I love this recipe because it combines simple ingredients into a luxurious, cheesy pasta dish. The garlic butter cream sauce is rich and flavorful, coating each bowtie perfectly while keeping the chicken tender and juicy.
Another reason I enjoy making this dish is how versatile it is. I can adjust the spice with red pepper flakes or switch up the cheese combination to suit my taste.
I also appreciate how quick it is to prepare. From start to finish, I have a hearty, flavorful meal ready in under an hour, perfect for weeknight dinners or cozy weekends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 Oz Bowtie Pasta (Farfalle) 2 Tablespoons Olive Oil 1 lb Chicken Breast, Cut Into Bite-Sized Cubes 2 Tablespoons Butter 4 Cloves Garlic, Minced 1 Teaspoon Italian Seasoning 1 Teaspoon Salt 1/2 Teaspoon Black Pepper 1/4 Teaspoon Red Pepper Flakes (Optional) 1 1/2 Cups Heavy Cream 1/2 Cup Chicken Broth 1 Cup Grated Parmesan Cheese 1 1/2 Cups Shredded Mozzarella Cheese 2 Tablespoons Fresh Parsley, Chopped
Directions
I start by cooking the bowtie pasta until al dente. Once cooked, I drain it and set it aside while preparing the sauce and chicken.
Next, I heat olive oil in a skillet and sauté the seasoned chicken cubes until browned and fully cooked. I then remove the chicken and set it aside.
In the same skillet, I melt the butter and sauté the minced garlic for about 1 minute until fragrant. I add the chicken broth and heavy cream, allowing it to simmer for 3–4 minutes.
I stir in the Parmesan cheese, melting it into a smooth, creamy sauce. Then, I return the cooked chicken to the pan and toss it with the sauce to coat it evenly.
I add the cooked bowtie pasta to the skillet, mixing until every piece is well coated with the cheesy cream sauce.
Finally, I sprinkle the shredded mozzarella over the top, cover the skillet, and let the cheese melt for 2–3 minutes. I garnish the dish with freshly chopped parsley and serve hot for a rich, comforting meal.
Servings And Timing
This recipe makes 4 servings, perfect for a family dinner.
Preparation Time: About 10 Minutes Cooking Time: About 30 Minutes Total Time: About 40 Minutes
Variations
I sometimes add sautéed mushrooms or spinach to the sauce for extra flavor and nutrients.
For a spicy twist, I sprinkle in extra red pepper flakes or a dash of hot sauce.
I occasionally use a mix of mozzarella and provolone for a stretchier, creamier top layer.
For a lighter version, I use half-and-half instead of heavy cream, though it changes the richness slightly.
I also like topping the finished pasta with toasted breadcrumbs for a crunchy texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, I gently warm the pasta in a skillet over medium heat, adding a splash of chicken broth or milk to maintain the creamy texture.
Microwaving works too, but I stir halfway through to keep the sauce smooth and prevent clumping.
FAQs
Can I Use A Different Pasta Shape?
Yes, I sometimes use penne, rotini, or fusilli instead of bowtie pasta. The sauce coats these shapes well too.
Can I Use Frozen Chicken?
Absolutely. I thaw it completely and adjust cooking time to ensure it’s fully cooked before combining with the sauce.
Can I Make This Ahead Of Time?
Yes, I can prepare the chicken and sauce ahead, then reheat and add pasta when ready to serve.
Can I Add Vegetables?
Yes, I like adding spinach, peas, mushrooms, or bell peppers for extra flavor and nutrition.
Can I Make It Extra Cheesy?
Definitely. I can mix more mozzarella or Parmesan into the sauce or sprinkle additional cheese on top before serving.
Conclusion
Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a rich, comforting dish that combines tender chicken, perfectly cooked pasta, and a decadent garlic cream sauce topped with melted mozzarella. I love how easy it is to make at home and how satisfying every bite is. It’s perfect for weeknight dinners, cozy weekends, or anytime I crave cheesy, garlicky comfort food.
Creamy Mozzarella Garlic Butter Chicken Bowties made with tender chicken, bowtie pasta, rich garlic butter, and a smooth cheesy cream sauce. A comforting and flavorful pasta dinner.
Author:Sarah
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Dish / Pasta
Method:Stovetop
Cuisine:Italian-American
Ingredients
12 oz bowtie pasta (farfalle)
2 tablespoons olive oil
1 lb chicken breast, cut into bite-sized cubes
2 tablespoons butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 1/2 cups heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
2 tablespoons fresh parsley, chopped
Instructions
Cook the pasta:
Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
Cook the chicken:
Heat olive oil in a large skillet over medium heat. Season chicken cubes with salt, pepper, and Italian seasoning. Sauté for 5–7 minutes until browned and cooked through. Remove from the skillet and set aside.
Prepare the garlic butter base:
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Make the creamy sauce:
Pour in chicken broth and heavy cream, stirring well. Let the mixture simmer for 3–4 minutes until slightly thickened.
Add Parmesan cheese:
Stir in grated Parmesan cheese and mix until melted and smooth, forming a rich creamy sauce.
Combine chicken and pasta:
Return the cooked chicken to the skillet and toss with the sauce. Add the cooked bowtie pasta and mix until everything is evenly coated.
Add mozzarella:
Sprinkle shredded mozzarella cheese over the pasta. Cover the skillet and allow the cheese to melt for 2–3 minutes.
Garnish and serve:
Top with freshly chopped parsley and serve hot.
Notes
For extra flavor, add sautéed mushrooms or spinach to the sauce.
Use freshly grated Parmesan for the best creamy texture.
Adjust red pepper flakes depending on your preferred spice level.
Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of milk or cream.
