Mozzarella Garlic Butter Chicken

The kitchen was already humming with that Friday night energy when my youngest wandered in, asking if we could have something special. I pulled mozzarella from the fridge and pasta from the pantry, throwing together this rich, garlicky bowl of comfort. Now it is the most requested dinner when weeks feel long and appetites run big.

Last winter, my sister dropped by unexpectedly while I had a batch bubbling away on the stove. She took one bite and immediately asked for the recipe, texting me later that night to say her family had already declared it a new favorite.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and absorb more seasoning
• Bowtie pasta: The little folds and twists catch every drop of that creamy sauce
• Heavy cream: This creates the silky base that makes the sauce luxurious and rich
• Mozzarella and Parmesan: The combination gives you both melt and that sharp salty finish
• Fresh garlic: Mince it yourself because jarred garlic cannot compete with the intensity of fresh

Instructions

Get the pasta going first:

Drop those bowties into salted boiling water and cook them until they are just tender, then drain but save a half cup of the starchy water before you forget.

Season and sear the chicken:

Toss the pieces with salt, pepper, and Italian seasoning, then brown them in hot olive oil until golden all over and cooked through.

Build the garlic butter base:

Melt butter in the same pan and let the garlic sizzle for just a minute until your whole kitchen smells amazing.

Create the creamy sauce:

Pour in the broth and cream, let them bubble gently, then stir in both cheeses until melted and smooth.

Bring it all together:

Toss the chicken and pasta back into the skillet, adding that reserved pasta water if the sauce needs loosening up, then finish with parsley.

Save

This recipe has become my go-to for new neighbors and tired friends alike because it feels like a hug in a bowl.

Make It Your Own

Sometimes I throw in baby spinach during the last minute of cooking, letting it wilt just slightly in the sauce. Sautéed mushrooms work beautifully too, adding an earthy note that balances all that richness.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the cream, and warm garlic bread is nonnegotiable for sopping up every last drop of sauce. If you want something lighter, steamed broccoli or roasted asparagus bring a nice crunch to the table.

Timing Is Everything

Have everything chopped and measured before you turn on the stove because the sauce moves fast once the cream goes in. I learned this the hard way, scrambling for parsley while my cheese nearly seized up.

• Set aside your pasta water before draining or you will regret it
• Keep the heat at medium once the cream is added to prevent separating
• Season the sauce at the very end since the cheeses are already salty

Save

There is something about a dish that comes together this easily but tastes this special that keeps it in regular rotation at my table.

Recipe Questions & Answers

→ What pasta works best with this dish?

Bowtie or farfalle pasta is ideal as its shape captures the creamy sauce well, but other medium-sized pasta like penne or rotini can be used.

→ Can I use another cheese instead of mozzarella?

While mozzarella provides a creamy melt, combining it with Parmesan adds sharpness. You can experiment with provolone or fontina for similar textures.

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta water when draining. Add it gradually to the sauce while tossing pasta and chicken until the desired consistency is reached.

→ Is there a way to add more vegetables to this dish?

Yes, sautéed mushrooms, baby spinach, or sun-dried tomatoes can be added to the sauce for extra flavor and nutrition.

→ What seasoning enhances the chicken flavor best?

Italian seasoning combined with salt and pepper enhances the chicken, balancing the richness of the creamy sauce perfectly.

→ Can this be prepared ahead of time?

Chicken and sauce can be prepared in advance but combine with pasta just before serving to maintain texture and flavor.