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Mozzarella Garlic Butter Chicken

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This Mozzarella Garlic Butter Chicken is a weeknight favorite that feels special enough for company. Tender chicken in a silky garlic butter cream sauce with mozzarella and Parmesan clings to bowtie pasta for a comforting meal.

  • Author: daniel-kim
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: Italian
  • Diet: Poultry

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 12 oz bowtie (farfalle) pasta
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
  2. Pat the chicken pieces dry with paper towels. Season evenly with salt, black pepper, and Italian seasoning, tossing to coat.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer. Cook without moving for 2 to 3 minutes until golden, then stir and continue cooking until the chicken is cooked through, about 4 to 5 minutes total. Transfer the chicken to a plate.
  4. Reduce the heat to medium. Add unsalted butter to the same skillet and melt. Add minced garlic and sauté for 60 seconds until fragrant, being careful not to brown the garlic.
  5. Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer, about 2 minutes.
  6. Reduce the heat to low. Add shredded mozzarella and grated Parmesan cheeses, stirring continuously until completely melted and the sauce thickens, about 3 to 4 minutes. Season with salt, pepper, and crushed red pepper flakes if desired.
  7. Return the cooked chicken to the skillet. Add the drained pasta and toss to coat evenly. Add the reserved pasta water a tablespoon at a time if the sauce needs thinning.
  8. Remove from heat, garnish with chopped fresh parsley, and serve immediately.

Notes

For best texture, enjoy while hot. Refrigerate leftovers in an airtight container for up to 3 days. Can be frozen, but best reheated gently.

Nutrition

Find it online: https://daytasty.com/mozzarella-garlic-butter-chicken/