Chicken, bowtie pasta, and mozzarella unite in creamy garlic butter, making an easy, comforting dinner.
# Components:
→ Pasta
01 - 12 ounces bowtie 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 extra for garnish
→ For Serving
13 - Freshly ground black pepper, to taste
14 - Extra Parmesan cheese, for garnish
# Method:
01 - Boil bowtie pasta in a large pot of salted water until al dente according to package instructions. Reserve 1/4 cup of pasta water, drain pasta, and set aside.
02 - Mix chicken pieces with salt, black pepper, and dried Italian herbs to evenly coat.
03 - Heat 1 tablespoon butter in a large skillet over medium-high. Sauté chicken for 5 to 7 minutes until golden and fully cooked. Remove from skillet and keep warm.
04 - Reduce heat to medium and add remaining 3 tablespoons butter to the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add chicken broth and bring to a simmer, scraping any browned bits from the skillet. Stir in heavy cream and Parmesan until sauce smooths.
06 - Return cooked chicken to skillet and add drained pasta. Toss ingredients, adding reserved pasta water to achieve desired sauce consistency.
07 - Sprinkle shredded mozzarella over pasta mixture. Cover skillet and let sit for 2 to 3 minutes until cheese melts.
08 - Top with chopped fresh parsley and serve immediately with extra Parmesan and black pepper.
