Past Recipes
Chicken and Farfalle Primavera

Chicken and Farfalle Primavera with Alfredo Sauce, Snap Peas, and Asparagus

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Tonight's chicken pasta strikes the perfect balance between rich, creamy sauce and spring produce. Asparagus and sugar snap peas are cooked with bowtie-shaped farfalle until the pasta is al dente and the vegetables are bright green and tender. It's all tossed with slices of pan-roasted chicken and homemade Alfredo sauce, then finished with Parmesan, basil, and a squeeze of lemon.

  • Stovetop Only
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 950
  • Protein 68g
  • Total Carb 106g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 2 packets
    • unsalted butter
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • sugar snap peas
    • 4 ounces
    • sugar snap peas
  • asparagus
    • 4 ounces
    • asparagus
  • basil
    • 1/8 ounce
    • basil
  • lemon
    • 1
    • lemon
  • flour
    • 1 tablespoon
    • flour
  • farfalle pasta
    • 8 ounces
    • farfalle pasta
  • milk
    • 8 ounces
    • milk
  • garlic powder
    • 1/2 teaspoon
    • garlic powder
  • grated Parmesan cheese
    • 2 ounces
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot with lid
  • 10" medium pan

Cooking Steps

  1. Season chicken

    Season chicken

    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 ½ teaspoon salt and pepper as desired.

  2. Cook chicken

    Cook chicken

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear 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. Prepare ingredients

    Prepare ingredients

    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.

  4. Cook farfalle and vegetables

    Cook farfalle and vegetables

    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 ½ cup pasta cooking water, then drain and return to pot, off heat. Set aside for Step 6.

  5. Make Alfredo sauce

    Make Alfredo sauce

    While pasta cooks, return pan from chicken to medium-high heat with milk, ¾ 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 2 tablespoons Parmesan; add remainder to pan with sauce and whisk to combine.

  6. Plate chicken and farfalle

    Plate chicken and farfalle

    Cut rested chicken into ¼-inch slices, then add to pot with farfalle and vegetables, along with Alfredo sauce, reserved pasta cooking water, 1 squeeze lemon juice, and half of basil. Toss to fully combine; transfer to serving bowls. Squeeze over juice of ½ lemon (or use less, if desired); garnish with remaining basil, reserved Parmesan, and pepper. Enjoy!

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