# 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
# Directions:
01 - Boil bowtie pasta in large pot of salted water until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
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 chicken and set aside.
04 - Lower heat to medium and add remaining 3 tablespoons butter to skillet. Sauté minced garlic for one minute until fragrant.
05 - Pour in chicken broth and bring to a simmer, scraping brown bits from the pan for added depth.
06 - Stir in heavy cream and grated Parmesan cheese until the sauce is smooth and cohesive.
07 - Return cooked chicken to skillet, add drained pasta, and toss to combine. Add reserved pasta water as needed to loosen sauce to desired consistency.
08 - Distribute shredded mozzarella evenly over pasta. Cover skillet and let sit for 2 to 3 minutes until cheese melts.
09 - Sprinkle with chopped fresh parsley, garnish with extra Parmesan and freshly ground black pepper, then serve immediately.
