This rich pasta dish with blackened chicken, sun-dried tomatoes, asparagus, and spinach is coated in a decadent cream sauce that's full of flavor.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
720 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for high heat and lightly oil the grate. At the same time, bring a large pot of lightly salted water to a boil.
Step 2
Coat chicken with 1 tablespoon oil and season with blackened seasoning.
Step 3
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 4
At the same time, add farfalle to the boiling water. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Step 5
While the farfalle is cooking, heat remaining 1 tablespoon oil in a skillet over medium heat. Add asparagus tips and sun-dried tomatoes; saute until asparagus is tender, about 5 minutes. Add spinach and cover until wilted, about 1 minute. Stir to combine and transfer to a bowl. Wipe the skillet clean.
Step 6
Melt butter in the same skillet over medium heat. Add cream and cooking wine and cook, whisking constantly, for 5 minutes. Remove from the heat and add 1 1/2 cups Parmesan cheese and garlic; stir until cheese is melted. Add asparagus mixture to the sauce and stir to combine.
Step 7
Drain pasta, place in a serving bowl, and pour sauce over top. Slice chicken and place on top of pasta. Sprinkle additional Parmesan on top.
Ingredients
3 cloves garlic, minced
8 ounces heavy cream
3 (5 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, or to taste, divided
3 cups mini farfalle pasta
1 cup baby spinach leaves
1 teaspoon white cooking wine
0.25 cup butter
0.25 cup chopped sun-dried tomatoes
0.5 teaspoon blackened seasoning, or to taste
0.75 cup fresh asparagus tips
1.5 cups shredded Parmesan cheese, or more to taste
