# 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 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs (oregano, basil, or mixed)
→ Sauce
06 - 4 tablespoons 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 tablespoons chopped fresh parsley, plus extra for garnish
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# Directions:
01 - Boil bowtie pasta in salted water until al dente as per package instructions; drain reserving 1/4 cup pasta water.
02 - Combine chicken pieces with salt, black pepper, and Italian herbs, coating evenly.
03 - Melt 1 tablespoon butter in a large skillet over medium-high heat; cook chicken for 5 to 7 minutes until golden and fully cooked; remove and set aside.
04 - Lower heat to medium; melt remaining 3 tablespoons butter in the skillet; add minced garlic and sauté for 1 minute until fragrant.
05 - Add chicken broth to skillet, bringing to a simmer while scraping browned bits from the pan.
06 - Stir in heavy cream and grated Parmesan until sauce is smooth and combined.
07 - Return cooked chicken to the skillet, add drained pasta, and gently toss; incorporate reserved pasta water as needed to loosen sauce consistency.
08 - Evenly sprinkle shredded mozzarella over the pasta mixture; cover and let sit for 2 to 3 minutes until cheese has melted.
09 - Top with chopped parsley, freshly ground black pepper, and extra Parmesan cheese; serve immediately.
