Grilled Chicken over Buttery Herb Farfalle Pasta
🍽 Serves: 4
⏱ Total Time: ~35 minutes
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried Italian herbs (or oregano + thyme)
Salt and freshly ground black pepper, to taste
Optional: squeeze of lemon juice for brightness
Fresh chopped parsley, for garnish
For the Pasta:
12 oz farfalle (bow-tie pasta)
3 tbsp unsalted butter
1 clove garlic, minced
2 tbsp olive oil
¼ cup grated Parmesan cheese (optional but delish)
Salt and pepper to taste
Extra parsley or chopped basil, for garnish
Instructions
🔥 Cook the Chicken:
Pound chicken breasts slightly for even thickness.
Rub with olive oil, garlic powder, onion powder, Italian herbs, salt, and black pepper.
Grill or sear over medium-high heat (about 5–6 minutes per side) until fully cooked and golden with a nice sear.
Let rest 5 minutes, then slice into strips. Squeeze over a little lemon juice if desired and sprinkle with chopped parsley.
🍝 Cook the Pasta:
Meanwhile, cook farfalle in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
In a large pan, melt butter with olive oil over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
Toss in cooked pasta and a splash of pasta water to create a glossy sauce. Season with salt, pepper, and herbs.
Stir in grated Parmesan if using. Remove from heat.
🍽 Assemble:
Plate a bed of farfalle on a white plate and arrange sliced grilled chicken on top.
Garnish with a sprinkle of fresh parsley and a crack of black pepper.
✨ Vibe Tips for Presentation:
Serve on a simple wooden table with soft window light casting warm shadows.
Add homey kitchen background touches like a jar of olive oil, cutting board, or a folded dish towel nearby.
Let the pasta glisten, and show the black pepper and herb flecks clearly for that hyper-real look.