Chicken and bowtie pasta in garlic butter, topped with mozzarella. Comforting, creamy, and packed with flavor.
# Components:
→ 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 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, plus more for garnish
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# Method:
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 - Season the chicken pieces evenly with salt, black pepper, and dried Italian herbs.
03 - In a large skillet over medium-high heat, melt 1 tablespoon butter. Sauté chicken for 5 to 7 minutes until golden and cooked through. Remove chicken and set aside.
04 - Reduce skillet heat to medium and add remaining 3 tablespoons butter. Stir in minced garlic and cook for 1 minute until fragrant.
05 - Pour in chicken broth, bringing to a simmer while scraping up browned bits from the pan.
06 - Stir in heavy cream and grated Parmesan, whisking until sauce is smooth.
07 - Return cooked chicken to the skillet, add drained pasta, and toss together. Incorporate reserved pasta water gradually to reach desired sauce consistency.
08 - Evenly sprinkle shredded mozzarella over pasta and cover skillet. Allow cheese to melt for 2 to 3 minutes.
09 - Top with chopped parsley. Serve immediately, garnished with extra Parmesan and freshly ground black pepper.
