Mozzarella Garlic Butter Chicken Bowties in 35 Minutes

Servings: 4  |  Prep Time: 10 minutes  |  Cook Time: 25 minutes  |  Total Time: 35 minutes

Cheesy, garlicky, creamy pasta with juicy chicken — and it all comes together in one pan in about 35 minutes. Mozzarella Garlic Butter Chicken Bowties is the kind of dinner that makes people think you spent hours in the kitchen. You absolutely did not.

I made this for the first time on a random Wednesday when I had pasta, chicken, and a block of mozzarella staring at me. The result was so good I almost felt guilty about how little effort it took.

Whether you’re feeding a hungry family or just want something indulgent on a weeknight, this Mozzarella Garlic Butter Chicken Bowties recipe covers all the bases. Let’s get into it.

Why Mozzarella Garlic Butter Chicken Bowties Works So Well

Some pasta dishes are just fine. This one is genuinely great. The combination of garlic butter, Parmesan, heavy cream, and melted mozzarella creates a sauce that’s rich without being overwhelming. Every bite hits.

The bowtie pasta shape — also called farfalle — is a smart pick here. Those little wings and folds catch and hold the creamy sauce beautifully. You get a proper coating on every piece, not just a puddle at the bottom of the bowl.

Add seasoned chicken cubes that are browned and juicy, and you’ve got a complete, satisfying dinner. IMO, this is comfort food at its best.

Here’s why this recipe earns a permanent spot in your rotation:

• One pan sauce means less mess and faster cleanup
• Bold garlic butter flavor that tastes deeply savory
• Double cheese — Parmesan in the sauce, mozzarella melted on top
• Ready in 35 minutes, start to finish
• Easy enough for beginners, impressive enough for guests

Ingredients You Need Mozzarella Garlic Butter Chicken Bowties

Nothing exotic here. This is a pantry-friendly recipe that uses straightforward ingredients. Here’s the full list:

• 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 (for garnish)

That’s 14 ingredients, and half of them are seasonings or pantry staples you already have. Have you noticed that the best pasta dishes never require a grocery run? This one fits that pattern perfectly.

Equipment You Need

No special tools required. Just the basics:

• 1 large pot for boiling pasta
• 1 large skillet or saute pan (big enough to hold everything)
• A colander for draining pasta
• A wooden spoon or spatula
• A cheese grater if using block Parmesan

How to Make Mozzarella Garlic Butter Chicken Bowties — Step by Step

Follow these steps and you’ll have a creamy, cheesy, restaurant-quality pasta dish on the table in under 40 minutes. Every step matters, so let’s walk through each one properly.

Step 1 — Cook the Bowtie Pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz of bowtie pasta (farfalle) and cook according to the package directions until al dente — typically 10 to 12 minutes.

Al dente means the pasta still has a slight bite to it. You don’t want mushy pasta here because it’ll finish cooking again briefly in the sauce. Slightly underdone is better than overdone at this stage.

Drain the pasta and set it aside. Do not rinse it — the starch on the surface helps the sauce cling to the pasta. That’s a detail most people skip, and it makes a real difference.

Step 2 — Season and Cook the Chicken

While the pasta cooks, season your 1 lb of chicken breast cubes with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. Toss to coat evenly.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken cubes in a single layer. Don’t crowd the pan — if necessary, cook in two batches.

Cook the chicken for about 5 to 6 minutes, turning occasionally, until each piece is golden brown on the outside and cooked through with no pink in the center. The internal temperature should hit 165°F (74°C).

Once cooked, remove the chicken from the skillet and set it aside on a plate. Resist the urge to eat it all right then — it gets even better when it goes back into the sauce.

Step 3 — Build the Garlic Butter Base

In the same skillet (don’t wipe it out — those browned bits are pure flavor), reduce the heat to medium. Add 2 tablespoons of butter and let it melt fully.

Add 4 cloves of minced garlic and saute for about 1 minute, stirring constantly. Garlic goes from fragrant to burnt very fast, so keep it moving. You want it soft and golden, not brown or crispy.

If you added red pepper flakes, this is the moment to drop them in alongside the garlic. They bloom in the butter and release their heat into the base of the sauce. Add as much or as little as you like.

Step 4 — Make the Cream Sauce

Pour in 1/2 cup of chicken broth and 1 1/2 cups of heavy cream. Stir everything together and bring the mixture to a gentle simmer. Let it cook for 3 to 4 minutes, stirring occasionally, until it thickens slightly.

You’ll notice the sauce starting to reduce and coat the back of a spoon. That’s exactly what you want. The chicken broth adds savory depth while the heavy cream builds that silky, luxurious texture.

Now stir in 1 cup of grated Parmesan cheese. Add it gradually and stir continuously until it melts completely into the sauce. The sauce will thicken noticeably at this point and turn beautifully glossy.

Taste the sauce at this stage. Adjust salt and pepper if needed. Getting the seasoning right before the pasta goes in makes a huge difference to the final dish.

Step 5 — Return the Chicken to the Pan

Add the cooked chicken cubes back into the skillet. Stir to coat them fully in the cream sauce. Let everything simmer together for 1 to 2 minutes so the chicken warms through and soaks up all that garlicky, buttery goodness.

This step is where the dish starts coming together. The chicken takes on the flavor of the sauce, and the sauce picks up a little of the savory chicken juices. It’s a two-way exchange and the result is a much more cohesive dish.

Step 6 — Add the Pasta and Coat Everything

Add the drained bowtie pasta directly into the skillet. Toss and stir until every piece of pasta is fully coated in the cream sauce. Use tongs or a large spoon to work through the pasta and make sure nothing is left dry.

If the sauce looks too thick at this point, add a small splash of the reserved pasta water or a bit more chicken broth to loosen it up. The pasta will continue to absorb liquid as it sits, so a slightly saucier consistency now is better than dry pasta later.

Step 7 — Add the Mozzarella and Melt

This is the step everyone gets excited about. Scatter 1 1/2 cups of shredded mozzarella cheese evenly over the top of the pasta in the skillet. Don’t stir it in just yet.

Cover the skillet with a lid and let it sit over low heat for 2 to 3 minutes. The mozzarella will melt into soft, stretchy, gooey pools across the top of the pasta. It’s dramatic and 100% worth it.

Once the cheese has melted, give the whole thing a gentle fold — just enough to partially mix the melted mozzarella through the pasta without losing all the stretchy strands.

Step 8 — Garnish and Serve

Scatter 2 tablespoons of fresh chopped parsley over the top for color and a bit of fresh, herby contrast. Serve immediately straight from the pan while the cheese is still hot and stretchy.

This dish doesn’t sit well — the pasta absorbs the sauce quickly and the mozzarella sets as it cools. Get it on the table fast and enjoy it at peak cheesiness.

Tips for the Best Mozzarella Garlic Butter Chicken Bowties

A few things I always do when making Mozzarella Garlic Butter Chicken Bowties:

• Grate your own Parmesan — pre-shredded cheese has anti-caking agents that make sauces grainy
• Don’t skip browning the chicken — those golden edges add real flavor to the dish
• Use full-fat heavy cream — lighter cream won’t thicken the sauce the same way
• Keep a cup of pasta water nearby — it’s the best tool for adjusting sauce consistency
• Serve immediately — this pasta is at its best fresh, hot, and gooey

What to Serve Alongside This Pasta

This dish is filling on its own, but a few simple sides make it feel like a full spread:

• Garlic bread or a crusty baguette to mop up the sauce
• A crisp green salad with a light vinaigrette to cut through the richness
• Roasted broccoli or zucchini for some extra vegetables on the side
• A glass of dry white wine like Pinot Grigio or Chardonnay

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb more sauce as it sits, so it’ll be thicker when you reheat it.

To reheat, add the pasta to a skillet over medium-low heat with a splash of chicken broth or cream to loosen the sauce. Stir gently until warmed through. The microwave works in a pinch, but the stovetop method keeps the texture much better.

FYI, this pasta doesn’t freeze well — the cream sauce tends to separate when thawed. Stick to fridge storage and enjoy it within a few days.

Variations Worth Trying

Once you’ve made this recipe once, it’s easy to riff on it. Here are a few variations that work really well:

• Swap chicken for shrimp — cook for just 2 to 3 minutes per side and proceed the same way
• Add sun-dried tomatoes with the garlic for a deeper, slightly tangy flavor
• Use smoked mozzarella instead of regular for a woodsy, complex twist
• Stir in a handful of baby spinach with the pasta for extra greens
• Add crispy pancetta with the chicken for a richer, saltier profile

Frequently Asked Questions

Can I use a different pasta shape instead of bowties?

Yes, absolutely. Penne, rigatoni, rotini, or fusilli all work well with this sauce. The key is using a shape with ridges or folds that can hold onto the creamy sauce. Avoid very thin pasta like angel hair — it won’t hold up to the weight of the sauce.

Can I make this recipe without heavy cream?

You can substitute half-and-half or whole milk, but the sauce will be noticeably thinner and less rich. If you go that route, add an extra tablespoon of Parmesan to help thicken it. The flavor will still be good, just lighter in texture.

How do I keep the chicken from drying out?

Cut the chicken into uniform bite-sized cubes so they cook at the same rate. Don’t overcook — pull them off the heat as soon as they hit 165°F (74°C). Returning them to the sauce later keeps them moist and juicy.

Can I make this dish ahead of time?

This dish is best made fresh since the pasta absorbs the sauce quickly. If you want to prep ahead, make the sauce and cook the chicken in advance, then cook fresh pasta and combine everything just before serving. That way you get the full creamy texture.

Is this recipe spicy?

Not at all — unless you add the optional red pepper flakes. The base recipe is mild and kid-friendly. Add 1/4 teaspoon of red pepper flakes if you want a gentle background heat, or more if you like things on the spicier side.

Final Thoughts

Mozzarella Garlic Butter Chicken Bowties is everything a weeknight pasta should be — fast, filling, and packed with flavor. It checks every box without asking much from you in return.

Garlic butter, creamy Parmesan sauce, juicy chicken, and a blanket of melted mozzarella over bowties. Honestly, what’s not to love? This is the kind of dish that turns a regular Tuesday into something worth sitting down for.

Make it once and you’ll understand why it stays in the rotation. Now go cook — your pasta is waiting.