Description
A rich and creamy pasta dish featuring tender garlic butter chicken, bowtie pasta, and melted mozzarella in a luscious cheese sauce. Perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz bowtie pasta (farfalle)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley for garnish
Instructions
- 1. Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. Drain and set aside.
- 2. While pasta cooks, season chicken pieces with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
- 3. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
- 4. Pour in heavy cream and chicken broth, stirring to scrape up any browned bits from the bottom. Bring to a gentle simmer.
- 5. Gradually add shredded mozzarella and Parmesan, stirring constantly until cheese is fully melted and sauce is smooth.
- 6. Return cooked chicken to the skillet. Add the drained bowtie pasta and toss to coat evenly in the sauce. If desired, sprinkle red pepper flakes.
- 7. Cook for 1-2 minutes until everything is heated through. Serve immediately, garnished with fresh parsley.
Notes
For best results, use freshly grated mozzarella and Parmesan to ensure a smooth, creamy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 45g
- Protein: 35g