# Ingredients:
→ 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
→ 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
# Directions:
01 - Boil the bowtie pasta in a large pot of salted water until al dente. Drain, reserving 1/4 cup of pasta water, then set aside.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs, ensuring even coating.
03 - Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes until golden brown and cooked through. Remove from skillet and set aside.
04 - Reduce heat to medium. Add remaining 3 tablespoons butter to the skillet, then sauté minced garlic for 1 minute until fragrant.
05 - Pour in chicken broth and simmer, scraping up browned bits from the skillet's base.
06 - Stir in heavy cream and grated Parmesan until smooth and slightly thickened.
07 - Return chicken to the skillet, add drained pasta, and toss thoroughly. Add reserved pasta water gradually to adjust sauce consistency as needed.
08 - Evenly sprinkle shredded mozzarella over the pasta. Cover the skillet and allow cheese to melt for 2 to 3 minutes.
09 - Sprinkle chopped fresh parsley, garnish with extra Parmesan and freshly ground black pepper, then serve immediately.
