Farfalle With Chicken & Sun-Dried Tomatoes: A Taste of Italy at Home

There’s a certain magic that happens when simple ingredients combine to create something truly exceptional. This dish, Farfalle with Chicken & Sun-Dried Tomatoes, holds a special place in my heart. I remember the first time I tasted it – a comforting bowl shared with friends on a chilly evening. The creamy sauce, the tender chicken, and the bright burst of sun-dried tomatoes… it was pure culinary comfort. It’s a recipe I’ve adapted over the years, always striving to recreate that perfect balance of flavors, and I’m excited to share it with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breast, cut into strips
• 2 onions, finely diced
• 2 ounces sun-dried tomatoes, julienned
• ½ teaspoon basil
• ¼ teaspoon thyme
• ¼ teaspoon oregano
• 1 tablespoon minced garlic
• 3 cups whipping cream (35% fat content)
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese, plus extra for serving
• 1 lb farfalle pasta (bow tie pasta)

Equipment Needed

• Large skillet
• Large pot

Instructions

1. In a large skillet, heat the olive oil over medium-high heat. Make sure the skillet is hot before adding the chicken; this will ensure a good sear.

2. Add the chicken strips, diced onions, julienned sun-dried tomatoes, basil, thyme, oregano, and minced garlic to the skillet. Sauté, stirring occasionally, until the chicken is almost cooked through. The onions should be translucent and fragrant.

3. Pour in the whipping cream and stir in the Parmesan cheese. Reduce the heat to low and allow the sauce to simmer gently until it thickens slightly, about 10-15 minutes. Stir occasionally to prevent sticking and ensure even cooking.

4. Season the sauce with salt and pepper to taste. Remember that the Parmesan cheese already adds saltiness, so start with a small amount and adjust accordingly.

5. While the sauce is simmering, bring a large pot of water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente – firm to the bite.

6. Once the pasta is cooked, drain it thoroughly in a colander. Don’t overcook the pasta, as it will continue to cook slightly when tossed with the sauce.

7. Add the drained pasta to the skillet with the creamy chicken and sun-dried tomato sauce. Toss gently to coat the pasta evenly, ensuring every bow tie is covered in the rich sauce.

8. Serve immediately in individual pasta bowls. Garnish with freshly grated Parmesan cheese and a sprinkle of freshly ground black pepper before serving.

Expert Tips & Tricks

• Sear the Chicken: For extra flavor, sear the chicken in batches to avoid overcrowding the pan. This allows the chicken to brown properly, adding depth of flavor to the dish.
• Sun-Dried Tomato Power: If you’re using oil-packed sun-dried tomatoes, reserve a tablespoon or two of the oil and use it in place of the olive oil. This will intensify the sun-dried tomato flavor.
• Thickening the Sauce: If your sauce isn’t thickening to your liking, you can create a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Slowly whisk this into the simmering sauce until it reaches your desired consistency.
• Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before adding the cooked pasta.
• Garlic Tip: To avoid bitter garlic, add it towards the end of sautéing the vegetables. Burnt garlic can ruin a dish.

Serving & Storage Suggestions

This Farfalle with Chicken & Sun-Dried Tomatoes is best served immediately while the pasta is still warm and the sauce is creamy. Garnish each bowl with extra grated Parmesan cheese and a generous grind of fresh black pepper. A sprinkle of fresh parsley adds a touch of freshness and color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce. You can also microwave individual portions, but be careful not to overcook the pasta. Freezing is not recommended as the cream sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	657 kcal	33%
Total Fat	39 g	60%
Saturated Fat	22 g	110%
Cholesterol	164 mg	55%
Sodium	350 mg	15%
Total Carbohydrate	52 g	17%
Dietary Fiber	3 g	12%
Sugars	6 g	–
Protein	25 g	50%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free farfalle pasta for a gluten-free version.
• Vegetarian: Substitute the chicken with sautéed mushrooms or zucchini for a vegetarian option.
• Dairy-Free: Use a plant-based cream alternative, such as cashew cream or oat cream, and nutritional yeast in place of Parmesan cheese for a dairy-free version. Be mindful that the sauce’s consistency and flavor profile will change slightly.
• Spinach Boost: Add a handful of fresh spinach to the sauce during the last few minutes of cooking for added nutrients and color.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Herbs: Experiment with different herbs, such as rosemary or sage, for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Absolutely! While farfalle (bow tie) pasta is traditional for this dish, you can easily substitute it with penne, rotini, or any other short pasta shape.

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs will work well and add a richer flavor. Just be sure to trim any excess fat before cooking.

Q: How do I prevent the cream sauce from separating?
A: Simmer the sauce over low heat and avoid boiling it. Stir frequently to prevent sticking and separation.

Q: Can I add vegetables to this dish?
A: Certainly! Sautéed bell peppers, asparagus, or broccoli would be delicious additions to this pasta.

Q: How long does the cooked pasta last in the fridge?
A: Cooked pasta with sauce can be stored in the refrigerator for up to 3 days in an airtight container.

Final Thoughts

This Farfalle with Chicken & Sun-Dried Tomatoes is a versatile and satisfying dish that’s perfect for a weeknight meal or a special occasion. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. I encourage you to try this recipe and share your feedback! Pair it with a crisp green salad and a glass of chilled white wine for a complete and delightful meal. Buon appetito!