# 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
→ 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:
01 - Boil bowtie pasta in a large pot of salted water according to package instructions until al dente. Drain pasta and reserve 1/4 cup of pasta water.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs until evenly coated.
03 - Heat 1 tablespoon butter in a large skillet over medium-high. Add chicken and sear for 5 to 7 minutes until golden and fully cooked. Remove chicken; set aside.
04 - Add remaining 3 tablespoons butter to the skillet and reduce heat to medium. Sauté minced garlic for 1 minute until aromatic.
05 - Pour in chicken broth, simmer, and scrape browned bits from the pan.
06 - Stir in heavy cream and grated Parmesan; cook, stirring, until fully blended and smooth.
07 - Return cooked chicken to the skillet. Add drained pasta and toss to coat. Add reserved pasta water as needed to adjust sauce consistency.
08 - Sprinkle shredded mozzarella evenly over the pasta mixture, cover skillet, and allow cheese to melt for 2 to 3 minutes.
09 - Finish with chopped parsley and serve immediately, garnished with extra Parmesan and freshly ground black pepper.
