Garlic Butter Chicken Bowties with Mozzarella Cream Sauce (Print version)
Tender chicken and bowtie pasta tossed in a creamy garlic butter mozzarella sauce with Parmesan and a gentle Cajun kick.
# Ingredients:
For the pasta
01 -
1 lb (450 g) bowtie pasta or farfalle
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1/2 cup reserved pasta water, as needed
For the chicken
04 -
1 1/2 lb (680 g) boneless skinless chicken breast or thighs, cut into bite-size pieces
05 -
2 tablespoons olive oil
06 -
2 teaspoons Cajun seasoning
07 -
1 teaspoon paprika
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
For the mozzarella cream sauce
10 -
2 tablespoons unsalted butter
11 -
4 cloves garlic, minced
12 -
1 cup (240 ml) heavy cream
13 -
1 cup (240 ml) low-sodium chicken broth
14 -
4 oz (115 g) cream cheese, softened and cubed
15 -
1 cup (115 g) shredded low-moisture mozzarella cheese, divided
16 -
1/2 cup (50 g) freshly grated Parmesan cheese
17 -
2 tablespoons chopped fresh parsley, for serving
18 -
Red pepper flakes, optional for serving
# Instructions:
01 -
Bring a large pot of well-salted water to a boil. Cook the bowtie pasta until al dente according to the package directions. Reserve 1/2 cup pasta water, then drain.
02 -
Pat the chicken dry. Toss it with Cajun seasoning, paprika, salt, and black pepper so the pieces are evenly coated.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken in one layer and cook for 6-8 minutes, stirring occasionally, until golden and 165°F in the center. Transfer to a plate.
04 -
Lower the heat to medium. Melt the butter in the same skillet, then add the garlic and stir for 30-60 seconds until fragrant. Do not let the garlic brown.
05 -
Whisk in the heavy cream, chicken broth, and softened cream cheese. Simmer gently for 2-3 minutes, whisking until smooth.
06 -
Reduce the heat to low. Stir in 3/4 cup mozzarella and all of the Parmesan a handful at a time until melted and glossy.
07 -
Add the drained bowties and cooked chicken to the skillet. Toss until coated, adding reserved pasta water a splash at a time if needed. Sprinkle with the remaining 1/4 cup mozzarella, cover for 1-2 minutes to melt, then finish with parsley.
# Good to know:
01 -
Best served right after tossing while the sauce is creamy and loose.
02 -
Use freshly grated cheese for the smoothest sauce.
03 -
Leftovers keep in the refrigerator for up to 3 days.