Description
A rich and flavorful Garlic Butter Chicken Bowtie Pasta tossed in a creamy mozzarella sauce with tender chicken, garlic, and butter for a comforting and satisfying one-pan meal.
Ingredients
- 12 oz bowtie (farfalle) pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the bowtie pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil and 1 tablespoon of butter.
- Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until golden brown and fully cooked through, about 6–8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
- Pour in chicken broth, milk, and heavy cream. Stir well and bring to a gentle simmer.
- Reduce heat to low, then gradually whisk in mozzarella and Parmesan cheeses until melted and smooth, creating a creamy sauce.
- Add the cooked pasta and chicken back into the skillet, tossing until well coated in the sauce.
- Cook for an additional 2–3 minutes until heated through and the sauce thickens slightly.
- Garnish with chopped parsley and serve warm.
Notes
- For extra flavor, sprinkle with red pepper flakes or drizzle with garlic butter before serving.
- Use rotisserie chicken to save time on prep.
- Substitute half-and-half for heavy cream for a lighter version.
- This dish pairs wonderfully with garlic bread or a simple side salad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: One-Pan
- Cuisine: Italian-American