# Components:
→ Pasta
01 - 12 ounces bowtie (farfalle) pasta
→ Chicken
02 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon dried Italian herbs (oregano, basil, or mixed)
→ Sauce
06 - 4 tablespoons 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 tablespoons chopped fresh parsley, plus more for garnish
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# Directions:
01 - Cook the bowtie pasta in a large pot of salted boiling water until al dente, following the package instructions. Drain thoroughly and reserve 1/4 cup pasta water.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs.
03 - Heat 1 tablespoon butter in a large skillet over medium-high. Add seasoned chicken and sauté for 5 to 7 minutes until golden brown and fully cooked. Transfer chicken to a plate and set aside.
04 - Reduce skillet to medium heat. Add remaining 3 tablespoons butter, then minced garlic. Cook for 1 minute until garlic is fragrant but not browned.
05 - Add chicken broth to skillet, scraping up browned bits. Let mixture come to a gentle simmer.
06 - Pour in heavy cream and stir in grated Parmesan. Mix until sauce is smooth and well combined.
07 - Return cooked chicken and drained pasta to skillet. Toss everything gently, adding reserved pasta water to adjust sauce consistency as needed.
08 - Sprinkle shredded mozzarella evenly over the mixture. Cover skillet and let sit for 2 to 3 minutes until cheese is melted.
09 - Garnish with chopped parsley, extra Parmesan, and freshly ground black pepper. Serve immediately.
