Farfalle with Chicken Sun Dried Tomatoes and Artichokes
Elevate your pasta nights with this irresistible Farfalle with Chicken, Sun-Dried Tomatoes, and Artichokes recipe—an indulgent yet approachable dish bursting with Mediterranean flair! Tender farfalle pasta is tossed with juicy chicken, tangy sun-dried tomatoes, and savory artichoke hearts, all enveloped in a luscious white wine and cream sauce. Fresh garlic and basil add aromatic depth, while Parmesan cheese ties it all together with a rich, nutty finish. Perfect for busy weeknights or impressing guests, this one-pan wonder comes together in just 40 minutes and serves four hearty portions. Whether you're craving comfort food or a restaurant-quality meal at home, this dish is sure to delight.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 oz Farfalle pasta
- 1 lb Boneless, skinless chicken breasts
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 cup Sun-dried tomatoes, julienned
- 1.5 cups Artichoke hearts, quartered
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Fresh basil leaves, chopped
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil and cook farfalle pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, slice the chicken breasts into bite-sized pieces and season lightly with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the minced garlic. Sauté for about 30 seconds until fragrant.
Add the julienned sun-dried tomatoes and quartered artichoke hearts to the skillet. Cook for 2-3 minutes, stirring occasionally.
Deglaze the skillet with the dry white wine and cook for 2 minutes, allowing the alcohol to evaporate.
Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 3-4 minutes until the sauce slightly thickens.
Return the cooked chicken to the skillet and toss to coat in the sauce. Add the drained farfalle pasta and stir to combine.
Stir in the grated Parmesan cheese and chopped fresh basil. Taste and adjust seasoning with additional salt and black pepper if needed.
Serve the pasta warm, garnished with extra Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 19.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1528 mg | 33% | |
*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.
