# 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 (oregano, basil, or mixed)
→ 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
# Cooking Steps:
01 - Boil 12 oz bowtie pasta in salted water until al dente, drain while reserving 1/4 cup pasta water.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs.
03 - Melt 1 tbsp butter in a large skillet over medium-high heat; cook chicken 5 to 7 minutes until golden and cooked through. Remove and set aside.
04 - Reduce heat to medium and melt remaining 3 tbsp butter in skillet; add minced garlic and sauté 1 minute until fragrant.
05 - Stir in chicken broth and simmer, scraping browned bits from the pan.
06 - Mix in heavy cream and grated Parmesan cheese until sauce is smooth.
07 - Return chicken to skillet and add drained pasta; toss with sauce, adding reserved pasta water as necessary to loosen consistency.
08 - Sprinkle shredded mozzarella over the mixture, cover skillet, and let sit 2 to 3 minutes until cheese melts.
09 - Finish with chopped fresh parsley, freshly ground black pepper, and extra Parmesan cheese; serve immediately.
