# Components:
→ 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 ground black pepper
05 - 1/2 teaspoon dried Italian herbs
→ 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
# Preparation Steps:
01 - Boil the bowtie pasta in a large pot of salted water according to package directions until al dente. Drain and set aside, reserving 1/4 cup pasta water.
02 - Combine chicken pieces with salt, black pepper, and Italian herbs.
03 - In a large skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and cook 5 to 7 minutes until golden and cooked through. Transfer chicken to a plate.
04 - Reduce heat to medium. Add remaining 3 tablespoons butter to skillet, then stir in minced garlic and sauté for 1 minute until fragrant.
05 - Add chicken broth, simmer and scrape any browned bits from the skillet.
06 - Pour in heavy cream and grated Parmesan, stirring until fully combined and smooth.
07 - Return chicken to skillet, add drained pasta, and toss thoroughly. Add reserved pasta water gradually to adjust sauce consistency.
08 - Sprinkle shredded mozzarella over pasta and cover skillet. Let sit 2 to 3 minutes until cheese has melted.
09 - Top with chopped parsley, extra Parmesan, and freshly ground black pepper. Serve immediately.
