# What you'll need:
→ 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
# Method:
01 - Boil bowtie pasta in salted water until al dente according to package instructions; drain reserving 1/4 cup pasta water.
02 - Combine chicken pieces with salt, black pepper, and Italian herbs evenly.
03 - Melt 1 tablespoon butter in a large skillet over medium-high heat, cook chicken until golden and cooked through, about 5 to 7 minutes; remove and set aside.
04 - Reduce heat to medium, add remaining 3 tablespoons butter to skillet, sauté minced garlic for 1 minute until fragrant.
05 - Pour in chicken broth, bring to a simmer while scraping up browned bits from skillet surface.
06 - Stir in heavy cream and grated Parmesan cheese, mix until smooth and combined.
07 - Return chicken to skillet, add drained pasta; toss well, adding reserved pasta water as needed to loosen sauce.
08 - Sprinkle shredded mozzarella over pasta, cover skillet, and let sit for 2 to 3 minutes until cheese melts.
09 - Top with chopped parsley, extra Parmesan cheese, and freshly ground black pepper; serve immediately.
