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bow-tie pasta with cooked skinless chicken thigh pieces, green peas and thin pale-golden garlic slices in a light glossy Parmesan coating
Andre Lewis

Garlic Parmesan Chicken Pasta

Brown the thigh pieces first, then let the skillet cool slightly before cooking the thin garlic slices so they turn pale golden instead of bitter, with broth and pasta water providing a light base for the Parmesan. Add the peas for the brief finishing stretch, keep extra pasta water beside the stove and stir the cheese in off the heat so the sauce moves around each bow-tie fold instead of collecting in grainy clumps.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry farfalle
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1/2 tsp fine salt for chicken
  • 1/4 tsp black pepper
  • 2 tbsp olive oil divided
  • 6 garlic cloves thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup frozen peas
  • 1/2 cup finely grated Parmesan

Method
 

  1. Cook farfalle in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, season chicken with its salt and pepper. Heat 1 tablespoon oil in a large skillet and cook chicken for 7 to 8 minutes until browned and at least 165°F; transfer to a plate.
  3. Reduce heat to medium-low and add remaining oil and garlic. Cook for 2 to 3 minutes until pale golden, then add broth and peas and simmer for 2 minutes.
  4. Return chicken and add farfalle with 1/2 cup reserved pasta water. Toss for 1 to 2 minutes until the pasta is tender and the peas are hot.
  5. Remove from heat and stir in Parmesan gradually, adding more pasta water if needed for a smooth light coating. Serve immediately.