Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream is one of those dinners that feels cozy without being fussy. Tender chicken, garlic butter, and bowtie pasta come together in a smooth mozzarella cream sauce that quietly does its job: it tastes good, fills everyone up, and doesn’t keep you in the kitchen all night.

The sauce is simple but satisfying, the kind you can put together after work without needing a special trip to the store. The bowtie pasta holds onto the cheesy cream, the chicken adds a bit of substance, and the garlic butter ties everything together in a way that just makes sense. Nothing wild, nothing over the top, just a straightforward, comforting plate of food.

If you’re looking for a recipe that feels homemade and relaxed, this Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream fits right in. It’s the kind of meal you can make on a Tuesday and still happily serve to friends on a Saturday.

Ingredients for this Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

Here’s exactly what you’ll need to make this dish. It looks like a long list at first glance, but most of it is pantry basics you probably already have.

Bowtie pasta (farfalle) – 10 oz
Those little bowties do a great job catching bits of sauce in their folds, so every bite gets some of that cheesy cream.
Boneless skinless chicken breasts, cut into bite-size pieces – 1 1/4 lb
Small pieces cook quickly and mix nicely with the pasta so you get chicken in almost every forkful.
Fine sea salt, divided – 1 tsp
Used in stages to season the chicken and the sauce so the flavor builds gradually.
Black pepper, divided – 1/2 tsp
Adds a gentle warmth without overpowering the mozzarella cream.
Olive oil – 2 tbsp
For searing the chicken and getting a bit of golden color.
Unsalted butter – 3 tbsp
This is where the garlic butter part comes in. It gives the sauce a soft, rich base.
Garlic, minced – 4 cloves
Fresh garlic makes a big difference here. It perfumes the butter and sauce without making it harsh.
Italian seasoning – 1 tsp
A simple mix of herbs that adds quiet flavor to the background of the dish.
Red pepper flakes (optional, for mild heat) – 1/4 tsp
Totally optional, but a tiny pinch wakes everything up just a bit.
Low-sodium chicken broth – 1 1/2 cups
Forms the base of the sauce and keeps it from feeling too heavy.
Heavy cream – 1 1/2 cups
This is what gives the Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream its silky, comforting texture.
Cornstarch – 1 tbsp
Helps the sauce thicken up so it clings to the pasta instead of pooling at the bottom of the plate.
Water (for dissolving cornstarch) – 1 tbsp
Just enough to smooth out the cornstarch before it hits the hot sauce.
Shredded low-moisture mozzarella cheese – 2 cups
Melts into the sauce, making it stretchy and creamy without being too salty.
Grated Parmesan cheese – 1/3 cup
Adds a slightly sharper, savory note that balances the mild mozzarella.
Fresh parsley, chopped – 2 tbsp
A small sprinkle on top brightens the whole dish and adds a bit of color.

Instructions

Take your time the first round, then once you know the flow, this Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream becomes a pretty easy weeknight regular.

Cook the bowtie pasta.
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package directions until just al dente. Before draining, scoop out about 1/2 cup of the pasta cooking water and set it aside. Drain the pasta and leave it to rest while you work on the sauce.
Season the chicken.
While the pasta cooks, pat the chicken pieces dry with paper towels so they brown better. Sprinkle them with about 1/2 teaspoon of the fine sea salt and 1/4 teaspoon of the black pepper. Toss to coat the chicken evenly.
Brown the chicken.
Heat the olive oil in a large deep skillet or sauté pan over medium-high heat. Add the seasoned chicken pieces in a single layer. Let them cook, stirring occasionally, until they are lightly browned on the outside and cooked through in the center, about 6 to 8 minutes. Transfer the cooked chicken to a plate and set it aside, keeping the skillet on the stove.
Make the garlic butter base.
Lower the heat to medium. Add the unsalted butter to the same skillet. Once it melts, stir in the minced garlic. Cook, stirring constantly, for about 30 to 45 seconds, just until the garlic smells fragrant. Keep an eye on it—you want it soft and aromatic, not browned or bitter.
Add the seasonings.
Sprinkle the Italian seasoning and the red pepper flakes, if you are using them, into the garlic butter. Stir for another 15 to 20 seconds to let the herbs and pepper warm up and release their flavor.
Deglaze with chicken broth.
Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet from the chicken. Those little bits carry a lot of flavor and help deepen the taste of the sauce.
Stir in the cream and season.
Add the heavy cream to the skillet, along with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir everything together and bring the mixture to a gentle simmer over medium heat. You should see small bubbles around the edges, not a rolling boil.
Thicken with cornstarch.
In a small bowl, mix the cornstarch and water until completely smooth. Slowly drizzle this mixture into the simmering creamy sauce while stirring constantly. Continue to let the sauce cook for 1 to 2 minutes. It should thicken slightly and coat the back of a spoon.
Melt in the cheeses.
Turn the heat down to low. Add the shredded mozzarella cheese and grated Parmesan cheese to the skillet a small handful at a time, stirring well after each addition. Keep stirring until all the cheese is melted and the sauce is smooth and velvety. This is the cheesy cream that makes the Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream so satisfying.
Return the chicken to the sauce.
Slide the cooked chicken, along with any juices that collected on the plate, back into the skillet. Stir to coat the chicken in the mozzarella garlic butter sauce and let it warm through for 1 to 2 minutes over low heat.
Toss with the bowtie pasta.
Add the drained bowtie pasta to the skillet. Gently toss everything together until the pasta is evenly coated and the chicken is well distributed. If the sauce feels a bit too thick, add a splash or two of the reserved pasta cooking water, stirring until the sauce loosens to your liking.
Finish with parsley and serve.
Sprinkle the chopped fresh parsley over the top for a bit of color and freshness. Taste and adjust with a pinch more salt or black pepper if needed. Serve your Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream hot, straight from the pan.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 25 minutes
Total time: About 40 minutes
Servings: 4 portions

Nutritional information

This is an approximate breakdown per serving for Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream. It will vary slightly depending on the exact brands you use and how generous you are with your portions.

Calories: 780 kcal
Carbohydrates: 57g
Protein: 44g
Fat: 40g
Saturated fat: 21g
Sodium: 820mg
Fiber: 3g
Sugar: 3g

It’s a hearty, filling dish, so you may find that one serving goes a long way, especially if you serve it with a simple side like a green salad.

Frequently asked questions

Can I make Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream ahead of time?

You can cook the chicken, pasta, and sauce ahead of time, but this dish is at its best right after everything is tossed together. If you need to prepare it in advance, cook the bowtie pasta slightly under al dente, keep the sauce a bit looser, and store everything in the fridge once cooled. When reheating, warm it gently on the stove over low heat, adding a splash of chicken broth or a bit of the reserved pasta cooking water if the sauce has thickened too much.

What if my sauce turns out too thick?

If your mozzarella garlic butter sauce thickens more than you like, it is easy to fix. Add a little of the reserved pasta cooking water or a bit of chicken broth, a tablespoon or two at a time, stirring well after each addition. The starch in the pasta water helps keep the sauce smooth while loosening it just enough so it coats the bowtie pasta without feeling heavy.

Can I use a different type of pasta instead of bowties?

Yes, you can. While bowtie pasta works especially well in Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream because of its shape, other short pasta like penne, fusilli, or shells also hold the cheesy cream nicely. Just keep the amount about the same as the bowtie pasta and cook it to al dente so it doesn’t get too soft when you toss it with the chicken and sauce.