How do I prevent the chicken from drying out?

Cook chicken over medium-high heat until golden and just cooked through, about 5–7 minutes, to maintain juiciness and tenderness.

Can I use another type of pasta?

Yes, pasta shapes such as penne or fusilli also work well to hold the creamy sauce and cheese.

Half-and-half can be used for a lighter version while still providing creaminess in the sauce.

Yes, reserved pasta water helps loosen the sauce and improves its texture when mixing with pasta and chicken.

Tender chicken and bowtie pasta tossed in a rich garlic butter sauce, topped with melted mozzarella for a comforting and flavorful dish.

This dish quickly became a family favorite the first time I made it; the melted mozzarella on top brings everyone back for seconds.

Pasta: 12 oz (340 g) bowtie (farfalle) pasta
Chicken: 1 lb (450 g) boneless, skinless chicken breast cut into bite-sized pieces, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried Italian herbs (oregano basil or mixed)
Sauce: 4 tbsp (60 g) unsalted butter, 4 cloves garlic minced, 1/2 cup (120 ml) low-sodium chicken broth, 1/2 cup (120 ml) heavy cream, 1/2 cup (50 g) grated Parmesan cheese, 1 cup (100 g) shredded mozzarella cheese, 2 tbsp chopped fresh parsley plus more for garnish
For Serving: Freshly ground black pepper to taste, Extra Parmesan cheese for garnish

Step 1:: Cook the bowtie pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside reserving 1/4 cup (60 ml) of pasta water.
Step 2:: Season the chicken pieces with salt black pepper and Italian herbs.
Step 3:: In a large skillet over medium-high heat melt 1 tbsp of butter. Add the chicken and cook for 5 to 7 minutes until golden and cooked through. Remove chicken and set aside.
Step 4:: In the same skillet reduce heat to medium and add the remaining 3 tbsp butter. Add the minced garlic and sauté for 1 minute until fragrant.
Step 5:: Pour in chicken broth and bring to a simmer scraping up any browned bits from the pan.
Step 6:: Stir in the heavy cream and grated Parmesan mixing until smooth.
Step 7:: Return the cooked chicken to the skillet then add the drained pasta. Toss everything together adding reserved pasta water as needed to loosen the sauce.
Step 8:: Sprinkle the shredded mozzarella evenly over the pasta and cover the skillet. Let it sit for 2 to 3 minutes or until the cheese melts.
Step 9:: Sprinkle with chopped parsley and serve immediately garnished with extra Parmesan and black pepper.

This recipe has brought many joyful family dinners and quick weekday comforts that everyone enjoys.

Pair with a crisp green salad and a light white wine such as Pinot Grigio for a complete meal.

Try adding sautéed spinach or sun-dried tomatoes for extra flavor and nutrition.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the cheese creamy.

This delicious dish comes together quickly and leaves everyone asking for more.

→ How do I prevent the chicken from drying out?: Cook chicken over medium-high heat until golden and just cooked through, about 5–7 minutes, to maintain juiciness and tenderness.
→ Can I use another type of pasta?: Yes, pasta shapes such as penne or fusilli also work well to hold the creamy sauce and cheese.
→ What can I substitute for heavy cream?: Half-and-half can be used for a lighter version while still providing creaminess in the sauce.
→ How can I add more vegetables to this dish?: Incorporate sautéed spinach or sun-dried tomatoes for extra flavor and nutritional balance.
→ Should I reserve pasta water when draining pasta?: Yes, reserved pasta water helps loosen the sauce and improves its texture when mixing with pasta and chicken.