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 recipe for a family dinner when we wanted something cozy and satisfying. The combination of garlic butter and mozzarella got rave reviews from everyone at the table.
Ingredients
- Bowtie pasta: 12 oz (340 g) farfalle pasta
- Chicken breast: 1 lb (450 g) boneless skinless cut into bite sized pieces
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Dried Italian herbs: 1/2 tsp (oregano basil or mixed)
- Butter: 4 tbsp (60 g) unsalted divided
- Garlic: 4 cloves minced
- Chicken broth: 1/2 cup (120 ml) low sodium
- Heavy cream: 1/2 cup (120 ml)
- Parmesan cheese: 1/2 cup (50 g) grated plus extra for garnish
- Mozzarella cheese: 1 cup (100 g) shredded
- Fresh parsley: 2 tbsp chopped plus more for garnish
- Black pepper: freshly ground to taste
Instructions
- Cook the pasta:
- Boil bowtie pasta in a large pot of salted water until al dente drain and reserve 1/4 cup pasta water.
- Season the chicken:
- Toss chicken pieces with salt black pepper and Italian herbs.
- Cook chicken:
- Melt 1 tbsp butter in a skillet over medium high add chicken cook for about 5 minutes until golden and fully cooked remove from skillet.
- Make the garlic butter sauce:
- Reduce skillet heat to medium add remaining butter and minced garlic cook 1 minute until fragrant.
- Simmer and finish sauce:
- Add chicken broth and simmer scrape up any browned bits from pan stir in cream and Parmesan until smooth.
- Combine chicken and pasta:
- Return chicken to pan add drained pasta toss everything together adding reserved pasta water to loosen sauce if needed.
- Add mozzarella and serve:
- Sprinkle mozzarella over pasta cover skillet and let sit 2 minutes until cheese melts garnish with parsley extra Parmesan and black pepper.
Save This pasta has become a favorite in our household especially on chilly nights when everyone wants something comforting. My kids love helping sprinkle the mozzarella before serving.
Required Tools
Large pot large skillet with lid strainer wooden spoon or spatula chefs knife and cutting board
Allergen Information
Contains milk and wheat may contain egg if using egg pasta always check product packaging
Nutritional Information
Per serving calories 620 total fat 27 g carbohydrates 54 g protein 41 g
Save Serve this hot straight from the skillet for ultimate comfort. Leftovers reheat beautifully and make a great lunch the next day.
Recipe Questions & Answers
- → What is the best way to cook the chicken?
Cook bite-sized chicken pieces in butter over medium-high heat until golden and cooked through, about 5-7 minutes.
- → How can I prevent the pasta from sticking?
Boil pasta in well-salted water until al dente, then drain and reserve some pasta water to loosen the sauce if needed.
- → Can I substitute the heavy cream?
Yes, half-and-half can be used for a lighter, less rich sauce without compromising flavor.
- → How is the sauce made creamy and flavorful?
The sauce combines butter, garlic, chicken broth, heavy cream, and Parmesan which melt together to create a smooth, rich coating for chicken and pasta.
- → What garnishes complement this dish?
Fresh chopped parsley, extra grated Parmesan cheese, and freshly ground black pepper enhance both taste and appearance.
- → Can I add vegetables to this dish?
Adding sautéed spinach or sun-dried tomatoes brings extra flavor and nutrition to the dish.