Creamy Mozzarella Garlic Butter Chicken Bowties in 5 Steps

This creamy Mozzarella Garlic Butter Chicken Bowties recipe is comfort food at its finest, with tender bite-sized chicken, pillowy bowtie pasta, and a luxuriously smooth garlic-butter cream sauce. The aroma of sautéed garlic and melted mozzarella fills the kitchen, while the sauce clings to each pasta nook for a rich, silky mouthfeel. It hits savory and creamy notes with a subtle nuttiness from Parmesan and a gentle buttery finish. Serve it for weeknight dinners when you want something satisfying but simple, or bring it to a potluck when you need a crowd-pleaser. If you enjoy variations on garlic-butter chicken dishes, try this lemony take for bright contrast or a second bowtie version for a slightly different spin on the same cozy meal by visiting a related recipe to compare techniques at lemon garlic butter chicken and creamy Parmesan pasta. For another comforting bowtie pasta idea, see a similar preparation at garlic butter chicken bowtie pasta variations.

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
Use even-sized pieces so the chicken cooks through evenly and quickly.
4 tbsp butter, divided
Salted or unsalted works; dividing the butter allows browning the chicken separately from building the sauce.
1 lb bowtie pasta
Also called farfalle, this pasta holds the sauce well in its creases.
4 cups heavy cream
Provides the rich, silky base for the sauce.
4 oz cream cheese, softened
Helps thicken the sauce and adds tangy creaminess.
1 cup shredded mozzarella cheese, plus more for topping
Melts smoothly into the sauce and gives that gooey, cheesy pull.
1/2 cup grated Parmesan cheese
Adds a salty, nutty depth to balance the cream and mozzarella.
Note: For reference on similar ingredient use and portioning, check this related bowtie recipe for technique ideas at garlic butter chicken bowtie pasta.

Step-by-step Instructions

Cook the bowtie pasta according to package instructions, drain, and set aside.
Tip: Reserve a 1/2 cup of the pasta cooking water in case you want to loosen the sauce later.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the bite-sized chicken and cook until no longer pink, about 5 to 7 minutes, stirring occasionally for even browning. Remove the chicken from the skillet and set aside.
Tip: Do not overcrowd the pan to allow the chicken to brown rather than steam.
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds, just until fragrant.
Small tip: Keep the garlic moving in the pan to avoid burning it.
Pour in the heavy cream and bring to a gentle simmer. Stir in the softened cream cheese until the mixture is smooth and unified. Add the shredded mozzarella and grated Parmesan, stirring until all the cheese is melted and the sauce is velvety.
Tip: If the sauce seems too thick, add a splash of the reserved pasta water to reach your preferred consistency. For technique comparison and extra pointers on creamy sauces, you can review a similar creamy pasta approach at creamy sauce tips and tricks.
Return the cooked chicken to the skillet, add the drained pasta, and gently toss to coat everything in the sauce. Serve immediately with extra shredded mozzarella on top, if desired.
Tip: Serve hot so the extra mozzarella melts on contact.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: Approximately 1,220 per serving

Tips, Storage & Variations

Practical tips: Cut chicken into uniform pieces for even cooking. Use medium heat to avoid scalding the cream. If sauce separates slightly, whisk gently over low heat until smooth.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk if the sauce has thickened.
Freezing: This dish can be frozen, but cream-based sauces can change texture after thawing. If freezing, cool completely and freeze in a shallow airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove.
Flavor variations using only the listed ingredients:
- Make it extra cheesy by stirring in more shredded mozzarella before serving.
- Boost the savory edge by increasing the Parmesan slightly for a nuttier finish.
- For a richer mouthfeel, fold in the cream cheese a little longer so it fully incorporates for an ultra-silky sauce.
  For a sweet finish idea not using the main ingredients, see a quick treat pairing at two-ingredient chocolate peanut butter fudge.

Frequently Asked Questions

Q: Can I use a different pasta shape?
A: Yes, any short pasta works; bowties are great because they hold sauce.

Q: How do I know when the chicken is cooked?
A: Chicken is done when it is no longer pink inside and registers 165 F on a meat thermometer.

Q: Can I reduce the cream to make this lighter?
A: You can use less heavy cream, but the sauce will be thinner and less rich.

Q: Can I make this ahead of time?
A: You can cook components ahead, but toss pasta and sauce together just before serving for best texture.

Q: Is it necessary to soften the cream cheese first?
A: Softened cream cheese blends more smoothly into the hot cream; do not add it cold.

Conclusion

This Creamy Mozzarella Garlic Butter Chicken Bowties recipe delivers a comforting, cheesy meal that is quick enough for weeknights and rich enough for sharing with friends. Try the method as written, then tweak the cheese balance to suit your taste and serve with an extra sprinkle of mozzarella on top for that irresistible melt. For a baked chicken and mozzarella inspiration that complements this stovetop version, see Baked Garlic Butter Chicken with Mozzarella, and for another creamy pasta approach to compare textures and techniques, visit Creamy Boursin Pasta. I hope you enjoy making this cozy dish and please share how yours turns out for a warm, cheesy weeknight dinner.