Creamy Farfalle with Herbs
Creamy Farfalle with Herbs
Ingredients
- 12 ounces farfalle pasta
- 2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min - 3
Sprinkle the flour over the garlic and butter. Whisk constantly for 1 minute to create a roux.
⏱️ 1 min
- 4
Gradually whisk in the chicken broth, then the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 5
Remove the skillet from the heat. Stir in the grated Parmesan cheese, chopped fresh parsley, chives, and dill. Season with salt and black pepper to taste.
⏱️ 2 min
- 6
Add the drained farfalle pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh herbs, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Farfalle with Herbs
- 12 ounces farfalle pasta
- 2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min - 3
Sprinkle the flour over the garlic and butter. Whisk constantly for 1 minute to create a roux.
⏱️ 1 min - 4
Gradually whisk in the chicken broth, then the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min - 5
Remove the skillet from the heat. Stir in the grated Parmesan cheese, chopped fresh parsley, chives, and dill. Season with salt and black pepper to taste.
⏱️ 2 min - 6
Add the drained farfalle pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh herbs, if desired.
⏱️ 2 min