10 Comforting Chicken and Farfalle Dishes

Nothing says comfort like a bowl of tender chicken and farfalle pasta. These 10 dishes are perfect for cozy nights, easy dinners, and happy hearts. Ready to find your new favorite?

Classic Chicken and Farfalle Alfredo

Kick off a comforting dinner with this Classic Chicken and Farfalle Alfredo, where tender pasta meets creamy, velvety sauce. Perfectly grilled chicken adds a smoky depth, while the rich Parmesan sauce coats every bowtie shape for a luxurious mouthfeel.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 2 boneless skinless chicken breasts (about 8 oz each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

For the Alfredo Sauce

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the Pasta

• 8 ounces farfalle pasta
• 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice against the grain into strips.
4. In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. (Tip: burnt garlic turns bitter, so keep it moving.)
5. Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low. Whisk in Parmesan cheese, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook for 2-3 minutes until the sauce thickens slightly. (Tip: if the sauce gets too thick, add reserved pasta water a tablespoon at a time to loosen.)
6. Add the drained pasta to the skillet and toss to coat evenly with the sauce. If needed, adjust consistency with more pasta water. Fold in the sliced chicken and warm through for 1 minute. (Tip: taste and adjust seasoning; the cheese and pasta water add salt, so go easy.)
7. Serve immediately garnished with fresh parsley.

Garnish with fresh parsley and serve immediately, the silky sauce clinging to every bowtie of pasta. This dish pairs beautifully with a crisp white wine and a simple green salad, making it an elegant yet accessible weeknight indulgence.

Lemon Herb Chicken Farfalle

Just when you thought pasta couldn't get brighter, this Lemon Herb Chicken Farfalle arrives with a sunlit sauce that dances on the palate. Tender chicken and al dente bows are enveloped in a creamy citrus herb sauce that feels both luxurious and fresh.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz farfalle
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh basil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the farfalle al dente according to package directions. Before draining, reserve 1 cup of pasta water and set aside. (Tip: The starchy pasta water helps thicken and bind the sauce.)
2. While the pasta cooks, season the chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for 5–6 minutes, until golden brown and cooked through to 165°F. Transfer the chicken to a plate. (Tip: Avoid overcrowding the pan to ensure proper browning.)
3. Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. (Tip: This deglazing step incorporates flavor from the pan.)
4. Stir in the heavy cream and grated Parmesan cheese. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Do not let it boil. (Tip: Boiling cream can cause it to curdle; keep the heat moderate.)
5. Return the cooked chicken to the skillet. Add the drained farfalle, parsley, basil, and thyme. Toss well to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Season with the remaining 1/2 tsp salt and 1/4 tsp pepper.
6. Serve immediately, garnishing with additional lemon zest and fresh herbs if desired.

Bright and lush, this pasta captivates with each forkful—the tender chicken, al dente ribbons, and citrusy cream sauce meld into a symphony of spring. Serve it with a crisp white wine and a side of sautéed asparagus for an effortlessly elegant dinner.

Spicy Cajun Chicken Farfalle

Your quest for a dinner that dances between smoky heat and creamy comfort ends here. This Spicy Cajun Chicken Farfalle brings together tender, blackened chicken and perfectly al dente bow-tie pasta in a luscious, paprika-spiked cream sauce. It's a one-skillet wonder that elevates weeknight cooking with layers of bold flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts
• 1 tbsp Cajun seasoning
• 2 tbsp olive oil

For the Sauce

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Pasta

• 8 oz farfalle pasta
• Water for boiling
• Salt for pasta water

Instructions

1. Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
2. Pat chicken breasts dry with paper towels. Season evenly on both sides with Cajun seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook without moving for 5–6 minutes, until golden brown. Flip and cook another 5–6 minutes, until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice crosswise into 1/2-inch strips.
4. Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and sauté, stirring constantly, until fragrant, about 1 minute.
5. Pour in heavy cream and chicken broth. Add smoked paprika, salt, and black pepper. Bring to a gentle simmer, stirring occasionally, and cook for 2 minutes. Avoid boiling vigorously to prevent curdling.
6. Stir in grated Parmesan cheese until melted and smooth. The sauce should coat the back of a spoon; if too thick, thin with a splash of reserved pasta water.
7. Add cooked farfalle and sliced chicken to the skillet. Toss gently until everything is evenly coated with sauce. If needed, add more pasta water a tablespoon at a time to reach desired consistency.
8. Serve immediately, garnished with fresh parsley if desired.

No other pasta delivers this interplay of velvety richness and bold, smoky heat. The farfalle cradles the creamy sauce in every nook, while the blackened chicken provides a satisfying crust and tender bite. For a finishing touch, sprinkle with chopped chives or serve alongside a crisp green salad to balance the spice.

Chicken Pesto Farfalle with Sun-Dried Tomatoes

Perfectly al dente farfalle meets tender chicken and a vibrant basil pesto, punctuated by the sweet-tart burst of sun-dried tomatoes. This dish embodies the essence of Italian summer, bringing together simple, high-quality ingredients for a meal that feels both effortless and elegant.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Ingredients

• 8 oz farfalle pasta
• 1 lb boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the farfalle and cook according to package directions until al dente, usually about 10-12 minutes. (Tip: Salting the water generously is essential—it's the only chance to season the pasta from within.)
2. While the pasta cooks, season the chicken breasts evenly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
3. Place the chicken in the skillet and cook for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F. (Tip: Avoid overcrowding the pan; cook in batches if necessary to ensure a nice sear.) Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into bite-sized pieces.
4. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped sun-dried tomatoes and sauté for 1-2 minutes until fragrant.
5. Drain the farfalle, reserving 1/2 cup of pasta water. Return the pasta to the pot off heat.
6. Add the pesto, sun-dried tomatoes, sliced chicken, and Parmesan to the pasta. Toss well, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta evenly. (Tip: The starchy pasta water helps the pesto cling to the farfalle and creates a silky sauce without extra oil.)
7. Serve immediately, garnished with additional Parmesan if desired.

A luxurious finish comes from the interplay of tender chicken, sweet-tart tomatoes, and fragrant basil—each bite a harmony of textures. For a bright contrast, serve alongside a simple arugula salad with lemon vinaigrette, or add a sprinkle of toasted pine nuts for extra crunch.

Creamy Tomato Basil Chicken Farfalle

Welcome to a dish where velvety tomato cream sauce meets tender chicken and perfectly al dente farfalle, delivering a tangy comfort that feels both indulgent and refined.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz farfalle pasta
• 1 lb boneless skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes, preferably San Marzano
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 cup grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2. While pasta cooks, season chicken breasts evenly with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board, let rest 5 minutes, then slice.
3. Reduce skillet heat to medium. Add garlic and sauté 30 seconds until fragrant. Pour in crushed tomatoes and remaining salt and pepper. Simmer 5 minutes, stirring occasionally.
4. Stir in heavy cream and cook 2 minutes, allowing the sauce to thicken slightly. Remove from heat and fold in fresh basil.
5. Add drained farfalle and sliced chicken to the skillet. Toss gently with Parmesan cheese if using, and add reserved pasta water a tablespoon at a time if the sauce is too thick.
6. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra basil and Parmesan if desired.

Underneath the creamy sauce, each forkful reveals layers of tangy tomato, fragrant basil, and juicy chicken—a comforting bowl that pairs beautifully with a side of crusty bread or a simple green salad.

Chicken and Broccoli Farfalle in Garlic Parmesan Sauce

Garlic and Parmesan unite in a creamy sauce that envelops tender chicken, vibrant broccoli, and al dente farfalle. This dish is a celebration of simple, wholesome ingredients elevated by rich flavors. Perfect for a quick and satisfying meal that feels both comforting and refined.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz farfalle pasta
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente. During the last 2 minutes of cooking, add broccoli florets to the boiling water. Drain and set aside. (Tip: Reserve 1/2 cup pasta water to thin the sauce if needed.)
2. While pasta cooks, season chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Pour in heavy cream, bring to a gentle simmer. Whisk in grated Parmesan cheese until smooth. Season with salt, pepper, and red pepper flakes if using. (Tip: Freshly grated Parmesan melts more evenly than pre-shredded.)
5. Add cooked pasta, broccoli, and chicken to the skillet. Toss everything together until well coated in the sauce. (Tip: If sauce is too thick, add a splash of reserved pasta water.) Serve immediately.

Keenly balanced, this dish offers a creamy yet light sauce that clings to every piece of farfalle and chicken. The broccoli adds a pleasant bite, while the garlic and Parmesan create a rich, savory harmony. Serve with a crisp white wine and a side salad for an effortless weeknight dinner that feels elegant.

Buffalo Chicken Farfalle with Blue Cheese

Zesty and sophisticated, this Buffalo Chicken Farfalle with Blue Cheese balances fiery heat with creamy, tangy indulgence. It's a dish that elevates game-day flavors into a refined weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz farfalle pasta
• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup buffalo hot sauce
• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 cup crumbled blue cheese
• 2 green onions, sliced

Instructions

1. Bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Tip: The starchy pasta water helps bind the sauce.
2. Season chicken breasts evenly with salt and black pepper on both sides.
3. In a large skillet, heat olive oil over medium-high heat. Cook chicken for 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Tip: Avoid crowding the pan to ensure a proper sear.
4. Transfer chicken to a cutting board and let rest for 5 minutes, then shred or dice into bite-sized pieces. Tip: Resting keeps the meat juicy.
5. In the same skillet, melt butter over medium heat. Whisk in buffalo hot sauce and heavy cream. Simmer for 2 minutes, stirring occasionally, until sauce thickens slightly.
6. Add the cooked pasta, chicken, and reserved pasta water to the sauce. Toss gently until everything is evenly coated.
7. Remove from heat. Fold in half of the blue cheese crumbles until just melted.
8. Serve immediately, topped with remaining blue cheese crumbles and sliced green onions.

Creamy, spicy, and punctuated by tangy blue cheese, each forkful delivers a satisfying contrast of textures—tender pasta, juicy chicken, and crumbly cheese. For an extra crunch, sprinkle toasted panko or walnuts on top just before serving.

Chicken Marsala Farfalle

Golden-hued farfalle ribbons nestle in a velvety Marsala wine sauce, enriched with earthy mushrooms and tender chicken—a dish that marries Italian tradition with weeknight ease. Each component is thoughtfully layered to create a deeply savory, elegant meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz farfalle pasta
• 8 oz cremini mushrooms, sliced
• 3/4 cup dry Marsala wine
• 1/2 cup low-sodium chicken broth
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 shallot, finely diced
• 2 tbsp all-purpose flour
• 1/4 cup heavy cream
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook farfalle until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain.
2. Meanwhile, season chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat until shimmering.
3. Add chicken in a single layer, working in batches if necessary. Sear without moving for 4 minutes until golden brown, then flip and cook 3 minutes more. Transfer to a plate. (Tip: Avoid overcrowding to ensure proper browning.)
4. Reduce heat to medium. Add remaining 1 tbsp olive oil and 1 tbsp butter. Sauté mushrooms and shallot for 5 minutes until mushrooms release their liquid and begin to brown.
5. Stir in garlic and cook 30 seconds until fragrant. Sprinkle flour over mixture and stir constantly for 1 minute. (Tip: Cooking the flour removes raw taste and thickens the sauce.)
6. Pour in Marsala wine and chicken broth, scraping up browned bits from the pan. Bring to a simmer and cook 3 minutes until slightly reduced.
7. Return chicken and accumulated juices to the skillet. Stir in heavy cream and remaining 1/2 tsp salt and 1/4 tsp pepper. Simmer 2 minutes until chicken is cooked through and sauce thickens. (Tip: For a silkier texture, add a splash of reserved pasta water if sauce is too thick.)
8. Add drained farfalle to the skillet and toss to coat in sauce. Remove from heat, then stir in remaining 1 tbsp butter until glossy. Taste and adjust seasoning.
9. Garnish with chopped parsley before serving.

Your spoon will glide through the silky sauce, each mushroom a savory bite. Serve with a crisp green salad for contrast, or pair with a glass of dry Marsala for a complete experience.

Greek Chicken Farfalle with Feta and Olives

Bring the sun-drenched flavors of the Mediterranean to your table with this vibrant Greek Chicken Farfalle. Briny olives, creamy feta, and tender chicken mingle with farfalle pasta in a lemony-herb dressing that's as quick as it is elegant.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

• 8 oz farfalle pasta
• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted kalamata olives, halved
• 4 oz feta cheese, crumbled
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the farfalle according to package directions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain and set aside. (Tip: Salting the pasta water generously seasons the pasta from within.)
2. While the pasta cooks, pat the chicken breasts dry with paper towels. Season evenly with salt, pepper, and dried oregano on both sides.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side, until an instant-read thermometer registers 165°F. Transfer to a plate and let rest for 5 minutes before slicing into bite-sized pieces. (Tip: Resting the chicken ensures juicy, tender slices.)
4. In the same skillet, reduce heat to medium. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the halved cherry tomatoes and olives; cook for 2 minutes, stirring occasionally, until the tomatoes begin to soften.
5. Add the cooked farfalle, sliced chicken, crumbled feta, and lemon juice to the skillet. Toss gently to combine, adding reserved pasta water a tablespoon at a time if the mixture seems dry. (Tip: The starchy pasta water helps the sauce cling to the pasta.)
6. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley, if desired, and serve immediately.

Velvety feta melts into the warm pasta, while briny olives and tangy lemon create a symphony of flavors. Vibrant cherry tomatoes add a burst of sweetness, making each forkful a perfect balance of rich and bright.

Chicken and Spinach Farfalle Bake

Hearty and satisfying, this Chicken and Spinach Farfalle Bake is the ultimate comfort food—a creamy, cheesy casserole that combines tender chicken, fresh spinach, and perfectly cooked pasta in a rich, savory sauce. Ideal for busy weeknights or a cozy family dinner, it delivers restaurant-quality flavor with minimal effort.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Bake

• 12 oz farfalle pasta
• 2 boneless, skinless chicken breasts (about 1 lb)
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 5 oz fresh spinach
• 4 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup low-sodium chicken broth
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Italian seasoning
• 1 cup shredded mozzarella cheese (from a block)
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Cook farfalle in salted boiling water according to package directions until al dente (about 1 minute less than specified). Drain and set aside. Tip: reserve 1/2 cup pasta water to thin the sauce if needed.
2. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board, let rest for 5 minutes, then shred or dice into bite-sized pieces.
3. In the same skillet over medium heat, add onion and garlic; sauté for 3-4 minutes until softened. Add fresh spinach and cook, stirring occasionally, until wilted, about 2 minutes.
4. Reduce heat to low. Add cream cheese, sour cream, chicken broth, Italian seasoning, remaining salt, and pepper. Stir continuously until the cream cheese melts and the sauce is smooth. Tip: for a richer flavor, let the sauce simmer gently for 1 minute.
5. In a large bowl, combine cooked pasta, shredded chicken, and the creamy spinach sauce. Toss to coat evenly. If the sauce seems thick, add reserved pasta water a tablespoon at a time until desired consistency.
6. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle mozzarella and Parmesan evenly over the top. Tip: using freshly grated block mozzarella gives a superior melt and less moisture.
7. Bake for 20-25 minutes until the cheese is bubbly and golden brown. Let rest for 5 minutes before serving. Tip: resting allows the casserole to set, making it easier to slice and serve.

Melty, creamy, and packed with tender chicken and vibrant spinach, this bake is a weeknight winner. Pair it with a crisp green salad and crusty bread for a complete meal. The leftovers reheat beautifully for lunch the next day.

Conclusion

Whether you’re craving creamy, cheesy, or tomato-based, these farfalle dishes are weeknight gold. Try one tonight—then drop your fave in the comments and pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.