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Marissa Bolden

Garlic Chicken and Farfalle

This simple chicken and farfalle pasta dish comes together in under 30 minutes, making it perfect for a weeknight meal. The garlic, butter, and lemon truly do the heavy lifting, creating a flavorful and easy-to-prepare dish.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 5
Ingredients Method

Ingredients
  

  • 1 lb farfalle pasta
  • 2 boneless skinless chicken breasts, cubed
  • 2 tsp crushed red pepper flakes
  • 2 tsp garlic powder
  • 1 tbsp salt
  • 2 tsp black pepper
  • Pan Sauce:
  • 1/4 cup unsalted butter
  • 1/4 cup white wine
  • 1 lemon juiced and zested
  • 1/2 cup reserved salty pasta water
  • 8 cloves garlic minced
  • 1/2 cup grated Parmesan cheese
  • 4 fresh basil leaves torn
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Cook farfalle pasta according to package directions. Before draining, reserve 1/2 cup of the pasta water.
  2. While the pasta cooks, sear the cubed chicken breast in a skillet with garlic powder, salt, and black pepper until cooked through and lightly browned.
  3. Remove chicken from the pan. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
  4. Add butter, lemon juice, lemon zest, and crushed red pepper flakes to the pan. Bring to a simmer, stirring until the butter is melted and the sauce is combined.
  5. Return the cooked chicken to the pan with the sauce. Add the cooked farfalle pasta and toss to coat.
  6. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  7. Stir in half of the Parmesan cheese and torn basil leaves.
  8. Season with additional salt and pepper to taste.
  9. Serve immediately, garnished with the remaining Parmesan cheese and basil.