# 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
→ 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 boiling salted water until al dente according to package instructions, then drain and reserve 1/4 cup pasta water.
02 - Season chicken pieces with salt, black pepper, and dried Italian herbs.
03 - Melt 1 tablespoon of butter in a large skillet over medium-high heat, add chicken and cook 5 to 7 minutes until golden and fully cooked, then remove and set aside.
04 - Reduce heat to medium, add remaining 3 tablespoons butter to the skillet, sauté minced garlic for 1 minute until fragrant.
05 - Pour in chicken broth, scraping browned bits from the skillet, then bring to a simmer.
06 - Stir in heavy cream and grated Parmesan cheese until the sauce is smooth.
07 - Return cooked chicken to the skillet, add drained pasta, and toss together, adding reserved pasta water as necessary to loosen the sauce.
08 - Evenly sprinkle shredded mozzarella over the pasta, cover skillet and let sit for 2 to 3 minutes until cheese melts.
09 - Sprinkle chopped parsley over the dish and serve immediately with extra Parmesan and freshly ground black pepper.
