# What You'll Need:
→ Pasta
01 - 12 ounces bowtie (farfalle) pasta
→ Chicken
02 - 1 pound 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
# Method:
01 - Boil bowtie pasta in salted water according to package instructions until al dente. Drain, reserving 1/4 cup pasta water, and set aside.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs, ensuring an even coating.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 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 sauté for 1 minute until fragrant.
05 - Pour in chicken broth and simmer, scraping up browned bits from the pan for enhanced flavor.
06 - Stir in heavy cream and grated Parmesan cheese until the sauce is smooth and unified.
07 - Return chicken to the skillet and add drained pasta. Toss thoroughly, adding reserved pasta water to loosen sauce as needed.
08 - Evenly sprinkle shredded mozzarella over the pasta. Cover skillet and let stand 2 to 3 minutes until cheese is melted.
09 - Sprinkle with chopped parsley, additional Parmesan, and freshly ground black pepper before serving immediately.
