Description
A rich and comforting pasta dish featuring tender bowtie pasta coated in a creamy parmesan sauce with sun dried tomatoes and herbs, topped with crispy golden breaded chicken for the perfect Southern inspired finish.
Ingredients
Scale
- 12 ounces bowtie pasta
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup grated parmesan cheese
- 1 1/2 cups heavy cream
- 1/2 cup sun dried tomatoes, chopped
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken thighs with salt, black pepper, and Italian seasoning on both sides.
- Heat olive oil in a large skillet over medium heat. Cook the chicken thighs until golden brown and fully cooked through, about 5 to 7 minutes per side. Remove and set aside.
- In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
- Stir in the chopped sun dried tomatoes and cook for another minute.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3 to 5 minutes until slightly thickened.
- Stir in the grated parmesan cheese and mix until the sauce becomes smooth and creamy.
- Add the cooked pasta to the skillet and toss until fully coated in the sauce.
- Slice the cooked chicken and place it over the creamy pasta.
- Sprinkle with chopped fresh parsley and additional parmesan if desired before serving.
Notes
- For extra crispiness, lightly dredge the chicken in seasoned flour before cooking.
- Add a splash of pasta water to loosen the sauce if it becomes too thick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 165 mg