What type of pasta works best?

Bowtie (farfalle) pasta is ideal for this dish as it holds the creamy sauce well and adds a pleasant texture.

Can I use a different cheese instead of mozzarella?

Yes, while mozzarella melts beautifully, Parmesan or provolone can be used for different flavor profiles and textures.

Cook chicken over medium-high heat until golden but still moist inside, about 5-7 minutes. Avoid overcooking by monitoring closely.

Substitute heavy cream with half-and-half or a mixture of milk and cornstarch to reduce fat while maintaining creaminess.

Yes, cook chicken and pasta separately, store chilled, then combine with sauce and cheese just before serving for best texture and flavor.

Tender chicken and bowtie pasta tossed in a rich garlic butter sauce, topped with melted mozzarella for a comforting and flavorful dish.

I first served this to my family on a chilly evening and it became an instant favorite thanks to its creamy texture and cheesy goodness.

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

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

This recipe always brings my family together especially when everyone asks for seconds after a busy day.

Large pot Large skillet with lid Strainer Wooden spoon or spatula Chefs knife and cutting board

Contains Milk (butter cream Parmesan mozzarella) Wheat (pasta) May contain Egg (if using egg pasta) Always check product labels for hidden allergens

Calories 620 Total Fat 27 g Carbohydrates 54 g Protein 41 g

This dish is perfect for weeknights and easy enough to customize to your taste.

→ What type of pasta works best?: Bowtie (farfalle) pasta is ideal for this dish as it holds the creamy sauce well and adds a pleasant texture.
→ Can I use a different cheese instead of mozzarella?: Yes, while mozzarella melts beautifully, Parmesan or provolone can be used for different flavor profiles and textures.
→ How do I prevent the chicken from drying out?: Cook chicken over medium-high heat until golden but still moist inside, about 5-7 minutes. Avoid overcooking by monitoring closely.
→ Is there a way to lighten the sauce?: Substitute heavy cream with half-and-half or a mixture of milk and cornstarch to reduce fat while maintaining creaminess.
→ Can this dish be prepared ahead of time?: Yes, cook chicken and pasta separately, store chilled, then combine with sauce and cheese just before serving for best texture and flavor.