salt and pepper to taste.
Return the cooked chicken to the skillet, and add the cooked pasta. Toss everything together, adding reserved pasta water as needed to reach desired sauce consistency.
Tip: Add pasta water a little at a time to create a silky emulsion that clings to the pasta. For a slightly different buttery punch, you might enjoy the flavors in this cowboy butter chicken pasta.
Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 930 per serving

Tips, Storage & Variations

Practical tips: Use room temperature chicken for even cooking. Grate the Parmesan fresh if possible for the best texture. Keep the heat moderate when adding cream to avoid scorching.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or reserved pasta water to loosen the sauce.
Freezing: This dish freezes okay but cream sauces can separate. If you plan to freeze, cool completely, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly with a bit of chicken broth to help recombine the sauce.
Flavor variations using only existing ingredients:
- Make it spicier by increasing the crushed red pepper flakes.
- Make it cheesier by adding an extra 1/4 cup Parmesan or mozzarella.
- Boost garlic aroma by adding one more clove of minced garlic during step 4.
- For a lighter sauce, add a bit more chicken broth and a touch less heavy cream.
  For a steak-style twist with similar flavors, see this garlic butter steak parmesan cream sauce.

FAQ

Q: Can I use a different pasta shape?
A: Yes, any short pasta like penne or rigatoni works, but bowtie helps trap the sauce.

Q: Is it okay to use low-fat cream?
A: Low-fat cream may not be as rich and could separate; whole heavy cream gives the best texture.

Q: How do I prevent the sauce from becoming grainy?
A: Keep the heat moderate when melting the cheeses and stir constantly until smooth.

Q: Can I prepare this ahead of time?
A: You can cook the chicken and pasta ahead, but assemble and heat the sauce just before serving.

Q: How do I reheat leftovers without curdling the sauce?
A: Reheat gently over low heat and add a splash of broth or pasta water to loosen the sauce.

Conclusion

This Mozzarella Garlic Butter Chicken is a comforting, quick dinner that tastes indulgent while being simple to make. The combination of tender seasoned chicken, a creamy garlic-parmesan sauce, and stretchy mozzarella makes it a weeknight winner and a crowd pleaser. If you like baked versions, you may enjoy this take on Baked Garlic Butter Chicken with Mozzarella from Little Spice Jar for a hands-off oven method, or try the bright, tomato-studded option in One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes for a fresher twist. Give this recipe a try, then share how it turned out for your family and friends. Enjoy a cozy, cheesy dinner tonight.

Mozzarella Garlic Butter Chicken

Print Recipe

A cozy, satisfying meal combining tender chicken with a creamy garlic sauce and gooey mozzarella. Perfect for weeknight dinners or casual gatherings.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 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
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

Instructions

Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning. Mix well to coat each piece.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6 to 7 minutes. Remove from skillet and set aside.
In the same skillet, melt 3 tablespoons unsalted butter over medium heat. Add 4 cloves minced garlic and sauté for 1 minute until fragrant.
Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring to a gentle simmer.
Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese, stirring until the sauce is smooth and thickened, about 3 to 4 minutes. Season with 1/4 teaspoon crushed red pepper flakes, and additional salt and pepper to taste.
Return the cooked chicken to the skillet, and add the cooked pasta. Toss everything together, adding reserved pasta water as needed to reach desired sauce consistency.
Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.