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This Farfalle with Chicken and Roasted Garlic is creamy, comforting, and packed with cozy flavor. Think golden seared chicken, tender bowtie pasta, and sweet, mellow roasted garlic all wrapped in a velvety Parmesan sauce. It’s the kind of pasta dinner that feels a little fancy but comes together with simple ingredients—perfect for a cozy night in.
Try our Garlic Parmesan Chicken Pasta or Creamy Tuscan Chicken Pasta next!
Why you’ll love it
This recipe is our go-to when we want something hearty and satisfying without spending all night in the kitchen. Roasting garlic in the air fryer cuts down on time (hello, shortcut!) and transforms it into something magical—sweet, buttery, and perfect in a cream sauce.
The sauce itself is next-level thanks to brown butter and a generous helping of Parmesan. It’s a little nutty, super creamy, and coats the farfalle beautifully. Paired with golden, juicy chicken and fresh parsley on top? Pure comfort.
Recipe Tip
- If you’re short on time, the air fryer is a game-changer for roasted garlic. It cuts the roast time in half and still gives you that perfect, mellow flavor.
- Don’t skip the flour coating on the chicken—it helps achieve that golden crust and keeps it from sticking to the pan.
- The sauce may look thin at first but don’t worry—it thickens as it cools and clings to every piece of pasta.
How to Make Farfalle with Chicken and Roasted Garlic
Here’s a quick look at the process with step-by-step photos:
- Roast the garlic in the air fryer until soft and golden, then mash.
- Slice, season, and sear the chicken until golden and cooked through.
- Boil the farfalle until al dente.
- Brown the butter, then stir in the roasted garlic, broth, cream, and Parmesan to make the sauce.
- Toss everything together and garnish with fresh parsley.
Substitutions and variations
- Swap farfalle for penne or rigatoni if that’s what you have on hand.
- Add spinach, sun-dried tomatoes, or mushrooms to the sauce for extra flavor and veggies.
- No air fryer? Roast the garlic in the oven at 400°F for 40–50 minutes.
What to serve with it
We love pairing this with a simple green salad or garlicky roasted broccolini. A slice of crusty bread wouldn’t hurt either—perfect for scooping up the extra sauce!
Leftovers & storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or broth to loosen the sauce. We don’t recommend freezing this one—the creamy sauce tends to separate.
❓ FAQs
Yes! Just slice off the top of the garlic head, drizzle with oil, wrap in foil, and roast at 400°F (200°C) for about 40–50 minutes until soft and golden.
You can substitute with half-and-half or whole milk, but the sauce may be thinner. For a richer texture, you can add a bit of cream cheese or extra Parmesan to thicken it.
Definitely! Rotisserie chicken or leftover grilled chicken works well—just slice or shred it and stir it in at the end to warm through.
Absolutely. Penne, rigatoni, or fettuccine all work great if you don’t have farfalle on hand.
Tried this recipe? Feel free to leave a rating below—kind of like giving a little high five to a friend who cooked for you. 😊
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Farfalle with Chicken and Roasted Garlic
Ingredients
Chicken
- 1 large chicken breast, skinless and boneless
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
- ¼ cup flour
- 2 tablespoons olive oil
Instructions
- Roast the Garlic (Air Fryer Method): Preheat the air fryer to 375°F (190°C) °F. Slice off the top ¼ inch of a garlic head to expose the cloves. Drizzle with 1 tsp oil, sprinkle with salt, and wrap in foil. Air fry for 20–25 minutes, or until soft and golden. Mash with a fork.
- Cook the Chicken: Slice chicken in half lengthwise to make 2–4 thinner pieces. Pound to 1-inch thickness, pat dry, and season with salt, pepper, and Italian seasoning. Lightly coat both sides with flour. Heat olive oil in a skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Let rest 10 minutes, then slice into strips.
- Cook the Pasta: Boil a large pot of salted water. Cook pasta until al dente per package instructions.
- Make the Sauce: In a large skillet, melt butter over medium heat, stirring frequently. Let it cook until it turns golden brown and smells nutty—watch closely so it doesn’t burn.
- Stir in the mashed roasted garlic and cook for about 20 seconds to release the flavor.
- Pour in the chicken broth and let it simmer for 2–3 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream. Season with a pinch of salt and pepper. Let the sauce gently simmer for 5 minutes, or until it starts to thicken.
- Add the freshly grated Parmesan cheese and stir until fully melted and smooth. If the sauce feels too thin, add more Parmesan or mix 1 tablespoon of flour with 2 tablespoons of water and stir it in to thicken.
- Combine and Serve: Toss the sauce with cooked farfalle and seared chicken, then garnish with fresh parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was absolutely delicious. The roasted garlic flavor is next-level, and the creamy sauce was just right. My picky teens even went back for seconds!
That’s a total win, Emily—picky teen-approved is the highest praise! Thanks for taking the time to share. We’re so happy your family loved it 💛
This was so good! The roasted garlic flavor really came through and paired great with the chicken.
Thank you, Cathy! We agree — roasted garlic makes everything better.