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Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

A cozy, family-friendly dinner that combines tender pan-seared chicken with pillowy bowtie pasta tossed in a velvety mozzarella cream sauce — all flavored with garlic butter for extra comfort. This one-pan-style approach is deceptively simple but delivers rich, restaurant-quality results that feel like a treat on a weeknight. If you enjoy creamy pasta recipes, you might also like this creamy one-pot beef pasta that uses a similar garlic-butter base.

Why make this recipe

Quick weeknight supper: ready in about 30–40 minutes with minimal fuss.
Crowd-pleaser: mild, cheesy flavors appeal to both kids and adults.
Versatile: swap proteins or pasta shapes to suit what you have on hand.
This dish hits the sweet spot between comforting and simple — perfect when you want something impressive without a lot of effort.

Step-by-Step Guide to Making Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

Ingredients

2 boneless, skinless chicken breasts (about 8–10 oz each)
8 oz bowtie (farfalle) pasta
3 tablespoons garlic butter
1 cup heavy cream
1 cup shredded mozzarella cheese
Salt and pepper to taste
Chopped parsley for garnish

Directions

Cook the bowtie pasta according to package instructions; drain and set aside.
- Tip: Salt the pasta water generously (like the sea) to build flavor from the base. Cook to al dente so the pasta holds up when finished in the sauce.
In a large skillet, melt garlic butter over medium heat.
- Use a skillet large enough to hold the pasta and chicken together for finishing. If you only have a small skillet, you can finish the dish in a larger pot or shallow pan.
Season the chicken breasts with salt and pepper and add them to the skillet. Cook until golden and cooked through, about 5–7 minutes per side. Remove from skillet and slice.
- Make sure the pan and butter are hot before adding the chicken to get a good sear; avoid moving the meat too much so it browns evenly. Cook until internal temperature reaches 165°F (74°C) or until juices run clear. Let the chicken rest a few minutes before slicing to retain juices.
In the same skillet, add the heavy cream and bring it to a simmer. Stir in mozzarella cheese until melted and smooth.
- Scrape up any brown bits from the bottom of the pan (fond) — they add savory depth to the sauce. Keep the heat gentle so the cream doesn’t boil aggressively; a low simmer prevents the cheese from separating.
Add the cooked pasta and sliced chicken back to the skillet; stir to combine and heat through.
- Toss carefully to coat the pasta and chicken evenly in the mozzarella cream. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it and make it silkier.
Garnish with chopped parsley before serving.
- Fresh parsley brightens the dish and adds color. Optionally finish with a grind of black pepper or a light sprinkle of red pepper flakes for heat.

How this recipe comes together — step notes and timing

Prep: 5–10 minutes to season chicken, measure ingredients, and bring water to boil.
Cook pasta: 8–12 minutes depending on package.
Chicken sear: about 12–15 minutes total (5–7 minutes per side).
Sauce and combine: 5 minutes.
Total active time: roughly 30–40 minutes.

Kitchen equipment suggestions

Large heavy-bottom skillet (10–12 inches) for good heat distribution.
Pot for boiling pasta.
Tongs and a wooden spoon or silicone spatula for stirring and tossing.

Storage Tips for Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

Refrigerate: Store leftovers in an airtight container and refrigerate at 40°F (4°C) or below for 3–4 days.
Freeze: Place in freezer-safe containers and freeze at 0°F (-18°C) for up to 2 months. Label with date.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low heat with a splash of cream or milk to return creaminess; microwave in short bursts, stirring between intervals, at medium power.
Note: Cream-based sauces may change texture after freezing; a little extra liquid (cream, milk, or reserved pasta water) and gentle reheating will help restore smoothness.

Serving Suggestions for Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

Serve with a crisp green salad (arugula, romaine, or mixed greens) dressed lightly with lemon vinaigrette to cut through the richness.
Steam or roast green vegetables such as broccoli, asparagus, or green beans for a bright side.
Offer crusty garlic bread or a warm baguette to mop up the leftover sauce.
For a wine pairing, choose a light to medium-bodied white like Pinot Grigio or a Chardonnay with moderate oak; a soft red like Pinot Noir also pairs nicely.

Tips to make Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

Use the best garlic butter you can find or make your own by mixing softened butter with finely minced garlic and a pinch of salt.
Keep the sauce low and slow when adding the cheese — high heat can cause the cheese to clump.
Reserve a little pasta cooking water before draining; starchy water helps loosen and emulsify the sauce if it’s too thick.

Variations

Chicken alternatives: Swap chicken breasts for sliced chicken thighs (boneless) for richer flavor and more forgiving texture; cook slightly longer until fully done.
Vegetarian option: Omit chicken and add mushrooms, roasted cauliflower, or chickpeas for protein and texture.
Cheese swap: Use a blend of mozzarella and grated Parmesan for a saltier, nuttier flavor — add the Parmesan toward the end so it melts smoothly.

How to adjust for dietary needs

Lower fat: Use half-and-half instead of heavy cream for a lighter sauce, though it will be slightly thinner.
Lactose-free/dairy-free: Use a dairy-free butter substitute for the garlic butter and a high-quality dairy-free cream and shredded cheese alternative; note texture and flavor will differ.
Gluten-free: Use a gluten-free bowtie pasta and ensure any packaged ingredients are certified gluten-free.

Frequently Asked Questions (FAQs)

Q: How can I keep the chicken moist?
A: Let the chicken rest 5 minutes after cooking before slicing so juices redistribute; avoid overcooking by using a thermometer and removing at 160–162°F, letting carryover heat finish to 165°F.

Q: Can I make this ahead of time?
A: Yes — you can cook the chicken and pasta separately, store them chilled, then finish the sauce and combine when ready to serve for best texture.

Q: Will the mozzarella make the sauce stringy?
A: Fresh shredded mozzarella melts well in heavy cream, but using pre-shredded cheese with anti-caking agents can sometimes yield a less smooth melt. For a silkier sauce, use whole-milk mozzarella and stir gently over low heat.

What to do if your sauce breaks or becomes grainy

Add a tablespoon or two of warm pasta water or a splash of warm cream and whisk gently over low heat to bring it back together. Avoid bringing the sauce to a hard boil after the cheese is added.

Q: Can I use pre-cooked chicken?
A: Yes — shredded rotisserie chicken or leftover cooked chicken can be added at the end to heat through; reduce initial searing step and focus on warming the chicken in the sauce.

Recipe troubleshooting (quick fixes)

Sauce too thin: Simmer gently to reduce and thicken, or stir in a small handful of additional shredded cheese.
Sauce too thick: Gradually whisk in reserved pasta water, warm milk, or cream until desired consistency.
Bland flavor: Finish with a squeeze of lemon juice or a sprinkle of flaky sea salt to brighten flavors.

Extra tips for presentation

Slice the chicken across the grain for tender pieces and arrange on top of the pasta for a restaurant-style look.
Finish with a drizzle of extra virgin olive oil and a few twists of cracked black pepper for shine and aroma.
Scatter microgreens or extra chopped parsley for a fresh, elevated touch.

Make-ahead and batch-cooking notes

Prepare the chicken and sauce separately and cool quickly in shallow containers; assemble and reheat on the stove when needed.
This recipe scales easily for feeding a crowd: multiply the ingredients and cook chicken in batches to maintain a good sear. For very large batches, consider finishing in a large baking dish under a gentle oven heat to keep everything warm and meld flavors.

Pairings and menus

Appetizers: Keep things light with a simple bruschetta or caprese skewer.
Sides: Roasted vegetables, sautéed greens with garlic, or a lemony couscous complement the creamy pasta.
Dessert: A light sorbet or fruit tart balances the richness of the meal.

Safety and reheating

Always cool leftovers quickly (within two hours) and refrigerate in shallow containers. Reheat thoroughly to 165°F (74°C). If frozen, thaw in the refrigerator overnight for best texture before reheating.

Final thoughts on technique

The heart of this dish is the garlic butter and the way the cream and mozzarella marry into a smooth sauce — take your time with low heat and gentle stirring. Little details like salted pasta water, resting chicken, and reserved pasta water for emulsifying make a noticeable difference in flavor and texture.

Conclusion

This Cheesy Garlic Butter Chicken Bowties recipe is a fast, comforting dinner that looks and tastes special while staying simple enough for weeknights. For another take on garlic-butter pasta dishes with creamy textures and bold flavor, see this Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream, or compare notes with the version at Garlic Butter Chicken Bowties with Mozzarella Cream Sauce for more tips and variations.