Garlic Butter Chicken Bowties
A creamy, garlic-infused pasta dish featuring tender chicken breast, bowtie pasta, and a rich mozzarella cream sauce that comes together in one skillet.
- Emulsified Garlic Butter: Searing the chicken first creates fond, which dissolves into the garlic butter to build a deep, savory flavor foundation.
- Freshly Grated Mozzarella: Grating your own cheese avoids anti-caking agents, ensuring a perfectly smooth, stretchy, and velvety cream sauce.
- Starch-Rich Pasta Water: Adding a splash of pasta cooking water binds the cream and cheese together, preventing the sauce from separating.
I still remember the Tuesday night my cheap aluminum skillet warped on the burner, sending a splash of hot cream right onto my favorite slippers. I stood there, tapping the tongs against my hip, staring at a clump of seized cheese.
It was a total disaster.
I had tried to rush a cream sauce by dumping cold, pre-shredded mozzarella directly into boiling liquid.
That bag of pre-shredded cheese failed me because of the anti-caking starches coated on every piece. When you heat those starches, they prevent the cheese from melting into a cohesive, velvety emulsion. Instead, the proteins clump together, leaving you with a watery puddle. Bear with me here, because the physics of this is simple.
The fix is incredibly easy and hands down foolproof. We start by searing chicken in a heavy skillet, then building a garlic butter base that clings to every bowtie. It is much like my favorite Garlic Butter Chicken Pasta.
Trust me on this.
If you prefer a baked version, my Creamy Chicken Pasta Casserole is another crowd-pleaser.
Grating cheese by hand can feel a tad clumsy, but it makes all the difference when you want that perfect cheese pull. It is a technique I always use for my Chicken Mozzarella Pasta to ensure a flawless melt.
You will thank me later.
Garlic Butter Chicken Bowties
Ingredients
- 250g bowtie pasta (farfalle)
- 2 large chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1.5 cups freshly grated mozzarella cheese
- 0.5 cup freshly grated Parmesan cheese
- 1 tsp Diamond Crystal kosher salt
- 0.5 tsp freshly cracked black pepper
- 0.5 cup reserved pasta water
- Fresh basil leaves, torn, for garnish
Directions
- Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, pat the chicken pieces dry with a paper towel and season with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes. Transfer chicken to a plate.
- Reduce heat to medium and add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Turn the heat to low. Gradually whisk in the grated mozzarella and Parmesan cheeses, stirring constantly in a figure-eight motion until completely melted and smooth.
- Stir in the cooked bowties and seared chicken. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches a velvety consistency. Garnish with fresh basil and serve immediately. </
Notes
- I highly recommend using Diamond Crystal kosher salt; if you are using standard fine table salt, cut the measurement in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid over-salting.
- Grating your own mozzarella from a block is non-negotiable because pre-packaged cheese is coated in potato starch or cellulose, which disrupts the protein matrix and prevents a smooth melt.
- Keep your heat on low when adding the cheese to the cream; high heat will cause the proteins in the mozzarella to tighten and squeeze out fat, resulting in a greasy, broken sauce.
- After a day in the fridge, the pasta will absorb the liquid, turning the sauce into a thick paste; you will need to splash in a little milk or water when reheating to restore its creamy texture.
Serving Suggestions
To make this a complete meal, pair the rich, cheesy pasta with light, crisp sides that cut through the creaminess.
- A crisp green salad with a zesty lemon vinaigrette to balance the rich mozzarella.
- Warm, crusty garlic bread to scoop up any leftover cream sauce.
- Roasted broccoli or asparagus tossed in fresh lemon juice.
- A glass of chilled, dry white wine like Pinot Grigio or Sauvignon Blanc.
Storage and Reheating
Store any leftovers in an airtight glass container in the refrigerator for up to three days. Because of the high fat content in the cream and cheese, the sauce will solidify into a firm block once chilled.
Do not panic.
To reheat, place the pasta in a skillet over low heat and add two tablespoons of milk or water.
Stir constantly and gently as it warms up. This slowly coaxes the emulsion back together without shocking the fats, ensuring your sauce becomes silky and smooth once again instead of oily.
Avoid the microwave if possible.
Ingredient Substitutes
If you need to swap some ingredients based on what is in your pantry, here are the best tested alternatives.
- Bowtie Pasta: Penne, rigatoni, or rotini work beautifully as they also have ridges and pockets to hold the heavy cream sauce.
- Chicken Breasts: Boneless, skinless chicken thighs can be used instead; they are more forgiving and stay incredibly juicy.
- Heavy Cream: You can use half-and-half mixed with a teaspoon of cornstarch, though the sauce will be slightly less rich.
- Mozzarella: Provolone or Monterey Jack can stand in, provided you grate them fresh from a block. </
This dish has quickly become my ultimate comfort food rescue on chaotic weeknights. It is warm, incredibly forgiving once you know the science, and guaranteed to make everyone at your table very happy. Let me know how yours turns out!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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