farfalle pasta recipe with chicken
The Best farfalle pasta recipe with chicken
Oh, this Farfalle pasta with chicken is one of those recipes that just feels like a hug for my whole family. I make it because it’s simple enough to whip up on a busy weeknight, but it still tastes like home—like the kind of meal that makes everyone sit down and actually enjoy their dinner instead of rushing through it. My kids, especially my little one who’s still picking at her food, will devour this dish because it’s got that perfect balance of tender chicken, al dente pasta, and a light but flavorful sauce that doesn’t overpower anything. It’s not too heavy, not too plain—just something that’s satisfying without being too much work.
I love this recipe because it’s so versatile. You can serve it as a quick weeknight dinner, a make-ahead meal for a busy school night, or even as a crowd-pleaser for a small gathering. My husband always says it’s the kind of dish that tastes even better the next day because the flavors meld together just right. And honestly, it’s not just about the taste—it’s also a great way to get some protein and fiber into the family without feeling like they’re eating a “healthy” meal. The chicken is lean, and the pasta is whole wheat if you want to add that extra boost, but even regular pasta works just fine. It’s that kind of recipe that doesn’t ask for much but gives so much in return.
Creamy Garlic Chicken Farfalle Pasta
A comforting dish featuring tender farfalle pasta with a rich garlic and chicken sauce, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) farfalle pasta
- 2 tbsp olive oil
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 cup (240ml) tomato sauce
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (15g) chopped fresh parsley
👨🍳Directions
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1 Preheat oven to 400°F (200°C). If using, place chicken pieces on a baking sheet and bake for 20-25 minutes until golden and cooked through. Remove and set aside.
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2 In a large skillet, heat olive oil over medium heat. Add chicken and cook for 5-7 minutes until no longer pink. Season with salt, pepper, thyme, and rosemary. Remove chicken and set aside.
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3 In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and tomato sauce, simmer for 5 minutes.
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4 Reduce heat to low, stir in heavy cream, and let it simmer for another 3-4 minutes until slightly thickened.
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5 Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
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6 In the same skillet, add cooked pasta and stir to combine. Add grated Parmesan and chopped parsley. If needed, add reserved pasta water to loosen the sauce.
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7 Toss chicken back into the skillet and mix well to coat in the sauce. Serve hot.
🔧Equipment
- Large skillet
- Pasta pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Oven (optional, for browning chicken)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Chicken Farfalle Pasta Works
This Farfalle pasta with chicken is always a crowd-pleaser because it’s simple yet satisfying, making it perfect for quick weeknight dinners or a stress-free meal when hosting family. The tender chicken and cheesy sauce hide well in the spiral shapes, so everyone gets a little of everything without fussing over messy portions. Plus, it’s hearty enough to feed a crowd without feeling like a chore, and the flavors stay delicious even if you double the recipe for a bigger group.
❓ Frequently Asked Questions About Creamy Garlic Chicken Farfalle Pasta
What is the best way to prepare Farfalle pasta with chicken to ensure it cooks evenly and stays tender?
To ensure even cooking and tender chicken, start by parboiling the chicken breast for 4-5 minutes until just set (not fully cooked). Remove it, let it cool slightly, then slice into thin strips. In the same pot where you boil the pasta, add the chicken strips, and cook with the pasta for 2-3 minutes until fully done. This prevents overcooking while keeping the chicken moist.
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How can I avoid making my Farfalle pasta mushy when combining it with chicken?
To prevent mushiness, reserve ½ cup of pasta water before adding the chicken. Stir in the chicken and sauce, then add the reserved water as needed—just enough to loosen the sauce and coat the pasta evenly without overcooking. Cooking the chicken separately and adding it to the pasta at the last minute also helps maintain texture.
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What are the best types of chicken to use for this dish, and how do I choose the right cut?
For Farfalle pasta with chicken, boneless, skinless chicken breast or thighs work best. Breast is leaner but can dry out quickly, so thighs (or a mix) are ideal—they stay juicier. Choose cuts that are firm and evenly colored to ensure even cooking. If using breast, parboil it first to prevent overcooking.
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How do I make the sauce for Farfalle pasta with chicken rich and flavorful without using heavy cream?
For a creamy, flavorful sauce without cream, blend ½ cup Greek yogurt, 1 tbsp butter, 1 minced garlic clove, ½ tsp dried oregano, and a pinch of nutmeg into the cooked pasta. Stir in ½ cup chicken broth and a splash of pasta water to emulsify. Alternatively, use a light Alfredo sauce (butter, Parmesan, and a splash of milk) or a garlic-white wine reduction for depth.
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Can I make this dish ahead of time, and how do I reheat it properly to keep the chicken tender?
Yes, you can prep the dish ahead—cook the pasta and chicken separately, store in airtight containers, and refrigerate for up to 2 days. Reheat gently in a low oven (350°F/175°C) for 15-20 minutes, stirring occasionally, or on the stove with a splash of pasta water. Avoid microwaving directly, as it can dry out the chicken. For extra freshness, add a little broth or olive oil when reheating.
