Bowtie Chicken Alfredo
(from home4edu’s recipe box)
Source: Pioneer Woman
Prep time: 5 minutes
Cook time: 20 minutes
Serves 6 people
Categories: Pasta
Ingredients
- 12 ounces, weight Bowtie Pasta (farfalle)
- 4 Tablespoons Butter
- 2 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 2 cloves Garlic, Minced
- 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
- 1/2 cup Half-and-half
- 3 Tablespoons Heavy Cream
- Low Sodium Chicken Broth, As Needed For Thinning
- 3/4 cups Parmesan Shavings Or Grated Parmesan
- 2 Tablespoons Fresh Parsley, Minced
Directions
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Cook pasta according to package directions. Drain and set aside.
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Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
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Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.
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Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute.
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Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes.
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Add half-and-half, cream, and extra salt and pepper, whisking constantly until it’s all combined.
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Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
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When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it.
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Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)
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Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!