Save to Pinterest Tender chicken and bowtie pasta tossed in a rich garlic butter sauce, topped with melted mozzarella for a comforting and flavorful dish.
This dish quickly became a family favorite after I served it on a busy weeknight when I needed something both fast and delicious.
Ingredients
- Pasta: 12 oz (340 g) bowtie (farfalle) pasta
- Chicken: 1 lb (450 g) boneless, skinless chicken breast cut into bite-sized pieces, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried Italian herbs (oregano, basil, or mixed)
- Sauce: 4 tbsp (60 g) unsalted butter, 4 cloves garlic minced, 1/2 cup (120 ml) low-sodium chicken broth, 1/2 cup (120 ml) heavy cream, 1/2 cup (50 g) grated Parmesan cheese, 1 cup (100 g) shredded mozzarella cheese, 2 tbsp chopped fresh parsley plus more for garnish
- For Serving: Freshly ground black pepper to taste, extra Parmesan cheese for garnish
Instructions
- Step 1:
- Cook the bowtie pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside reserving 1/4 cup (60 ml) of pasta water.
- Step 2:
- Season the chicken pieces with salt black pepper and Italian herbs.
- Step 3:
- In a large skillet over medium-high heat melt 1 tbsp of butter. Add the chicken and cook for 5 7 minutes until golden and cooked through. Remove chicken and set aside.
- Step 4:
- In the same skillet reduce heat to medium and add the remaining 3 tbsp butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Step 5:
- Pour in chicken broth and bring to a simmer scraping up any browned bits from the pan.
- Step 6:
- Stir in the heavy cream and grated Parmesan mixing until smooth.
- Step 7:
- Return the cooked chicken to the skillet then add the drained pasta. Toss everything together adding reserved pasta water as needed to loosen the sauce.
- Step 8:
- Sprinkle the shredded mozzarella evenly over the pasta and cover the skillet. Let it sit for 2 3 minutes or until the cheese melts.
- Step 9:
- Sprinkle with chopped parsley and serve immediately garnished with extra Parmesan and black pepper.
Save to Pinterest This recipe brings back fond memories of family dinners where everyone asked for seconds and shared smiles over the warm comforting food.
Notes
Pairs well with a crisp green salad and a light white wine such as Pinot Grigio.
Required Tools
Large pot, large skillet with lid, strainer, wooden spoon or spatula, chefs knife and cutting board
Allergen Information
Contains Milk (butter cream Parmesan mozzarella), Wheat (pasta). May contain Egg if using egg pasta. Always check product labels for hidden allergens.
Save to Pinterest This dish is sure to become a staple in your weeknight dinner rotation offering simplicity and savory satisfaction.
Recipe FAQs
- → What pasta is best for this dish?
Bowtie (farfalle) pasta works perfectly for holding the creamy garlic butter sauce and pairs well with the chicken and mozzarella.
- → Can I use other cheeses instead of mozzarella?
Yes, you can substitute mozzarella with provolone or fontina for a similar melting quality and creamy texture.
- → How can I make the sauce thicker?
Reduce the chicken broth slightly before adding cream, or let the sauce simmer longer to thicken naturally.
- → Is it possible to add vegetables?
Absolutely! Sautéed spinach, sun-dried tomatoes, or roasted red peppers can add extra flavor and nutrients.
- → What herbs complement the flavors best?
Dried Italian herbs like oregano and basil enhance the dish, while fresh parsley adds a bright, fresh finish.