Save Tender chicken and bowtie pasta tossed in a rich garlic butter sauce, topped with melted mozzarella for a comforting and flavorful dish.
This dish quickly became a family favorite the moment I first served it, perfect for busy weeknights and special occasions alike.
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
- Step 1:
- 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.
- Step 2:
- Season the chicken pieces with salt, black pepper, and Italian herbs.
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Step 6:
- Stir in the heavy cream and grated Parmesan, mixing until smooth.
- Step 7:
- 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.
- Step 8:
- Sprinkle the shredded mozzarella evenly over the pasta and cover the skillet. Let it sit for 2 3 minutes, or until the cheese melts.
- Step 9:
- Sprinkle with chopped parsley and serve immediately, garnished with extra Parmesan and black pepper.
Save This recipe always brings us together at the dinner table, sharing stories and enjoying every comforting bite.
Required Tools
Large pot, Large skillet with lid, Strainer, Wooden spoon or spatula, Chefs knife and cutting board
Allergen Information
Contains Milk (butter, cream, Parmesan, mozzarella), Wheat (pasta). May contain Egg (if using egg pasta). Always check product labels for hidden allergens.
Nutritional Information
Calories: 620, Total Fat: 27 g, Carbohydrates: 54 g, Protein: 41 g (per serving)
Save Serve immediately for the freshest taste and enjoy the creamy mozzarella melting beautifully throughout the dish.
Recipe FAQs
- → How do I cook the chicken evenly?
Cook chicken pieces in a hot skillet with some butter over medium-high heat for 5–7 minutes until golden and cooked through, stirring occasionally to ensure even cooking.
- → Can I use a different pasta type?
Yes, while bowtie pasta is recommended, other shaped pastas like penne or rotini work well for holding the sauce.
- → How can I make the sauce creamier?
Using heavy cream combined with Parmesan cheese creates a rich, creamy sauce. For extra creaminess, stir in a bit more cream or a splash of half-and-half.
- → What is the purpose of reserved pasta water?
Reserved pasta water contains starch that helps loosen the sauce and improve its texture, allowing it to coat the pasta evenly.
- → Can I add vegetables to this dish?
Yes, sautéed spinach or sun-dried tomatoes can be added for extra flavor and nutrition, stirred in before topping with mozzarella.