Garlic Butter Chicken Bowties with Cream and Mozzarella (Print-Friendly Version)
Bowtie pasta and browned chicken are combined in a garlic cream sauce finished with mozzarella and Parmesan. Cook the chicken separately so the cheese can melt over gentle heat. The sauce should coat the folds of the pasta without being boiled until it turns oily or stringy.
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House placeholder — AdSense units launch here# 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 -
Boil the bowties according to their package until the thick folds are tender; reserve a little cooking water and drain.
02 -
Season the chicken with the listed garlic powder, onion powder, salt and pepper.
03 -
Heat butter and olive oil in a wide skillet and cook chicken in an uncrowded layer, turning until it reaches 165°F; transfer to a clean plate.
04 -
Lower the heat and stir the minced garlic in the skillet briefly, stopping before it browns.
05 -
Add cream, simmer gently for about 3–4 minutes, then reduce heat and gradually melt in mozzarella and Parmesan with the Italian seasoning.
06 -
Return chicken and drained pasta, tossing just until hot and coated; loosen with reserved water only as needed and serve.
# Extra Suggestions:
01 -
The twelve ounces in the card means dry pasta.