# Ingredient List:
→ 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water, and set pasta aside.
02 - In a bowl, season chicken pieces with salt, black pepper, and dried Italian herbs.
03 - Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
04 - Reduce heat to medium and add remaining 3 tablespoons of butter to the skillet. Add minced garlic and sauté for one minute until fragrant.
05 - Pour in chicken broth and bring to a simmer, scraping the skillet to release any browned bits.
06 - Stir in the heavy cream and grated Parmesan until the sauce is smooth and well combined.
07 - Return the cooked chicken to the skillet, add the drained pasta, and toss together. Add reserved pasta water as needed to loosen the sauce to desired consistency.
08 - Sprinkle shredded mozzarella evenly over the pasta mixture. Cover the skillet and allow the cheese to melt for 2 to 3 minutes.
09 - Sprinkle with chopped parsley, garnish with extra Parmesan cheese and freshly ground black pepper, and serve immediately.
