# What You 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
# How-To:
01 - Boil bowtie pasta in salted water according to package directions 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, 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 cooked through. Remove from skillet and set aside.
04 - Reduce heat to medium and melt remaining 3 tablespoons butter in the 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 pan for added flavor.
06 - Stir in heavy cream and grated Parmesan cheese until sauce is smooth and combined.
07 - Return cooked chicken to the skillet, add drained pasta, and toss to coat evenly. Gradually add reserved pasta water as needed to loosen the sauce.
08 - Evenly sprinkle shredded mozzarella over the pasta mixture. Cover skillet and allow cheese to melt for 2 to 3 minutes.
09 - Top with chopped fresh parsley and serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper.
