# 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 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
# Method:
01 - Boil the bowtie pasta in a large pot of salted water according to package directions until al dente. Drain and reserve 1/4 cup pasta water.
02 - Season chicken breast pieces with salt, black pepper, and Italian herbs.
03 - Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sauté for 5 to 7 minutes, until golden brown and cooked through. Remove chicken and set aside.
04 - Lower heat to medium and add remaining 3 tablespoons butter to the skillet. Stir in minced garlic and cook for 1 minute, until aromatic.
05 - Pour in chicken broth, scraping any browned bits from the bottom of the pan. Simmer briefly.
06 - Stir in heavy cream and grated Parmesan cheese, blending until the sauce is smooth.
07 - Return cooked chicken to the skillet with the sauce. Add the drained pasta and toss to coat, adding reserved pasta water if necessary to loosen the sauce.
08 - Scatter shredded mozzarella evenly over the pasta mixture. Cover skillet and allow the cheese to melt for 2 to 3 minutes.
09 - Sprinkle chopped parsley over the finished dish. Serve immediately, garnished with extra Parmesan and black pepper if desired.
