Mozzarella Garlic Butter Chicken (Print version)
Tender chicken and bowtie pasta in a rich garlic butter sauce with creamy mozzarella cheese.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil
→ Pasta
06 - 12 oz bowtie (farfalle) pasta
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1/4 teaspoon crushed red pepper flakes
14 - Salt and pepper to taste
15 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Cook bowtie pasta in salted boiling water until al dente according to package directions. Drain thoroughly, reserving 1/2 cup of the starchy pasta water for sauce adjustment.
02 - Pat chicken pieces dry with paper towels, then season evenly with salt, black pepper, and Italian seasoning. Massage seasoning into meat for optimal adhesion.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer and cook undisturbed for 3-4 minutes until golden. Flip and continue cooking until chicken is cooked through, about 6-7 minutes total. Transfer to a plate and cover loosely.
04 - Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown. Pour in chicken broth and heavy cream, stirring to combine and bring to a gentle simmer.
05 - Gradually add shredded mozzarella and grated Parmesan, whisking continuously until completely melted and sauce is smooth and slightly thickened, about 3-4 minutes. Season with additional salt, pepper, and red pepper flakes if desired.
06 - Return cooked chicken to the skillet along with drained pasta. Toss everything together until evenly coated, adding reserved pasta water a tablespoon at a time if sauce needs thinning. Remove from heat, garnish with fresh parsley, and serve immediately.
# Expert Advice:
01 -
- That moment when the cheese melts into the sauce and suddenly youre standing over the stove just taking it all in
- The way bowtie pasta catches every drop of that creamy garlic butter in its little folds
02 -
- The pasta water is liquid gold, it contains starch that helps your sauce cling to every single noodle
- Grate your own cheese if possible, pre shredded cheese has anti caking agents that can make your sauce grainy instead of smooth
03 -
- Room temperature cream incorporates more smoothly into the sauce without any risk of separating
- Letting the chicken rest in the seasoning for even 10 minutes while you prep other ingredients makes a noticeable difference in flavor