chicken farfalle recipe
The Best chicken farfalle recipe
I’ve been making chicken farfalle for years, and there’s just something about it that feels like a warm hug for my family. It’s a dish that’s simple enough to make when life is busy, but it also feels special when I serve it for a dinner party or a weekend gathering. The pasta is light and airy, just the right texture to soak up the flavorful sauce without being too heavy. I love how it’s a balanced meal—protein from the chicken, carbs from the pasta, and a little something extra from the veggies and herbs. My kids always ask for seconds, and honestly, I don’t blame them. It’s not too sweet, not too salty, just the right mix of comfort and freshness.
This recipe is also one of those things that feels like a no-fuss meal, but it still comes together beautifully. You don’t need to be a chef to pull it off, which is why it’s perfect for weeknight dinners or even just a quick weeknight treat. Plus, the chicken is tender and juicy, and the pasta stays al dente, which means it’s not mushy or dry. My husband and I both like to make a big batch on Sundays so we can grab it for lunch the next day—it reheats well and still tastes great. And the health benefits? Well, the chicken is lean, and the farfalle is a whole grain option, so it’s not just filling, it’s good for you too. It’s that kind of dish that you can feel good about serving, whether it’s for a family meal or a little something extra for yourself.
Creamy Garlic Parmesan Chicken Farfalle
A comforting dish featuring tender chicken paired with al dente pasta and a rich garlic-parmesan sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 large egg
- 1 cup whole milk
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and pepper to taste
- 1 cup marinara sauce
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 1 tbsp butter
- ½ cup chopped fresh parsley
- Fresh parsley, chopped
- Extra grated parmesan cheese
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Mix flour, salt, sugar, egg, and milk to form a dough. Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
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2 Roll the dough thinly (about 1/8 inch) and cut into 2-inch circles. Place on a baking sheet lined with parchment paper. Bake for 10 minutes until lightly golden.
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3 While the dough bakes, heat olive oil in a skillet over medium heat. Season chicken with garlic powder, oregano, paprika, salt, and pepper. Cook for 5-6 minutes per side until golden and cooked through. Remove from heat and set aside.
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4 Cook farfalle pasta according to package instructions until al dente. Drain and set aside.
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5 In the same skillet, sauté minced garlic in butter for 30 seconds. Pour in marinara sauce and simmer for 5 minutes. Stir in heavy cream and parmesan cheese until smooth.
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6 Slice the baked dough into thin strips. Toss pasta with sliced dough, chicken, and sauce. Garnish with chopped parsley and extra parmesan.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pasta pot
- Large skillet
- Oven
- Mixing spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Parmesan Chicken Farfalle Works
This chicken farfalle recipe is always a reliable choice for family gatherings because it’s simple enough to make ahead of time while still feeling special on the table. The tender chicken and flavorful sauce make it a crowd-pleaser, and the pasta shape keeps things light yet satisfying—perfect for serving alongside a fresh salad or garlic bread. It’s the kind of dish that feels homemade without the fuss, so it’s always a hit no matter how many people you’re feeding.
❓ Frequently Asked Questions About Creamy Garlic Parmesan Chicken Farfalle
1. What is the difference between farfalle and penne pasta?
Farfalle is a type of pasta known as “bow-tie” or “butterfly” pasta due to its distinct shape, which resembles a bowtie or two small circles joined together. It has ridges on the inside, which help it hold sauce better. Penne, on the other hand, is a tubular pasta with ridges on the outside, giving it a more elongated shape, and is typically used for sauces that cling to the exterior.
2. How do I ensure my chicken farfalle stays moist while cooking?
To keep your chicken farfalle tender and moist, follow these steps: – Use a good quality chicken breast or thighs (thighs are usually more flavorful and stay juicier). – Season the chicken well before cooking and sear it thoroughly to lock in juices. – Cook the pasta in well-salted boiling water until al dente, then reserve some pasta water. – Add the chicken to the pasta after cooking it separately to prevent overcooking. – Toss the pasta with the chicken in a pan, adding a splash of reserved pasta water to deglaze and create a light sauce.
3. Can I substitute any ingredients in the traditional chicken farfalle recipe?
Yes, you can make some substitutions while keeping the dish flavorful: – Chicken: Use chicken thighs or drumsticks for extra moisture and flavor. You can also swap chicken for shrimp, tofu, or even ground turkey. – Pasta: Farfalle is traditional, but you can use any bowtie-shaped pasta or even small shells if you prefer. – Sauce: For a creamy sauce, you can add a splash of heavy cream or a bit of ricotta. For a lighter option, use a mix of olive oil and garlic instead of butter. – Vegetables: Add bell peppers, onions, mushrooms, or spinach for extra nutrition and flavor.
4. How long should I cook the chicken and farfalle separately before combining them?
– Chicken: Cook chicken breasts or thighs in a pan over medium-high heat for about 6-8 minutes per side (for medium doneness). For thighs, you might need about 10-12 minutes. For drumsticks, cook until the internal temperature reaches 165°F (74°C). – Pasta: Boil farfalle in salted water according to the package instructions (usually 8-12 minutes for al dente). Reserve about ½ cup of pasta water before draining.
Combine the cooked chicken and pasta in a pan, adding a bit of the reserved pasta water to help bind the sauce together.
5. Why is my chicken farfalle dry or rubbery, and how can I fix it?
A dry or rubbery chicken farfalle can happen due to several reasons: – Overcooking: Chicken can dry out if cooked too long. Ensure it is cooked to the right internal temperature (165°F/74°C for chicken breast or thigh). – Poor moisture retention: If the chicken was cooked in a dry pan, it can lose moisture. Make sure to add a bit of oil or broth to the pan. – Pasta water not used properly: Not using reserved pasta water can make the dish dry. Always toss the combined pasta and chicken with a splash of pasta water to help them stay moist.
To fix it: – Add a bit more pasta water or broth when tossing. – Consider adding a splash of cream, broth, or a little butter to the pan to rehydrate. – If the chicken is already too dry, you can try adding a bit of olive oil or a splash of lemon juice to restore moisture and flavor.
