One-Pot Chicken Farfalle with Spring Herbs

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper, plus more for garnish

6 c. unsalted chicken stock

1 lb. uncooked farfalle pasta

2 packages (5.3 oz.) garlic-and-herb spreadable cheese (such as Boursin)

1 c. (4 oz.) Parmesan cheese, grated, plus more for garnish

2 c. rotisserie chicken, roughly torn into bite-size pieces

1 c. fresh or frozen sweet peas

1/3 c. finely chopped soft fresh herbs (such as chives, tarragon, and basil), plus more for garnish

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in garlic-and-herb cheese and Parmesan until melted. Stir in chicken, peas, and fresh herbs. Garnish with additional fresh herbs, more Parmesan, and black pepper.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99.