introduction
This recipe gives you a warm, cheesy meal that is easy to make at home. It uses simple ingredients like chicken breast, bowtie pasta, garlic, butter, mozzarella cheese, and heavy cream. You can make it on a weeknight or for a small dinner with friends. The dish feels rich because of the creamy sauce and the melted mozzarella. It tastes like comfort food but it does not take a long time to cook.
The steps are clear and simple. You cook the pasta, brown the chicken, make a garlic butter sauce, stir in cream and cheese, and mix with the pasta. The recipe uses common pantry items. You can follow it even if you are not an expert cook. The result is a plate of pasta with tender chicken and a smooth, cheesy sauce. Fresh parsley on top adds a clean color and little fresh flavor.
This article walks you through why you might want to make this dish, how to cook it step by step, how to serve and store it, tips to make it better, small variations you can try, and common questions with short answers.
why make this recipe
Make this recipe because it is fast, filling, and easy. You do not need many pots or pans. The cream and mozzarella make a smooth, rich sauce that many people enjoy. The garlic and butter give a warm, homey taste. The bowtie pasta holds the sauce well and gives a nice bite with the chicken.
This meal is good for school nights when you need a quick dinner. It also works for guests because it looks rich and feels special. The ingredients are not expensive, and you can find them in any store. The recipe is flexible. You can use cooked or leftover chicken, or swap the pasta shape if you want.
It also stores and reheats well. You can make it ahead and warm it up for another meal. The recipe gives you a main dish with protein, carbs, and dairy. It can make children and adults happy. It is a good choice when you want comfort food that does not take too long.
how to make Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream
Start by gathering all the ingredients and tools. You need a pot for the pasta, a large skillet for the chicken and sauce, a cutting board, and a spoon. Have your cheese grated or shredded, and your garlic minced. Cut the chicken into small pieces or strips for fast and even cooking.
- Cook the bowtie pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat and add minced garlic, cooking until fragrant.
- Add the chicken breast, season with salt and pepper, and cook until fully cooked through.
- Reduce heat to low, add heavy cream, and stir well.
- Stir in the cooked pasta and mozzarella cheese, cooking until the cheese is melted and everything is combined.
- Serve warm, garnished with parsley.
Follow these steps in order. Cook the pasta first and drain it well so the sauce sticks to it. When cooking the garlic, watch it closely so it does not burn. Burned garlic tastes bitter. Cook the chicken until it reaches a safe internal temperature and the juices run clear. Lower the heat before adding the cream so it does not separate or boil too hard. Add the cheese slowly and stir until it melts into a smooth sauce.
If you want more color on the chicken, sear it a little longer in the skillet before adding the cream. If you cut the chicken into smaller pieces, it will cook faster and mix well with the pasta. Use medium heat for most steps to keep control and avoid burning the butter or boiling the cream too quickly.
Ingredients :
- chicken breast
- bowtie pasta
- garlic
- butter
- mozzarella cheese
- heavy cream
- salt
- black pepper
- parsley (for garnish)
Use these simple items as listed. You can buy fresh mozzarella and shred it at home for the best melt. If you use pre-shredded cheese, make sure it is real cheese and not a blend with starch. Heavy cream gives the sauce a smooth, rich feel. If you want a lighter sauce, see the variations section below but follow safe swaps.
Measure your salt and pepper as you go. Start with a small amount and taste before adding more. Fresh parsley at the end adds a bright touch and a slight herb note that cuts the richness.
Directions :
- Cook the bowtie pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat and add minced garlic, cooking until fragrant.
- Add the chicken breast, season with salt and pepper, and cook until fully cooked through.
- Reduce heat to low, add heavy cream, and stir well.
- Stir in the cooked pasta and mozzarella cheese, cooking until the cheese is melted and everything is combined.
- Serve warm, garnished with parsley.
These steps are short and clear. Keep your pasta warm while you make the sauce. Use a wide skillet so the chicken and pasta can mix well. Stir often when you add the cream and cheese so the sauce becomes smooth. If the sauce gets too thick, add a little pasta water or milk to reach the texture you want. If the sauce seems thin, let it simmer on low for a minute to thicken a bit while stirring.
When you add the cheese, do not rush. Give it time to melt and join the cream. Taste and adjust the salt and pepper at the end. Add parsley right before serving to keep its color and fresh taste.
how to serve Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream
Serve the dish hot so the cheese stays melty and the sauce is smooth. Place a portion of bowtie pasta on each plate then add chicken pieces on top. Spoon extra sauce over the top. Sprinkle chopped parsley for color and mild freshness. If you like, add a pinch of black pepper on top for a small kick.
You can serve it with a simple side salad of greens and a light vinaigrette to balance the rich sauce. Roasted vegetables like broccoli, asparagus, or green beans also pair well. For bread, a slice of garlic bread or a warm roll helps to mop up any leftover sauce.
For a family meal, serve it straight from the skillet with a spoon so people can help themselves. For guests, plate it neatly with a small sprig of parsley on top. For children, cut the chicken into smaller pieces and serve a smaller portion of sauce if they prefer less creamy food.
If you need to make the meal faster, use pre-cooked chicken or rotisserie chicken. Mix it into the sauce at the last step to warm through. That shortens the cooking time and keeps the chicken tender.
how to store Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream
Store leftovers in an airtight container in the fridge. Use them within two to three days for best taste and safety. Let the dish cool to room temperature before covering and refrigerating to avoid extra water in the container.
To reheat, use a low setting on the stove or microwave. On the stove, place the food in a skillet over low heat. Add a splash of milk or cream to loosen the sauce and stir until warm. In the microwave, heat in short bursts and stir between each burst. Add a little milk or cream if the sauce seems dry after cooling.
Do not freeze the dish with heavy cream if you want the best texture. The cream can break and change texture after thawing. If you must freeze, freeze only the cooked chicken and pasta separately for up to one month, and make a fresh cream sauce when you thaw and reheat. Or freeze the dish, but expect some change in texture when you reheat it.
If you keep it in the fridge, smell and look before you eat. If it smells off or you see mold, throw it away. Always reheat until hot and steaming for safe eating.
tips to make Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream
- Cut chicken into even pieces so it cooks the same. This makes each bite tender.
- Salt the pasta water so the pasta tastes good on its own. This helps the whole dish taste balanced.
- Do not burn the garlic. Cook it just until you smell it. Burned garlic can ruin the sauce.
- Use room temperature cream so it mixes easier. Cold cream can make the sauce take longer to come together.
- Grate mozzarella fresh if you can. It melts better and gives a creamier texture.
- Stir the sauce gently and slowly when you add the cheese. This helps the cheese melt smooth.
- If the sauce is too thick, add a little reserved pasta water. The starchy water helps thin and bind the sauce.
- Taste as you go. Add salt and pepper slowly and adjust at the end.
- Keep heat low after adding cream. High heat can make the cream separate.
- Add parsley last for fresh flavor and color. You can also add a squeeze of lemon for brightness if you like.
These tips keep the dish simple and help you get a smooth, tasty sauce. Small steps matter, like stirring and timing, to keep the dish creamy and not grainy.
variation (if any)
You can change small parts to make the dish your own.
- Use spinach: Stir in fresh baby spinach at the end. It wilts quickly and adds color and a mild green taste.
- Add mushrooms: Sauté sliced mushrooms with the garlic for extra flavor. They add earthiness and a meaty feel.
- Use different pasta: If you do not have bowtie pasta, use penne, rotini, or farfalle. Any pasta that holds sauce works.
- Swap mozzarella: Mix mozzarella with a little Parmesan for sharper cheese flavor. Parmesan adds a salty, nutty note.
- Make it lighter: Use half-and-half instead of heavy cream. The sauce will be lighter but still tasty.
- Add herbs: Stir in a little dried oregano or basil with the cream for a herb note. Fresh basil at the end is also nice.
- Add spice: Sprinkle red pepper flakes when you add garlic to give the dish a gentle heat.
- Use bacon or pancetta: Cook small bacon pieces first, then use the rendered fat and add it back at the end. It adds smoky flavor.
Try one change at a time so you know what you like. Most changes are simple and keep the core of the dish intact.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw the chicken before cooking. Cook it until it reaches a safe internal temperature and the juices run clear. Do not cook frozen chicken in the same time as fresh; it must thaw to cook evenly.
Q: Can I use low-fat milk instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Add a small cornstarch slurry (1 tsp cornstarch mixed with 2 tsp cold water) to help thicken if you use low-fat milk. Heat gently and stir until the sauce thickens.
Q: How do I know when the chicken is fully cooked?
A: The easiest way is to use a meat thermometer. The internal temperature should be 165°F (74°C). If you do not have a thermometer, cut a piece open and check that it is no longer pink and the juices run clear.
Q: Can I make this dish ahead of time?
A: Yes, you can cook the pasta and chicken ahead and store them separately in the fridge. Reheat gently with a little cream or milk and add the cheese at the end so it melts fresh.
Q: My sauce became grainy. What happened?
A: Grainy sauce can happen if the cheese was added too fast or the heat was too high. Always lower the heat before adding cheese and stir slowly until it melts. Using pre-shredded cheese with additives can also make the texture less smooth.
Q: Can I add vegetables to make it healthier?
A: Yes. Add peas, broccoli, spinach, or bell peppers. Cook or steam firmer vegetables first so they are tender when you mix everything together.
Q: How long does this take to make?
A: From start to finish, it usually takes about 25 to 35 minutes. This depends on how fast you cook the chicken and pasta.
Q: Can I use pre-shredded mozzarella?
A: Yes, but fresh grated mozzarella melts better. Pre-shredded cheese may include anti-caking agents that can affect melt and texture.
Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream
Ingredients
Method
- Gather all ingredients and tools needed, including a pot for pasta and a skillet for the chicken and sauce.
- Cook the bowtie pasta according to package instructions, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
- Add the chicken breast pieces, season with salt and pepper, and cook until fully cooked through.
- Reduce the heat to low, add heavy cream, and stir well.
- Stir in the cooked pasta and mozzarella cheese, cooking until the cheese is melted and everything is combined.
- Serve warm, garnished with chopped parsley.
