# 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 extra for garnish
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# Method:
01 - Boil bowtie pasta in a large pot of salted water until al dente. Drain, reserving 1/4 cup pasta water, and set aside.
02 - Lightly season chicken pieces with salt, black pepper, and dried Italian herbs.
03 - In a large skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and cook 5 to 7 minutes until golden and fully cooked. Remove and set aside.
04 - Lower heat to medium. Add remaining 3 tablespoons butter to the skillet, then sauté minced garlic for 1 minute until fragrant.
05 - Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
06 - Stir in heavy cream and grated Parmesan cheese until the sauce is smooth and well combined.
07 - Return cooked chicken to the skillet. Add drained pasta and toss together, adding reserved pasta water as needed to loosen the sauce.
08 - Sprinkle shredded mozzarella evenly over the pasta. Cover skillet and let it rest 2 to 3 minutes until the cheese melts.
09 - Top with chopped parsley, extra Parmesan, and freshly ground black pepper. Serve immediately.
