Save Tender chicken and bowtie pasta tossed in a rich garlic butter sauce, topped with melted mozzarella for a comforting and flavorful dish.
I first made this for my family after a hectic day, and it was a hit with everyone around the table. The aroma of garlic butter filled the kitchen and made us all hungry before dinner was even ready.
Ingredients
- Pasta: 12 oz (340 g) bowtie (farfalle) pasta
- Chicken: 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried Italian herbs (oregano, basil, or mixed)
- Sauce: 4 tbsp (60 g) unsalted butter; 4 cloves garlic, minced; 1/2 cup (120 ml) low-sodium chicken broth; 1/2 cup (120 ml) heavy cream; 1/2 cup (50 g) grated Parmesan cheese; 1 cup (100 g) shredded mozzarella cheese; 2 tbsp chopped fresh parsley (plus more for garnish)
- For Serving: Freshly ground black pepper, to taste; Extra Parmesan cheese, for garnish
Instructions
- Cook Pasta:
- Cook the bowtie pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/4 cup (60 ml) of pasta water.
- Season Chicken:
- Season the chicken pieces with salt, black pepper, and Italian herbs.
- Brown Chicken:
- In a large skillet over medium-high heat, melt 1 tbsp of butter. Add the chicken and cook for 5 until golden and cooked through. Remove chicken and set aside.
- Make Garlic Butter:
- In the same skillet, reduce heat to medium and add the remaining 3 tbsp butter. Add the minced garlic and saute for 1 minute until fragrant.
- Build Sauce:
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan. Stir in the heavy cream and grated Parmesan, mixing until smooth.
- Combine Chicken & Pasta:
- Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
- Melt Mozzarella:
- Sprinkle the shredded mozzarella evenly over the pasta and cover the skillet. Let it sit for 2 until the cheese melts.
- Finish & Serve:
- Sprinkle with chopped parsley and serve immediately, garnished with extra Parmesan and black pepper.
Save This dish is a favorite for my children and always disappears fast at our dinner table. We like to top it with extra cheese and share stories from our day as we eat together.
Required Tools
Large pot; Large skillet with lid; Strainer; Wooden spoon or spatula; Chefs knife and cutting board
Allergen Information
Contains: Milk (butter, cream, Parmesan, mozzarella), Wheat (pasta). May contain: Egg (if using egg pasta). Always check product labels for hidden allergens.
Nutritional Information (per serving)
Calories: 620. Total Fat: 27 g. Carbohydrates: 54 g. Protein: 41 g
Save This pasta is best enjoyed right after the mozzarella melts. Serve immediately for maximum creaminess and flavor.
Recipe FAQ
- → How do I cook the bowtie pasta perfectly?
Boil the bowtie pasta in salted water according to package instructions until al dente. Drain and reserve some pasta water to adjust the sauce consistency if needed.
- → What herbs complement the chicken best in this dish?
Dried Italian herbs like oregano, basil, or a mixed blend enhance the chicken's flavor without overpowering the creamy garlic butter sauce.
- → Can I substitute the heavy cream for a lighter option?
Yes, using half-and-half instead of heavy cream will lighten the dish while keeping the sauce creamy and rich.
- → How do I ensure the mozzarella melts evenly over the pasta?
After mixing the pasta and chicken with the sauce, sprinkle shredded mozzarella evenly on top, then cover the skillet and let it sit for 2–3 minutes until fully melted.
- → What dishes pair well with this main course?
A crisp green salad and a light white wine like Pinot Grigio complement the rich flavors and balance the meal nicely.