Chicken, bowtie pasta, garlic butter, and mozzarella combine for a hearty, flavorful Italian-American main.
# What You’ll Need:
→ Pasta
01 - 12 ounces bowtie (farfalle) pasta
→ Chicken
02 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon dried Italian herbs
→ Sauce
06 - 4 tablespoons 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 tablespoons chopped fresh parsley
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# How to Make It:
01 - Cook bowtie pasta in a large pot of salted boiling water until al dente following package directions. Drain and reserve 1/4 cup pasta water.
02 - Toss chicken pieces with salt, black pepper, and dried Italian herbs until evenly coated.
03 - Melt 1 tablespoon butter in large skillet over medium-high heat. Add chicken and cook for 5–7 minutes until golden and cooked through. Remove chicken and set aside.
04 - Lower heat to medium, add remaining 3 tablespoons butter to skillet. Stir in minced garlic and sauté for 1 minute until aromatic.
05 - Pour in chicken broth and bring to a simmer, scraping any browned bits from pan bottom.
06 - Mix in heavy cream and grated Parmesan. Stir gently until sauce is smooth and integrated.
07 - Return sautéed chicken to skillet. Add drained pasta and toss together, incorporating reserved pasta water as needed to adjust sauce consistency.
08 - Sprinkle shredded mozzarella cheese evenly over pasta mixture. Cover skillet and let sit 2–3 minutes until cheese melts.
09 - Top with chopped fresh parsley, extra Parmesan cheese, and freshly ground black pepper. Serve immediately.
