Creamy Mozzarella Garlic Butter Chicken Bowties in 5 Steps

This creamy mozzarella garlic butter chicken bowties recipe is comfort food with bright garlic notes and a luxurious, silky sauce. Bite-sized chicken pieces are seared in butter until golden, then joined by tender bowtie pasta and a rich cream and cheese sauce that clings to each noodle. The aroma is warm and inviting, with melted mozzarella stretching with every forkful, and the texture is creamy and satisfying with small pockets of savory Parmesan. This dish is perfect for weeknight dinners when you want something simple but impressive, or for casual gatherings where everyone loves creamy pasta. If you enjoy similar rich, garlicky pasta plates, you might also like this lemon garlic butter chicken and creamy parmesan pasta which shares some comforting flavors.

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces, perfect for quick, even cooking.
4 tbsp butter, divided, provides rich flavor and helps brown the chicken and sauté the garlic.
1 lb bowtie pasta, the classic shape holds the creamy sauce well.
4 cups heavy cream, creates the silky, indulgent base for the sauce.
4 oz cream cheese, softened, adds tang and helps thicken the sauce.
1 cup shredded mozzarella cheese, plus more for topping, gives that stretchy, melty texture.
1/2 cup grated Parmesan cheese, brings sharp, salty depth to the sauce.

Step-by-Step Instructions

Cook the bowtie pasta according to package instructions. Drain and set aside. Tip: Cook to al dente so the pasta holds its shape when tossed with the sauce.
In a large skillet, melt 2 tbsp butter over medium heat. Add the chicken and cook until no longer pink. Remove and set aside. Tip: Give the chicken room in the pan so it browns evenly rather than steams.
In the same skillet, melt the remaining 2 tbsp butter. Add minced garlic and sauté for 30 seconds. Tip: Watch the garlic closely so it becomes fragrant but does not burn.
Pour in the heavy cream and bring to a simmer. Stir in the softened cream cheese until smooth. Keep the heat moderate so the dairy blends without curdling.
Add the shredded mozzarella and grated Parmesan, stirring until melted. Return the cooked chicken to the skillet. Add the cooked pasta and toss to coat. Serve hot with extra mozzarella on top.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: Approximately 1,250 kcal per serving

Tips, Storage & Variations

Practical tips:
- Cut the chicken into uniform pieces so everything cooks evenly.
- Keep the sauce at a gentle simmer rather than a rolling boil to prevent separation.
- If the sauce is too thick, add a splash of reserved pasta cooking water to loosen it.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove over low heat, stirring in a little cream if the sauce tightens.
Freezing:
- You can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Flavor variations using existing ingredients only:
- Extra cheesy: Stir an additional 1/2 cup shredded mozzarella into the sauce for a stretchier texture.
- Parmesan forward: Increase the Parmesan to 3/4 cup for a sharper finish.
- Richer sauce: Add an extra tablespoon of butter to the sauce for more silkiness.
- For a simple sweet finish after the meal, try this easy dessert idea from the pantry with this two ingredient chocolate peanut butter fudge.

For another bowtie pasta take on garlic butter chicken, see this related recipe in the collection garlic butter chicken bowtie pasta variation, or explore a slightly different version here garlic butter chicken bowtie pasta classic. These can give ideas for timing and presentation when serving family or guests.

FAQ
Q: Can I use a different pasta shape?
A: Yes, any short pasta will work, though cooking time may vary.

Q: Is it necessary to soften the cream cheese first?
A: Yes, softened cream cheese blends more smoothly into the hot cream without lumps.

Q: Can I make this ahead of time?
A: You can prepare the components separately and combine when reheating for best texture.

Q: How do I prevent the sauce from being grainy?
A: Keep the heat moderate and stir until cheeses are fully melted and smooth.

Q: Can I reduce the cream for a lighter sauce?
A: You can reduce the cream slightly, but the texture will be less rich and silky.

People Also Ask
Q: What is the best way to reheat creamy pasta without drying it out?
A: Reheat gently on low heat and add a splash of cream or pasta water to restore creaminess.

Q: How long does cooked chicken last in the refrigerator?
A: Cooked chicken is good for up to 3 to 4 days when stored properly.

Q: Can I use half and half instead of heavy cream?
A: Half and half will yield a thinner sauce and may not be as rich, but it can be used in a pinch.

Q: Should I rinse pasta after cooking for a creamy sauce?
A: Do not rinse; draining and keeping pasta hot helps the sauce adhere.

Q: What temperature should I cook the chicken to?
A: Cook chicken pieces until they reach 165 degrees Fahrenheit internally or are no longer pink.

Q: Will the sauce thicken as it cools?
A: Yes, dairy sauces often thicken when cooled and loosen again when gently reheated.

Conclusion

This creamy mozzarella garlic butter chicken with bowtie pasta is a quick, comforting dinner that delivers rich, cheesy satisfaction with minimal effort. If you want to compare a baked take on garlic butter chicken with mozzarella, check out Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar for ideas. For another creamy pasta inspiration that emphasizes a luxurious, herby cheese profile, read about Creamy Boursin Pasta – The Dizzy Cook. I hope you enjoy making this recipe and share it with family and friends for a cozy, delicious meal.