# Components:
→ Pasta
01 - 12 oz farfalle (bowtie) pasta
→ Chicken
02 - 1 lb boneless, skinless chicken breast, diced
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 grated Parmesan cheese, for garnish
# Directions:
01 - Boil farfalle in salted water until al dente according to package directions. Drain, reserving 1/4 cup pasta water, and set aside.
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 heat. Add chicken and cook 5 to 7 minutes until golden brown and fully cooked. Remove and keep warm.
04 - Reduce heat to medium, add remaining 3 tablespoons butter to skillet. Stir in minced garlic and cook 1 minute until fragrant.
05 - Pour chicken broth into skillet, bring to simmer while scraping browned bits from the bottom.
06 - Mix in heavy cream and grated Parmesan cheese until the sauce is smooth and slightly thickened.
07 - Return chicken to skillet and add drained pasta. Toss gently, adding reserved pasta water as needed to adjust sauce consistency.
08 - Evenly sprinkle shredded mozzarella over the mixture. Cover skillet and let sit 2 to 3 minutes until cheese has melted.
09 - Top with chopped parsley. Serve immediately with extra Parmesan and freshly ground black pepper to taste.
