Farfalle with Chicken and Mascarpone

(from Lisalouisville’s recipe box)

Serves 6 people

Categories: Entrees


  • 1 tbsp extra virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 large onion, thinly sliced
  • 1 clove garlic, minced
  • 1 – 1.5 lbs chicken breast, cut into 1″ pieces
  • 3 tablespoons sun-dried tomatoes, julienned, oil reserved
  • 1/4 cup peas, frozen
  • 1/2 lb farfalle pasta, dried (I always use whole wheat)
  • 1/4 – 1/2 cup mascarpone cheese
  • Kosher salt
  • Freshly ground black pepper


  1. Heat reserved sun-dried tomato oil in a large pot or pan. Sauté onions for about 10 minutes over medium-high heat, or until soft and translucent.

  2. Place chicken in a large bowl and season with salt and pepper. If you have leftover sun-dried tomato oil, feel free to add this to the chicken.

  3. Bring a large pot of water to a boil, add some salt, and dump in your pasta. Cook till al dente.

  4. Add chicken to the onions and let brown on all sides.

  5. Add sun-dried tomatoes and peas, then season with salt and pepper and heat through.

  6. Drain your pasta and combine it with chicken and veggies in a large bowl. Add mascarpone cheese, stir to combine.

  7. Serve in a large bowl with fresh Parmigiano-Reggiano cheese grated on top.

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