# 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
# Method steps:
01 - Boil bowtie pasta in a large pot of salted water until al dente. Drain, reserving 1/4 cup pasta water, then set aside.
02 - Season chicken pieces with salt, black pepper, and dried Italian herbs.
03 - Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes until golden and cooked through. Remove and set aside.
04 - Reduce heat to medium. Melt remaining 3 tablespoons butter in skillet. Add minced garlic and sauté 1 minute until fragrant.
05 - Pour in chicken broth, scraping browned bits from the pan, and bring to a simmer.
06 - Stir in heavy cream and grated Parmesan until smooth and combined.
07 - Return chicken to skillet and add drained pasta. Toss to coat, adding reserved pasta water as needed to loosen sauce.
08 - Sprinkle shredded mozzarella evenly over pasta. Cover skillet and let sit 2–3 minutes until cheese melts.
09 - Sprinkle chopped parsley atop and serve immediately, garnished with extra Parmesan and freshly ground black pepper.
