Grilled Chicken Farfalle Recipe
marinated chicken breast, crisp pancetta, artichoke hearts, sun-dried tomatoes, with bowtie pasta in a basil pesto cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Marinate the Chicken
In a bowl, combine olive oil, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes.
- 2
Cook the Pancetta
In a large skillet over medium heat, cook the pancetta until crispy. Remove from the skillet and set aside.
- 3
Grill the Chicken
In the same skillet, grill the marinated chicken breasts for about 6-7 minutes per side, or until fully cooked. Remove from heat and slice.
- 4
Cook the Pasta
In a large pot of boiling salted water, cook the bowtie pasta according to package instructions. Drain and set aside.
- 5
Prepare the Sauce
In the same skillet used for the chicken, add the heavy cream, basil pesto, artichoke hearts, and sun-dried tomatoes. Stir to combine and cook over low heat until warmed through.
- 6
Combine Everything
Add the cooked pasta and crispy pancetta to the skillet with the sauce. Toss to combine. Top with sliced grilled chicken.
- 7
Serve
Serve hot, garnished with additional basil if desired.
