# 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, plus extra for garnish
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# Directions:
01 - Boil bowtie pasta in salted water until al dente according to package instructions. Drain and reserve 1/4 cup of pasta water.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs, ensuring even coating.
03 - Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes until golden and fully cooked. Remove from skillet and set aside.
04 - Lower heat to medium, melt remaining 3 tablespoons butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth and simmer, scraping up browned bits from the pan. Stir in heavy cream and grated Parmesan until smooth.
06 - Return cooked chicken to skillet, add drained pasta, and toss to combine. Add reserved pasta water gradually to loosen the sauce as needed.
07 - Sprinkle shredded mozzarella evenly over the pasta mixture. Cover skillet and let sit for 2 to 3 minutes until cheese melts.
08 - Top with chopped parsley and garnish with extra Parmesan and freshly ground black pepper. Serve immediately.
