# 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 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 more for garnish
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# Directions:
01 - Boil the bowtie pasta in salted water according to package directions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs until evenly coated.
03 - Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes, turning occasionally, until golden and cooked through. Remove from skillet and set aside.
04 - Lower heat to medium, add remaining 3 tablespoons of butter to the same skillet. Stir in minced garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth and bring to a simmer, scraping up browned bits. Stir in heavy cream and grated Parmesan until smooth.
06 - Return cooked chicken to the skillet, add drained pasta, and toss to combine. Add reserved pasta water as needed to loosen the sauce.
07 - Spread shredded mozzarella evenly over the mixture and cover skillet. Allow to sit for 2 to 3 minutes until cheese is melted.
08 - Sprinkle chopped parsley on top and serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper.
