# What You Need:
→ Pasta
01 - 12 ounces bowtie (farfalle) pasta
→ Chicken
02 - 1 pound boneless, skinless chicken breast, 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
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# How To Make It:
01 - Boil bowtie pasta in a large pot of salted water until al dente. Drain and reserve 1/4 cup of pasta water.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs.
03 - Melt 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 5 to 7 minutes until golden and cooked through. Remove from skillet.
04 - Reduce heat to medium and melt remaining 3 tablespoons butter. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth, bring to a simmer, and scrape browned bits from the pan.
06 - Stir in heavy cream and grated Parmesan until smooth.
07 - Return chicken to skillet, add drained pasta, and toss. Add reserved pasta water as needed to loosen sauce.
08 - Sprinkle shredded mozzarella over pasta, cover skillet, and let stand 2 to 3 minutes until cheese melts.
09 - Sprinkle with chopped parsley, garnish with extra Parmesan and black pepper, then serve immediately.
