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Creamy Marry Me Chicken Bowtie Pasta

A heartwarming one-pan dish featuring creamy sauce, chicken, and bowtie pasta, perfect for families and easy cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 680
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Cook bowtie pasta in salted boiling water according to package instructions until al dente, approximately 8-10 minutes. Drain and set aside.
  2. Season thinly sliced chicken with salt, black pepper, and Italian seasoning for an even flavor boost.
Cooking
  1. Heat olive oil or butter in a large non-stick skillet over medium-high heat. Sear the chicken for about 5-7 minutes, or until golden brown and cooked through. Remove from skillet and set aside.
  2. In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant; we want that garlic to be slightly golden.
  3. Pour in chicken broth and stir to scrape up any browned bits from the pan. This adds depth to your sauce!
  4. Add heavy cream to the skillet and bring the mixture to a gentle simmer. Stir in grated Parmesan cheese until the sauce is smooth and slightly thickened, about 3-4 minutes.
  5. Return the cooked chicken to the pan, then add the drained pasta. Toss everything together in the sauce until evenly coated and heated through, about 2-3 minutes.
Serving
  1. Garnish with fresh basil or parsley and additional Parmesan cheese. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat with a splash of extra chicken broth to keep it creamy. Timing is key - have everything prepped before cooking. Consider adding leftover veggies like spinach or bell peppers for extra flavor.