Description
Hey there, friend! Come on in, pull up a stool, and let’s get something delicious simmering on the stove. There are few things in life I love more than a meal that looks and tastes like you spent hours in the kitchen — but secretly comes together in a flash. It’s the ultimate kitchen magic trick.
Ingredients
| Ingredient | Notes & Tips |
|---|---|
| 32 oz bow tie (farfalle) pasta | Al dente is key — it’ll cook a bit more when tossed with the sauce. |
| 2 tsp olive oil | Or use oil from your sun-dried tomatoes for extra flavor. |
| 4 cloves garlic, minced | Fresh makes all the difference! |
| 4 boneless, skinless chicken breasts, cut bite-sized | Thighs or rotisserie chicken also work great. |
| ½ tsp crushed red pepper flakes | Adjust heat to taste. |
| 1 cup pesto sauce | Store-bought or homemade — look for refrigerated for freshness. |
| ⅔ cup oil-packed sun-dried tomatoes, sliced | Drain well; soak dry ones if using. |
| Optional: ½ cup heavy cream or pasta water | For silky sauce texture. |
| Optional toppings: Parmesan, toasted pine nuts, lemon juice | Personalize your flavor finish! |
Notes
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If pesto separates: Toss vigorously with pasta water to re-emulsify.
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For make-ahead meals: Store chicken and pesto separately; combine with fresh pasta when ready.
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Tender chicken trick: Slice against the grain for juicy bites.
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Dairy-free option: Use vegan pesto and skip Parmesan.