Pin it 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 on a chilly evening when we wanted something cozy and satisfying. The kids loved the buttery sauce, and it quickly became one of our favorite Italian-American pasta dishes.
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:
- Boil bowtie pasta in a large pot of salted water until al dente. Drain and set aside, reserving 1/4 cup (60 ml) pasta water.
- Season Chicken:
- Toss chicken pieces with salt, black pepper, and dried Italian herbs.
- Sauté Chicken:
- Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken, cook for 5 minutes until golden and cooked through. Set aside.
- Make Garlic Butter Sauce:
- Reduce skillet heat to medium, melt remaining 3 tbsp butter. Sauté minced garlic for 1 minute until fragrant.
- Simmer Broth:
- Pour in chicken broth, bring to a simmer, scrape up browned bits from pan.
- Add Cream & Cheese:
- Stir in heavy cream and Parmesan cheese until smooth.
- Combine Chicken, Pasta, and Sauce:
- Return chicken, then add drained pasta. Toss together, add reserved pasta water as needed to loosen sauce.
- Top with Mozzarella:
- Sprinkle shredded mozzarella over pasta, cover skillet. Let sit 2 minutes until cheese melts.
- Garnish and Serve:
- Add chopped parsley, serve with extra Parmesan and black pepper.
Pin it This dish reminds my family of Sunday dinners spent laughing around the table with extra cheese and pasta piled high. Even picky eaters come back for seconds.
Required Tools
Large pot, large skillet with lid, strainer, wooden spoon or spatula, chefs knife and cutting board
Allergen Information
This recipe contains milk (butter, cream, Parmesan, mozzarella) and wheat (pasta). Check labels for possible egg if using egg pasta.
Nutritional Information
Each serving has about 620 calories, 27 g total fat, 54 g carbohydrates, and 41 g protein.
Pin it Enjoy this hearty pasta hot and fresh with extra Parmesan and fresh parsley for a touch of brightness.
Recipe FAQs
- → What type of pasta works best?
Bowtie (farfalle) pasta is ideal as it holds the creamy sauce well while maintaining a pleasant texture.
- → How do I ensure chicken is tender?
Cut chicken into bite-sized pieces and cook over medium-high heat until golden but not overcooked, about 5–7 minutes.
- → Can I substitute heavy cream?
Yes, half-and-half can be used for a lighter sauce without significantly affecting richness.
- → What is the key step for the garlic butter sauce?
Sautéing minced garlic in butter until fragrant before adding broth and cream maximizes flavor depth.
- → How to get melted mozzarella topping?
Sprinkle shredded mozzarella over pasta, cover, and let sit off heat for 2-3 minutes until melted.