Bow Ties with Chicken and Peas
Creamy, comforting, and irresistibly satisfying, Bow Ties with Chicken and Peas is the perfect weeknight dinner that combines gourmet flavors with simple preparation. This recipe features tender bow tie (farfalle) pasta tossed in a rich, velvety Parmesan cream sauce, studded with sweet bursts of peas and juicy pan-seared chicken breast. Infused with the subtle aroma of garlic, a touch of dried basil, and optional red pepper flakes for a hint of heat, this dish strikes a delightful balance of flavors in every bite. Ready in under 45 minutes, it’s versatile enough for a family meal yet elegant enough for entertaining. Garnished with fresh parsley, this one-pan pasta recipe is a feast for both the eyes and the taste buds.
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Recipe Information
Ingredients
- 12 oz Bow tie pasta (farfalle)
- 1 lb Boneless, skinless chicken breast
- 1 cup Frozen peas
- 1 cup Heavy cream
- 3 oz Grated Parmesan cheese
- 2 Garlic cloves, minced
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Dried basil
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried basil.
Add the chicken breasts to the skillet and cook for about 5-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
In the same skillet, add the remaining olive oil and butter. Once the butter has melted, sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it.
Lower the heat to medium-low and pour in the heavy cream. Stir well, then add the grated Parmesan cheese. Cook for 2-3 minutes, stirring frequently, until the cheese melts and the sauce thickens.
Add the frozen peas to the skillet and stir them into the sauce. Cook for 2-3 minutes until the peas are heated through.
Return the sliced chicken to the skillet and toss to coat it in the sauce.
Transfer the cooked pasta to the skillet and toss everything together. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
Taste and adjust the seasoning with additional salt, black pepper, or red pepper flakes if desired.
Serve the bow ties with chicken and peas immediately, garnished with chopped parsley. Enjoy!
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
