Description
Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is a quick 30-minute dinner with golden garlic butter chicken, bowtie pasta, and a velvety mozzarella cream sauce.
Ingredients
• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 tbsp butter, divided
• 3–4 garlic cloves, minced
• 1 lb bowtie pasta
• 4 cups heavy cream
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella cheese + more for topping
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, then drain and set aside. Reserve 1/2 cup pasta water.
2. In a skillet, melt 2 tbsp butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add chicken, season with salt and pepper, and cook 6–7 minutes until golden and cooked through. Remove chicken and set aside.
4. Melt remaining 2 tbsp butter in the skillet. Stir in heavy cream and softened cream cheese until smooth.
5. Add shredded mozzarella and Parmesan. Stir until melted into a creamy sauce.
6. Return chicken to skillet and add pasta. Toss until evenly coated. Add reserved pasta water as needed to loosen sauce.
7. Top with extra mozzarella, let it melt into the pasta, and serve hot.
Notes
– Substitute penne, rigatoni, or rotini if bowties are unavailable.
– Half-and-half can replace heavy cream, though the sauce will be lighter.
– Rotisserie chicken can be used as a shortcut — add at the end.
– Add red pepper flakes or Cajun seasoning for a spicier version.
– Best enjoyed fresh; refrigerate leftovers up to 4 days. Not suitable for freezing.
- Prep Time: 10
- Cook Time: 20
- Method: Skillet
- Cuisine: American