Farfalle with Chicken and Roasted Garlic

Creamy farfalle pasta with sliced chicken in roasted garlic parmesan sauce, topped with fresh parsley – a cozy, comforting dinner idea.

5 from 4 votes

Farfalle with Chicken and Roasted Garlic

Creamy Farfalle with Chicken and Roasted Garlic is a flavorful, easy pasta dish made with tender chicken, sweet roasted garlic, and a rich, buttery sauce. Perfect for weeknight dinners!

Prep Time15

Cook Time35

Course: Pasta recipes

Cuisine: American

Keyword: chicken pasta, farfalle with chicken and roasted garlic

Servings:

Author: Tatiana

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

Pasta/Sauce

1 LARGE head of garlic
8 ounces farfalle pasta
2 tablespoons unsalted butter
1 1/2 cup heavy cream
1/2 cup chicken stock
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
Fresh parsley to garnish

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

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to bring the sauce back to life. Freezing isn’t recommended, as the creamy sauce may separate.

Nutrition