why make this recipe
Mozzarella Chicken Bowtie Pasta is a delightful dish that brings together the creamy goodness of mozzarella cheese with tender chicken and vibrant vegetables. This recipe is perfect for a busy weeknight dinner or a cozy weekend meal. It’s easy to make and packed with flavor, making it a hit with both kids and adults alike. Plus, the bowtie pasta adds a fun twist that makes every bite enjoyable.
how to make Mozzarella Chicken Bowtie Pasta
Ingredients:
- 12 oz bowtie (farfalle) pasta
- 2 cups cooked chicken, diced or shredded
- 1 cup cherry tomatoes, halved
- 1 cup snap peas, trimmed
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Salt
- Black pepper
- Italian seasoning
- 1/2 cup reserved pasta water (optional)
- Fresh basil (optional)
- Red pepper flakes (optional)
Directions:
- Cook the pasta: Start by boiling the bowtie pasta in a pot of salted water until it’s perfectly al dente. For the final 2 minutes, throw in the snap peas to blanch them just right. Reserve 1/2 cup of pasta water before draining.
- Sauté the tomatoes: In a skillet, melt olive oil and butter over medium heat. Add cherry tomatoes and cook until slightly blistered. Toss in minced garlic and sauté until fragrant.
- Add the chicken: Add cooked chicken to the skillet, seasoning it with salt, pepper, and Italian seasoning. Warm everything together for a few minutes.
- Make the sauce: Lower the heat and pour in the heavy cream, stirring gently. Gradually mix in mozzarella and parmesan until melted into a creamy sauce.
- Bring it all together: Add the cooked pasta and snap peas to the skillet, tossing until everything is coated in the sauce. Use the reserved pasta water if needed to achieve the desired silkiness.
- Garnish and serve: Sprinkle fresh basil and red pepper flakes on top for extra flavor. Serve warm and enjoy!
how to serve Mozzarella Chicken Bowtie Pasta
Serve this dish warm in a large bowl or on individual plates. You can add extra herbs like fresh basil or a sprinkle of cheese on top. It pairs nicely with a side salad or garlic bread.
how to store Mozzarella Chicken Bowtie Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop. You may want to add a splash of milk or cream to bring back the creaminess.
tips to make Mozzarella Chicken Bowtie Pasta
- Make sure not to overcook the pasta; it should be al dente for the best texture.
- You can use any cooked chicken you have, including rotisserie chicken for a quicker option.
- Feel free to add more vegetables like spinach or bell peppers depending on what you have on hand.
- Adjust the seasoning to your taste, adding more Italian herbs or spices if you prefer.
variation
For a lighter version, use whole wheat pasta and reduce the amount of cheese. You can also substitute grilled shrimp or turkey for the chicken. For a vegetarian option, omit the chicken and add more vegetables.
FAQs
Can I freeze Mozzarella Chicken Bowtie Pasta?
Yes, you can freeze this dish. Just make sure it cools completely, then store it in a freezer-safe container. It should be eaten within 2-3 months.
What can I use instead of heavy cream?
If you want a lighter alternative, you can use half and half or a plant-based cream to lower the fat content.
Can I make this recipe ahead of time?
Yes, you can prepare it a day in advance. Just store it in the fridge and reheat before serving. However, it’s best to add the fresh basil just before serving for optimal flavor.
Mozzarella Chicken Bowtie Pasta
Ingredients
Main Ingredients
- 12 oz bowtie (farfalle) pasta
- 2 cups cooked chicken, diced or shredded can use rotisserie chicken for convenience
- 1 cup cherry tomatoes, halved blistered for added flavor
- 1 cup snap peas, trimmed added during pasta cooking
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream for creaminess
- 1 cup shredded mozzarella cheese adds creaminess and flavor
- 1/2 cup grated parmesan cheese
- Salt
- Black pepper
- Italian seasoning to taste
- 1/2 cup reserved pasta water optional for sauce silkiness
- Fresh basil optional, for garnish
- Red pepper flakes optional, for garnish
Instructions
Cooking the Pasta
- Boil the bowtie pasta in a pot of salted water until al dente. Add snap peas for the last 2 minutes to blanch.
- Reserve 1/2 cup of pasta water before draining the pasta.
Cooking the Vegetables
- In a skillet, melt olive oil and butter over medium heat.
- Add cherry tomatoes and cook until slightly blistered, then toss in minced garlic and sauté until fragrant.
Adding the Chicken
- Add the cooked chicken to the skillet and season with salt, pepper, and Italian seasoning. Warm for a few minutes.
Making the Sauce
- Lower the heat and pour in the heavy cream, stirring gently.
- Gradually mix in mozzarella and parmesan cheese until melted into a creamy sauce.
Final Assembly
- Add the cooked pasta and blanched snap peas to the skillet, tossing until everything is coated in the sauce.
- Use reserved pasta water if needed to achieve the desired silkiness.
Serving
- Sprinkle fresh basil and red pepper flakes on top before serving. Serve warm.