# 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 extra for garnish
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package instructions until al dente. Drain, reserving 1/4 cup pasta water, and set pasta aside.
02 - Combine chicken pieces with salt, black pepper, and Italian herbs, coating evenly.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add seasoned chicken and cook for 5 to 7 minutes until golden and fully cooked. Remove chicken from skillet and set aside.
04 - Reduce heat to medium. Add remaining 3 tablespoons butter to the skillet. Stir in minced garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth, scraping the skillet to release browned bits. Bring to a gentle simmer.
06 - Stir in heavy cream and grated Parmesan cheese. Mix until sauce is smooth.
07 - Return cooked chicken to the skillet. Add drained pasta and toss to combine, adding reserved pasta water as needed to achieve desired sauce consistency.
08 - Sprinkle shredded mozzarella evenly over the top. Cover skillet and let sit for 2 to 3 minutes until cheese has melted.
09 - Sprinkle with chopped parsley, and garnish with extra Parmesan cheese and freshly ground black pepper before serving immediately.
