Garlic Butter Chicken Bowties (Print-Friendly Version)
Savory bowtie pasta with garlic butter chicken, smothered in rich mozzarella cream sauce for a cozy meal.
# Ingredients You’ll Need:
→ Pasta
01 -
12 ounces bowtie pasta (farfalle)
→ Chicken
02 -
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
→ Fats and Oils
03 -
2 tablespoons unsalted butter
04 -
1 tablespoon olive oil
→ Herbs and Seasonings
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1/2 teaspoon Italian seasoning
10 -
1 tablespoon chopped fresh parsley (optional)
→ Sauce
11 -
4 cloves garlic, minced
12 -
2 cups heavy cream
13 -
1 cup shredded mozzarella cheese
14 -
1/2 cup grated Parmesan cheese
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet over medium heat, melt the unsalted butter with the olive oil. Add chicken pieces, seasoning with garlic powder, onion powder, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until chicken is fully cooked and golden on the edges. Remove chicken from skillet and set aside.
03 -
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, stir, and bring to a gentle simmer. Reduce heat to low and cook for 3 to 4 minutes, allowing the sauce to thicken slightly.
04 -
Stir in shredded mozzarella, grated Parmesan, and Italian seasoning. Continue stirring until the cheeses are fully melted and the sauce is smooth and creamy.
05 -
Return the cooked chicken and drained pasta to the skillet. Toss everything together to thoroughly coat in the creamy garlic cheese sauce. Heat through for an additional 2 minutes.
06 -
Garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Extra Suggestions:
01 -
For best results, use freshly grated Parmesan and a high-quality mozzarella to achieve a smooth, creamy sauce. Avoid overcooking the pasta to maintain proper texture.