Farfalle Bow Tie Pasta with Chicken Sun Dried Tomatoes
Elevate your weeknight dinner game with this irresistible Farfalle Bow Tie Pasta with Chicken and Sun-Dried Tomatoes! This creamy pasta dish is a flavor-packed medley of tender chicken, vibrant sun-dried tomatoes, and earthy spinach, all tossed in a rich Parmesan cream sauce. Made with perfectly al dente farfalle pasta, its bow tie shape beautifully holds the luscious sauce for every bite. A touch of crushed red pepper adds a subtle kick, while fresh parsley brightens the dish with garden-fresh flair. Ready in just 40 minutes, this easy yet sophisticated recipe is perfect for busy weeknights or casual entertaining. Serve it with crusty bread and a crisp green salad for a complete meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 oz Farfalle (bow tie) pasta
- 1 lb Chicken breast
- 1 cup Sun-dried tomatoes (packed in oil, drained and chopped)
- 2 tbsp Olive oil
- 3 cloves Garlic (minced)
- 1 cup Heavy cream
- 1 cup Chicken broth
- 1 cup Parmesan cheese (grated)
- 2 cups Spinach (fresh)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Crushed red pepper flakes
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Cook the farfalle pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until it is golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and stir in the minced garlic and chopped sun-dried tomatoes. Sauté until fragrant, about 1-2 minutes.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese and crushed red pepper flakes, cooking until the cheese is melted and the sauce is smooth.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
Return the cooked chicken to the skillet and toss to combine. Add the drained farfalle pasta, stirring to coat in the sauce. If the sauce seems too thick, stir in a splash of reserved pasta water to loosen it up.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the pasta hot and garnish with fresh parsley for a burst of color and flavor.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 752 mg | 58% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1027 mg | 22% | |
*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.
