Tender chicken, bowtie pasta, and melted mozzarella come together in a creamy garlic butter sauce for a comforting meal.
# What You'll Need:
→ Pasta
01 - 12 oz bowtie 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
→ 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
# Steps to Follow:
01 - Boil bowtie pasta in a large pot of salted 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 to evenly coat.
03 - Melt 1 tbsp butter in a large skillet over medium-high heat. Sauté the chicken until golden and fully cooked, 5–7 minutes. Transfer to a plate and set aside.
04 - Lower heat to medium and add remaining 3 tbsp butter to skillet. Sauté minced garlic for 1 minute until fragrant.
05 - Pour in chicken broth, scraping up any browned bits. Simmer gently.
06 - Blend in heavy cream and grated Parmesan, stirring until smooth and emulsified.
07 - Return chicken to skillet with sauce. Add drained pasta. Toss together, incorporating reserved pasta water if needed for sauce consistency.
08 - Distribute shredded mozzarella over mixture. Cover skillet and let cheese melt for 2–3 minutes.
09 - Garnish with chopped parsley and serve immediately with extra Parmesan and black pepper.
