Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.
Tonight’s chicken pasta strikes the perfect balance between rich, creamy sauce and spring produce. Plus, it uses one of our all-time favorite pasta shapes, bowties. You won’t be slaving away in the kitchen for this dish—it’s on the table in just 30 minutes or less.
Chicken and Farfalle Primavera
2 tablespoons unsalted butter
4 boneless skinless chicken breasts
8 ounces sugar snap peas
8 ounces asparagus
¼ ounce basil
2 tablespoons flour
1 pound farfalle pasta
16 ounces milk
¾ teaspoon garlic powder
3 ounces grated Parmesan cheese
Cooking with a helper tonight? They can make the butter-flour paste in Step 3, then stir the farfalle and garnish the finished bowls in Step 6.
1. Bring a large, covered pot of water to a boil over high heat (this helps prevent the water from evaporating before you’re ready to cook the farfalle). Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Pat chicken dry with paper towel and season all over with 1 teaspoon salt and pepper as desired.
2. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken. Sear, working in batches and adding oil in between as needed, until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board and set aside to rest, reserving pan, off heat, for Step 5.
3. While chicken cooks, rinse all produce. Cut snap peas crosswise on a diagonal into ¼-inch pieces. Trim and discard woody bottoms of asparagus, then cut crosswise on a diagonal into ½-inch pieces (feel free to leave the tips whole —they’re more tender). Roughly chop basil leaves, discarding stems. Halve lemon. To bowl with softened butter, add flour and, using your fingers, knead and blend to form a smooth paste—using your hands will warm the butter slightly, so it combines with the flour more easily. This paste will thicken the Alfredo sauce in Step 5.
4. Season boiling water generously with salt. Stir in farfalle and cook until almost al dente, 7 minutes (move on to Step 5— but don’t forget to come back). Then, stir in snap peas and asparagus; cook until pasta is al dente and vegetables are bright green, 2 minutes more. Reserve ¾ cup pasta cooking water (it’s easiest to reserve this water in a liquid measuring cup, if you have one), then drain and return to pot, off heat. Set aside for Step 6.
5. While pasta cooks, return pan from chicken to medium-high heat with milk, 1¼ teaspoon salt, and pepper. Bring to a boil, scraping up browned bits from pan, then whisk in garlic powder and butter-flour paste until smooth, 30 seconds. Reduce heat to medium; cook, whisking constantly, until thickened, 1–2 minutes more. Remove pan from heat. In a small bowl, reserve ¼ cup Parmesan; add remainder to pan with sauce and whisk to combine.
6. Cut rested chicken into ¼-inch slices, then add to pot with farfalle and vegetables, along with Alfredo sauce, reserved pasta cooking water, juice of ½ lemon, and half of basil. Toss to fully combine; transfer to serving bowls. Squeeze over juice of remaining lemon (or use less, if desired); garnish with remaining basil, reserved Parmesan, and pepper. Enjoy!
Cooking for a smaller crowd? Check out the 2-serving version of this recipe.
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