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Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

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Total Time: 40 minutes
Active Prep Time: 20 minutes (Moderate Intensity)
Cooking Time: 20 minutes
Intensity: Medium – Requires multi-tasking (sautéing chicken, boiling pasta, and preparing a sauce simultaneously). Perfect for a confident weeknight cook.

Servings: 4-6

A Comfort Food Classic, Elevated

This isn’t your average pasta dish. It’s a decadent, family-friendly meal where tender, golden chicken meets twirls of farfalle (bowtie pasta), all enveloped in a luxuriously creamy, garlicky, and triple-cheese sauce. The mozzarella melts into gooey ribbons, the parmesan adds a salty bite, and a splash of cream ties it all together into pure comfort. It’s impressive enough for company but simple enough to become your new favorite weeknight ritual.

Ingredients

For the Chicken & Pasta:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • 1 tsp paprika (smoked or sweet)

  • 2 tbsp olive oil

  • 12 oz (340g) farfalle (bowtie) pasta

For the Garlic Butter Sauce:

  • 4 tbsp unsalted butter

  • 6 cloves garlic, minced

  • ¼ tsp red pepper flakes (optional)

For the Mozzarella Cream Sauce:

  • 1 ½ cups heavy cream

  • 1 cup low-sodium chicken broth

  • 2 cups shredded low-moisture mozzarella cheese

  • ½ cup finely grated parmesan cheese

  • ½ tsp salt, or to taste

For Garnish:

  • Fresh parsley or basil, chopped

  • Extra grated parmesan cheese

Equipment

  • Large pot for boiling pasta

  • Large, deep skillet or Dutch oven

  • Tongs

  • Whisk

  • Measuring cups and spoons

Step-by-Step Instructions

1. Prep & Season (5 minutes)

Pat the chicken cubes dry with paper towels—this is crucial for a good sear. In a bowl, toss the chicken with 1 tsp salt, ½ tsp pepper, and 1 tsp paprika until evenly coated. Begin heating a large pot of salted water for the pasta.

2. Cook the Chicken (8-10 minutes)

Heat the olive oil in your large skillet over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if needed to avoid crowding. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer the cooked chicken to a clean plate. Do not wipe the skillet—those browned bits add flavor!

3. Boil the Pasta (12 minutes)

Once your water is boiling, add the farfalle pasta and cook according to package directions for al dente (usually 11-12 minutes). Reserve 1 cup of the starchy pasta water before draining. Drain the pasta and set aside.

4. Build the Garlic Butter Base (2 minutes)

In the same skillet used for the chicken, reduce heat to medium. Add the butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 60-90 seconds until fragrant, stirring constantly to prevent burning.

5. Create the Cream Sauce (5-7 minutes)

Pour the heavy cream and chicken broth into the garlic butter. Whisk to combine, scraping up any browned bits from the pan. Bring to a gentle simmer. Reduce heat to low and gradually whisk in the shredded mozzarella and grated parmesan until the sauce is smooth and creamy. Let it simmer gently for 2-3 minutes to thicken slightly. Season with additional salt to taste.

6. Combine & Finish (3 minutes)

Add the drained pasta and cooked chicken back into the skillet with the sauce. Toss everything together until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until your desired consistency is reached.

7. Serve Immediately

Divide among bowls or plates. Garnish generously with chopped fresh herbs and an extra sprinkle of parmesan cheese.

Chef’s Notes & Variations

  • Pasta Choice: Penne, rigatoni, or fettuccine are excellent substitutes for farfalle.

  • Cream Substitute: For a slightly lighter sauce, substitute half the heavy cream with whole milk. The sauce will be less rich but still delicious.

  • Vegetable Boost: Add 2 cups of fresh spinach to the sauce just before combining, or stir in sautéed mushrooms or sun-dried tomatoes with the garlic.

  • Herb Twist: Stir in 1 tsp of Italian seasoning or dried oregano with the garlic for an herby depth.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce.

Nutrition Information (Per Serving, based on 6 servings)

  • Calories: ~720 kcal

  • Total Fat: 42g

    • Saturated Fat: 24g

  • Cholesterol: 195mg

  • Sodium: 880mg

  • Total Carbohydrates: 45g

    • Dietary Fiber: 2g

    • Sugars: 3g

  • Protein: 42g

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