# 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 - ½ tsp salt
04 - ¼ tsp black pepper
05 - ½ tsp dried Italian herbs (oregano, basil, or mixed)
→ Sauce
06 - 4 tbsp unsalted butter
07 - 4 cloves garlic, minced
08 - ½ cup low-sodium chicken broth
09 - ½ cup heavy cream
10 - ½ 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
# Method:
01 - Boil bowtie pasta in salted water according to package directions until al dente. Drain, reserving ¼ cup pasta water, and set pasta aside.
02 - Season chicken pieces evenly with salt, black pepper, and dried Italian herbs.
03 - Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes until golden and cooked through. Remove chicken and set aside.
04 - Reduce heat to medium. Add remaining 3 tablespoons butter to skillet. Sauté minced garlic for 1 minute until fragrant.
05 - Pour in chicken broth, bring to a simmer, scraping up browned bits from pan.
06 - Stir in heavy cream and grated Parmesan cheese until the sauce is smooth.
07 - Return chicken to skillet and add drained pasta. Toss to combine, adding reserved pasta water as needed to loosen sauce.
08 - Sprinkle shredded mozzarella cheese evenly over the pasta. Cover skillet and let stand 2–3 minutes until cheese melts.
09 - Top with chopped parsley, extra Parmesan, and freshly ground black pepper. Serve immediately.
