Mozzarella Garlic Butter Chicken

This Mozzarella Garlic Butter Chicken is a comforting, creamy pasta dinner that comes together quickly on a weeknight yet feels special enough for guests. Tender bite-sized chicken pieces are seared until golden and folded into a silkily rich garlic cream sauce with melted mozzarella and Parmesan. The sauce clings to bowtie pasta, creating a pleasing contrast between tender pasta and lightly crisped chicken. Aromas of garlic and butter rise from the skillet while the melted cheese gives each forkful a gooey, satisfying texture. Serve this when you want a hearty family meal, a date night at home, or a dish to bring to a potluck that will disappear fast. If you enjoy creamy pasta dishes, you might also like the hearty twist in this chicken Alfredo garlic bread bowls for another comforting dinner idea.

Ingredients

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
  Tender chicken pieces cook quickly and absorb the sauce flavors.

• 1/2 teaspoon salt
  Used to season the chicken and adjust the sauce to taste.

• 1/4 teaspoon freshly ground black pepper
  Adds mild heat and aroma to the chicken.

• 1 teaspoon Italian seasoning
  A blend of dried herbs that seasons the chicken with classic Italian flavor.

• 1 tablespoon olive oil
  For searing the chicken and preventing sticking.

• 12 oz bowtie (farfalle) pasta
  Bowtie shapes hold the creamy sauce in their folds for great texture and bite.

• 3 tablespoons unsalted butter
  Melts into the sauce to create a rich, silky base.

• 4 cloves garlic, minced
  Fresh garlic gives a bright, aromatic backbone to the sauce.

• 1 cup heavy cream
  Creates the lush, creamy sauce that coats the pasta.

• 1/2 cup chicken broth
  Adds depth and thins the sauce slightly for better coating.

• 1 cup shredded mozzarella cheese
  Melts into gooey strands for that irresistible cheese pull.

• 1/2 cup grated Parmesan cheese
  Adds salty, nutty flavor and helps thicken the sauce.

• 1/4 teaspoon crushed red pepper flakes
  Optional for a touch of heat and extra flavor.

• Salt and pepper, to taste
  Final seasoning adjustments for the finished dish.

• 2 tablespoons chopped fresh parsley
  Brightens the plate and adds fresh color at the end.

Step-by-step Instructions

1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside. Tip: Reserve the pasta water before you drain so you can loosen the sauce if needed.

2. Pat the chicken pieces dry with paper towels. Season evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning, tossing to coat.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook without moving for 2 to 3 minutes until golden, then stir and continue cooking until the chicken is cooked through, about 4 to 5 minutes total. Transfer the chicken to a plate. For a slightly crisper exterior, let the chicken sit undisturbed a bit longer before stirring.

4. Reduce the heat to medium. Add 3 tablespoons unsalted butter to the same skillet and melt. Add 4 cloves minced garlic and sauté for 60 seconds until fragrant, being careful not to brown the garlic.

5. Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring to a gentle simmer for about 2 minutes.

6. Reduce heat to low. Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese, stirring continuously until melted and the sauce thickens, about 3 to 4 minutes. Season with additional salt, pepper, and 1/4 teaspoon crushed red pepper flakes if desired.

7. Return the cooked chicken to the skillet. Add the drained pasta and toss to coat evenly. Add reserved pasta water a tablespoon at a time if the sauce needs thinning.

8. Remove from heat, garnish with 2 tablespoons chopped fresh parsley, and serve immediately.

If you want other easy chicken ideas, try techniques used in the Chicken Blue Ribbon recipe for inspiration on seasoning and pan searing.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 900 kcal per serving

Tips, Storage & Variations

• Tip: Dry the chicken well before seasoning to help it brown evenly.
• Tip: Do not let the garlic brown in the skillet. Cook it just until fragrant to avoid bitterness.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or reserved pasta water to loosen the sauce.
• Freezing: This dish is best frozen without the fresh parsley. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat slowly on the stove.
• Variation 1: For more heat, increase the crushed red pepper flakes from 1/4 teaspoon to 1/2 teaspoon.
• Variation 2: For extra cheesy flavor, stir in an additional 2 tablespoons of grated Parmesan before serving.
• Variation 3: If you want a bread-accented meal idea to serve alongside this dish, a warm option is shown in this chicken Alfredo garlic bread bowls recipe that pairs well with creamy pasta.

FAQ

Q: Can I use a different pasta shape?
A: Yes, any short pasta like penne, rotini, or rigatoni will work and hold the sauce well.

Q: How do I know when the chicken is cooked through?
A: Chicken pieces should be opaque throughout and register 165 F on an instant-read thermometer.

Q: Can I make the sauce lighter?
A: Using less heavy cream will thin the sauce but changing quantities is not part of this recipe as written.

Q: Do I need to prebrown the chicken?
A: Yes, searing the chicken gives it color and better flavor before finishing in the sauce.

Q: How can I prevent the sauce from becoming grainy?
A: Melt the cheeses slowly over low heat while stirring so they incorporate smoothly.

People Also Ask

Q: What is the best way to reheat mozzarella garlic butter chicken?
A: Reheat gently on the stove over low heat with a splash of cream or pasta water to restore creaminess.

Q: Can I prepare parts of this recipe ahead of time?
A: You can cook the pasta and chicken separately and refrigerate them for up to a day, then finish the sauce just before serving.

Q: Is this recipe suitable for meal prep?
A: Yes, portion into airtight containers and refrigerate for up to 3 days for quick reheating.

Q: Will the mozzarella make the sauce stringy when reheated?
A: It can be stringy; reheat slowly and add a little liquid to relax the cheese.

Q: What side dishes go well with this meal?
A: Light green salads or simple roasted vegetables complement the rich pasta nicely. For a hearty partner, consider a warm sandwich like the chicken avocado melt sandwich served separately.

Q: Can I reduce the fat without changing the recipe?
A: The recipe is designed as written for flavor. Small adjustments may alter texture and flavor.

Q: How much garlic is in this recipe?
A: This recipe uses 4 cloves of garlic for a noticeable but balanced garlic flavor.

Q: Should I salt the pasta water?
A: Yes, salting the pasta water seasons the pasta from within and enhances overall flavor.

Conclusion

This Mozzarella Garlic Butter Chicken brings together simple ingredients for a rich, comforting dinner that is quick to prepare and big on flavor. If you enjoy baked chicken with garlic and gooey cheese, the Baked Garlic Butter Chicken with Mozzarella is a lovely oven-baked variation to explore. For another skillet-style mozzarella chicken idea with bright tomatoes, see the One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes recipe for serving inspiration. I hope you enjoy this creamy, garlicky dish; please try it and share how it turned out with friends and family.

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