Mozzarella Garlic Butter Chicken

This Mozzarella Garlic Butter Chicken is a cozy weeknight winner that balances creamy richness with bright garlic flavor and tender chicken. The sauce is silky from heavy cream and butter, with melty mozzarella and savory Parmesan creating a lush coating for bowtie pasta and bite-sized chicken pieces. Each forkful brings a contrast of textures: soft, pillowy pasta, lightly golden chicken, and a gooey, cheesy sauce that smells deeply garlicky and buttery as it simmers. This recipe is ideal for busy families, date nights at home, or any evening when you want something comforting without fuss. If you enjoy easy, flavorful chicken dinners you can also explore similar handheld ideas like Cheesy Garlic Chicken Wraps for using leftovers in a quick lunch.

Ingredients

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces — chicken cut small so it cooks quickly and stays tender.
• 1/2 teaspoon salt — for seasoning the chicken and building base flavor.
• 1/4 teaspoon freshly ground black pepper — adds mild heat and depth.
• 1 teaspoon Italian seasoning — a mix of dried herbs for aromatic flavor.
• 1 tablespoon olive oil — for searing the chicken and adding a light fruitiness.
• 12 oz bowtie (farfalle) pasta — pairs well with chunky sauce and holds cheese.
• 3 tablespoons unsalted butter — creates a rich, silky sauce base without extra salt.
• 4 cloves garlic, minced — provides bright, aromatic punch when sautéed.
• 1 cup heavy cream — makes the sauce smooth and luxurious.
• 1/2 cup chicken broth — thins the sauce slightly and adds savory balance.
• 1 cup shredded mozzarella cheese — melts into a stretchy, creamy texture.
• 1/2 cup grated Parmesan cheese — adds umami and a nutty finish.
• 1/4 teaspoon crushed red pepper flakes — optional heat to lift the creaminess.
• Salt and pepper, to taste — for finishing adjustments.
• 2 tablespoons chopped fresh parsley — bright, fresh garnish that lightens the dish.

Step-by-Step Instructions

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water. Tip: start testing the pasta a minute or two before the lower end of the package time so it does not overcook.
2. Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon Italian seasoning, tossing to coat evenly.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6 to 7 minutes. Remove the chicken from the skillet and set aside. A tip: do not crowd the pan so the chicken browns instead of steaming.
4. In the same skillet, melt 3 tablespoons unsalted butter and sauté 4 cloves minced garlic until fragrant, about 30 to 60 seconds. Watch the garlic so it does not brown and turn bitter.
5. Add 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine, and bring to a gentle simmer so the flavors marry and the sauce begins to thicken.
6. Stir in 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese until the sauce is smooth and thickened. If the sauce feels too thick, a splash of reserved pasta water will help loosen it.
7. Return the cooked chicken to the skillet and add the cooked pasta, tossing everything together so the pasta is evenly coated with the cheesy sauce.
8. Add reserved pasta water as needed to reach desired consistency, and season with 1/4 teaspoon crushed red pepper flakes and additional salt and pepper to taste.
9. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving. Serve hot and enjoy the melty cheese and garlic aroma.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 890 kcal per serving

Tips, Storage & Variations

• Practical tips: Pat the chicken dry before seasoning to ensure even browning. Use low-sodium chicken broth if you prefer better control of the final salt level. For easier shredding of cheese, grate your own mozzarella for smoother melting.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove with a splash of broth or reserved pasta water to restore creaminess.
• Freezing: This dish freezes less well due to the cream, but you can freeze the cooked chicken separately for up to 3 months and add to freshly made sauce and pasta later.
• Flavor variations using existing ingredients only: Stir a few extra tablespoons of Parmesan into the finished dish for a nuttier profile, or increase the crushed red pepper flakes for a spicier finish. If you want to transform leftovers into a quick wrap, the flavors pair nicely with ideas like Deliciously Cheesy Chicken Garlic Wraps.
• If you enjoy trying different pasta and sauce matches, this recipe adapts well to other bowtie-style dishes such as Garlic Butter Beef Cheesy Bowtie Pasta or richer cream sauce recipes like Garlic Butter Steak Parmesan Cream Sauce for inspiration.

FAQ
Q: Can I use a different pasta shape?
A: Yes, any short pasta that holds sauce, like penne or rotini, will work well with this dish.

Q: Is there a dairy-free option for the sauce?
A: This recipe relies on cream and cheese, so a true dairy-free swap is not included here, but plant-based cream and cheeses can be substituted if desired.

Q: How can I tell when the chicken is cooked through?
A: Chicken pieces are done when they reach an internal temperature of 165 F and are no longer pink inside.

Q: Can I make this ahead of time?
A: You can prepare the chicken and pasta separately and combine with warmed sauce just before serving for best texture.

Q: What if my sauce separates when reheating?
A: Reheat gently over low heat and whisk in a splash of reserved pasta water or broth to bring it back together.

People Also Ask

• How do I prevent the sauce from becoming too thick?
  Make the sauce over low heat and add reserved pasta water a little at a time until you reach the desired consistency.

• Can I use pre-shredded mozzarella instead of fresh shredded?
  Yes, pre-shredded mozzarella works, though freshly shredded cheese melts more smoothly.

• Should I salt the pasta water?
  Yes, salting the pasta water is important to season the pasta from the inside out.

• Can I use skin-on chicken instead of boneless, skinless?
  This recipe calls for boneless, skinless chicken cut into pieces for quick cooking; skin-on pieces would require longer cook time and adjustment.

• How do I reheat this dish without drying it out?
  Reheat over low heat with a splash of chicken broth or reserved pasta water and stir gently until warmed.

• Is crushed red pepper necessary?
  No, crushed red pepper is optional and adds a touch of heat; omit if you prefer a milder dish.

• Can I use low-fat cream?
  Low-fat cream will change the richness and may not thicken as well, but you can try a lighter dairy option with acceptable results.

• How long can leftovers be kept in the fridge?
  Leftovers are best within 3 days when stored in an airtight container.

Conclusion

I hope this Mozzarella Garlic Butter Chicken becomes a new go-to for cozy dinners and easy entertaining. If you want a baked version to try later, see Baked Garlic Butter Chicken with Mozzarella – Little Spice Jar. For a brighter, balsamic variation, check out One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes. Please give this recipe a try, leave a comment about how it turned out, and share a photo if you like. Enjoy a warm, cheesy meal with loved ones.

Mozzarella Garlic Butter Chicken

Print Recipe

A cozy weeknight dish featuring tender chicken in a creamy, garlicky sauce with mozzarella and Parmesan over bowtie pasta.

• Author: hannah-reed
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 4 servings 1x
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian
• Diet: Gluten-Free

Ingredients

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• 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 (optional)
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. Season the chicken pieces with salt, pepper, and Italian seasoning, tossing to coat evenly.
3. Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6 to 7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, melt butter and sauté garlic until fragrant, about 30 to 60 seconds.
5. Add chicken broth and heavy cream, stirring to combine, and bring to a gentle simmer.
6. Stir in mozzarella and Parmesan cheeses until the sauce is smooth and thickened.
7. Return the cooked chicken to the skillet and add the cooked pasta, tossing everything together until evenly coated with the sauce.
8. Add reserved pasta water as needed, and season with crushed red pepper flakes and additional salt and pepper to taste.
9. Remove from heat and sprinkle with chopped parsley before serving.

Notes

Pat the chicken dry before seasoning for even browning. Store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 890
• Sugar: 3g
• Sodium: 750mg
• Fat: 45g
• Saturated Fat: 25g
• Unsaturated Fat: 15g
• Trans Fat: 1g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 150mg

Keywords: chicken, mozzarella, garlic butter, pasta, weeknight dinner