Joanna Gaines Bow Tie Pasta Recipe

This creamy, comforting joanna gaines bow tie pasta recipe is made with baby kale, sun-dried tomatoes, and rich cream cheese, and ready in 40 minutes. Watching the cream cheese and heavy cream melt into a thick, glossy sauce feels like pure comfort. I always keep an extra jar of artichoke hearts on hand just so I can make this dinner.

What Makes This Version Different

When I first made this dish, I assumed the heavy cream and cream cheese would make it too heavy. I was completely surprised by how the tangy sun-dried tomatoes and marinated artichokes cut right through that richness.

I quickly learned that prepping all the vegetables before boiling the pasta is essential. The sauce comes together so fast that having everything chopped prevents the garlic from burning.

joanna gaines bow tie pasta recipe Ingredients

• 1 pound bow tie (farfalle) pasta
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, grated
• 2 cups heavy cream
• 8 ounces cream cheese, cut into cubes
• 1 1/2 cups shredded Parmesan cheese
• 1 (12-ounce) jar marinated artichoke hearts, drained and halved
• 1 (8.5-ounce) jar sun-dried tomatoes in oil, drained and chopped
• 5 ounces baby kale
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped walnuts, toasted
• 1/4 cup minced fresh chives

How To Make joanna gaines bow tie pasta recipe

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain well and return it to the pot.
2. Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Stir in the grated garlic and cook for 1 minute until fragrant.
3. Build the Cream Sauce: Add the heavy cream and cubed cream cheese to the skillet, stirring often until melted and smooth. Whisk in the shredded Parmesan cheese until fully blended.
4. Mix in the Vegetables: Gently fold the artichoke hearts, sun-dried tomatoes, baby kale, salt, and pepper into the sauce.
5. Combine and Serve: Pour the finished cream sauce over the drained pasta and toss gently to coat. Spoon into bowls and top with toasted walnuts and fresh chives.

Recipe Tips

• Use shredded Parmesan: Pre-grated cheese has anti-caking agents that make sauces grainy, so shred your own for a smoother texture.
• Prep ahead: The sauce cooks very quickly once the garlic hits the pan, so have your vegetables chopped before starting.
• Don’t skip the walnuts: The toasted walnuts add a necessary crunch that balances out the soft pasta and creamy sauce.

What To Serve With Bow Tie Pasta

This rich pasta pairs perfectly with a simple roast chicken or grilled chicken breast to add some lean protein. A crisp green salad tossed with a light vinaigrette will also help balance out the heavy cream sauce.

How To Store

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. When reheating, add a small splash of milk or water to help loosen the thick cream sauce. I do not recommend freezing this dish, as the cream sauce will separate and become grainy once thawed.

FAQs

Can I use spinach instead of baby kale?

Yes, fresh baby spinach works perfectly and wilts down just as nicely as kale. Add it at the exact same step in the cooking process.

Do I have to use oil-packed sun-dried tomatoes?

Oil-packed tomatoes are preferred because they are plumper and more flavorful. If you only have dry ones, soak them in hot water for ten minutes before chopping.

Can I use half-and-half instead of heavy cream?

Using half-and-half will yield a much thinner sauce that might not coat the pasta as well. If you must substitute, add a teaspoon of cornstarch to help thicken it up.

Nutrition

• Calories: 750
• Total Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 115mg
• Sodium: 680mg
• Total Carbohydrate: 65g
• Protein: 20g

Try More Recipes:

• Joanna Gaines Beef Enchiladas
• Joanna Gaines Lasagna Recipe
• Joanna Gaines Beef Tenderloin Recipe

joanna gaines bow tie pasta recipe

Recipe by Imen Dridi

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Creamy, comforting, and incredibly rich, this joanna gaines bow tie pasta recipe tosses tender farfalle with tangy sun-dried tomatoes, artichoke hearts, and baby kale. Ready in just 40 minutes, it makes a wonderfully cozy family dinner or a simple weekend meal.

Ingredients

• 1 pound bow tie (farfalle) pasta

• 2 tablespoons extra-virgin olive oil

• 2 cloves garlic, grated

• 2 cups heavy cream

• 8 ounces cream cheese, cut into cubes

• 1 1/2 cups shredded Parmesan cheese

• 1 (12-ounce) jar marinated artichoke hearts, drained and halved

• 1 (8.5-ounce) jar sun-dried tomatoes in oil, drained and chopped

• 5 ounces baby kale

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/2 cup chopped walnuts, toasted

• 1/4 cup minced fresh chives

Directions

• 1. Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain well and return it to the pot.
• 2. Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Stir in the grated garlic and cook for 1 minute until fragrant.
• 3. Build the Cream Sauce: Add the heavy cream and cubed cream cheese to the skillet, stirring often until melted and smooth. Whisk in the shredded Parmesan cheese until fully blended.
• 4. Mix in the Vegetables: Gently fold the artichoke hearts, sun-dried tomatoes, baby kale, salt, and pepper into the sauce.
• 5. Combine and Serve: Pour the finished cream sauce over the drained pasta and toss gently to coat. Spoon into bowls and top with toasted walnuts and fresh chives.