Warm, cheesy, and comfortingly garlicky, this dish features tender chicken cubes and al dente bowtie pasta in a silky mozzarella cream sauce.
Author:emma-brooks
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:None
Ingredients
Scale
1 lb boneless, skinless chicken breasts (cubed)
3 tbsp butter
3 garlic cloves (minced)
12 oz bowtie pasta (farfalle)
1 cup heavy cream
1 ½ cups freshly grated mozzarella
½ cup Parmesan (optional)
2 tbsp olive oil
Salt to taste
Pepper to taste
Fresh parsley or basil for garnish
Instructions
Prepare the chicken: Pat the cubed chicken dry with paper towels, then season all over with salt, pepper, and paprika. Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 5 to 7 minutes. Remove from the skillet and set aside.
Make garlic butter base: In the same skillet, reduce heat to medium and add the 3 tbsp butter. When the butter melts, add the minced garlic and sauté until fragrant, about 30 to 45 seconds.
Cook pasta: While the garlic is cooking, bring a large pot of salted water to a boil. Add the 12 oz bowtie pasta and cook until al dente according to package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta.
Create sauce: Return the skillet to medium-low heat and pour in the 1 cup heavy cream, stirring to combine with the garlic butter. Gradually whisk in the 1 ½ cups mozzarella until the sauce is smooth. If too thick, add reserved pasta water to loosen. Stir in the ½ cup Parmesan if using, and season to taste with salt and pepper.
Toss and serve: Return the cooked chicken and drained pasta to the skillet. Toss gently to coat everything in the sauce, adding reserved pasta water if needed. Garnish with fresh parsley or basil and serve immediately.
Notes
For the best texture, grate the mozzarella freshly and keep the heat moderate while melting the cheese.