Save Tender chicken and bowtie pasta tossed in a rich garlic butter sauce, topped with melted mozzarella for a comforting and flavorful dish.
I first made this for a relaxed family dinner and everyone requested seconds. The combination of flavors reminded us of our favorite Italian-American restaurants.
Ingredients
- Pasta: 12 oz (340 g) bowtie (farfalle) pasta
- Chicken: 1 lb (450 g) 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)
- Sauce: 4 tbsp (60 g) unsalted butter, 4 cloves garlic (minced), 1/2 cup (120 ml) low-sodium chicken broth, 1/2 cup (120 ml) heavy cream, 1/2 cup (50 g) grated Parmesan cheese, 1 cup (100 g) shredded mozzarella cheese, 2 tbsp chopped fresh parsley (plus more for garnish)
- For Serving: Freshly ground black pepper (to taste), Extra Parmesan cheese (for garnish)
Instructions
- Cook Pasta:
- Cook bowtie pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside. Reserve 1/4 cup (60 ml) of pasta water.
- Season Chicken:
- Season chicken pieces with salt, black pepper, and Italian herbs.
- Brown Chicken:
- Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 5 7 minutes until golden and cooked through. Remove chicken; set aside.
- Make Garlic Butter Sauce:
- Reduce skillet heat to medium. Add remaining 3 tbsp butter and minced garlic; cook for 1 minute until fragrant.
- Add Broth:
- Pour in chicken broth and bring to a simmer, scraping up any browned bits.
- Add Cream & Parmesan:
- Stir in heavy cream and grated Parmesan; mix until smooth.
- Combine:
- Return cooked chicken to skillet. Add drained pasta. Toss, adding reserved pasta water as needed.
- Add Mozzarella:
- Sprinkle shredded mozzarella over pasta, cover skillet. Let sit 2 3 minutes until mozzarella melts.
- Garnish & Serve:
- Sprinkle with parsley. Serve immediately with extra Parmesan and black pepper.
Save Everyone in my family, even the picky eaters, devoured this chicken bowtie pasta. It is now a regular request for our Sunday dinners.
Required Tools
Large pot, large skillet with lid, strainer, wooden spoon or spatula, chefs knife and cutting board
Allergen Information
Contains milk (butter, cream, Parmesan, mozzarella) and wheat (pasta). May contain egg if using egg pasta. Always check product labels for hidden allergens.
Nutritional Information (per serving)
Calories: 620. Total Fat: 27 g. Carbohydrates: 54 g. Protein: 41 g.
Save Serve this pasta straight from the skillet for maximum flavor and comfort. Garnish with fresh parsley or extra Parmesan for a crowd-pleasing finish.
Recipe FAQ
- → Can I use a different pasta shape?
Yes, penne or rotini work well. Just adjust boiling time for al dente texture and drain thoroughly before mixing.
- → How do I make it lighter?
Swap heavy cream for half-and-half, and use less butter. Add spinach or sun-dried tomatoes for more nutrition.
- → What cheese alternatives fit this dish?
Fontina, provolone, or extra Parmesan can substitute mozzarella for varied flavor and melting texture.
- → Can I make it gluten-free?
Yes, use gluten-free bowtie pasta—ensure it's cooked to texture and blends well with the sauce and chicken.
- → What sides pair best?
Serve with crisp green salad, crusty bread, or a light white wine like Pinot Grigio for a balanced meal.
- → How do I store leftovers?
Cool completely, refrigerate in airtight container for up to 3 days, and reheat gently to preserve sauce consistency.