SIZZLE & SCORE
WHEN THE GAME IS ON THE LINE
S&S GAME PLAN

Grilled Chicken
Alfredo Farfalle

With Sun-Dried Tomatoes and Fresh Basil

Juicy grilled chicken over creamy Parmesan Alfredo farfalle, with tangy sun-dried tomatoes and fresh basil. Rich, flavorful, and made for a great dinner for two.

Twilight patio dinner for two with grilled chicken Alfredo farfalle, lemon-garlic roasted broccolini, Santa Margherita Pinot Grigio and red candles
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SERVES
2
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PREP
15 MIN
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COOK
25 MIN
★
DIFFICULTY
★★☆☆☆

WHAT YOU’RE MAKING

Grilled Chicken
Alfredo Farfalle
Lemon-Garlic
Roasted Broccolini
Santa Margherita
Pinot Grigio

THE DRINKS

Lemon Drop Martini

FOR TWO
4 oz vodka
2 oz fresh lemon juice
1 oz triple sec
1 oz simple syrup
Sugar for the rims
Ice and 2 lemon twists
Run a lemon wedge around two martini glass rims and dip in sugar. Shake vodka, lemon juice, triple sec and simple syrup with ice until thoroughly cold. Strain into the glasses and garnish with lemon twists.
LEARNING POINT — THE DINNER POUR Santa Margherita Pinot Grigio is our wine with dinner. Its crisp acidity balances the rich Parmesan Alfredo sauce. Use ¼ cup in the sauce and chill the rest for the table.

S&S Move: The martini starts the evening; the Pinot Grigio joins dinner. Two different jobs, both handled.

WHAT YOU NEED

Grilled Chicken

  • 2 boneless skinless chicken breasts (6–8 oz each)
  • 1 Tbsp olive oil
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper
SECRET WEAPON — THE THERMOMETER
Grill marks look good, but 165°F tells you the chicken is ready. Rest it for 5 minutes before slicing.

Alfredo Farfalle

  • 6 oz dry farfalle (bow-tie pasta)
  • 2 Tbsp unsalted butter
  • 3 garlic cloves, minced
  • ¼ cup dry white wine (Pinot Grigio)
  • ¾ cup heavy cream
  • ¾ cup freshly grated Parmesan, plus extra to finish
  • ⅓ cup oil-packed sun-dried tomatoes, drained and sliced
  • 1 Tbsp oil from the sun-dried tomato jar
  • ¼ cup fresh basil, sliced
  • About ¼ cup reserved pasta water, as needed
  • Salt and black pepper, to taste
  • Optional: ¼ tsp crushed red pepper flakes

Lemon-Garlic Broccolini

  • 1 bunch broccolini, trimmed
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • Zest of ½ lemon
  • Juice of ½ lemon, to finish
  • Kosher salt and black pepper
  • Optional: lemon wedges to serve

Gear

  • Outdoor grill or grill pan
  • Instant-read thermometer
  • Large pot for pasta
  • Colander or spider strainer
  • Large skillet for Alfredo
  • Sheet pan for broccolini
  • Tongs and wooden spoon
  • Measuring cups and spoons
  • Knife, cutting board and grater
  • Cocktail shaker and strainer
  • 2 martini glasses and 2 wine glasses

BEFORE SHE GETS THERE

  • Set up the chicken. Mix the seasoning, pat the breasts dry, and keep them refrigerated until grilling. Have the thermometer ready.
  • Get the Alfredo ingredients ready. Grate the Parmesan yourself. Mince the garlic, slice the sun-dried tomatoes, and measure the cream and wine. Keep the cream cold until needed.
  • Prep the green stuff. Trim and wash the broccolini. Zest the lemon. Wash and dry the basil, but save the slicing until cooking.
  • Get the drinks cold. Chill the Santa Margherita Pinot Grigio, vodka and martini glasses. Have lemons, sugar and a shaker ready.
  • Make the place look intentional. Set two places, pick the music, and get the lighting right. Candles are doing some heavy lifting tonight.
  • Clear the kitchen. Put away the prep mess, wipe the counters, and empty the sink. Alfredo needs your attention, not a scavenger hunt for a clean spoon.
  • Clean yourself up. Fresh shirt, teeth brushed, quick mirror check. The basil is supposed to look a little wild. You aren't.
  • Check the bathroom. Fresh hand towel, clean counter, plenty of toilet paper. Nobody's expecting the Ritz, but let's avoid the gas station experience.
Food prepped.
Place ready.
You're ready. It's game time.

PLAY BY PLAY

  1. GET YOUR GAME FACE ON
    Bring out the 2 chicken breasts when you’re ready to season them. Get the butter, cream and Parmesan measured, the 3 garlic cloves minced, and the ⅓ cup sun-dried tomatoes sliced. Wash the fresh basil and trim the broccolini. A little organization now means less panic later.
  2. GIVE THE CHICKEN SOME ATTENTION
    Pat the 2 boneless skinless chicken breasts dry. Rub with 1 Tbsp olive oil, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp kosher salt and ¼ tsp black pepper. Preheat the grill to medium-high (400–425°F). We’re grilling tonight, not pan-searing.
  3. GET THE BROCCOLINI ROASTING
    Heat the oven to 425°F. Toss 1 bunch trimmed broccolini with 1 Tbsp olive oil, 1 minced garlic clove, zest of ½ lemon, salt and pepper. Spread on a sheet pan and roast 12–15 minutes, until tender with lightly crisp edges. Finish with juice of ½ lemon just before serving.
  4. FIRE UP THE CHICKEN
    Grill the seasoned chicken for about 5–7 minutes per side, depending on thickness. Check the thickest part with an instant-read thermometer: 165°F is the finish line. Move it to a cutting board and rest 5 minutes before slicing. Let the chicken take its victory lap.
  5. GET THOSE BOW TIES MOVING
    Boil a large pot of salted water. Add 6 oz dry farfalle and cook according to the package until al dente. Before draining, save about ¼ cup pasta water. Those bow ties are about to get dressed for date night.
  1. BUILD THE ALFREDO
    In a large skillet over medium heat, melt 2 Tbsp unsalted butter with 1 Tbsp oil from the sun-dried tomato jar. Add 3 minced garlic cloves and stir for about 30 seconds. Pour in ¼ cup Santa Margherita Pinot Grigio and simmer 1–2 minutes, until reduced by roughly half. Stir in ⅓ cup sliced sun-dried tomatoes.
LEARNING MOMENT — WHY THE WINE GOES IN FIRSTThe Pinot Grigio loosens up the garlicky pan flavors and cooks down before the cream arrives.

S&S Move: Give the wine a minute to reduce. You want its brightness, not a boozy Alfredo.
  1. MAKE IT CREAMY
    Lower the heat. Pour in ¾ cup heavy cream and let it gently simmer 2–3 minutes. Add ¾ cup freshly grated Parmesan a little at a time, stirring until smooth. Season with black pepper and salt to taste; add ¼ tsp crushed red pepper flakes if you want a little kick. Do not boil the sauce.
LEARNING MOMENT — KEEP ALFREDO GENTLEHigh heat can make Parmesan turn grainy. Keep the sauce on low and stir in the cheese gradually.

S&S SAVE: Sauce getting too thick? A splash of reserved pasta water brings it back. No need to start over.
  1. BRING IT ALL TOGETHER
    Add the drained farfalle to the skillet and toss until coated. If the sauce feels thick, loosen it with a splash of the reserved pasta water. Fold in ¼ cup sliced fresh basil. Creamy, glossy, and absolutely no spinach.
  2. PLATE LIKE YOU MEAN IT
    Divide the Alfredo farfalle between two bowls. Slice and fan the grilled chicken over the pasta. Finish with extra Parmesan and a little fresh basil. Serve the lemon-garlic broccolini on the side, with lemon wedges if you like. Wipe the rims. Restaurant energy, your kitchen.
  3. THE DINNER POUR
    Pour two glasses of chilled Santa Margherita Pinot Grigio. The Lemon Drop Martinis belong in the separate Drinks section; this is the wine that goes with dinner. Sit down while everything is hot.

THE TIMELINE

6:15
Get the prep done. Measure the Alfredo ingredients, trim broccolini, mince garlic and grate Parmesan.
6:30
Chicken ready. Season both breasts, then refrigerate until grilling. Set the table.
6:40
Get yourself ready. Clean shirt, kitchen reset, music picked. No sauce on the cuffs.
6:55
Final reset. Wine chilled, martini glasses ready, lights right.
7:00
She’s here. Door. Smile. Date. Cooking can wait a few minutes.
7:05
Lemon Drop Martinis. Mix the cocktails using the Drinks instructions. Enjoy them together.
7:20
Heat things up. Preheat the oven to 425°F and grill to medium-high.
7:25
Broccolini in. Toss with oil, garlic and lemon zest. Roast 12–15 minutes.
7:27
Chicken on the grill. Grill roughly 5–7 minutes per side; check for 165°F.
7:30
Pasta water on. Bring salted water to a boil; cook farfalle al dente.
7:40
Chicken rests. Rest 5 minutes, then slice. Broccolini should be nearly ready.
7:41
Build the Alfredo. Butter, tomato oil, garlic, wine reduction and sun-dried tomatoes.
7:44
Cream and Parmesan. Gentle simmer, then low heat and gradual Parmesan. No hard boil.
7:47
Toss the farfalle. Save pasta water, drain, coat in sauce and fold in basil.
7:50
Plate and pour. Grilled chicken over pasta, broccolini alongside, chilled Pinot Grigio.
7:52
Dinner. Food hot. Phones away. You did the work—enjoy it.

★BONUS POINTS

  • GRATE THE PARMESAN YOURSELF.
    Freshly grated melts smoother than the pre-shredded stuff.The sauce gets silky. You get the credit.
  • SAVE THE PASTA WATER.
    Set a mug beside the pot before draining the farfalle.That starchy splash is your Alfredo insurance policy.
  • WARM THE BOWLS.
    Warm two serving bowls briefly before plating.Creamy pasta stays creamy longer when the bowls aren’t ice-cold.
  • POUR THE WINE AT DINNER.
    Keep the Santa Margherita chilled while you cook.The Lemon Drop starts the date. Pinot Grigio finishes the meal.

★THE FINISH

The pasta’s done. The night isn’t.
  1. CLEAR THE DINNER PLATES.The Alfredo was the main event in the kitchen. Now move on to the main event of the night.
  2. REFRESH THE DRINKS.Another glass of Pinot Grigio, water, or whatever you two feel like.
  3. CHANGE THE SCENERY.Couch, patio, or somewhere away from the stove. Let the kitchen wait.
  4. PUT THE PHONE AWAY.You already got the food photo. The rest of the night is yours.
  5. YOU PULLED IT OFF.Grilled chicken, homemade Alfredo, a real dinner for two. Good food leads to amazing nights.
THE S&S PHOTO RULE Looks like the picture?
No? Perfect!
Your chicken might not fan out like a magazine cover. Good. You cooked dinner, not a photo shoot.Our pictures are for inspiration, not intimidation.

Honest effort, amazing food, and the night is young.
Grilled Chicken Alfredo Farfalle date-night dinner with Pinot Grigio