Homemade bow tie pasta recipe
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- 1/2 lb chicken
- 1/2 lb pasta of choice
- 1/4 cup sun-dried tomatoes, jullienned (plus oil)
- 2 T butter
- 1 medium shallot, diced
- 1 t salt, to taste
- 1 t Italian seasoning
- 1/2 t onion powder
- 1 t pepper, to taste
- 1/2 t paprika (can sub smoked)
- 1/2 t chicken bouillon
- Dash of cayenne, optional
- 1/2 t red pepper, to taste
- 6-8 cloves garlic, to taste
- Olive oil
- 2.5 cups chicken broth
- 1/2 cup half & half (or cream)
- 1/2 cup fresh parmesan (plus more to garnish)
- Handful of spinach
- Fresh basil, torn, to taste
1. In a large sauce pan, heat about 1 T of sun-dried tomato oil and 1 T butter over medium heat. Cook your chicken until no longer pink and set aside. Cut into bite-sized pieces.
2. Reduce heat to low and add in another T of butter along with your shallot and seasonings. Cook for 2-3 minutes (add in some olive oil if needed). Add in your garlic and cook for another minute.
3. Pour in your chicken broth, scraping up any brown bits on the bottom of the pan. Bring to a simmer, add in your pasta, and stir. Cover and simmer until al dente, about
10-15 minutes, stirring every few minutes.
4. Once your pasta is done, add in your half & half, sun-dried tomatoes, and parmesan. Stir until melted.
5. Add in your spinach, cooked chicken, and basil. Stir until spinach is wilted. Serve immediately and top with more fresh parm. Enjoy!
Hey foodies! I wanted to share some extra tips and tricks to make your bow tie pasta experience even better. This creamy chicken and sun-dried tomato dish is already a winner, but there are always ways to elevate it or adapt it for different needs, right? First off, letโs talk about getting that perfect al dente pasta. While the recipe says 10-15 minutes, always taste-test a minute or two before the suggested time. The goal is firm to the bite, not mushy! Also, save a little bit of that starchy pasta water before draining โ itโs a secret weapon for loosening up your sauce if it gets too thick or helping it emulsify beautifully. Just a tablespoon or two can make a huge difference in achieving that wonderfully rich orange sauce texture you see in the pictures. Want to switch things up? This bowtie noodle recipe is incredibly versatile! Instead of chicken, try shrimp for a lighter option, or even Italian sausage for a bolder flavor. You can also throw in more veggies like sautรฉed mushrooms, bell peppers, or even asparagus spears for added nutrition and color. If you're a cheese lover like me, a sprinkle of fresh mozzarella or a dollop of ricotta stirred in at the end can add another layer of creamy goodness. The key is to keep tasting and adjusting the seasonings to your preference. Now, for all the parents out there, you might be wondering about adapting this delicious creamy bow tie pasta for little ones, especially if you're thinking about finger foods for a 1-year-old. This recipe can definitely be made kid-friendly! For toddlers, make sure to cut the cooked bow tie pasta into smaller, manageable pieces to prevent choking. The chicken should also be in very small, easily chewable bits. While sun-dried tomatoes add amazing flavor, they can be a bit chewy for very young children, so you might want to finely mince them or even omit them from their portion. The spinach wilts down nicely and is a great way to sneak in some greens. Just ensure the red pepper flakes and cayenne are left out or minimized for their serving. This way, the whole family can enjoy a variation of this comforting meal! Finally, this dish makes great leftovers! Store it in an airtight container in the fridge for up to 3-4 days. When reheating, you might want to add a splash of chicken broth or even a little milk/cream to bring back some of that creamy texture. I love serving this pasta with a simple side salad and some crusty garlic bread to soak up all that incredible sauce. Enjoy making this delicious dish a staple in your kitchen!