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Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream (Easy 30-Minute Pasta Dinner)
Michelle Carter

Mozzarella Garlic Butter Chicken Bowties in Cheesy Cream

A creamy and savory 30-minute pasta dish featuring tender garlic butter chicken, mozzarella, and a rich cheese sauce clung to farfalle pasta, perfect for a high-protein comfort meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-inspired
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 600g total)
  • 1/4 cup butter (unsalted, halal/non-alcoholic substitute if required)
  • 4 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning (pork-free)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 10 oz bowtie pasta (farfalle)
  • 2 cups heavy cream
  • 1 cup milk
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup cream cheese, softened
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp chicken broth (pork-free)
  • 1/4 cup chopped fresh parsley (optional for garnish)

Method
 

  1. Preheat oven to 200°C (390°F). Butterfly chicken breasts for even cooking.
  2. Sauté butter in a large skillet until melted. Add garlic, paprika, and Cajun seasoning, sauté for 1 minute.
  3. Add chicken breasts to skillet. Season with salt and pepper. Cook 5-7 minutes per side, until golden and cooked through. Set aside.
  4. Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions, then drain.
  5. In the same skillet (or a separate one), combine heavy cream, milk, mozzarella, cream cheese, and Parmesan. Stir over medium heat until the cheeses melt and the sauce thickens. Add chicken broth and stir to incorporate.
  6. Add cooked pasta to the skillet and toss with the creamy sauce. Mix in cooked chicken, reserving some sauce if needed to adjust consistency.
  7. Transfer to an oven-safe dish. Bake for 10 minutes to heat through. Garnish with parsley before serving.

Notes

For a keto-friendly version, substitute pasta with zucchini noodles or cauliflower rice.
Chickpea or lentil-based pasta can add additional protein.
Add collagen peptides to the cream sauce for extra protein.
Leftovers can be stored in the refrigerator for up to 3 days.