Description
Tender seared chicken in a creamy sun-dried tomato sauce tossed with bowtie pasta, finished with Parmesan and fresh basil. Comforting, flavorful, and perfect for weeknight dinners or a special occasion.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 12 ounces bowtie (farfalle) pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/4 cup fresh basil, chopped
Instructions
- Preheat Your Equipment: Warm a large skillet over medium heat and bring a pot of salted water to a boil for the pasta.
- Combine Ingredients: Cook the bowtie pasta until al dente according to package directions, reserve 1/2 cup of pasta cooking water, then drain and set aside.
- Prepare Your Cooking Vessel: In the hot skillet, add olive oil. Season chicken breasts with salt, black pepper, and Italian seasoning. Sear chicken until golden brown on both sides and cooked through, about 5 to 7 minutes per side depending on thickness. Remove chicken and let rest for a few minutes.
- Assemble the Dish: In the same skillet, sauté minced garlic and chopped sun-dried tomatoes until fragrant, about 1 minute. Pour in chicken broth and scrape up any browned bits from the pan, then stir in heavy cream to form a smooth sauce base.
- Cook to Perfection: Lower heat to medium, add grated Parmesan and red pepper flakes, stirring until the cheese melts and the sauce thickens slightly. Slice the rested chicken and return slices to the skillet.
- Finishing Touches: Add the cooked bowtie pasta to the skillet and toss to coat, using reserved pasta water a little at a time to loosen the sauce to your desired consistency. Taste and adjust seasoning with salt and pepper, then stir in chopped fresh basil.
- Serve and Enjoy: Plate the pasta with chicken slices arranged on top, finish with an extra sprinkle of Parmesan and a few whole basil leaves, and serve warm.
Notes
- Reserve some pasta water to adjust sauce consistency and help it cling to the pasta.
- Let the chicken rest a few minutes after cooking to keep it juicy when sliced.
- Use freshly grated Parmesan for the creamiest, smoothest sauce.
- Warm the cream slightly before adding to the skillet to reduce risk of curdling.
- Store sauce and pasta separately if meal prepping to preserve texture.
Nutrition
- Serving Size: 1 plate (approx)
- Calories: 520
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Marry Me Chicken, bowtie pasta, farfalle, sun-dried tomatoes, creamy chicken pasta, weeknight dinner, comfort food