Chicken Farfalle Recipe: Bowtie Pasta With Creamy Parmesan Sauce

This chicken farfalle delivers creamy satisfaction in every bite, combining tender chicken with bowtie pasta in a velvety parmesan sauce. The dish comes together with simple ingredients and straightforward techniques that any home cook can master.

The sauce begins with a roux that transforms into a smooth, rich base when combined with milk and parmesan. I cook the chicken separately to ensure it stays juicy, then slice it into strips that pair perfectly with the pasta’s shape.

What emerges is a cohesive plate where each component complements the others. The farfalle’s folds capture the sauce beautifully, while the chicken adds heartiness to the creamy base.

Serve with a side of garlic bread or a simple green salad for a complete meal. The recipe scales easily for family dinners or intimate gatherings.

Ingredients for Chicken Farfalle

Quality ingredients create this velvety pasta dish with juicy chicken and rich parmesan sauce.

The chicken quality is non-negotiable here. Boneless, skinless breasts from Whole Foods or Costco offer consistent tenderness. Look for even thickness—pound thicker areas to 1/2-inch for uniform cooking. For the Parmesan, Parmigiano-Reggiano is the gold standard; BelGioioso offers excellent domestic wedges at most grocers. The farfalle should be bronze-die extruded for optimal sauce adhesion.

Substitutions require care to maintain the creamy integrity. Half-and-half can replace milk for extra richness, though whole milk is preferred. Chicken thighs work if you prefer dark meat—just trim visible fat first. For a gluten-free version, use cornstarch at half the amount of flour. The dried herbs can be swapped for fresh at a 1:3 ratio (1 part dried to 3 parts fresh).

Store the Parmesan wedge wrapped in parchment, then foil, for up to 3 months. The cooked dish keeps 4-5 days refrigerated in airtight containers. Reheat gently with a splash of milk to restore the sauce’s velvety texture. The uncooked chicken can be frozen for 9 months if properly packaged.

Step-by-Step Instructions for Chicken Farfalle

Master the technique for tender chicken and velvety sauce that clings perfectly to each bowtie.

Step 1: Cook Pasta Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Farfalle Pasta and cook according to package instructions until 1 minute shy of al dente. You want the pasta slightly undercooked as it will finish in the sauce later.

Reserve ½ cup of pasta water before draining. This starchy liquid is essential for adjusting the sauce consistency. Drain the pasta but do not rinse—you need that surface starch to help the sauce adhere properly to each piece.

Step 2: Sear and Cook the Chicken

While the pasta cooks, slice the 1.5 lb Boneless Skinless Chicken Breasts into thin strips. Season with ½ tsp Salt, ½ tsp Black Pepper, ½ tsp Dried Thyme, and ½ tsp Dried Oregano. Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat.

Add the chicken in a single layer and cook for 4-5 minutes until golden brown and cooked through. The chicken should release easily from the pan when it’s ready to flip. Transfer to a plate and set aside, leaving any browned bits in the skillet for flavor.

Step 3: Create the Creamy Parmesan Sauce

In the same skillet, melt the 4 tbsp Unsalted Butter over medium heat. Add the finely diced 0.5 whole Onion and cook for 3-4 minutes until softened and translucent. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Sprinkle the 3 tbsp All-Purpose Flour over the onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the 2 cups Whole Milk, ensuring no lumps form. Bring to a simmer and cook for 2-3 minutes until the sauce begins to thicken.

Step 4: Finish with Cheese and Combine

Reduce heat to low and stir in the 1.5 cups Parmesan Cheese and ¼ tsp Nutmeg. Continue stirring until the cheese melts completely and the sauce is smooth. Taste and adjust seasoning with the remaining 1 tsp Salt if needed.

Add the cooked farfalle and chicken to the skillet, tossing gently to coat everything in the sauce. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches the perfect creamy consistency. The sauce should cling beautifully to each piece of pasta and chicken.

Serve immediately while hot, with extra Parmesan if desired. The dish should have a glossy, velvety sauce that coats every bowtie perfectly.

Common Mistakes When Making chicken farfalle

Overcooking the Pasta

Cooking pasta beyond al dente is the most common mistake. Farfalle continues cooking in the hot sauce, so drain it 1 minute early. I always taste-test a piece—it should have a slight bite. Mushy pasta ruins the dish’s texture. 💡

Skipping the Roux

Rushing the sauce by adding milk directly to melted butter creates a thin, broken sauce. The 3 tbsp flour must cook with butter for 1-2 minutes to form a proper roux. This base is what gives the sauce its velvety consistency.

Dry Chicken Strips

Overcrowding the pan steams the chicken instead of searing it. Cook in batches if needed, giving each strip ½ inch of space. Also, don’t skip slicing into uniform ¼-inch thick strips—this ensures even cooking and juicy results.

Lumpy Sauce

Adding cold milk to hot roux causes clumping. Temper the milk by whisking in ¼ cup at a time while constantly stirring. I use a flat whisk for this—it reaches the pan’s edges better than a balloon whisk.

Forgetting Pasta Water

Discarding all the pasta water is a missed opportunity. That starchy liquid is your secret weapon for adjusting sauce consistency. Always reserve at least ½ cup before draining. A splash can transform a thick sauce into a creamy masterpiece.

Underseasoning

Parmesan is salty, but it’s not enough on its own. Taste the sauce before adding pasta and adjust with the remaining 1 tsp salt. I also add a pinch of the ¼ tsp nutmeg for warmth that balances the dish beautifully.

Frequently Asked Questions