Mozzarella Garlic Butter Chicken

This Mozzarella Garlic Butter Chicken is a cozy, indulgent weeknight meal that comforts with creamy sauce and melty cheese. Tender bite-sized chicken pieces are seared to a golden brown, then simmered in a garlicky butter cream sauce enriched with chicken broth and two cheeses. The bowtie pasta holds the sauce in its little ridges, so every forkful is rich, silky, and satisfying. Expect a fragrant hit of garlic, a gentle tang from Parmesan, and stretchy mozzarella that strings deliciously between bites. This dish works beautifully for family dinners, date nights at home, or anytime you want a simple but impressive pasta dinner. It comes together quickly and fills the kitchen with an irresistible aroma that will have everyone gathered at the table.

Ingredients

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
Provides the main protein; cut small so pieces cook evenly and quickly.
1/2 teaspoon salt
Used to season the chicken and balance the sauce.
1/4 teaspoon freshly ground black pepper
Adds mild peppery warmth to the chicken.
1 teaspoon Italian seasoning
A blend of dried herbs that layers in classic Italian flavor.
1 tablespoon olive oil
For searing the chicken and building fond in the skillet.
12 oz bowtie (farfalle) pasta
Pasta shape that catches the creamy sauce in its folds.
3 tablespoons unsalted butter
Gives the sauce a rich, buttery base without extra salt.
4 cloves garlic, minced
Fresh garlic provides aromatic depth and savory punch.
1 cup heavy cream
Creates a silky, rich sauce that clings to the pasta.
1/2 cup chicken broth
Thins and flavors the cream, making the sauce lighter and more savory.
1 cup shredded mozzarella cheese
Melts into gooey, mild cheese pull that makes the dish comforting.
1/2 cup grated Parmesan cheese
Adds nutty, salty complexity and helps thicken the sauce.
1/4 teaspoon crushed red pepper flakes
A touch of heat to brighten the creamy sauce.
Salt and pepper, to taste
For final seasoning adjustments after the sauce comes together.
2 tablespoons chopped fresh parsley
Bright, fresh garnish that adds color and a herbal note.

Step-by-step Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package directions. Drain, reserving 1/2 cup of pasta water. Tip: saving the pasta water will help loosen or thicken the sauce as needed.
Season the chicken: In a bowl, toss the bite-sized chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning until evenly coated.
Sear the chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until golden brown and cooked through, about 6 to 7 minutes. Transfer the cooked chicken to a plate and set aside.
Start the sauce: In the same skillet, reduce the heat to medium and melt 3 tablespoons unsalted butter. Add 4 cloves minced garlic and sauté until fragrant, about 30 to 45 seconds. Tip: do not let the garlic brown or it will taste bitter.
Build the cream sauce: Stir in 1 cup heavy cream and 1/2 cup chicken broth. Bring to a gentle simmer and let it reduce slightly until the sauce begins to thicken, about 2 to 4 minutes.
Melt the cheeses: Add 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese to the skillet. Stir until the cheeses melt into a smooth sauce. Season with 1/4 teaspoon crushed red pepper flakes and adjust salt and pepper to taste.
Combine and finish: Return the seared chicken to the skillet, add the drained pasta, and toss everything together to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency. Garnish with 2 tablespoons chopped fresh parsley and serve immediately.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 900 kcal per serving

Tips, Storage & Variations

Practical tips: Cut the chicken into uniform pieces so they cook evenly. Keep an eye on the garlic so it becomes fragrant but not browned. Use the reserved pasta water a little at a time to reach a silky sauce consistency.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat on the stove, adding a splash of milk or water to loosen the sauce.
Freezing: Cream-based pasta sauces can separate when frozen, so freezing is not ideal. If you must freeze, chill completely, transfer to a freezer-safe container, and freeze for up to 1 month. Thaw in the refrigerator and reheat slowly, whisking to recombine.
Flavor variations using only existing ingredients: Increase the crushed red pepper flakes for more heat, stir in an extra 1/4 cup Parmesan for a sharper finish, or use a bit more mozzarella for extra gooey texture. Adjust salt and pepper to suit your taste.

FAQ

Q: Can I use a different pasta shape?
A: Yes, any short pasta will work. Bowtie pasta is suggested because it holds the sauce well.

Q: How do I know the chicken is cooked through?
A: Cook pieces until they are no longer pink inside and register 165 F on an instant-read thermometer.

Q: Can I reduce the creaminess without changing the recipe?
A: Use a bit more chicken broth and less heavy cream by adjusting the quantities slightly, but do not add new ingredients.

Q: Is it okay to make this ahead of time?
A: You can cook the components separately and combine just before serving to retain best texture.

Q: How do I stop the sauce from becoming grainy?
A: Melt cheeses over low heat and stir constantly; avoid boiling the sauce vigorously after adding cheese.

Conclusion

This Mozzarella Garlic Butter Chicken is simple to make and delivers classic comfort on a plate. If you enjoy creamy, garlicky chicken with gooey mozzarella and a touch of heat, this recipe is a winner for busy weeknights or casual dinner gatherings. For a baked variation that highlights garlic butter and melted mozzarella, see Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar. If you like a one-pan approach with a tangy twist and tomatoes, check out One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. Try the recipe, share your photos, and enjoy a cozy meal.

Mozzarella Garlic Butter Chicken

Print Recipe

A cozy, indulgent weeknight meal featuring tender chicken in a creamy garlic butter sauce, enriched with two cheeses and served with bowtie pasta.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Searing
Cuisine: Italian
Diet: Non-Vegetarian

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: Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package directions. Drain, reserving 1/2 cup of pasta water.
Season the chicken: In a bowl, toss the bite-sized chicken pieces with salt, pepper, and Italian seasoning until evenly coated.
Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6 to 7 minutes. Transfer to a plate.
Start the sauce: In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté until fragrant, about 30 to 45 seconds.
Build the cream sauce: Stir in heavy cream and chicken broth. Bring to a gentle simmer and let it reduce for about 2 to 4 minutes.
Melt the cheeses: Add mozzarella cheese and Parmesan cheese to the skillet. Stir until melted and smooth. Season with red pepper flakes, salt, and pepper.
Combine and finish: Return the chicken to the skillet, add the drained pasta, and toss everything together. Adjust sauce thickness with reserved pasta water. Garnish with parsley and serve.