Chicken, bowtie pasta, garlic butter, and mozzarella combine for a comforting, creamy main dish classic.
# 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 freshly ground black pepper
05 - 1/2 teaspoon dried Italian herbs (oregano, basil, or mixed)
→ 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
# Step-by-Step Guide:
01 - Cook bowtie pasta in a large pot of salted boiling water until al dente, following package directions. Drain, reserving 1/4 cup pasta water.
02 - Combine chicken breast pieces with salt, black pepper, and dried Italian herbs.
03 - In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add seasoned chicken and cook for 5 to 7 minutes until golden and thoroughly cooked. Remove chicken and set aside.
04 - In the same skillet, reduce heat to medium and melt remaining 3 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth, scraping any browned bits from the pan, and bring to a gentle simmer.
06 - Stir in heavy cream and grated Parmesan; blend until sauce is smooth.
07 - Return cooked chicken to skillet and add drained pasta. Toss mixture thoroughly, adding reserved pasta water as needed to adjust sauce consistency.
08 - Sprinkle shredded mozzarella evenly over the pasta and cover skillet. Let sit for 2 to 3 minutes until cheese is melted.
09 - Garnish with chopped fresh parsley, extra Parmesan, and black pepper. Serve immediately.
