# Components:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
→ Chicken
02 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs (oregano, basil, or mixed)
→ Sauce
06 - 4 tablespoons 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 tablespoons chopped fresh parsley, plus extra for garnish
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese for garnish
# Preparation Steps:
01 - Boil the bowtie pasta in a large pot of salted water according to package directions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
02 - Combine the chicken pieces with salt, black pepper, and Italian herbs until evenly coated.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes until golden and cooked through. Remove from skillet and set aside.
04 - Reduce heat to medium and melt remaining 3 tablespoons butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth, bring to a simmer while scraping browned bits from the skillet.
06 - Whisk in heavy cream and grated Parmesan until the sauce is smooth and combined.
07 - Return cooked chicken to the skillet, add drained pasta, and toss to coat. Stir in reserved pasta water gradually to loosen the sauce as needed.
08 - Evenly sprinkle shredded mozzarella over the pasta mixture, cover the skillet, and let stand for 2 to 3 minutes until the cheese melts.
09 - Finish with chopped parsley, freshly ground black pepper, and additional Parmesan cheese. Serve immediately.
