Creamy Cheesy Chicken and Farfalle

READY IN: 40mins




  • With a little oil, sauté the onions over medium low heat in a deep skillet. My preference when cooking onions is to let them get a lot of color.
  • Next, add the bacon, garlic, and Italian dressing. The dressing makes a nice base for the sauce, but I like to let it simmer for a few minutes like this so the majority of the vinegar taste cooks off.
  • Add the half and half, you can use fat-free if you would like. It’s important at this step to be sure that your skillet isn’t too hot, as you don’t want the dairy to curdle or separate.
  • Now it’s time to add your cooked chicken, mozzarella cheese, tomatoes, and parsley. I added my chicken while it was still mostly frozen, and it still turned out lovely.
  • Now is the time when you need to decide your preference in sauce. Do you like it a little thicker? Throw in some more cheese. Is it way too gloppy and thick? Add in a splash or two of milk until you get the consistency you like. Once you’re happy, cover your sauce and keep over medium-low heat while you prepare your farfalle. Stir occasionally.
  • When pasta is done and drained, toss it all together and enjoy.