Chicken Bow Tie Pasta (Creamy Garlic Parmesan Farfalle)
A cozy, creamy skillet dinner made with tender chicken, farfalle pasta, and a silky garlic-Parmesan sauce. Brightened with lemon and optional spinach or sun-dried tomatoes, it’s weeknight comfort the whole family will love.
Equipment
- 5–6 qt pot for boiling pasta
- Large skillet or sauté pan
- Colander
- Tongs or pasta spoon
- Instant-read thermometer (optional)
- Measuring cups and spoons
Ingredients
- 12 oz farfalle (bow tie pasta), dry
- 1 tbsp kosher salt for pasta water
- 1 lb boneless skinless chicken breasts or thighs, diced 3/4-inch
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan, finely grated
- 1 tbsp lemon juice
- 3 cups baby spinach (optional)
- 1/3 cup sun-dried tomatoes, julienned (optional)
- 2 tbsp fresh parsley, chopped, for serving
- 1 cup reserved starchy pasta water
Instructions
- Bring 4 qts water to a rolling boil with 1 tbsp salt. Boil farfalle until 1 minute shy of al dente (10–11 minutes). Reserve 1 cup pasta water, then drain.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Pat chicken dry, season with 1/2 tsp salt and pepper. Sear 3–4 minutes per side until golden and 165°F. Transfer to a bowl, tent with foil.
- Reduce heat to medium. Add remaining 1 tbsp butter. Stir in garlic 30 sec, then Italian seasoning and red pepper flakes 10 sec. Add broth; simmer 2 min. Stir in cream; simmer 3–4 min until lightly thickened.
- On low heat, whisk in Parmesan in batches until smooth. Add drained pasta and chicken (with juices). Toss, adding pasta water as needed until glossy. Stir in lemon juice, spinach, and sun-dried tomatoes. Adjust salt to taste.
- Top with parsley and extra Parmesan. Serve hot.
Notes
For variety, swap the chicken with shrimp, rotisserie chicken, or chickpeas. Add veggies like broccoli, peas, or mushrooms. To lighten, use half-and-half with cornstarch; for dairy-free, use plant-based cream and cheese. Store leftovers 3–4 days in the fridge or freeze up to 2 months.
Nutrition
Calories: 720kcalCarbohydrates: 60gProtein: 44gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 155mgSodium: 860mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 3500IUVitamin C: 9mgCalcium: 330mgIron: 3mg
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