Buttery garlic chicken, bouncy bowtie pasta, and a glossy mozzarella cream sauce that clings to every fold—this dish is pure comfort with a polished finish. The secret? A stabilized cream base that keeps the mozzarella silky (not stringy) and a quick garlic-butter sear on the chicken for golden flavor in under 40 minutes.
Why You’ll Love It
- Ultra-creamy, never gloopy: A touch of cornstarch + Parmesan keeps mozzarella smooth.
- Big flavor, fast: Garlic-butter sear + a splash of broth for pan fond.
- Family- and crowd-friendly: Cozy, cheesy, and reheats like a dream.
- Flexible: Add spinach, broccoli, or sun-dried tomatoes without changing the method.
Ingredients
Pasta & Chicken
- 12 oz (340 g) bowtie (farfalle) pasta
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut in 1-inch pieces
- 1½ tsp kosher salt, divided (plus more for pasta water)
- ¾ tsp black pepper, divided
- 1 tsp Italian seasoning or dried oregano
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Mozzarella Cream Sauce
- 3 tbsp unsalted butter
- 4 large garlic cloves, finely minced
- 1½ tbsp cornstarch
- 1 cup (240 ml) low-sodium chicken broth, warm
- 1 cup (240 ml) heavy cream or evaporated milk (for lighter but stable sauce)
- 1 cup (110 g) low-moisture mozzarella, freshly shredded
- ½ cup (45 g) freshly grated Parmesan (for body & seasoning)
- ¼–½ tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley or basil
- Lemon, for finishing (a quick squeeze brightens everything)
Optional Add-Ins (choose 1–2)
- 2 cups small broccoli florets (blanch 2 minutes)
- 2 cups baby spinach (stir to wilt)
- ⅓ cup oil-packed sun-dried tomatoes, sliced
- 1 cup sautéed mushrooms
Time & Yield
- Prep: 15 minutes
- Cook: 20–25 minutes
- Total: ~35–40 minutes
- Yield: 4 hearty servings
Step-by-Step Instructions
1) Boil the Bowties
Bring a large pot of salted water to a boil. Cook pasta to al dente (per package minus 1 minute). Reserve 1 cup pasta water, drain.
2) Sear the Chicken in Garlic Butter
Pat chicken dry. Season with 1 tsp salt, ½ tsp pepper, Italian seasoning.
Heat 2 tbsp butter + 1 tbsp olive oil in a wide skillet over medium-high. Add chicken in a single layer; sear 3–4 minutes until golden, flip and cook 2–3 minutes more until just cooked through. Transfer to a plate (keep drippings in the pan).
3) Build the Mozzarella Cream Base
Lower heat to medium. Add 3 tbsp butter to the same skillet. Stir in garlic; cook 30–45 seconds until fragrant (don’t brown).
Whisk in cornstarch to form a loose paste (10–15 seconds).
Slowly whisk in warm broth, then cream/evaporated milk. Simmer 2–3 minutes until slightly thickened and glossy. Season with remaining ½ tsp salt, ¼ tsp pepper, and red pepper flakes if using.
Stability key: Take sauce off the heat before adding cheese.
4) Add Cheese the Smart Way
Remove skillet from heat. Sprinkle in Parmesan, whisk smooth. Add mozzarella in two additions, whisking until melted and silky. If the sauce seems too thick, loosen with a splash of hot pasta water until it lightly coats a spoon.
5) Combine & Finish
Return chicken (and any juices) to the skillet. Add cooked bowties and toss to coat. Fold in any optional add-ins (spinach wilts right in; blanched broccoli goes at the end).
Taste; brighten with a squeeze of lemon and adjust salt/pepper.
Finish with parsley or basil.
Nutrition (Per Serving, 1 of 4)
Approx. 640–700 kcal, 29–34 g fat, 58–65 g carbs, 38–42 g protein, sodium varies with broth and cheese.
Serving Ideas
- Top with extra Parmesan and cracked pepper.
- Add a drizzle of good olive oil for sheen.
- Serve with a crisp green salad and garlic bread.
- For date night: plate in warmed bowls and garnish with basil ribbons.
Pro Tips for Creamy Success
- Use low-moisture mozz. Fresh balls release water and can get stringy.
- Heat off for cheese. Mozzarella melts best below a simmer—avoid splitting.
- Reserve pasta water. A splash re-silks the sauce if it tightens.
- Golden chicken = flavor. Don’t overcrowd; sear in batches if needed.
- Make it ahead-ish. Sauce can be cooked to pre-cheese stage earlier; rewarm gently, then add cheeses off heat.
Variations & Swaps
- Chicken Bacon Ranch: Add 4 slices crisp bacon, crumbled, and 1 tsp dry ranch seasoning; swap parsley for chives.
- Cajun Kick: Season chicken with Cajun spice; finish with lemon and parsley.
- Mushroom Spinach: Sauté 8 oz mushrooms after chicken; fold in spinach at the end.
- Gluten-Free: Use GF pasta; thicken sauce with 1 tbsp GF flour or the listed cornstarch.
Make-Ahead, Leftovers & Reheating
- Fridge: 3–4 days in an airtight container.
- Reheat: Add a splash of milk/broth and warm gently over low, stirring until creamy.
- Freeze: Best not to (mozzarella sauces can separate); if you must, undercook pasta slightly and reheat with extra cream.
Creamy, garlicky, and gloriously cheesy—this is the bowtie pasta you’ll crave on repeat.