# Components:
→ 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
→ 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
# Method:
01 - Boil bowtie pasta in salted water according to package directions until al dente. Drain, reserving 1/4 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 cook 5 to 7 minutes until golden and cooked through. Remove and set aside.
04 - Reduce heat to medium. Melt remaining 3 tablespoons butter in skillet, add minced garlic, and cook for 1 minute until fragrant.
05 - Pour in chicken broth, scrape up browned bits, and bring to a gentle simmer.
06 - Stir in heavy cream and grated Parmesan cheese, whisking to combine until smooth.
07 - Return cooked chicken to skillet, add drained pasta, and toss together. Add reserved pasta water gradually to adjust sauce consistency.
08 - Evenly sprinkle shredded mozzarella over the skillet contents. Cover and let stand 2 to 3 minutes until cheese melts.
09 - Sprinkle chopped parsley on top, season with additional Parmesan and freshly ground black pepper, then serve immediately.
