Mozzarella Garlic Butter Chicken

A creamy, comforting skillet dinner that pairs tender chicken with gooey mozzarella and a garlicky butter sauce, Mozzarella Garlic Butter Chicken is exactly the kind of meal you will want on repeat. Bite-sized pieces of chicken brown quickly in olive oil, then swim in a rich sauce made from butter, garlic, heavy cream, chicken broth, mozzarella, and Parmesan. The texture is silky and indulgent, with stretchy cheese, a lush sauce that clings to bowtie pasta, and a little heat from optional red pepper flakes. The aroma is warm and inviting, full of garlic and browned butter notes. This dish is ideal for weeknight family dinners, date night at home, or when you need a cozy, satisfying meal with minimal fuss. If you like similar pasta-and-chicken combinations, check this garlic butter chicken bowtie pasta variation for inspiration.

Ingredients

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
Small pieces cook quickly and give you juicy bites in every forkful.
1/2 teaspoon salt
For seasoning the chicken and balancing the sauce.
1/4 teaspoon freshly ground black pepper
Adds a bright, peppery finish.
1 teaspoon Italian seasoning
A blend of dried herbs that complements the creamy sauce.
1 tablespoon olive oil
For searing the chicken and building flavor.
12 oz bowtie (farfalle) pasta
Bowtie pasta holds sauce well and adds a pleasant chew.
3 tablespoons unsalted butter
Base for the garlic butter sauce and a rich, nutty flavor.
4 cloves garlic, minced
Fresh garlic gives the sauce its aromatic backbone.
1 cup heavy cream
Makes the sauce silky and indulgent.
1/2 cup chicken broth
Adds savory depth and helps loosen the sauce.
1 cup shredded mozzarella cheese
Melts to a gooey, stretchy finish.
1/2 cup grated Parmesan cheese
Adds salty, umami complexity.
1/4 teaspoon crushed red pepper flakes (optional)
For a touch of heat if you like it.
Salt and pepper, to taste
Final seasoning adjustments to balance the dish.
2 tablespoons chopped fresh parsley (for garnish)
Brightens the plate and adds color.

For more on pairing bowtie pasta with rich sauces, see this bowtie pasta pairings guide.

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; the starchy water helps loosen the sauce without thinning flavor.
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning.
Tip: Pat chicken dry before seasoning so it browns nicely.
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 the chicken from the skillet and set aside.
Tip: Do not overcrowd the pan; cook in batches if needed so chicken browns instead of steams.
In the same skillet, melt 3 tablespoons unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Tip: Watch the garlic closely so it does not burn.
Pour in the 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Tip: Keep the heat moderate so the cream does not boil over.
Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan, stirring continuously until the sauce is smooth and thickened, about 3 to 4 minutes. Season with salt, pepper, and 1/4 teaspoon crushed red pepper flakes if using.
Tip: Stir constantly when adding cheese to prevent clumping and to achieve a silky texture.
Return the cooked chicken to the skillet, then add the cooked pasta. Toss everything together, adding the reserved pasta water a little at a time if the sauce is too thick. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.
Tip: Add pasta water in small increments until you reach the desired consistency.

For more step-by-step pasta tips and visual cues, you might like this step-by-step pasta tips that cover similar techniques.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 900 kcal per serving

Tips, Storage & Variations

Practical tips: Use room temperature chicken pieces for more even cooking, and keep a close eye on the garlic so it does not brown too quickly. If the sauce tightens too much when standing, stir in a splash of the reserved pasta water to loosen it.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stove over low heat, stirring in a tablespoon of water or milk to restore creaminess.
Freezing: This dish is best frozen without pasta. Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight and reheat on low, then toss with freshly cooked pasta.
Flavor variations using existing ingredients only:
- Make it spicier by increasing the crushed red pepper flakes.
- For a cheesier finish, stir in an extra 1/4 cup of mozzarella when reheating.
- If you like a lighter sauce, add a bit more chicken broth and use less heavy cream.

For a citrusy twist that uses similar techniques, see this lemon garlic butter chicken and creamy parmesan pasta.

FAQ

How do I know when the chicken is cooked through?
Cook bite-sized pieces until no pink remains and juices run clear, about 6 to 7 minutes. An instant-read thermometer should read 165 degrees F for safety.
Can I use a different pasta shape?
Yes, any short pasta that holds sauce will work, but cooking time may vary.
Can I make the sauce ahead of time?
You can make the sauce and chicken ahead, refrigerate, then gently reheat and toss with freshly cooked pasta to serve.
What if my sauce becomes grainy when adding cheese?
Lower the heat, and stir continuously. If needed, add a splash of pasta water to smooth it out.
Is this recipe gluten free?
Not as written, because the bowtie pasta contains gluten. Use a gluten-free pasta to adapt the recipe.
Can I reduce calories without changing flavors?
To lower calories, reduce the amount of heavy cream slightly and increase chicken broth, tasting as you go.

Conclusion

This Mozzarella Garlic Butter Chicken recipe makes a rich, comforting meal that is quick enough for weeknights and special enough for guests. If you enjoy baked versions with similar flavors, try the lovely baked variation at Baked Garlic Butter Chicken with Mozzarella for another take. For a one pan option that pairs mozzarella with tomatoes and garlic, see this vibrant recipe at One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. I hope you enjoy this creamy, garlicky dish, and please share how it turns out.