Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce

Ready for dinner magic? I promise this recipe will change your weeknight game. It hits all the comfort-food buttons: garlic, butter, ooey-gooey cheese, and quick-cook chicken tossed with bowtie pasta. I first made this on a lazy Sunday and frankly, my kitchen smelled like a five-star place even though I wore pajamas. You’ll love how simple the Mozzarella Cream Sauce makes everything taste fancy without the fuss.

Why this recipe works

First, chicken browns quickly and soaks up garlic-butter flavor like a champ. Second, bowtie pasta holds sauce pockets in its ridges, so each bite gives you that creamy mozzarella pull. Finally, the sauce relies on simple ingredients, so you don’t battle a long shopping list.

Ingredients

Grab simple pantry items and fresh mozzarella if you can. I used boneless chicken thighs for extra juiciness, but breasts work too. Here’s what you need.

• 12 ounces bowtie pasta (farfalle)
• 1.5 pounds boneless chicken (thighs or breasts)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella plus slices for topping
• 1/2 cup grated Parmesan
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• Fresh parsley for garnish (optional)

Method

Cook the pasta al dente while you brown the chicken. The sauce comes together in one pan, so cleanup stays lazy. Follow these steps for best results.

1. Season chicken with salt, pepper, and Italian seasoning. Sear in butter over medium-high heat until golden and cooked through.
2. Remove chicken, keep juices in pan, add garlic and sauté until fragrant.
3. Pour in heavy cream and bring to a gentle simmer. Stir in mozzarella and Parmesan until you get a smooth, stretchy sauce.
4. Slice chicken and toss back into the pan with the drained pasta. Heat briefly to marry flavors, then top with fresh mozzarella slices if you want melty drama.
5. Garnish with parsley and serve immediately.

Tips & Variations

I tweak this dish depending on time and mood. Try chicken thighs for juiciness or breasts for a leaner plate. Add spinach, sun-dried tomatoes, or mushrooms for extra veggies.

Make it lighter

Swap heavy cream for half-and-half and simmer a bit longer to thicken. Use lower-fat cheese options but keep some mozzarella for that melt. You get lighter calories without losing the creamy feel.

Make it richer

Brown the butter until it smells nutty before adding garlic. Stir in an extra handful of shredded mozzarella and a splash of white wine for complexity. You’ll end up with a sauce that clings like a dream.

What to serve with it

A crisp salad cuts through richness and keeps things balanced. Garlic bread doubles down on the garlic-butter vibes if you feel indulgent. For sides, roasted broccoli or a simple green bean sauté work perfectly. FYI, if you love creamy garlic combos, check out this skillet twist for broccoli that pairs well: Creamy Garlic Chicken and Broccoli Skillet.

Common mistakes to avoid

Overcooking chicken makes it dry; watch the internal temperature or slice to check. Boiling pasta too long kills the texture; aim for al dente. Also, toss pasta into the sauce with a little pasta water to help the sauce stick.

Nutrition and prep time

This dish delivers rich calories thanks to cream and cheese, so portion accordingly. I usually prep in 15 minutes and finish cooking in 20 minutes, so you get dinner in under 40 minutes. Swap ingredients to lower calories or boost protein as you like.

Why mozzarella cream sauce beats plain Alfredo

Mozzarella melts into stringy goodness and gives a mild, fresh flavor that doesn’t overpower chicken. Alfredo often relies heavily on butter and Parmesan; mozzarella lightens the profile and stretches beautifully. You still get creamy comfort without feeling like you ate a brick of cheese.

Serving tips for leftovers

Store leftovers in an airtight container and reheat gently to avoid overcooking the chicken. Add a splash of milk when reheating to loosen the sauce and revive creaminess. I often reheat leftovers on low heat on the stove; microwave if you’re in a hurry.

My personal tweaks and why they work

I add a pinch of red pepper flakes when I want a wake-up call. Sometimes I finish with a squeeze of lemon for brightness, which surprises guests. IMO, these small edits punch up flavor without adding effort.

How this fits into meal planning

Make the sauce and chicken on weekend prep day and store components separately. Reheat and toss with fresh pasta for a near-instant dinner midweek. This strategy saves time and keeps flavors bright.

Quick FAQ

Can I use pre-shredded mozzarella?

Yes, but pre-shredded often contains anti-caking agents that prevent smooth melting.

What if I don’t have heavy cream?

Use half-and-half with a touch of cornstarch, or whole milk if you cook longer.

Can I make this gluten-free?

Yes, swap in gluten-free pasta and check labels for any additives in cheese.

Quick shopping checklist

Run through this list before you shop so you avoid last-minute substitute chaos. Most items stay in the pantry or fridge for several days. Buy quality mozzarella if you can; it makes a surprising difference.

• Bowtie pasta
• Boneless chicken
• Mozzarella
• Heavy cream
• Butter
• Garlic
• Parmesan
• Italian seasoning
• Parsley

Equipment you’ll actually need

You only need a large skillet and a pot for pasta. A good spatula and a sharp knife speed prep. No fancy gear required, which I appreciate.

Scaling and serving size

This recipe serves about 4 adults at normal portions. Double ingredients for a crowd, or halve them for two dinners. I find leftovers shrink slightly, so plan one extra portion if you love seconds.

Pairing drinks

A crisp white wine like Pinot Grigio cuts through creaminess and complements garlic. For non-alcoholic options, sparkling water with lemon brightens the palate. Coffee might seem odd, but I won’t judge if you want a cup afterward.

Flavor science in a nutshell

Why does butter plus garlic taste so right? Butter carries fat-soluble flavor compounds and garlic gives sharp aromatics; together they create deep comfort. Mozzarella adds melt and mild saltiness without stealing the show.

A quick troubleshooting guide

Sauce too thin? Simmer longer or add a small slurry of cornstarch and water. Sauce too thick? Add reserved pasta water or a splash of cream. Cheese clumps? Lower the heat and stir more slowly until it melts.

Extra hacks & salad pairings

If you want bright contrast, toss arugula with lemon, olive oil, salt, and shaved Parmesan on the side. For a warm salad, quickly sauté cherry tomatoes with balsamic and serve alongside the pasta. If someone prefers protein only, skip the pasta and spoon the mozzarella cream over roasted cauliflower or zucchini ribbons.

• Quick hack: reserve 1/2 cup pasta water to loosen sauce when needed.
• Storage hack: separate sauce from pasta for fresher leftovers.
• Presentation hack: broil a minute with fresh mozzarella slices for a bubbly top.

Quick recap

This recipe gives fast cooking, big flavor, and simple cleanup. Use fresh mozzarella if possible and don’t skip the garlic. Share it, savor it, and have fun with toppings 🙂

Wrap-up

You now have a reliable recipe for Cheesy Garlic Butter Chicken Bowties with Mozzarella Cream Sauce that cooks fast and tastes like effort. Try the basic version first, then riff with veggies or spices to make it yours. If you make it, drop a comment or tag me — I love seeing kitchen wins (and culinary disasters, sometimes).