🍝 Legendary Marry Me Chicken Bowtie Pasta ❤️

 

They say this dish is so good it could lead to a proposal! Tender chicken and bowtie pasta are tossed in a luxuriously creamy, sun-dried tomato and Parmesan sauce for a meal that’s truly unforgettable.

Prep Time: 15 minutes | Cook Time: 20 minutes | Serves: 4-6

Ingredients

• For the Chicken & Pasta:

  • 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces

  • 1 (10 oz) box bowtie pasta (farfalle)

  • 1 tbsp olive oil

  • 1 tsp Italian seasoning, divided

  • Salt and freshly ground black pepper, to taste

• For the Sauce:

  • 1 medium yellow onion, chopped

  • 1 red bell pepper, chopped

  • 2 cloves garlic, minced

  • ½ cup sun-dried tomatoes (oil-packed), drained and sliced

  • ½ tsp red pepper flakes (optional, for a subtle kick)

  • ½ cup chicken broth

  • ½ cup heavy cream

  • ¼ cup freshly grated Parmesan cheese, plus more for serving

  • 2 tbsp fresh basil, chopped, for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain and set aside.

2. Sear the Chicken: Pat the chicken pieces dry and season generously with salt, pepper, and half of the Italian seasoning. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.

3. Sauté the Aromatics: In the same skillet, add the chopped onion and cook until softened, about 4 minutes. Add the bell pepper and cook for another 2-3 minutes until it begins to soften. Stir in the garlic and cook for just 30 seconds until fragrant.

4. Build the Sauce: Add the sun-dried tomatoes, the remaining Italian seasoning, and the red pepper flakes (if using) to the skillet. Pour in the chicken broth to deglaze the pan, using your spoon to scrape up all the delicious browned bits from the bottom. Let it simmer for 1 minute.

5. Create the Creaminess: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it has thickened slightly.

6. Bring It All Together: Return the cooked chicken and any accumulated juices to the skillet. Add the drained bowtie pasta. Toss everything gently until the chicken and pasta are evenly coated in the creamy sauce and heated through.

7. Serve: Garnish generously with fresh chopped basil and an extra sprinkle of Parmesan cheese. Serve immediately and get ready for the compliments