Print

Mozzarella Garlic Butter Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy pasta meal featuring pan-seared chicken in a creamy, garlicky sauce with mozzarella and Parmesan.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 12 oz bowtie (farfalle) pasta
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil and prepare the bowtie pasta according to package directions until al dente. Drain thoroughly, reserving 1/2 cup of the pasta water.
  2. Pat the chicken pieces dry with paper towels and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 6 to 7 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, reduce heat to medium, add 3 tablespoons unsalted butter and 4 cloves minced garlic. Sauté for 1 minute until fragrant.
  5. Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring to a gentle simmer.
  6. Gradually add 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese while stirring. Simmer until the sauce thickens and the cheeses melt into a smooth sauce.
  7. Return the cooked chicken to the skillet along with the drained pasta. Toss to coat everything in the sauce, adding reserved pasta water a tablespoon at a time to achieve the desired consistency.
  8. Remove from heat, garnish with 2 tablespoons chopped fresh parsley, and serve immediately while hot and creamy.

Notes

Pat the chicken dry for the best sear. Refrigerate leftovers for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/mozzarella-garlic-butter-chicken-5/