# What You 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
# How to Make It:
01 - Boil bowtie pasta in salted water until al dente as per package instructions. Drain, reserving ¼ cup pasta water, and set aside.
02 - Toss chicken pieces with salt, black pepper, and dried Italian herbs until evenly coated.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sauté 5 to 7 minutes until golden and fully cooked. Remove and set aside.
04 - Reduce heat to medium, melt remaining 3 tablespoons butter in the skillet. Add minced garlic and cook for 1 minute until fragrant.
05 - Pour in chicken broth, bringing to a simmer while scraping browned bits from the pan.
06 - Stir in heavy cream and grated Parmesan until the sauce is smooth.
07 - Return cooked chicken to the skillet, add drained pasta, and toss together, adding reserved pasta water as needed to adjust sauce consistency.
08 - Evenly sprinkle shredded mozzarella over the pasta, cover skillet, and let sit 2 to 3 minutes until cheese is melted.
09 - Top with chopped parsley, extra Parmesan, and freshly ground black pepper. Serve immediately.
