Ingredients
- 1 lb chicken breasts or thighs, thinly sliced
- 12 oz bowtie (farfalle) pasta
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, grated
- 2 tbsp olive oil or butter
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Cook bowtie pasta in salted water until al dente. Drain and set aside.
- Season chicken with salt, pepper, and Italian seasoning.
- Heat oil or butter in a large skillet over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan until smooth and slightly thickened.
- Return chicken to the pan, then toss in cooked pasta. Stir until evenly coated.
- Garnish with fresh basil or parsley and extra Parmesan. Serve warm.
Notes
- Add spinach or kale for extra greens.
- Use shrimp instead of chicken for a seafood version.
- Increase red pepper flakes for a spicier dish.
- Use half-and-half instead of cream for a lighter sauce.
- Works with gluten-free pasta if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 4g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
