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 on a busy weeknight and everyone loved how creamy and satisfying it was. The bowtie pasta holds onto the sauce perfectly, and the melted mozzarella on top is always a hit.
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.
- Prepare 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 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:
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Add Cream & Parmesan:
- Stir in the heavy cream and grated Parmesan, mixing until smooth.
- Combine:
- 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.
- Add 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.
- Finish & Serve:
- Sprinkle with chopped parsley and serve immediately, garnished with extra Parmesan and black pepper.
Save My family always asks for seconds whenever I make this recipe, especially the kids who love the cheesy topping.
Required Tools
Large pot, large skillet with lid, strainer, wooden spoon or spatula, chefs knife and cutting board
Nutritional Information
Each of the four servings has about 620 calories, 27 g total fat, 54 g carbohydrates, and 41 g protein.
Notes
For a lighter version, substitute half-and-half for heavy cream. Add sautéed spinach or sun-dried tomatoes for extra flavor. Pairs well with a crisp green salad and a light white wine such as Pinot Grigio.
Save This comforting chicken pasta is perfect for busy weeknights and guaranteed to please any cheese lover.
Recipe FAQs
- → What type of pasta is best for this dish?
Bowtie (farfalle) pasta works best as it holds the sauce well and complements the chicken's texture.
- → How can I ensure the chicken stays tender?
Cook the chicken pieces over medium-high heat until golden and cooked through, avoiding overcooking to keep them juicy.
- → Can I substitute the dairy ingredients?
For a lighter option, half-and-half can replace heavy cream, but the richness might be slightly reduced.
- → What herbs enhance the flavor in this dish?
Italian herbs like oregano and basil add aromatic notes that complement the garlic and butter sauce.
- → How do I achieve melted mozzarella topping without drying it out?
Cover the skillet and let the mozzarella sit on the warm pasta for 2–3 minutes to melt gently without browning.
- → Is there a way to add more vegetables to this dish?
Sautéed spinach or sun-dried tomatoes can be added for extra flavor and nutrition.