Juicy grilled chicken over creamy homemade Parmesan Alfredo and bow-tie pasta, finished with sun-dried tomatoes and fresh basil. Rich, bright, and easier than it looks.
Mince the 3 garlic cloves, slice the ⅓ cup sun-dried tomatoes, grate the ¾ cup Parmesan, and have the basil ready. Bring a large pot of salted water to a boil.
Pat the 2 chicken breasts dry. Rub with 1 Tbsp olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Preheat the grill to medium-high, about 400–425°F.
Grill for about 5–7 minutes per side, until the thickest part reaches 165°F. Let rest for 5 minutes before slicing.
Cook 6 oz farfalle in salted boiling water until al dente, following the package timing. Reserve about ¼ cup pasta water, then drain.
Melt 2 Tbsp butter with 1 Tbsp sun-dried tomato oil in a large skillet over medium heat. Add the minced garlic and stir briefly until fragrant, about 30 seconds.
Pour in ¼ cup Pinot Grigio and simmer until reduced by about half. Stir in the ⅓ cup sun-dried tomatoes. Let the wine reduce before adding the cream.
Lower the heat. Add ¾ cup heavy cream and warm gently, then stir in ¾ cup freshly grated Parmesan until smooth. Season with black pepper and optional red pepper flakes. Keep the heat gentle so the sauce stays silky.
Add the drained farfalle to the Alfredo. Toss to coat, adding a splash of the reserved pasta water if the sauce needs loosening. Fold in ¼ cup sliced fresh basil.
Divide the Alfredo farfalle between two plates. Top with sliced grilled chicken, extra Parmesan, and a little fresh basil. Serve immediately.
Get the lemon-garlic broccolini, Lemon Drop Martinis, Santa Margherita Pinot Grigio pairing, prep, timeline, Bonus Points, and the rest of the night mapped out for you.
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