Creamy Marry Me Chicken Bowtie Pasta
Farfalle and sautéed chicken strips coated in a garlic cream sauce with drained sun-dried tomatoes and Parmesan, yielding four bowls.
Ingredients
Pasta and Sauce
- 1 pound boneless, skinless chicken breasts or thighs thinly sliced
- 12 ounces bowtie pasta
- 3 cloves garlic minced
- 1/2 cup oil-packed sun-dried tomatoes drained and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan cheese freshly grated
- 2 tablespoons olive oil or butter divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Fresh basil or parsley chopped, for garnish
- Water as needed for boiling
Instructions
Pasta and Chicken
- Cook bowties in boiling salted water to the package’s al dente timing. Reserve 1/2 cup cooking water, then drain.
- Season chicken with salt and pepper. Heat 1 1/2 tablespoons oil or butter over medium to medium-high heat and cook strips 5–7 minutes, turning, until lightly browned and at least 165°F; transfer to a plate.
Sauce
- Add the remaining 1/2 tablespoon oil or butter over medium-low heat. Cook garlic 30–60 seconds until fragrant, then stir in tomatoes, Italian seasoning, and optional red pepper flakes for 1 minute.
- Add broth and gently simmer 2–3 minutes. Stir in cream and simmer 3–4 minutes more until slightly reduced.
- Turn off heat and gradually stir in Parmesan. Fold in pasta and cooked chicken, loosening with reserved cooking water as needed; add herbs and divide into 4 portions.
Notes
- Chill within 2 hours and use within 3 days.
- Reheat gently with water as needed until the center reaches 165°F.
- Cream sauce may separate after freezing or reheating.