Name: Creamy Mozzarella Garlic Butter Chicken Bowties
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz bowtie pasta (farfalle); 2 tablespoons olive oil; 1 lb chicken breast, cut into bite-sized cubes; 2 tablespoons butter; 4 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1 1/2 cups heavy cream; 1/2 cup chicken broth; 1 cup grated Parmesan cheese; 1 1/2 cups shredded mozzarella cheese; 2 tablespoons fresh parsley, chopped

You know those nights when you want something comforting, indulgent, and ridiculously easy? That’s exactly when my Mozzarella Garlic Butter Chicken Bowties swoops in to save the day. I first made this dish on a chaotic weeknight when my fridge was nearly empty—just some chicken, pasta, and a few pantry staples—but oh my goodness, the magic that happened! The garlic butter sauce is rich and fragrant, the chicken stays juicy, and the mozzarella melts into the most glorious, gooey blanket over those cute little bowties.

What I love most is how fast it comes together—just 30 minutes from start to finish—but tastes like you spent hours in the kitchen. It’s creamy without being heavy, garlicky without overwhelming, and cheesy in all the right ways. Whether you’re feeding a hungry family or just treating yourself, this dish feels like a warm hug on a plate. Trust me, once you try it, you’ll be making it on repeat!

Why You’ll Love Mozzarella Garlic Butter Chicken Bowties

Okay, let me count the ways this dish will steal your heart—because honestly, it’s kind of ridiculous how much joy comes from one skillet of pasta. Here’s why you’ll adore it:

Creamy dreaminess: That garlic butter sauce? It’s silky, rich, and clings to every noodle without feeling like a gut bomb. The heavy cream and Parmesan melt into something magical, and the mozzarella on top? Pure melty perfection.
Flavor balance for the win: Garlic is the star (obviously), but the Italian seasoning and hint of red pepper flakes give it just enough depth. It’s savory, a tiny bit spicy if you want it to be, and totally customizable.
Weeknight superhero: 30 minutes—that’s it! I’ve made this after work, with a toddler clinging to my leg, and still pulled it off. The steps are simple, and everything cooks in one pan (minus the pasta pot—but hey, we can’t have it all).
Kid-approved, adult-adored: Picky eaters go nuts for the cheesy bowties, and garlic lovers (hi, that’s me) get their fix. It’s the rare dish that makes everyone at the table happy.
Dress it up or down: Serve it straight from the skillet for a cozy night in, or fancy it up with a side salad and crusty bread for guests. Leftovers? Even better—the flavors meld overnight.

Seriously, this recipe is my go-to for a reason. It’s the kind of meal that feels special but doesn’t ask for much in return. And isn’t that what we all need more of?

Ingredients You’ll Need

Gather these simple ingredients—chances are, you’ve got most of them already! The magic happens when they all come together, so don’t skip a thing (unless you absolutely have to—more on that below). Here’s what you’ll need:

12 oz bowtie pasta (farfalle) – Those little bows hold onto the sauce like champs. If you’re out, penne or rotini work too.
2 tablespoons olive oil – For sautéing the chicken. Extra virgin is my go-to, but whatever you have works.
1 lb chicken breast, cut into bite-sized cubes – Pro tip: slice it against the grain for extra tenderness. Thighs work great too if you prefer darker meat.
2 tablespoons butter – Unsalted is best so you control the salt, but hey, salted butter in a pinch? No biggie.
4 cloves garlic, minced – Fresh is non-negotiable here. Jarred garlic just won’t give you that punchy, aromatic kick.
1 teaspoon Italian seasoning – That blend of herbs? Chef’s kiss. No Italian seasoning? A pinch each of dried basil, oregano, and thyme will do.
1 teaspoon salt – Start with this, then adjust to taste. The Parmesan adds saltiness too, so go easy at first.
½ teaspoon black pepper – Freshly cracked if you’re feeling fancy.
¼ teaspoon red pepper flakes – Optional, but oh-so-good for a gentle heat. Skip it if spice isn’t your thing.
1 ½ cups heavy cream – The backbone of that luscious sauce. Half-and-half will work in a pinch, but the sauce won’t be quite as rich.
½ cup chicken broth – Low-sodium is my preference—you can always add more salt later.
1 cup grated Parmesan cheese – Freshly grated melts smoother than the pre-shredded stuff (which has anti-caking agents).
1 ½ cups shredded mozzarella cheese – The melty crown! Low-moisture works best—fresh mozzarella can make things watery.
2 tablespoons fresh parsley, chopped – Mostly for pretty, but that pop of color and freshness? Worth it.

Ingredient Substitutions

Life happens, and sometimes you gotta swap things out. Here’s how to adapt without losing the magic:

Gluten-free? Swap the bowties for your favorite GF pasta—just check the cook time.
Lighter option: Use half-and-half instead of heavy cream, or even whole milk (though the sauce will be thinner). Greek yogurt can work too—whisk it in at the end off the heat.
No chicken? Try shrimp (cook just until pink) or even tofu (press it well and brown first).
Veggie boost: Toss in spinach, mushrooms, or sun-dried tomatoes when you add the chicken back in.

See? Flexibility is built right in. Now let’s get cooking!

Step-by-Step Mozzarella Garlic Butter Chicken Bowties Instructions

Alright, let’s dive into the good stuff! This recipe moves fast, so have everything prepped and ready to go. Trust me, it’s worth every second of that 30-minute hustle.

Cook the pasta: Bring a large pot of salted water to a boil (taste it—it should be as salty as the sea). Add the bowties and cook until al dente, about 10-12 minutes. Drain, but save ½ cup of that starchy pasta water—you might need it later to loosen the sauce.
Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes in a single layer (don’t crowd them—work in batches if needed). Cook until golden and no longer pink inside, about 6-8 minutes. Transfer to a plate and cover to keep warm.
Garlic butter magic: In the same skillet (keep those flavorful bits!), melt the butter over medium heat. Add the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Stir constantly for just 1 minute—you want it fragrant but not burnt. (Burnt garlic is sad garlic.)
Build the sauce: Pour in the heavy cream and chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer (not a boil—that can make the cream separate). Let it bubble for 2-3 minutes to slightly thicken.
Cheese please: Reduce heat to low and stir in the Parmesan until melted and smooth. If the sauce seems too thick, add a splash of that reserved pasta water.
Bring it all together: Return the chicken to the skillet, then add the cooked pasta. Toss everything until coated in that glorious sauce. Taste and adjust seasoning—more salt? More pepper? Go for it.
Mozzarella blanket: Sprinkle the shredded mozzarella evenly over the top. Cover the skillet with a lid (or foil if you don’t have one) and let it sit for 2-3 minutes, just until the cheese melts into gooey perfection. No peeking—steam is your friend here!
Finish with flair: Remove from heat, sprinkle with fresh parsley, and serve immediately. (Warning: You may hear involuntary "oohs" and "aahs.")

Pro Tips for Perfect Pasta

Here’s how to avoid common pitfalls and make this dish shine:

Pasta water is liquid gold: That starchy water helps bind the sauce to the noodles. If your sauce thickens too much after adding the cheese, a tablespoon or two of pasta water brings it back to life.
Don’t overcook the chicken: It’ll keep cooking when you return it to the sauce, so pull it off the heat when it’s just done. Dry chicken? No thank you.
Stir with love: When adding the Parmesan, stir constantly and keep the heat low to prevent clumping. Patience makes the creamiest sauce!

Now, go forth and conquer that skillet—you’ve got this!

Mozzarella Garlic Butter Chicken Bowties Variations

Here's the thing about this recipe - it's like a blank canvas waiting for your personal touch! I swear, half the fun is playing around with different flavors. Here are some of my favorite ways to mix it up:

Veggie lovers unite: Toss in a handful of fresh spinach right at the end - it wilts perfectly in the residual heat. Mushrooms sautéed with the garlic? Divine. Sun-dried tomatoes add this amazing tangy sweetness that plays so well with the creamy sauce.
Protein swap party: Not feeling chicken? Shrimp cooks up in half the time (just 2-3 minutes per side). For my vegetarian friends, try pan-seared tofu cubes or even white beans for protein.
Spice it up (or down): Love heat? Double the red pepper flakes or add a pinch of cayenne. Making it for kids? Skip the spice entirely - it's still packed with flavor.
Cheese adventures: Swap half the mozzarella for smoked gouda if you're feeling fancy. Or add a sprinkle of blue cheese crumbles for a bold twist.
Seasonal spins: In summer, fresh basil instead of parsley brightens everything up. Winter? Roasted butternut squash cubes make it extra cozy.

The beauty is that you can't really mess this up. Start with the basic recipe, then make it yours - that's how all the best kitchen experiments begin!

Serving and Storage Tips for Mozzarella Garlic Butter Chicken Bowties

This dish is at its absolute best when served piping hot, straight from the skillet—that moment when the mozzarella is still stretching from spoon to plate is pure magic. I love pairing it with crispy garlic bread (because can you ever have too much garlic?) and a simple green salad to cut through the richness. If you're feeling fancy, a sprinkle of extra Parmesan and red pepper flakes at the table lets everyone customize to their taste.

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or cream to bring back that silky sauce texture—just warm it gently on the stove or in the microwave, stirring occasionally. Fair warning though: the pasta will absorb some sauce overnight, so don't panic if it looks a little drier. Sadly, freezing isn't ideal because cream sauces tend to separate when thawed, and nobody wants grainy cheese. Trust me, you'll probably polish it off before storage even becomes an issue!

Helpful Notes for Mozzarella Garlic Butter Chicken Bowties

Listen, I know jarred minced garlic is convenient (we’ve all been there on busy nights), but for this recipe? Fresh garlic makes ALL the difference. That punchy, aromatic flavor just doesn’t come through the same way with the pre-minced stuff. If you're sensitive to spice, go easy on the red pepper flakes—you can always add more at the table. My lactose-intolerant friends swear by lactose-free cream and cheeses, which work beautifully here. Want to lighten it up? Swap half the heavy cream for whole milk (it’ll still be plenty creamy, promise). And if you’re watching calories, reduced-fat mozzarella melts just fine—though I’ll admit, the full-fat version gives that irresistible stretch we all love. One last pro tip: reserve a cup of pasta water before draining! If your sauce thickens too much, a splash of that starchy liquid brings it right back to perfection.

Frequently Asked Questions

Over the years, I've gotten some great questions about this recipe - here are the ones that pop up most often, along with my tried-and-true answers:

Can I use pre-shredded mozzarella?

You absolutely can - it'll still taste delicious! But here's the thing: pre-shredded cheese has anti-caking agents that make it melt less smoothly. For that Instagram-worthy cheese pull, I recommend shredding a block of low-moisture mozzarella yourself. The extra minute of effort makes all the difference.
How do I make this gluten-free?

Easy-peasy! Just swap the regular bowties for your favorite gluten-free pasta (I like brown rice or quinoa varieties). Check the package for cooking time - GF pasta often needs less time to cook. Everything else in the recipe is naturally gluten-free!
Can I leave out the red pepper flakes?

Of course! The flakes add just a subtle warmth, but the dish will still be packed with flavor without them. This is especially great if you're cooking for little ones or spice-averse folks. You can always pass some flakes at the table for those who want heat.
What if I don't have heavy cream?

No worries! Half-and-half works in a pinch (the sauce might be slightly thinner), or you can make a quick substitute by melting ⅓ cup butter into ¾ cup milk. For a dairy-free version, full-fat coconut cream surprisingly works well with these flavors!

See? No question is too small - I want this recipe to work for everyone's kitchen!

Final Thoughts

At the end of the day, this Mozzarella Garlic Butter Chicken Bowties recipe is everything I want in a weeknight meal—quick, comforting, and packed with flavor that feels way fancier than the effort required. It's the kind of dish that makes you look like a kitchen rockstar without breaking a sweat. Whether you stick to the classic version or go wild with your own twists, I promise it'll become one of those go-to recipes you'll make again and again. So grab that skillet, turn up your favorite cooking playlist, and get ready to fall in love with every cheesy, garlicky bite. Happy cooking!

Creamy Mozzarella Garlic Butter Chicken Bowties