# 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 (oregano, basil, or mixed)
→ 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
# Directions:
01 - Boil bowtie pasta in salted water following package directions until al dente; drain and reserve 1/4 cup pasta water.
02 - Combine chicken pieces with salt, black pepper, and Italian herbs, coating evenly.
03 - Melt 1 tbsp butter in a skillet over medium-high heat; cook chicken for 5–7 minutes until golden and fully cooked; remove and set aside.
04 - Reduce heat to medium; add remaining 3 tbsp butter to the same skillet and sauté minced garlic for 1 minute until aromatic.
05 - Pour in chicken broth, bring to a simmer, and deglaze the pan by scraping up browned bits.
06 - Incorporate heavy cream and grated Parmesan, stirring until the sauce is smooth.
07 - Return chicken to the skillet, add drained pasta, and toss to coat; adjust consistency with reserved pasta water as necessary.
08 - Evenly sprinkle shredded mozzarella over the pasta, cover skillet, and let stand 2–3 minutes until cheese melts.
09 - Sprinkle chopped parsley atop, add extra Parmesan and freshly ground black pepper, then serve immediately.
