Name: Creamy Sun-Dried Tomato & Chicken Bow Tie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 oz farfalle (bow tie) pasta (uncooked); 1 lb boneless skinless chicken breasts (cut into bite-sized pieces); 1 tbsp olive oil (for cooking); 1/2 tsp salt (divided); 1/4 tsp black pepper; 2 tbsp unsalted butter; 4 cloves garlic (minced); 1/2 cup sun-dried tomatoes (oil-packed) (drained and sliced); 1 1/2 cups heavy cream (room temperature); 3/4 cup freshly grated Parmesan cheese (plus more for garnish); 4 cups fresh baby spinach (packed); 1/4 cup reserved pasta water (more as needed); fresh basil leaves (torn); red pepper flakes (optional)

Creamy Sun Dried Tomato and Chicken Bow Tie Pasta: Creamy, dreamy, and ready in 45 minutes. This one pot bow tie pasta is the ultimate comfort dinner.
Why You Will Love This Creamy Sun Dried Tomato and Chicken Bow Tie Pasta Recipe
Your Simple Ingredients for the Perfect Creamy Sun Dried Tomato and Chicken Bow Tie Pasta
How to Make the Perfect Creamy Sun Dried Tomato and Chicken Bow Tie Pasta Recipe
Pro Tips and Easy Variations for Your Creamy Sun Dried Tomato and Chicken Bow Tie Pasta
Serving Suggestions
Nutrition Information
Storage and Make Ahead Instructions
Your Creamy Sun Dried Tomato and Chicken Bow Tie Pasta Questions Answered
More Incredible Italian American Recipes to Try
The Story Behind This Recipe
Pin This Recipe for Later

Creamy Sun Dried Tomato and Chicken Bow Tie Pasta: Creamy, dreamy, and ready in 45 minutes. This one pot bow tie pasta is the ultimate comfort dinner.

This creamy sun dried tomato and chicken bow tie pasta recipe is my idea of the perfect weeknight comfort meal. The first time I made it, I was standing in my kitchen after a long day, staring into a fridge that held a lonely pack of chicken breasts, a half jar of sun dried tomatoes, and a wilting bag of spinach. I had a box of farfalle tucked in the pantry and a deep craving for something rich and soothing. Twenty minutes later, the whole kitchen smelled like garlic, butter, and sweet tangy sun dried tomatoes bubbling in cream. One bite and I knew this dish would live permanently in my rotation. It has all the soul of a fancy restaurant pasta with none of the fuss. The sauce hugs every crimped edge of the bow ties, the chicken stays tender, and the spinach melts into the cream like it was always meant to be there.

What makes this creamy sun dried tomato and chicken bow tie pasta recipe different from the dozens you might have tried is the careful layering of technique without any heavy thickeners. There is no flour, no roux, no cornstarch. The sauce builds its own body from the emulsion of butter, heavy cream, and Parmesan, coaxed into silkiness by starchy reserved pasta water. Cooking the chicken first in the same skillet leaves behind a rich fond that deepens the sauce with savory golden notes. Using oil packed sun dried tomatoes, drained and sliced, adds a concentrated sweetness and a subtle herbaceous kick if you use the good kind packed with basil or oregano. The spinach is added right at the end, so it just wilts into the hot pasta without turning watery. Each step works together to give you a dish that tastes like slow cooking in a fraction of the time. If you are someone who loves dishes that feel like a warm hug, much like those impossibly fluffy Japanese souffle pancakes I love to make for a special breakfast, then this pasta is right up your alley.

This is a dinner that works for so many moments. It is fast enough for a Tuesday night when everyone is hungry and the clock is ticking. It is also elegant enough to serve when you have friends over, especially if you present it in a big shallow bowl with extra Parmesan and torn basil on top. The recipe yields a generous four servings, which means leftovers for lunch the next day if you are a smaller household, or just the right amount for a family of four with some crusty bread on the side. Even beginner cooks can pull this off beautifully because the steps guide you through every sizzle and simmer. You will feel confident in the kitchen, and you will end up with a dish that tastes genuinely restaurant worthy.

Why You Will Love This Creamy Sun Dried Tomato and Chicken Bow Tie Pasta Recipe

Ready in 45 minutes from start to finish. You can have an impressive, creamy pasta dinner on the table faster than waiting for delivery. Every minute is used efficiently, cooking pasta and sauce in parallel.
One skillet does most of the heavy lifting. Searing the chicken, building the sauce, and combining everything in the same pan creates deeper flavor and saves you from a sink full of dishes. That means more time enjoying your evening.
The sauce is luxuriously creamy without any flour. The combination of heavy cream, Parmesan, and starchy pasta water creates a naturally velvety texture that coats every bow tie. You get restaurant quality richness without complicated steps.
Sun dried tomatoes bring a pop of sweet tangy brightness. They balance the richness of the cream and chicken, keeping every bite interesting. Using oil packed ones adds an extra layer of savory depth.
It is endlessly adaptable. You can swap the chicken for shrimp, add mushrooms, or use gluten free pasta without losing any of the magic. The recipe is forgiving, so you can make it your own.
Leftovers taste even better the next day. The flavors meld overnight, and it reheats beautifully with just a splash of milk. You will actually look forward to lunch.

Your Simple Ingredients for the Perfect Creamy Sun Dried Tomato and Chicken Bow Tie Pasta

Pasta

12 oz farfalle (bow tie) pasta, uncooked

Chicken

1 lb boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon black pepper

Sauce

2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup sun dried tomatoes, drained and sliced (packed in oil)
1 1/2 cups heavy cream, at room temperature
3/4 cup freshly grated Parmesan cheese, plus more for garnish
4 cups fresh baby spinach, packed
1/4 cup reserved pasta water, more as needed

Garnish

Fresh basil leaves, torn
Red pepper flakes, optional

Ingredient Notes

If you are looking for the perfect creamy sun-dried tomato & chicken bow tie pasta recipe, you have found it. Farfalle. The bow tie shape is fantastic for catching the creamy sauce in its folds and ridges. Look for a good quality bronze die cut pasta if you can, it has a rougher surface that helps the sauce adhere. If you do not have farfalle, penne or rotini work well, but bow ties make it feel special.

Chicken breasts. Boneless skinless breasts cook quickly and stay tender when cut into even bite sized pieces. Thighs can be used for a juicier result, just adjust cooking time slightly. Make sure to pat the chicken dry before seasoning, this helps you get that golden sear instead of steaming.

Sun dried tomatoes. Oil packed sun dried tomatoes are the hero here. They are already soft, packed with flavor, and the residual oil adds depth to the sauce. Drain them well but do not rinse. If you only have dry packed ones, rehydrate them in warm water for 10 minutes and pat dry before slicing.

Heavy cream. Heavy cream or heavy whipping cream gives the sauce its luxurious body. Letting it come to room temperature before adding it to the hot pan prevents curdling. Half and half can be used in a pinch, but the sauce will be thinner, so you may want to add a little extra Parmesan and pasta water to thicken it.

Parmesan cheese. Freshly grated Parmesan melts smoothly and adds the essential salty nutty backbone. Pre shredded cheese often contains anti caking agents that can make the sauce grainy. A block of Parmigiano Reggiano freshly grated on a microplane is well worth the extra minute.

Baby spinach. Fresh baby spinach wilts in seconds and adds a fresh earthy note that cuts through the richness. Make sure it is dry when you add it, excess water will thin your sauce. You can use roughly chopped mature spinach leaves if that is what you have, just remove any tough stems.

How to Make the Perfect Creamy Sun Dried Tomato and Chicken Bow Tie Pasta Recipe

Phase 1: Cook the Pasta

Fill a large pot with water, salting it generously until it tastes like the sea. Bring it to a rolling boil and add the farfalle. Cook according to the package directions until al dente, meaning tender but still with a pleasant chew. You will know it is ready when the pasta has softened but offers slight resistance when bitten. Before draining, scoop out at least half a cup of the starchy pasta water and set it aside. This cloudy liquid is your secret weapon for a silky sauce later. Drain the pasta and give it a light toss with a drizzle of olive oil to prevent sticking while you finish the other components.

Phase 2: Sear the Chicken

While the pasta boils, pat the chicken pieces dry with paper towels. Season them evenly with half the salt and the black pepper. Heat a large skillet over medium high heat and add the olive oil. When the oil shimmers and flows easily, lay the chicken in a single layer. Do not crowd the pan; cook in two batches if needed to give each piece space. Let the chicken sear undisturbed for 4 to 5 minutes until the bottom is deeply golden brown and releases easily from the pan. Flip each piece and cook another 3 to 4 minutes until the internal temperature reaches 165°F and the juices run clear. Transfer the cooked chicken to a plate and set aside, leaving any browned bits in the pan, they are pure flavor.

Phase 3: Build the Creamy Sauce

Reduce the heat to medium and add the butter to the same skillet. Once it melts and foams, toss in the minced garlic and sliced sun dried tomatoes. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and just beginning to turn golden. Be careful not to let the garlic burn. Pour in the room temperature heavy cream while scraping the bottom of the pan with a wooden spoon to lift all those caramelized bits from the chicken. Bring the mixture to a gentle simmer, not a hard boil, and let it cook for 2 to 3 minutes. You will see the cream thicken slightly and take on a warm, sunset orange hue from the tomatoes. The texture should coat the back of a spoon. This slow melding of flavors reminds me of the way a Moroccan chicken tagine coaxes deep richness from simple ingredients, only here it happens in a fraction of the time.

Phase 4: Bring It All Together

Lower the heat to its gentlest setting. Sprinkle in the freshly grated Parmesan a little at a time, stirring continuously until it melts completely into the sauce. The sauce will become glossy and slightly thicker. Add the baby spinach in handfuls, folding it in until each bunch wilts and darkens to a vibrant green. Return the seared chicken and any accumulated juices from the plate back into the skillet. Add the drained pasta and a splash of reserved pasta water, then toss everything together until every bow tie is generously coated. Continue adding pasta water a tablespoon at a time, stirring, until the sauce reaches your ideal creamy consistency. Taste and adjust salt and pepper if needed. The finished dish should look glossy, smell like garlic and sweet cream, and the sauce should cling to the pasta without pooling heavily on the bottom.

Pro Tips and Easy Variations for Your Creamy Sun Dried Tomato and Chicken Bow Tie Pasta

Pro Tips

Reserve pasta water like liquid gold. The starch released from the pasta helps emulsify the cream and cheese into a cohesive, velvety sauce. Without it, the sauce can break or feel heavy. Always scoop a cup before draining, you can freeze any leftover water for soups.
Use room temperature cream. Cold cream hitting a hot skillet can cause the fat to separate and curdle. Let it sit out for 15 minutes while you prep other ingredients. If it curdles slightly, a vigorous whisk and a splash of pasta water usually brings it back together.
Grate your own Parmesan. Freshly grated cheese melts into a seamless creamy sauce. Avoid the pre shredded bags that contain cellulose and preservatives, they often turn grainy. A chunk of Parmigiano Reggiano is worth the small investment.
Brown the chicken properly. Patting the chicken dry and letting it cook undisturbed creates a deeply flavored crust that builds the sauce. Moving the pieces too early tears the sear and leaves you with pale, steamed meat. Be patient and let golden color develop.
Keep spinach dry. If you wash the spinach right before using it, spin it thoroughly or pat it completely dry. Excess water will leach into the sauce and dilute the creaminess. The residual heat from the pasta and sauce is enough to wilt dry spinach beautifully.
Cook chicken to safe temperature. Use an instant read thermometer to check for 165°F at the thickest part. This ensures the meat is safe and perfectly juicy without guesswork.

Delicious Variations

Swap chicken for shrimp or sausage. Sauté large shrimp in the butter after the garlic for 2 to 3 minutes until pink, or brown sliced Italian sausage and use the drippings as the flavor base. Both bring a new personality while keeping the creamy tomato sauce at home.
Make it gluten free. Use your favorite gluten free farfalle or other short pasta, and double check that your Parmesan and sun dried tomatoes are gluten free. The sauce itself is naturally gluten free, so it is an easy adaptation.
Boost the vegetables. Add sautéed sliced mushrooms along with the garlic, or stir in drained artichoke hearts when you add the spinach. Roasted red peppers or halved cherry tomatoes also complement the sun dried tomato tang beautifully.
Add a touch of heat. A generous pinch of red pepper flakes added with the garlic brings a pleasant warmth that balances the cream. You can also finish with a drizzle of chili oil for an extra kick.
For a lighter version. Use half and half instead of heavy cream and increase the Parmesan slightly. The sauce will be less decadent but still creamy. You can also add more spinach or stir in some steamed broccoli florets.

If you adore this kind of creamy comfort food, you will also love my recipe for blueberry lemon ricotta pancakes that bring a similar richness to the breakfast table. Both celebrate simple ingredients turned into something special.

Serving Suggestions for a Perfect Dinner

This pasta shines brightest when served family style in a large warm bowl with extra freshly grated Parmesan and a scattering of torn basil leaves. For a complete meal, pair it with crusty garlic bread for sopping up every last drop of sauce, and a simple arugula salad dressed with lemon vinaigrette to add a peppery fresh contrast. A crisp white wine like a

Chloe