Creamy Farfalle Pasta Delight
A creamy and delicious farfalle pasta dish with chicken, pancetta, and sun-dried tomatoes.
Equipment
- Air fryer For roasting garlic.
- Large pot For boiling pasta.
- Large Skillet For cooking the sauce.
Ingredients
Main Ingredients
- 2 cups Farfalle pasta
- 8 cups Water
- 1 large onion, thinly sliced
- 2 tablespoons Olive oil
- 4 oz Diced beef
- 2 each Chicken breasts, cubed
- 2 teaspoons Garlic powder
- 2 teaspoons Sea salt
- 2 teaspoons Black pepper
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese
- 1 bulb Roasted garlic
- 0.5 cup Sun-dried tomatoes, finely chopped
- 0.5 cup Green peas
Instructions
- Prepare one batch of roasted garlic in the air fryer. Once done, let it cool and set aside.
- Bring a large pot of water to a boil. Once boiling, add a generous amount of salt. Cook the farfalle pasta until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the sliced onions and sauté until they become translucent, about 5 minutes.
- Add the diced beef to the skillet with the onions. Cook until the beef is browned and the onions are caramelized, about 5-7 minutes. Reduce the heat to medium-low to prevent burning.
- Season the cubed chicken breast with garlic powder, sea salt, and black pepper. Add the seasoned chicken to the skillet and sauté until cooked through, about 5-7 minutes.
- Once the chicken is cooked, lower the heat and stir in the heavy cream, Parmesan cheese, whole cloves of roasted garlic, and sun-dried tomatoes. Let the sauce simmer for 2-3 minutes to thicken. Taste and adjust seasoning if needed.
- Add the cooked pasta and green peas to the skillet, along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated in the creamy sauce. Serve hot!
Notes
For added flavor, consider adding fresh herbs like basil or parsley. No alcoholic drinks allowed, please substitute with a non-alcoholic option.