Mozzarella Garlic Butter Chicken (Printable Version)
Tender chicken and bowtie pasta in a creamy garlic butter sauce with mozzarella and Parmesan cheese.
# What You Need:
→ Chicken Preparation
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil
→ Pasta
06 - 12 oz bowtie (farfalle) pasta
→ Sauce Components
07 - 3 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1/4 teaspoon crushed red pepper flakes
14 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Cook bowtie pasta in salted boiling water until al dente according to package directions. Drain thoroughly, reserving 1/2 cup of pasta cooking water for later use.
02 - Pat chicken pieces dry with paper towels. Season generously with salt, black pepper, and Italian seasoning, ensuring even coating on all sides.
03 - Heat olive oil in large skillet over medium-high heat until shimmering. Add seasoned chicken in single layer. Cook undisturbed for 3-4 minutes until golden brown, then flip and continue cooking until chicken reaches internal temperature of 165°F, about 3 additional minutes. Transfer to plate and tent with foil.
04 - Reduce heat to medium. Add butter to same skillet, allowing to melt and foam. Add minced garlic and sauté constantly for 60 seconds until fragrant but not browned.
05 - Pour in chicken broth and heavy cream, stirring to deglaze pan and incorporate browned bits. Bring mixture to gentle simmer, stirring occasionally.
06 - Reduce heat to low. Gradually whisk in mozzarella and Parmesan cheeses until completely melted and sauce is smooth and velvety, about 3-4 minutes. Season with salt, pepper, and red pepper flakes to taste.
07 - Return cooked chicken to skillet. Add drained pasta and toss everything together gently. If sauce appears too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached. Remove from heat immediately.
08 - Transfer to serving platter or individual bowls. Sprinkle generously with fresh chopped parsley. Serve immediately while hot.
# Helpful Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- Everything cooks in one skillet so cleanup is practically nonexistent
02 -
- The sauce will thicken rapidly as it cools so add pasta water immediately if it looks too thick
- High heat will cause the cream to separate so keep the sauce at a gentle simmer
03 -
- Reserve more pasta water than you think you need because you cant fix too thick sauce without it
- Grate your own Parmesan from a wedge instead of using the stuff in the green shaker can