# Components:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
→ Chicken
02 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
03 - 1/2 tsp salt
04 - 1/4 tsp ground black pepper
05 - 1/2 tsp dried Italian herbs (oregano, basil, or mixed)
→ Sauce
06 - 4 tbsp unsalted butter
07 - 4 cloves garlic, minced
08 - 1/2 cup low-sodium chicken broth
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tbsp chopped fresh parsley, plus extra for garnish
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# Directions:
01 - Boil bowtie pasta in a large pot of salted water until al dente. Drain, reserving 1/4 cup of pasta water, and set pasta aside.
02 - Combine chicken pieces with salt, black pepper, and Italian herbs until evenly coated.
03 - In a large skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and cook for 5 to 7 minutes until golden and cooked through. Remove and keep aside.
04 - Reduce heat to medium and melt remaining 3 tablespoons butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth and bring to a simmer, scraping any browned bits from the pan.
06 - Stir in heavy cream and grated Parmesan cheese until the sauce is smooth.
07 - Return chicken to the skillet and add drained pasta. Toss thoroughly, adding reserved pasta water as needed to loosen the sauce.
08 - Sprinkle shredded mozzarella evenly atop the pasta. Cover the skillet and let it rest for 2 to 3 minutes until the cheese melts.
09 - Top with chopped parsley and garnish with extra Parmesan and fresh black pepper. Serve immediately.
