Farfalle Con Pollo E Spinaci
Indulge in the comforting flavors of *Farfalle Con Pollo E Spinaci*, a creamy Italian pasta dish that perfectly blends tender chicken, fresh spinach, and al dente bowtie pasta in a velvety Parmesan sauce. This recipe, ready in just 40 minutes, highlights pantry staples like garlic, Italian seasoning, and chicken broth to create a rich, restaurant-quality meal at home. A touch of heavy cream and butter elevates the sauce to silky perfection, while the optional red pepper flakes add a hint of spice for those craving a little kick. Ideal for weeknight dinners or a cozy gathering, this dish is best served fresh and topped with extra grated Parmesan for an irresistibly cheesy finish. Perfect your pasta night with this crowd-pleasing combination of hearty, wholesome ingredients!
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Recipe Information
Ingredients
- 400 grams farfalle (bowtie pasta)
- 350 grams chicken breast, boneless and skinless
- 150 grams fresh spinach
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta water for later use.
While the pasta cooks, cut the chicken breast into bite-sized pieces and season with salt, black pepper, and Italian seasoning.
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Pour in the chicken broth and bring to a simmer. Reduce the heat slightly, then stir in the heavy cream and grated Parmesan cheese. Continue stirring until the sauce is smooth and creamy.
Toss the fresh spinach into the sauce and cook for 2-3 minutes until wilted.
Return the cooked chicken to the skillet and mix well. Add the cooked pasta to the sauce and toss until everything is evenly coated. Add a splash of the reserved pasta water if the sauce needs to be thinned out.
Taste and adjust seasoning with more salt, black pepper, and red pepper flakes if desired.
Serve immediately, garnished with additional Parmesan cheese if preferred.
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3801 mg | 165% | |
| Total Carbohydrate | 309.5 g | 113% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 11.1 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 761 mg | 59% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1574 mg | 34% | |
*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.
