# What You'll Need:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
→ Chicken
02 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - ½ tsp dried Italian herbs (oregano, basil, or mixed)
→ Sauce
06 - 4 tbsp unsalted butter
07 - 4 cloves garlic, minced
08 - ½ cup low-sodium chicken broth
09 - ½ cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tbsp 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 bowtie pasta in salted water until al dente, then drain, reserving ¼ cup pasta water.
02 - Season chicken pieces with salt, black pepper, and dried Italian herbs.
03 - Melt 1 tbsp butter in a large skillet over medium-high heat, cook chicken 5–7 minutes until golden and cooked through, then remove and set aside.
04 - Reduce heat to medium, add remaining 3 tbsp butter to skillet, sauté minced garlic for 1 minute until fragrant.
05 - Add chicken broth to skillet, bring to simmer while scraping up browned bits.
06 - Stir in heavy cream and Parmesan cheese, mixing until smooth.
07 - Return chicken to skillet, add drained pasta, toss to combine, adding reserved pasta water as needed to loosen sauce.
08 - Sprinkle shredded mozzarella evenly over pasta, cover skillet, let sit 2–3 minutes until cheese melts.
09 - Top with chopped parsley, extra Parmesan, and black pepper; serve immediately.
