Dinner

Mozzarella Garlic Butter Chicken Pasta Recipe

ByEthan Lark January 10, 2026January 10, 2026

Introduction

This Mozzarella Garlic Butter Chicken is a comforting and creamy pasta dish that combines tender chicken with rich garlic butter sauce and melted mozzarella. It’s easy to prepare and perfect for a satisfying weeknight dinner.

A white plate with a single layer of light yellow farfalle pasta forming the base, topped with a layer of golden-brown grilled chicken pieces scattered evenly across the pasta; the chicken has a slightly crispy texture with black grill marks. A creamy, pale-colored sauce coats parts of the chicken and pasta, creating a shiny appearance. On the top, shredded white cheese and small chopped green herbs are sprinkled, adding texture and color contrast. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz bowtie (farfalle) pasta
1 lb 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)
4 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tbsp chopped fresh parsley
Freshly ground black pepper, to taste
Extra Parmesan cheese, for garnish

Instructions

Cook Pasta: Boil the bowtie pasta in salted water until al dente, then drain and reserve 1/4 cup of the pasta water.
Season Chicken: Season the chicken pieces with salt, black pepper, and Italian herbs.
Sear Chicken: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes until golden and cooked through, then remove from the skillet.
Sauté Garlic: Reduce heat to medium, add the remaining 3 tablespoons of butter, then sauté the minced garlic for 1 minute until fragrant.
Add Broth: Pour in the chicken broth and bring to a simmer, scraping up browned bits from the pan.
Prepare Sauce: Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth.
Combine Ingredients: Return the chicken to the skillet, add the drained pasta, and toss together. Add reserved pasta water as needed to loosen the sauce.
Melt Mozzarella: Sprinkle shredded mozzarella evenly over the pasta, cover the skillet, and let sit for 2 to 3 minutes until the cheese melts.
Garnish and Serve: Top with chopped fresh parsley, extra Parmesan cheese, and freshly ground black pepper. Serve immediately.

Tips & Variations

For a spicy twist, add a pinch of red pepper flakes while sautéing the garlic.
Substitute chicken breast with boneless thighs for a juicier texture.
If you prefer a lighter sauce, use half-and-half instead of heavy cream.
Fresh basil can be used instead of parsley for a different herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from separating, adding a splash of chicken broth or cream if needed to loosen the sauce.

How to Serve

A white plate holds a dish with one main layer of cooked bow tie pasta in a pale yellow color, topped with chunks of grilled chicken, golden-brown with visible pepper specks. The chicken pieces sit evenly across the pasta. On top of the chicken, there are thin shreds of white cheese and small bits of green herbs scattered for garnish. The entire plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with many pasta shapes like penne, fusilli, or rigatoni. Choose a pasta that holds sauce well.

Is it possible to make this recipe dairy-free?

You can substitute butter with a dairy-free alternative and use coconut cream or a plant-based cream along with dairy-free cheese to make this recipe dairy-free, though the flavor and texture will differ slightly.