Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon (5ml) olive oil
  • 1/2 teaspoon (2.5ml) salt, plus more to taste
  • 1/4 teaspoon (1.25ml) black pepper, plus more to taste
  • 8 ounces (225g) farfalle (bow tie) pasta
  • 2 tablespoons (30g) unsalted butter
  • 1/2 cup (120ml) yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (6g) fresh parsley, chopped
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Season chicken with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sauté chicken until cooked through and lightly browned. Remove chicken from skillet and set aside.
  3. Cook farfalle pasta according to package directions until al dente. Drain pasta and set aside.
  4. Melt butter in the same skillet over medium heat. Add onion and sauté until softened and translucent. Add garlic and sauté until fragrant (about 30 seconds).
  5. Pour in chicken broth and bring to a simmer. Reduce heat and stir in heavy cream, Parmesan cheese, and red pepper flakes (if using). Simmer until sauce has thickened slightly.
  6. Add cooked chicken and pasta to the sauce. Toss to coat. Season with salt and pepper to taste. Garnish with fresh parsley and additional Parmesan cheese before serving.