Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce – Creamy Pasta Dinner Recipe

Introduction
This Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce is a cozy, comforting weeknight dinner that tastes like a restaurant meal made at home. The sauce is silky and cheesy, with gooey mozzarella melting into a garlic butter and cream base that clings to each bowtie pasta for a rich, luxurious mouthfeel. Tender, golden-seared chicken cubes bring savory depth and a slight caramelized crust for contrast, while fresh parsley or basil adds a bright, aromatic finish. This dish shines on chilly evenings, for casual dinner parties, or whenever you want a satisfying, quick pasta dinner with minimal fuss. If you enjoy lemony, garlicky chicken pasta variations, try a similar take on lemon garlic butter chicken and creamy parmesan pasta for another weeknight favorite.

Ingredients

1 lb boneless, skinless chicken breasts (cubed) – Tender, lean protein cut into bite-size pieces for quick, even cooking.
3 tbsp butter – Adds richness to the sauce and a silky mouthfeel.
3 garlic cloves (minced) – Fresh garlic gives the sauce its aromatic, savory backbone.
12 oz bowtie pasta (farfalle) – The bowtie shape holds the creamy sauce in its folds.
1 cup heavy cream – Creates the lush, creamy base for the mozzarella to melt into.
1 ½ cups freshly grated mozzarella – Melts into a stretchy, cheesy sauce for indulgent texture.
½ cup Parmesan (optional, for extra flavor) – Optional for a nutty, salty boost if you like deeper cheese flavor.
2 tbsp olive oil – For searing the chicken without burning the garlic butter.
Salt & pepper to taste – Essential seasonings to bring out all the flavors.
Fresh parsley or basil for garnish – Adds color and a fresh herbal note at the end.
For another creamy pasta idea, see this creamy rotisserie chicken and broccoli pasta.

Step-by-Step Instructions

Prepare the chicken. Pat the cubed chicken dry, then season with salt, pepper, and paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden and cooked through, about 6 to 8 minutes, stirring occasionally. Remove the cooked chicken from the skillet and set aside. Tip: Do not overcrowd the pan so the chicken browns instead of steams.
Make the garlic butter base. In the same skillet, lower the heat to medium and add 3 tbsp butter. When melted, add the minced garlic and sauté until fragrant and lightly golden, about 30 to 60 seconds. Watch the garlic closely to avoid burning.
Cook the pasta. Meanwhile, bring a large pot of salted water to a boil. Add 12 oz bowtie pasta and cook until al dente according to package instructions. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
Create the mozzarella cream sauce. Add 1 cup heavy cream to the garlic butter in the skillet and bring to a gentle simmer over low to medium-low heat. Gradually whisk in 1 1/2 cups grated mozzarella, a handful at a time, until the sauce is smooth and glossy. If the sauce becomes too thick, whisk in some of the reserved pasta water to reach your desired consistency. If using, stir in 1/2 cup Parmesan for extra flavor.
Toss and serve. Return the seared chicken to the skillet and add the drained bowtie pasta. Toss gently until the chicken and pasta are evenly coated in the mozzarella cream sauce. Taste and adjust salt and pepper as needed. Garnish with chopped fresh parsley or basil and serve immediately. Tip: Keep the heat low when adding the cheese to prevent grainy texture.

Conclusion

I hope this Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce becomes a regular in your dinner rotation. It is quick, indulgent, and perfect for nights when you want comfort without complicated steps. For a similar but lighter take with garlic and Parmesan, see garlic parmesan chicken with bow tie pasta, or for a baked version featuring mozzarella, try baked garlic butter chicken with mozzarella. If you make this recipe, please share your results and any tweaks you loved, and enjoy a cozy, cheesy bowl.