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 chicken bowtie pasta when my family requested something cozy but still full of flavor. The way the sauce coats each bowtie and how the mozzarella melts into every bite makes this a favorite for everyone around our table.
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.
- Cook Chicken:
- In a large skillet over medium-high heat, melt 1 tbsp of butter. Add the chicken and cook for 5 – 7 minutes until golden and cooked through. Remove chicken and set aside.
- Make Garlic Butter Sauce:
- In the same skillet, reduce heat to medium and add the remaining 3 tbsp butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Add Broth and Cream:
- 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 and 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.
- Finish with Mozzarella:
- Sprinkle the shredded mozzarella evenly over the pasta and cover the skillet. Let it sit for 2 – 3 minutes, or until the cheese melts.
- Serve:
- Sprinkle with chopped parsley and serve immediately, garnished with extra Parmesan and black pepper.
Save This dish always reminds me of Sunday evenings when we gather in the kitchen and everyone wants seconds. The aroma of garlic and cheese brings everyone to the table fast!
Required Tools
Large pot, large skillet with lid, strainer, wooden spoon or spatula, and a chefs knife with cutting board are needed.
Allergen Information
Contains milk (butter, cream, Parmesan, mozzarella) and wheat (pasta). May contain egg if you use egg pasta. Always check product labels for allergens.
Nutritional Information (per serving)
Calories: 620, Total Fat: 27 g, Carbohydrates: 54 g, Protein: 41 g.
Save Serve hot for best flavor and texture. Leftovers reheat well for a satisfying lunch the next day.
Recipe Guide
- → What type of pasta works best?
Bowtie pasta, also known as farfalle, provides a perfect texture and surface area to hold the creamy garlic butter sauce in this dish.
- → How to ensure the chicken stays tender?
Cooking chicken pieces until just golden over medium-high heat prevents dryness while keeping them juicy and tender.
- → Can I adjust the sauce thickness?
Adding reserved pasta water helps loosen the sauce to your preferred consistency without losing richness.
- → What cheeses are used in this preparation?
Parmesan cheese adds savory depth throughout the sauce, while shredded mozzarella melts on top for creamy richness.
- → Are there easy variations to add more veggies?
Incorporating spinach or sun-dried tomatoes during cooking adds flavor and nutrition, complementing the creamy sauce.