# What you 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
# How to Make It:
01 - Boil salted water in a large pot and cook bowtie pasta according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
02 - Toss chicken pieces with salt, black pepper, and dried Italian herbs to season evenly.
03 - Melt 1 tablespoon butter in a large skillet over medium-high heat. Sauté chicken for 5 to 7 minutes until golden brown and cooked through. Transfer to a plate.
04 - Reduce heat to medium and melt remaining 3 tablespoons butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth, scraping the skillet to loosen browned bits, and bring to a gentle simmer.
06 - Stir in heavy cream and Parmesan cheese until the sauce is smooth and well combined.
07 - Return cooked chicken to the skillet, add drained pasta, and toss well. Add reserved pasta water as needed to loosen the sauce.
08 - Sprinkle shredded mozzarella over the pasta mixture, cover the skillet, and let sit for 2 to 3 minutes until cheese melts.
09 - Top with chopped parsley, extra Parmesan, and freshly ground black pepper. Serve immediately.
