Mozzarella Garlic Butter Chicken

This Mozzarella Garlic Butter Chicken is a cozy, satisfying weeknight meal that feels a little special. Tender bite-sized pieces of chicken are seared until golden, then folded into a silky garlic butter cream sauce with melted mozzarella and Parmesan. The result is creamy, cheesy, and savory with a gentle garlic aroma that fills the kitchen. The bowtie pasta soaks up the sauce, giving each bite a pleasant chew and a silky coating of cheese. This dish is ideal for busy evenings when you want comfort without fuss, or for serving friends when you want an easy dinner that impresses. If you enjoy creamy pasta and melty cheese, you may also like this related garlic butter chicken bowtie pasta recipe that uses a similar flavor profile and technique.

Ingredients

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
Tender chicken breasts cut into small pieces so they cook quickly and evenly.
1/2 teaspoon salt
Basic seasoning to bring out the chicken and sauce flavors.
1/4 teaspoon freshly ground black pepper
Freshly ground pepper adds a bright, gentle heat.
1 teaspoon Italian seasoning
A blend of dried herbs for a savory, aromatic base.
1 tablespoon olive oil
For searing the chicken and adding a light fruitiness.
12 oz bowtie (farfalle) pasta
Bowtie pasta holds sauce well in its folds and keeps a pleasant bite.
3 tablespoons unsalted butter
Adds richness to the sauce and prevents it from tasting too salty.
4 cloves garlic, minced
Fresh garlic gives the sauce its fragrant, savory backbone.
1 cup heavy cream
Creates a creamy, luxurious sauce that clings to pasta.
1/2 cup chicken broth
Adds depth and a touch of savory liquid to thin the sauce slightly.
1 cup shredded mozzarella cheese
Melts into a stretchy, mild, creamy layer in the sauce.
1/2 cup grated Parmesan cheese
Adds salty, nutty complexity and helps thicken the sauce.
1/4 teaspoon crushed red pepper flakes (optional)
Optional heat to brighten the flavor if you like a little kick.
Salt and pepper, to taste
Final seasoning to adjust the dish before serving.
2 tablespoons chopped fresh parsley (for garnish)
Fresh parsley adds color and a clean, herbal finish.

You can read more about similar ingredient combinations in this garlic butter chicken and bowtie pasta variations post.

Step-by-step Instructions

Bring a large pot of salted water to a boil and prepare the bowtie pasta according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of the starchy pasta water for sauce adjustment. Tip, reserve the pasta water before draining so you can loosen the sauce later.
Pat the chicken pieces dry with paper towels and season evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning. Drying the chicken first helps it brown more evenly.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook without crowding, turning as needed until golden brown on all sides and cooked through, approximately 6 to 7 minutes. Transfer the cooked chicken to a plate and set aside. Tip, if your skillet is small, cook in batches so the chicken browns rather than steams.
In the same skillet, reduce the heat to medium and add 3 tablespoons unsalted butter. When the butter has melted, add 4 cloves minced garlic and sauté for 1 minute until fragrant, being careful not to burn the garlic.
Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring continuously to combine. Bring the mixture to a gentle simmer. Keep the heat moderate so the cream does not boil vigorously.
Gradually add 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese while stirring constantly. Simmer for 3 to 4 minutes until the sauce thickens and becomes smooth. Season with salt, pepper, and 1/4 teaspoon crushed red pepper flakes if using. Taste and adjust seasoning as needed.
Return the cooked chicken to the skillet along with the drained pasta. Toss everything together thoroughly so the pasta and chicken are coated in the sauce. Add the reserved 1/2 cup pasta water gradually if the sauce seems too thick, until you reach your desired consistency.
Remove from heat, garnish with 2 tablespoons chopped fresh parsley, and serve immediately. For a little extra richness, stir in a splash of pasta water just before plating.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 650 kcal per serving

Tips, Storage & Variations

Practical tips

Use room temperature chicken pieces to help them cook more evenly.
Keep the heat moderate when simmering the cream so it does not separate.
Add the reserved pasta water slowly, you can always add more but you cannot remove it.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water or milk to revive the sauce.

Freezing

Freezing cream-based pasta can change the texture. If you plan to freeze, store cooked chicken separately from pasta and sauce when possible. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Flavor variations using only the ingredients provided

For a spicier version, increase the 1/4 teaspoon crushed red pepper flakes to taste.
For an extra creamy result, add a little more heavy cream while finishing the sauce.
For cheesier flavor, stir in an extra handful of mozzarella or Parmesan before serving.
For a brighter finish, add a generous sprinkle of chopped fresh parsley at the end, or serve with more Parmesan at the table.

You might also enjoy pairing this technique with a lemon garlic twist found in this lemon garlic butter chicken and creamy parmesan pairing, or adapt the chicken portion from an air fryer method like this air fryer lemon garlic chicken breast.

FAQ

Q: Can I use a different pasta shape with this recipe?
A: Yes, you can substitute any pasta that holds sauce well, such as penne or rotini, and cook according to package directions.

Q: How do I know when the chicken is cooked through?
A: Chicken pieces are done when they are golden on the outside and no longer pink inside, about 6 to 7 minutes for bite-sized pieces.

Q: Will the sauce thicken as it cools?
A: Yes, the sauce will thicken slightly as it cools. Loosen with reserved pasta water if needed when reheating.

Q: Can I reduce the fat in this dish?
A: You can reduce heavy cream slightly, but the texture will be less rich. Keep the proportions in mind to maintain a creamy sauce.

Q: Is it ok to use pre-shredded cheese?
A: Pre-shredded cheese contains anti-caking agents that can affect melting, but it will still work. Freshly shredded cheese melts more smoothly.

Conclusion

This Mozzarella Garlic Butter Chicken comes together quickly and delivers creamy, comforting flavors that are perfect for family dinners or casual entertaining. If you want a baked variation with similar flavors, check out this baked approach at Baked Garlic Butter Chicken with Mozzarella for another easy option. For a bright, one-pan take with tomatoes, see the twist on mozzarella chicken at One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. Give this recipe a try, share how it turned out, and enjoy a warm, cheesy meal with good company.