Easy Herb Marinated Chicken Over Farfalle Recipe

This Easy Herb Marinated Chicken Over Farfalle Recipe is a complete dinner made with tender lemon-garlic chicken, bow-tie pasta, juicy cherry tomatoes, Parmesan, and fresh herbs. The chicken marinates for at least 30 minutes, cooks in about 10–14 minutes, and the entire meal takes approximately 40 minutes to prepare and cook, excluding extended marinating time.

Every bite brings together savory oregano and basil, bright lemon, browned chicken, and farfalle coated in a light tomato pan sauce. It makes four satisfying servings and is an excellent choice for a weeknight dinner when you want something comforting without using a heavy cream sauce.

Why You’ll Love This Recipe

This chicken and farfalle dinner has the cozy appeal of pasta night while still tasting fresh and bright. The marinade combines olive oil, lemon juice, red-wine vinegar, garlic, basil, oregano, parsley, salt, and pepper, giving the chicken plenty of flavor before it ever reaches the skillet.

The pasta sauce is intentionally light. Juicy tomatoes release their juices into the chicken broth, while browned bits from the skillet add savory depth and Parmesan gives the farfalle a gently creamy coating without requiring cream.

It is also easy to plan around. Marinate the chicken in the morning for dinner later, or give it the minimum 30 minutes when time is short. If you enjoy simple chicken dinners, you may also like this easy slow cooker chicken idea for another busy-day meal.

Ingredients You’ll Need

The ingredient list is straightforward, but each item has a useful role. Chicken breasts or tenders provide the main protein, while the lemon juice and red-wine vinegar add acidity that balances the olive oil and helps the herbs taste lively.

• Chicken: Choose boneless, skinless breasts or tenders. If using thick breasts, pound them to an even thickness before marinating.
• Marinade: Olive oil, lemon juice, red-wine vinegar, garlic, parsley, basil, oregano, kosher salt, and black pepper create a classic herb profile.
• Farfalle: The folds and center ridge hold the light broth, tomato juices, and Parmesan particularly well.
• Tomatoes and broth: Halved cherry or grape tomatoes bring sweetness and color, while low-sodium chicken broth forms the base of the pan sauce.
• Finishing touches: Parmesan and fresh basil or parsley add salty richness and a fresh aroma at the table.

For a side dish, crisp potatoes make a natural companion to this Italian-inspired meal. Try these simple roasted potatoes if you want an additional vegetable-friendly side.

How to Make It Step-by-Step

Step 1: Prepare the marinade by whisking the olive oil, lemon juice, red-wine vinegar, garlic, parsley, basil, oregano, kosher salt, and black pepper in a bowl. Make sure the seasonings are distributed throughout the oil so every piece of chicken receives herbs and acidity.

Step 2: Put the chicken in a resealable bag or shallow dish and pour the marinade over the top. Seal or cover the container and refrigerate for at least 30 minutes, preferably 2–4 hours, with a maximum marinating time of 8 hours; raw chicken should never sit at room temperature.

Step 3: Before cooking the chicken, bring a large pot of salted water to a boil. Cook the farfalle according to the package directions, generally 11–13 minutes, until al dente, then reserve about 1/2 cup of pasta water before draining.

Step 4: Remove the chicken from the marinade and discard the used marinade. Pat the chicken lightly dry, which helps it brown in the skillet instead of steaming in excess liquid.

Step 5: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for approximately 5–7 minutes per side, adjusting for thickness, until browned and the thickest section reaches 165°F (74°C); transfer it to a plate and rest for 5 minutes.

Step 6: Add the remaining tablespoon of olive oil to the same skillet. Cook the halved tomatoes for 2–3 minutes, then pour in the chicken broth and scrape the browned bits from the pan as the liquid warms.

Step 7: Let the broth and tomato mixture simmer for 2–3 minutes. Add the drained farfalle and Parmesan, tossing gently so the pasta picks up the pan juices; add a little reserved pasta water if the mixture looks tight.

Step 8: Taste the pasta and season with additional salt and pepper as needed. Slice the rested chicken, arrange it over the farfalle, and finish with chopped fresh basil or parsley and more Parmesan.

Chef’s Tips for Tender Chicken and Flavorful Pasta

Pounding chicken breasts to an even thickness is one of the most reliable ways to prevent dry edges and an undercooked center. Place the chicken between sheets of plastic wrap or in a sturdy bag, then gently pound the thicker portions until the pieces are more uniform.

Do not skip the thermometer. Cooking time varies with the size and thickness of the chicken, so check the thickest part and remove the chicken from the pan once it reaches 165°F (74°C).

Reserve the pasta water before draining, even if you think you will not need it. Its starch helps the broth, tomato juices, and Parmesan cling to the farfalle and gives the sauce a smoother texture.

For food safety, discard the marinade that touched the raw chicken. While it could be used only after being brought to a full boil, discarding it is the easiest method and keeps the cooking process simple.

Resting the chicken for 5 minutes gives the juices time to settle before slicing. Cut it across the grain into strips so each serving is tender and easy to eat with the pasta.

Serving Suggestions

Serve this dish straight from the skillet while the pasta is glossy and the tomatoes are warm. A final sprinkle of Parmesan and a few fresh herb leaves make the colors pop and add a pleasant fresh note.

A crisp green salad, steamed vegetables, or roasted broccoli can round out the meal without competing with the lemon-herb chicken. For another potato option with plenty of garlic and cheese, consider these garlic herb Parmesan potatoes.

If you are planning a relaxed dinner menu, finish with something bright and fruit-forward, such as this refreshing mandarin orange dessert. It provides a sweet contrast to the savory chicken and Parmesan.

Storage and Reheating

Cool leftover chicken and farfalle promptly, then transfer them to a covered container and refrigerate. The leftovers are best enjoyed within a few days for the nicest texture.

Reheat gently in a skillet or microwave with a small splash of chicken broth or water. The pasta will absorb some sauce as it rests, so adding liquid gradually helps bring back its soft, glossy texture without making it watery.

For the best result, store the chicken and pasta together but avoid overheating the chicken. Warm just until heated through, then add a little Parmesan and fresh herbs before serving.

If you are looking for a sweet baking project after dinner, this easy peach bread is a welcoming choice when peaches are in season.

Easy Herb Marinated Chicken Over Farfalle

Tender herb-and-lemon-marinated chicken is sliced and served over farfalle with cherry tomatoes, chicken broth, Parmesan, and fresh herbs. This flavorful dinner serves four and comes together in about 40 minutes, excluding marinating time.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Chicken and Marinade

• 1 1/2 pounds Boneless, skinless chicken breasts or chicken tenders
• 1/3 cup Olive oil
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Red-wine vinegar
• 3 cloves Garlic, minced
• 1 tablespoon fresh or 1 teaspoon dried Fresh parsley, chopped, or dried parsley
• 2 teaspoons Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper

Pasta and Sauce

• 12 ounces Dried farfalle
• 2 tablespoons Olive oil
• 1 pint Cherry or grape tomatoes, halved
• 1/2 cup Low-sodium chicken broth
• 1/4 cup Grated Parmesan cheese
• 2 tablespoons Fresh basil or parsley, chopped
• As needed Additional salt and pepper

Method

 

Step-by-Step

1. Whisk the olive oil, lemon juice, red-wine vinegar, minced garlic, parsley, dried basil, dried oregano, kosher salt, and black pepper together in a bowl. Pound thick chicken breasts to an even thickness before marinating so they cook at the same rate.
2. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours, or up to 8 hours; never marinate raw chicken at room temperature.
3. Bring a large pot of salted water to a boil. Cook the farfalle according to the package directions, usually 11–13 minutes, until al dente; reserve about 1/2 cup pasta water before draining.
4. Remove the chicken from the marinade and discard the used marinade. Pat the chicken lightly dry, then heat 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Cook the chicken for approximately 5–7 minutes per side, depending on thickness, until browned and the thickest part reaches 165°F (74°C). Transfer it to a plate and let it rest for 5 minutes.
6. Add the remaining tablespoon of olive oil to the skillet. Cook the halved tomatoes for 2–3 minutes, add the chicken broth, scrape up the browned bits, and simmer for another 2–3 minutes.
7. Add the cooked farfalle and Parmesan to the skillet and toss until the pasta is coated. Add a little reserved pasta water if the sauce needs loosening, then taste and adjust with salt and pepper.
8. Slice the rested chicken and arrange it over the farfalle. Finish with chopped fresh basil or parsley and additional Parmesan before serving.

Notes

Use a thermometer to confirm that the thickest part of the chicken reaches 165°F (74°C). Store leftovers in a covered refrigerator container and reheat gently with a splash of broth or water. Do not use leftover raw-chicken marinade in the sauce unless it is first brought to a full boil; discarding it is the simplest safe method.

Final Thoughts

Easy Herb Marinated Chicken Over Farfalle brings together dependable ingredients in a dinner that feels special without requiring complicated techniques. The lemon, garlic, basil, and oregano flavor the chicken from the inside out, while the tomato-broth sauce makes every fold of farfalle taste rich and savory.

For the most tender chicken, allow at least 30 minutes for marinating and use a thermometer instead of relying only on the clock. Reserve the pasta water, rest the cooked chicken for 5 minutes, and finish with Parmesan and fresh herbs for a polished meal that is ready for the family table.

With four servings, a cooking time of about 20–25 minutes, and a total preparation time of about 40 minutes excluding marinating, this recipe is practical enough for a weeknight and delicious enough to serve to guests.