Description
Creamy, garlicky pasta perfection in under 30 minutes. This chicken bowtie dish will make you look like a kitchen pro, even on busy weeknights.
Ingredients
Scale
- 12 oz (340g) farfalle (bowtie) pasta
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 tablespoons (85g) unsalted butter, divided
- 6–8 cloves garlic, minced (about 2–3 tablespoons)
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ¾ cup (180ml) chicken broth, low sodium
- ¼ cup (60ml) dry white wine (or additional chicken broth)
- ½ cup (50g) freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Bring a large pot of heavily salted water to a boil. Cook farfalle pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
- Pat chicken pieces dry and season with salt and pepper. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Add chicken in a single layer and cook for 3-4 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.
- Reduce heat to medium and add remaining 4 tablespoons butter to the same skillet. Once melted, add garlic, Italian seasoning, and red pepper flakes. Cook for 30-60 seconds until fragrant.
- Pour in white wine and scrape up browned bits from pan. Add chicken broth and simmer for 2-3 minutes to reduce slightly.
- Return chicken to the pan along with any accumulated juices. Add cooked pasta and toss to coat in the sauce.
- If needed, add splashes of reserved pasta water to reach desired consistency. Remove from heat and stir in Parmesan cheese until melted.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.