Farfalle pasta tossed in a cheesy cream-based sauce infused with garlic and butter, mixed with sun-dried tomatoes and baked chicken with Italian herbs.
Preheat oven to 375 degrees F. Rub 1/2 tbsp olive oil, oregano, basil, garlic powder and 1/2 tsp salt onto both sides of defrosted chicken breast. Bake chicken for 25-30 minutes, or until internal temperature reaches 165 degrees F. Once chicken is cooked, slice chicken into strips.
While waiting for chicken to bake in the oven, boil 3 qt of water using a saucepan and add in pasta. Add 1/2 tsp of salt and 1/2 tbsp of olive oil into boiling water. After 9-10 minutes, remove from heat, drain pasta and set aside.
Minced 4-5 cloves of garlic. Warm a large skillet on medium heat, then melt 2 tbsp of butter on skillet. Once butter is melted, add 1 tbsp flour, 1/2 tsp of salt and minced garlic. Stir for 30-60 seconds, or until garlic is fragrant. Avoid burning garlic.
Add milk onto skillet. Keep stirring to remove clumps. When it boils, continue stirring for another minute. Liquid should thicken slightly. Then remove from heat.
Add 1/2 cup of shredded mozzarella onto skillet, then stir to combine. Sauce should thicken further. Add additional mozzarella if desired, however note that sauce will continue to thicken as it sits.
Drain olive oil from bottled sun-dried tomatoes. Add baked chicken strips, pasta and drained sun-dried tomatoes to sauce. Heat saucepan under medium heat, combine and stir for another 1-2 minutes. Remove from heat.
Serve and Enjoy!
Tip: Baking the chicken, boiling the pasta and making the sauce can happen concurrently. Doing so will save lots of time!