# 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 pasta water, and set aside.
02 - Combine chicken pieces with salt, black pepper, and Italian herbs, ensuring even coating.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Sauté chicken for 5 to 7 minutes until golden and cooked through. Remove and set aside.
04 - Reduce heat to medium, add remaining 3 tablespoons butter to the skillet. Sauté minced garlic for 1 minute until aromatic.
05 - Add chicken broth to the skillet, scraping browned bits from the bottom. Bring to a gentle simmer.
06 - Stir in heavy cream and grated Parmesan until the sauce is smooth and slightly thickened.
07 - Return chicken to the skillet and add the drained pasta. Toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
08 - Sprinkle shredded mozzarella over the mixture, cover the skillet, and allow cheese to melt for 2 to 3 minutes.
09 - Top with chopped fresh parsley, extra Parmesan, and freshly ground black pepper. Serve immediately.
