# What You'll Need:
→ 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 bowtie pasta in salted water until al dente. Drain, reserving 1/4 cup pasta water, and set aside.
02 - Combine chicken pieces with salt, black pepper, and Italian herbs until evenly coated.
03 - Heat 1 tbsp 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. Add remaining 3 tbsp butter and minced garlic to skillet; sauté for 1 minute until aromatic.
05 - Pour in chicken broth and simmer, scraping browned bits from skillet bottom.
06 - Stir in heavy cream and Parmesan cheese until sauce is smooth and combined.
07 - Return chicken to skillet, add drained pasta, and toss well. Incorporate reserved pasta water gradually to adjust sauce consistency.
08 - Sprinkle shredded mozzarella over mixture, cover skillet, and let stand 2 to 3 minutes until cheese melts.
09 - Top with chopped parsley, extra Parmesan, and ground black pepper. Serve immediately.
